DINING DETECTIVES-Luma Restaurant – Petaluma, CA

The Petaluma dining scene continues to evolve to accommodate the seemingly never ending appetite for quality cuisine. Luma Restaurant in the Riverfront Warehouse District at the corner of First and G. Streets was recently opened by Restaurateurs Timand Kate Tatum to be a local friendly neighborhood dining destination. The stylish interior features a bar area for drinks or dining, an exhibition kitchen with Wood Burning Oven and comfy booths and tables creating a cozy but not too busy or noisy atmosphere. We ordered some wine and settled in as we looked at the menu and the specials board.

Chicken Liver Mousse

We were extremely pleased with all of our Starters. The creamy and delicious Nanny Bea’s Chicken Liver Mousse was topped with clarified butter and came with chopped egg, onion and a crostini. The Duck Confit Salad with persimmon, pomegranate, apples, and five spice vinaigrette was excellent. We also loved the house ground Luma Meat Balls which were made with both pork and beef. The Baked Pear with blue cheese, figs, walnuts and port glaze was unique, firm and delightful! Next, we had the Tomato Ginger Bisque which was the Soup of the Day. It was silky, smooth and tasty. The Pizzas are a must and you can create your own by choosing from a list of additional toppings. Our choice was a unique Wood Oven Pulled Pork Pizza.

Braised Short Ribs

The Entrees were quite impressive as well! The Red Wine and Coffee Braised Short Ribs with roasted root vegetables and mashed potatoes were flavorful and tender. The Lomo Saltado was an interesting Peruvian beef stir fry over ginger basmati rice which was quite satisfying. We’re glad we listened to our professional server Christine who recommended the Herb Roasted Half Chicken with lemon dark chicken jus and fabulous mushroom bread pudding. This was our favorite! You must also have the Crispy Brussels Sprouts with pancetta as a side dish. The texture and flavors were superb.

Almond Panna Cotta

The Wine List is focused with excellent local and International choices. The 2003 Stubbs Chardonnay, Marin County and the 2009 TuTu Pinot Grigio Napa Valley paired well with our starters. The 2007 Stubbs Pinot Noir and the 2009 Chapoutier “Bila-Haut” Grenache, Syrah, Carignan, France paired well with our entrees. We relaxed with coffee which came in oversized cups and perused the Dessert menu. We also ordered Sonoma Valley Portworks Deco Port with essences of natural chocolate and Grahams aged Tawny Port and were ready for a fabulous finish. The Almond Panna Cotta with brandied cherries, the Deep Chocolate Pot De Crème with orange Chantilly cream and the Pear Bread Pudding with port caramel sauce were all excellent. We loved the dessert presentation and all were served with stylish long spoons and forks. Perhaps, making it easier to share! Luma , with their accomplished Chef Jen Solomon has once again helped raise the bar for excellent, reasonably priced dining in Petaluma. It may have started out as a neighborhood restaurant but will surely become a destination from around the Bay Area.