Luma

Aspinwall

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In a Nutshell

Chef Rudman updates classic dishes with eclectic ingredients, such as chicken breasts layered with portobellos, baby spinach, and feta

The Fine Print

Promotional value expires Jan 9, 2013. Amount paid never expires. Limit 2 per person. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Must use promotional value in 1 visit. Cannot combine with Half-Off Wine Wednesdays promotion. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Fusing international cuisines creates provocative new dishes, whereas fusing international languages still just sounds like Latin. Savor flavors without borders with this Groupon.

$20 for $40 Worth of Contemporary American Fusion Cuisine

In addition to their signature jumbo crab cakes with red-onion-caper sauce ($15 for lunch; $28 for dinner), chefs create innovative dishes, including the salmon strawberry, grilled with peppered Pennsylvania strawberries and finished with a honey-balsamic glaze ($15 for lunch; $22 for dinner). See the full menus.

Luma Restaurant

Executive chef and co-owner Michael Rudman's first memories of cooking involved baking alongside his mother. Now, with 22 years of culinary experience under his apron, he continues to sample dishes with a child-like eagerness, accompanied by an experimental mindset. He whimsically incorporates new ingredients into traditional recipes, creating innovative flavor combinations that manage to make familiar dishes feel surprising. The wok-seared yellow-fin tuna sizzles next to a pomegranate wasabi, and the chipotle-marinated duck breast melds sweet and spicy flavors as seamlessly as a cotton candy–wrapped jalapeño by arriving alongside cranberry and butterscotch gnocchi. To accompany the eclectically inspired menu, Luma features an extensive list of internationally sourced wines that highlights the food-friendly vinos of California. A special section of Twenty-Five Wines for Twenty-Five Dollars directs diners toward select bottles while still leaving room in the budget to order the toffee made with endangered raisins.

Luma Restaurant

Executive Chef Derrick Currie whimsically incorporates new ingredients into traditional recipes, creating innovative flavor combinations that manage to make familiar dishes feel surprising. Crab-stuffed salmon explodes with flavor, while Korean flank steak and stacked chicken round out the menu. To accompany the eclectically inspired menu, Luma features an extensive list of internationally sourced wines that highlights the food-friendly vinos of California.

Customer Reviews

Keep up the great work! Thank you!!! We will be back :)
Denise D. · January 5, 2013
Great bread
Franklin B. · January 4, 2013
continue to serve good food
Betty O. · December 31, 2012

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