Luna BYOB

"A tasty Italian BYOB by Chef Chris Miller and Dejvi Furxhi." - Ernest Owens

"Will the food at Luna blow your mind? Probably not. But the Italian spot in Rittenhouse Square makes great handmade pasta, is a BYOB, and is always warm and lively—don’t be surprised if the owner greets you with a hug. photo credit: Gab Bonghi Luna (adjacent to 1-900-ICE-CREAM) comes from the same team as South Philly’s Burrata, another solid back-pocket BYOB. The long, narrow dining space has wooden tables configured for everything from a casual date and dinner with the in-law’s to a group of friends sharing plates of pasta. On Friday and Saturday nights, Luna gets loud—both from the ‘80s pop music and the groups who toted along a bottle of wine per person. Go earlier in the week, though, and you’ll find a quieter scene of neighborhood regulars, generally made up of people who attended the original Woodstock. Portions at Luna are large, and there are some standout shareables to get for the table. The calamari rings come in a kalamata-tomato sauce that absorbs nicely into the complimentary focaccia, while the antipasto combines creamy, dreamy burrata and garlicky grilled vegetables. The menu is large enough to suit all dietary needs and desires, but it’s the pasta that you should focus on. The options change seasonally, but if they have the perfectly al dente garganelli in a saffron cream sauce, go for it. photo credit: Gab Bonghi So is Luna the kind of place you fantasize about long after dinner is done? No. But it is the kind of place where you’ll always have a pleasant time, whether you’re there with your friends or your embarrassing in-laws. And that kind of restaurant is just as important. Food Rundown photo credit: Gab Bonghi Calamari There are a glut of Italian restaurants near Rittenhouse serving fried calamari. These rings, however, are sauteed and served in a tangy kalamata olive tomato sauce dotted with salty capers. It’s a delicious way to start the meal. photo credit: Gab Bonghi Pappardelle These ribbons of al dente pasta are tossed in a savory lamb bolognese and topped with a generous dollop of ricotta. It’s rich and gamey in a good way, but isn’t too heavy. photo credit: Gab Bonghi Squid Ink Tagliolini This squid ink pasta has a touch of briny, sea-salty flavor, which contrasts deliciously with the bright, slightly spicy arrabiata. It’s all tossed with lots of fresh calamari and shrimp. photo credit: Gab Bonghi Branzino If you’re looking for an entree other than pasta, this is the one to get. The filet is flaky, buttery, and tender, and the couscous is surprisingly flavorful thanks to the sweet-salty notes from the almonds and golden raisins. Veal Chop This 16-ounce hunk of meat—the most expensive item on the menu—is dry and over seasoned. If you’re in the mood for beef, head to Rittenhouse Grill or Barclay Prime instead." - Alison B. Kessler

"You can expect a night at Casta Diva to follow a pretty standard schedule. Step one: walk in with a big group and a bunch of wine you just bought from the shop next door. Step two: take over half of the restaurant and make it your personal dining room for the night. Step three: order a pasta that ends in “i.” Step four: run out of wine midway through dinner and make at least one trip back to the wine store. Step five: repeat once a month, forever." - Sydney McElwee