Amidst the clatter of pans and hiss of bubbling pots, head chef Antonio Enriquez spends days laboring over his renowned marinara sauce, squeezing tomatoes by hand to painstakingly removing seeds, water, and skin. Hernandez ladles this and other homemade sauces onto pastas, gourmet thin-crust pizzas, and chicken, veal, and seafood specialties. He only uses fresh produce and herbs to concoct his menu of made-from-scratch regional Italian fare, ensuring that every dish boasts bold, robust flavors.

In the dining room, bartenders whip up their signature pink Luna Rossa martinis—a nod to the restaurant's name, which translates as "pink moon" in English—or dole out international wines by the glass, bottle, or trough. Diners can also seek shade beneath vibrant umbrellas on the outdoor patio, or bust out their antique ear trumpets to enjoy the songs of local crooners Perfect Gentlemen, who serenade guests every Saturday afternoon.