Here's Bar Luna, the casual Upper West Side wine bar that opened recently in the space formerly occupied by the Neptune Room on Amsterdam Avenue. There was a bit of a delay last month when owner Turgut Balikci, who cut his teeth twenty years ago with Bella Luna on Columbus Avenue, sent out an email canceling the opening because of a liquor license issue. But a source tells the Village Voice that the opening was actually pushed back because the chef, Sean Chudoba (who ran the kitchen at Balikci's restaurant AYZA) quit at the last minute. Bar Luna is now up and running with chef Jacque Belanger (West Branch), whom Balicki says is "better suited for the style of restaurant, and more experienced in the neighborhood."
So now you know. Anyway, the Bar Luna menu (below) is Mediterranean with an emphasis on "Italian specialties," and includes such dishes as Lobster Tagliatelle, Olive Oil Poached Halibut with Brandade, and the ubiquitous Grilled Skirt Steak, served here with Salsa Verde. The mostly Italian wine selection is available by the quartino, carafe, and bottle, ranging in price from $7 on up. As for the vibe, designer Glen Coben says he wants diners to feel like they're "sitting on a wooden sloop sailing the waters of the Mediterranean or Aegean," which explains the bright colors, nautical striped fabrics, and the weathered exposed brick. She seats about 90, and welcomes castaways aboard daily at 5 p.m. Peruse the menu below.
Bar Luna // 511 Amsterdam Avenue, between 84th and 85th Streets // 212-362-1098
To Share
Crispy Confit Duck Gizzards 7
White Truffle Pizza 13
Wild Mushroom Ragu with Polenta 10
Manchego and Tasso Croquettes 8
Burrata with Roasted Peppers 9
Marinated Beets and Goat Cheese Mousse 7
Beef Carpaccio 9
Clams and Chorizo 8
Fried Oysters with Saffron Aioli 9
Crostini
3 for 9, 6 for 15
Fava Bean and Pecorino
Cauliflower, Chickpea and Curry
Chicken Liver
White Bean and Ham
Ricotta and Artichoke
Tapenade
Soup and Salads
Yellow Gazpacho 7
Mixed Greens 6
Asparagus and Poached Egg 9
Salad Nicoise 10
Pastas
Saffron Risotto with Shrimp and Andouille 13
Lobster Tagliatelle 16
Garganelli Putanesca 11
Wild Mushroom Fettuccini 14
Entrees
Wild Striped Bass with Cockles 16
Olive Oil Poached Halibut with Brandade 17
Roast Chicken 15
Braised Chicken Leg, Green Olive and Preserved Lemon 16
Veal Milanaise with Rocket Arugula, Cherry Tomatoes and Parmesan 19
Grilled Skirt Steak with Salsa Verde 18
Wines by the Quartino and Carafe
Sparkling
Prosecco, Carpene Malvolti, Veneto N.V. 11
Champagne, Paul Goerg Blanc de Blanc, Vertus N.V. 17
White
Txakolina, Gurrutxaga, Bizkaiko 08 11 29
Picpoul de Pinet, Domaines Felines Jourdan, Rhone 07 8 20
Gewurztraminer, Hare’s Label, Lingenfelder, Pfaltz 06 8 20
Verdicchio di Castelli Jesi, Buscareto, Marche 08 9 25
Roero Arneis, Cascina Ca Rossa, Piedmont 08 12 32
Sauvignon Blanc, Menetou-Salon, Domaine Girard Millet, Loire 07 12 32
Trebbiano di Lugana, Zenato, Veneto 07 10 29
Chardonnay, Bourgogne Blanc, Cellier de la Chaume, Burgundy 06 7 17
Rosé
Touraine, Domaine Bellevue, Loire 08 7 17
Red
Pinot Noir, Cloudline, Willamette Valley 06 12 32
Valpolicella, Corte Rugolin, Veneto 07 11 29
Negroamaro, Pietraluna, Puglia 07 9 25
Garnacha, Evodia, Calatayud 07 8 20
Bordeaux, Chateau Bujeau, la Grave 06 8 20
Sangiovese, Locorosso, Pratesi, Tuscany 06 11 29
Grenache / Syrah, Costiers de Nimes, Chateau Bellafontaine, Rhone 05 9 25
Syrah / Bonarda, Crios de Susana Balbo, Mendoza 07 12 32
Cabernet Sauvignon, Peńalolen, Maipo Valley 07 12 32
Primitivo de Manduria, Felline, Puglia 05 10 26
