The word mezzaluna is defined as a crescentshaped,
single- or double-bladed chopping
knife with a handle on each end. If I had to define
the restaurant Mezza Luna, I would say it’s a
charming Beaches eatery that not only pleases
the palate, but also the patron.
The setting is very inviting. You’ll find both locals and out-of-town guests packing the lounge listening to area musicians and sipping on lively libations. In between the lounge and the dining room in the back sits a wood-burning pizza oven and a pizza bar loaded with ingredients like pepperoni, mozzarella, tomatoes and more. This is a huge draw for the younger patrons as pizza chef, Matus, lends his culinary skills to kids and helps them make their own pie. We witnessed a little girl celebrating her birthday that made her own pizza, watched it bubble and bake in the brick oven, and then returned to her table to enjoy it with her family.
Two dozen tables with white tablecloths and single roses, exposed beams, brick walls, dim lighting, candles, and local artist’s creations fill the dining room space. There is also a patio area that was recently enclosed and affords more casual seating.
The wine list tops 100 selections but is not overwhelming. If you see something you like, the bar will gladly open the bottle if you commit to two glasses, even if the label is not available by the glass. But don’t rule out the fun martinis, afterdinner cocktails and dessert wines available.
The menu draws you in right away — from nearly a dozen tempting starters to a handful of homemade desserts whipped up daily by the owner.
According to our server, Keith, the most popular starters include ahi tuna tartare with a ginger aioli and sweet soy sauce; crispy vagabondo calamari in lemon, basil and marinara; lemongrass-sriracha mussels with mango salsa; and pan-seared scallops with pear, sun-dried cherry relish, Gorgonzola cheese and port reduction. We tried the mussels and scallops and understand now why they are favorites. The Prince Edward Island mussels are served in a not-too-spicy broth and mango salsa. The bowl was filled to the top rim with mussels, and if you like hot food, dip the shellfish in the sriracha, a Thai hot sauce — emphasis on hot.
Seven salads are available if you fill up easy and want to save room for the main course. They include Caesar, baby arugula, mixed greens, Bibb salad, mozzarella caprese and grilled pear salad — another favorite. We decided to share one for the sake of saving room for our entrées. The problem — one bite into it and we both wanted our own.
Fish flown in fresh from Hawaii, beef from a California ranch, lamb and chicken round out the entrées. Togarashi bigeye tuna, served with a crispy soba noodle cake, baby bok choy and ponzu, was the featured entrée of the evening. Other selections from the sea include grilled sea bass served over roasted root vegetables, mushrooms, artichoke ragout and red pepper. The snapper is served skin-on with green tea-scented rice cake, bok choy and togarahi-miso butter sauce. Pan-seared scallops, flown in from Boston, are served with roasted napoleon ratatouille and smoked tomato and leek sauce. Chef Scott split this dish for us after we raved about the starter special that night, served with littleneck meunière sauce. I have eaten scallops at a lot of restaurants since they are my favorite dish, and I can tell you that I will return to Mezza Luna based on their delightful scallops alone.
For my entrée, which I didn’t think I would be able to eat because I was so full from the first few courses, I was torn between the lasagna Bolognese and the filet mignon. The sous chef, Brian, convinced me to go with the latter. When the filet, braised in cipollini onions and mushrooms, arrived plated over fingerling potatoes, I knew I would find room. Every bite was tender and seared to perfection. I dipped each bite into the reduction that covered the bottom of the plate.
My guest enjoyed the pepper-seared loin of lamb served with black truffle butter over risotto and tomato mushroom ragout. He described it as tender and not overly gamey. The risotto was moist and tasty.
Prosciutto-wrapped free-range chicken breast, panroasted salmon, and chicken and veal piccata, parmesan or marsala are also entrée selections. And Mezza Luna allows guests to create their own pasta. Choices include fettuccini, tortellini, angel hair, penne or linguini. Sauces from which to choose include marinara, rosato, alfredo, roasted tomato, Bolognese, or garlic and oil. Shrimp, chicken, clams, mussels, meatballs, calamari, primavera, scallops or the fresh catch can also be added.
Finally, the kids aren’t the only ones who can enjoy the wood-fired pizzas. Choose from Greek, prosciutto, spicy shrimp, traditional or white four cheese.
Owners Niall and Nancy Falloon can be seen visiting tables and mingling with guests — many from the neighborhood. They were partners in Mezza Luna before becoming sole owners in 2007. Prior to that, they owned Hibernia, a Beaches fixture for 18 years, and had previous restaurant experience.
While they know many patrons by name, they treat each guest like their friend. We truly enjoyed the conversation and couldn’t help but notice Niall’s Irish accent the minute he greeted us.
Nancy is responsible for many of the homemade desserts on the menu, including crème brûlée, tiramisutini, cobbler of the day, fudge pecan brownie pie, frozen Grand Marnier soufflé, New York cheesecake and — one that caught our eye at a table nearby — devil’s food cake. But it’s the bread pudding with Irish whiskey sauce that had us wanting more. Nancy’s secret ingredient to a lighter version of this normally heavy dessert: croissants versus bread. It was truly delectable.
Mezza Luna is open for dinner only, Monday through Saturday. “Musical happy hour” occurs in the lounge Tuesdays through Thursdays. But as Niall will tell you, and it is very evident after your first visit, “Our focus is food.” Niall gives chefs free range to experiment with their global curiosities on the weekends, when there is almost never an empty seat in the house.
