Luna Blu Restaurant - Annapolis, MD | OpenTable
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  • Luna Blu

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Luna Blu
Luna Blu

Luna Blu Details

  • Dining Style: Casual Elegant
  • Website: http://www.lunabluofannapolis.com
  • Email: info@lunabluofannapolis.com
  • Phone: (410) 267-9950
  • Hours of Operation: Lunch: Monday - Friday: 11:00am - 2:30pm Saturday & Sunday 12-5 (May-Oct); Dinner: Sunday - Thursday: 5:00pm - 9:30pm, Friday - Saturday: 5:00pm - 11:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Cafe, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Takeout, Wheelchair Access, Wine
  • Catering: We offer our full menu for on and off site catering.
  • Private Party Facilities: We offer the restaurant for private events. We do a lot of rehearsal dinners, office or holiday parties, and baby showers or christenings.
  • Private Party Contact: Erin Dryden (410) 267-9950

Getting there

  • Parking: Street Parking
  • Parking Details: We validate for Gotts garage located on Calvert Street which is directly behind Luna Blu. There is also metered parking along West Street and Calvert.
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A word from Luna Blu
Enjoy innovative Italian fare prepared with a personal touch and the freshest local ingredients. Try our four-course dinner special; choice of any appetizer, house salad, any entree and homemade dessert for only $35. We also have 1/2 price bottles of wine every Monday and Wednesday night. (excluding Super Tuscans)Continued
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Luna Blu
4.1
84 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerNeighborhood Gem
Featured Reviews
  • "Great food and great service. Good variety of option for all appetites...."
    Dined on 6/10/2013
  • "We were very pleasantly surprised by the level of food preparation at Luna Blu. Every menu says their food and chef is a..."
    Dined on 6/2/2013
  • "One of the best restaurants for overall food, service and atmosphere in Annapolis..."
    Dined on 5/27/2013

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