PRESS
A WING AND A SHARE
“These Duck Fat Chicken Wings are a delicious year-round appetizer from their menu. They are perfect for sharing with a crowd. Rich, spicy and tangy with the lemon aioli, they are a favorite.”
MAINS: BIG BOLD DISHES, CLASSICS AND CREATIVE TWISTS
“We run a lot of fresh fish from the Gulf, which always seems to go over well with guests, but I’d say the classic Italian dishes – such as the Chicken Parm and Spaghetti Bolognese – are some of the most popular. However, our most popular dish is the slow braised boneless short ribs with classic mashed potatoes and asparagus.”
FAMILIAR AND REFINED
“When spring arrives and the weather starts to warm, you’ll be looking for a casual spot to sit back and enjoy a nice meal under the stars -- whether you want to grab a table outside under the twinkling patio lights or indoors in the vibrant dining room.”
THE VISION BEHIND ONE OF BIRMINGHAM’S FAVORITE ITALIAN RESTAURANTS
“Pizza dough and sauce are scratch-made, and pies are baked in a wood-burning oven. Many are topped with locally sourced ingredients, including gourmet Magic City Mushrooms from Birmingham.”
DISABILITY INCLUSION IN THE WORKPLACE
“Brian and Erin Mooney Of Tre Luna Bar and Kitchen On How Businesses Make Accommodations For Customers and Employees Who Have a Disability”
THE BEST SALADS IN BHAM: 16 SPOTS WE LOVE
The Red and Golden Beet Salad at Tre Luna is a flavor-packed dish that’s equally beautiful and delicious. The earthy sweetness of the beets pairs perfectly with fresh arugula, while the creamy Bella Chève goat cheese adds a decadent, tangy twist. Topped with toasted pine nuts and tossed in a bright beet vinaigrette, this salad is a perfect balance of textures and flavors.
MEET ERIN MOONEY
“Kindergarten teacher-turned-culinary maven Erin Mooney is making delicious waves in Hoover, AL. Unsurprisingly, her roots in the area and the industry run pretty deep. Though Erin is originally from Selma, she grew up in the Birmingham area, where her mother’s Italian family ran a restaurant. She later spent time in Florida, where she met her husband, Chef Brian Mooney — but Alabama’s pull was strong.”
PAN SEARED SCALLOPS OVER PUMPKIN RISOTTO
“This creamy pumpkin risotto features a hint of nutmeg and is topped with perfectly seared scallops, creating a decadent and comforting dish. This risotto recipe is simple and approachable to the home chef, yet produces an elevated dish that is sure to impress.”
HOOVER’S OWN IRON CHEF
“Brian Mooney is the owner and chef at Tre Luna Bar and Kitchen in Brock’s Gap, where he cooks up Italian-inspired appetizers, entrees and desserts.”
9 HIDDEN ALABAMA RESTAURANT GEMS
“Whether you’re sitting indoors or outside under the moon and stars, Tre Luna has a casual and energetic vibe, with an efficient and knowledgeable waitstaff.”
HOW TO ENJOY ALABAMA’S TOP RESTAURANTS THIS NEW YEAR’S EVE
Appetizers choices on the New Year’s Eve menu are tuna crudo and fried green tomatoes. Next course is a blood orange salad. Entrees are pan-seared Gulf red snapper, 30-day aged prime ribeye, or Ashley Farms airline chicken. Dessert options are cannoli and caramel cheesecake.
LABOR OF LOVE: ESPRESSO CHOCOLATE CHEESECAKE
“This decadent confection from an Alabama kitchen is the perfect postscript to dinner, whether sliced for two or enjoyed solo.”
205.910.7780
2513 5TH AVENUE SOUTH
BIRMINGHAM, AL 35233
INFO@TRELUNACATERING.COM
