The overachieving kitchen
When I heard Lunada Market was launching a restaurant, I had some assumptions about what they’d serve. The place already had a deli with a salad case and a full produce section, so it would be easy to make a menu of cold cut sandwiches, throw together some cheese and charcuterie trays, maybe offer guac and chips, and call it a cafe. It would take no particular ingenuity and use stuff they had on hand, so would be a great business decision. I got the part about the guacamole and chips right, but there isn’t a ham and cheese sandwich, or salami and pickle tray to be seen. They have a full kitchen and they’re using it, serving flatbreads with house-made dough, Argentine-style beef skewers, and meals from burgers to steaks and chicken. As soon as I saw the menu, I planned a visit, but on arrival there was a slight problem: finding it. I wandered through the market looking for the door to the restaurant and there was none, though it wasn’t a wasted trip because I did get some Camembert cheese and bread for the house. At the checkout counter I asked where the restaurant was, and found that it’s on the opposite side of the building, past the little coffee shop that is under a different…
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