When Sean and Maria Pourteymour founded Luna Grill in 2004 in San Diego, the phrase “fast casual” had not made its way to everyday vernacular.
Since then, “fast casual” has become the norm with the market value expected to reach $364.52 billion by 2028.
Luna Grill has expanded, with its 54th Mediterranean restaurant in Eastmark at 9317 E. Ray Road, Suite 102, Mesa. Others are found in Texas and California. For more information, lunagrill.com.
“More people today are looking for food that fuels them — meals made with clean ingredients that help them feel good and live well,” said Luna Grill CEO Rich Pinnella. “That’s been our mission from day one.”
At Luna Grill, elevated menu items are seasoned by hand, marinated with scratch-made family recipes and grilled over an open flame, he said.
The eatery’s specialty is grill-to-order meals, said Pinnella, who has been in the food and beverage industry for three decades. Options include flame-grilled kabobs, signature bowls, crisp salads, fresh pitas and family meals.
“There are other proteins, but we have chicken that nobody else makes,” Pinnella said.
“What makes it unique is the proteins are cooked to order and they are really, really good. What makes it further unique is the sauces that we order.”
Among its signature dishes is the Santorini bowl, which features basmati rice, kale medley, pearled couscous, hummus, pickled onions, olives, tzatziki, and schug, and topped with protein.
Through the end of the year, Luna Grill has a handful of grand opening offers: kids eat free in-restaurant for rewards members (with the purchase of an adult entrée) through year’s end.
The Luna Grill app (Club Luna) gives guests access to exclusive rewards, personalized offers and complimentary guidance from registered dietitians to help them make better food choices that fit their lifestyle. New Club Luna members receive $5 off their first purchase and $10 back for every $100 spent.
“We have fun with what we do,” Pinnella said.
Next year, Luna Grill team plans to expand in Arizona.
“It’s amazing how much East Mesa is growing and expanding. All of the demographics lined up,” Pinnella said.
“It’s been great to hear from so many customers about how unique our food is. Plus, you’ll still feel good an hour after you eat it. You won’t crash.”
Many of Luna Grill’s guests — particularly those who are training and exercise — use the dishes for meal prep.
The chain prides itself on thoroughly training the staff, including the front cashiers, who help guests navigate the menu.
“We put a lot of time into training people how to make great products,” Pinnella said. “If you want a career, I can give you a career. We’re a growing brand and we have a lot of fun doing it.”
