Skip to main content

Eclipse di Luna


Eclipse di Luna is at the end of Miami Circle in the Buckhead design district.  I'd been there once before for lunch.  Tonight's occasion was a tapas outing with a group of friends.  The atmosphere was very high-energy and, unfortunately, a little too loud for much conversation.


I tried three dishes.  This is the hummus, which is prepared to look and have the mouth feel of refried beans.  It wasn't overly flavorful, even when the green pepper and cheese were factored in.  

I also had a vegetarian empanada that was great.  The crust was perfect, the filling was tender, and the sauce was just enough to lend some zing without being overbearing or soggy.

My last dish was fried plantains with honey and black pepper.  They were very good and the portion was huge---I saved most of it for breakfast in the morning.  The honey was very high quality, actually tasting like flowers as honey should.  The zing of the pepper was a nice touch.


Eclipse di Luna (Buckhead) on Urbanspoon

Comments

  1. I went to this place with my filipino women friends again. Eclipse was great place to dine!!! The potatoes were addictive and the salmon was awesome. But I was most impressed by the whloe roasted fish!!! WOW, picture perfect meal. I would love to go on a date here and sip some wine.

    ReplyDelete

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.