Cuisine:

• Others
• Spanish
• Tapas
• American
• Latin American

Eclipse Di Luna Parkplace Description:
Under the command of chef Ofer Ayal, a native of Israel, the cooking at this location of Eclipse di Luna interprets the flavors and dining style of Spain and Latin America in tapas and paella. Dining solo, consider the mussels (which arrive in a generous portion); the costillas (ribs) in balsamic vinegar sauce; the grilled bacon-wrapped chorizo with dates and blue cheese on skewers; and a tasty tres leches cake. The Spanish used on the menu is a grab bag of regionalisms (pollo rostisado---Mexico---and callos instead of vieiras for Galician scallops), but that reflects the Spanish-Latino nature of the offerings. Coming for dessert and a glass of wine is another option, and if you wish to hear music, claim your table early on a weekend night (no later than 6:30 p.m.) or you'll be out of luck. The wine list offers some unusual choices, such as Spanish sherries, although they're not served at the proper cool temperature nor in the proper glassware. Demand a Cognac snifter and have it chilled to savor the enticing aromas of these fine wines, as the tiny copita typically used is utterly useless.


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