There's no other restaurant around like Lucky Luna. Seriously. Their delicious menu is a hybrid of Taiwanese and Mexican cuisine. The pizzazz on the plate is served in a simple yet tidy assemblage of glossy black tables, and an ambitious beverage program makes the small bar a total draw. Mom's sweet-and-sour cucumber salad, flavored with ginger and garlic, is a bracing start for Peking duck confit bao spread with hoisin mayonnaise, garnished with crispy duck chicharrònes and duck fat popcorn dusted with Chinese five spice. Another hit: the taco of "reverse" carnitas is a pile of succulent pork shoulder that's been seared then braised in a broth of beer, oranges, and tomatoes, and finally topped with crunchy bits of radish and spicy pickles.
MICHELIN guide inspectors
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