Luna Grill is expanding its Arizona footprint by opening a location in Avondale on Thursday, Aug. 20.
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The West Valley debut — located at 9750 Indian School Road — brings the brand’s flame‑grilled kabobs, signature bowls, wraps, salads and family meals to a community that CEO Rich Pinnella said has been asking for the concept.
“More people today are looking for food that fuels them — meals made with clean ingredients that help them feel good and live well,” Pinnella said. “That’s been our mission from day one.”
The Avondale opening adds to the more than 50 stores across California, Texas and Arizona.
Pinnella said Arizona has quickly become one of Luna Grill’s strongest emerging markets. When the company opened its Mesa restaurant, he was surprised by how many guests drove in from Gilbert and Queen Creek.
“We had a lot of people from Gilbert and Queen Creek saying, ‘Can you open near us?’” he said. “It’s flattering. It told us Arizona was ready for more.”
By year’s end, Luna Grill expects to have five Arizona locations, with Avondale next, followed by North Phoenix (29th and Dove Valley) and Tempe (near Rural and Warner). Pinnella said he believes metro Phoenix could support more than double that number.
Pinnella said Luna Grill’s cooking techniques set it apart from other restaurants. Proteins are cooked to order over an 800‑degree open flame.
“Our signature grilled chicken is definitely the fan favorite,” he said. “Everything is flame‑grilled, everything is fresh, and you can taste the difference.”
Arizona diners have also gravitated toward the brand’s trio of pitas — the Cali, the classic and the crunch — along with bowls like the Santorini, built with basmati rice, kale medley, pearled couscous, hummus, pickled onions, olives, tzatziki and schug.
Pinnella, who has spent three decades in the food and beverage industry, said the company’s culture is as important as its menu.
“We put a lot of time into training people how to make great products,” he 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.”
