Lehigh Valley Marketplace

By Cathy Kiley

In just three short years, Sette Luna has established itself not only as an anchor in the burgeoning downtown Easton restaurant community but as a premier dining destination in the Lehigh Valley. In season, made longer by outdoor heaters, the Tuscan gold and red façade of this glorious circa 1824 building at 219 Ferry Street is a perfect backdrop for al fresco dining. Umbrella-shaded tables line the brick walkway and twinkly-lights adorn the trees welcoming visitors to this spot that once housed the city’s original firehouse. Now, it offers the best dining patio in town.

This ambience carries indoors where an attractive bustling main dining room leads to the open kitchen. The focal point of the kitchen is their brick-faced wood-burning oven that tastefully finishes off many of the meals served here, and from which emerge some of the best pizzas in the area. My family, friends and I have eaten many times at Sette Luna. Whether we are sharing a Mediterranean Salad and Margherita pizza, or enjoying a multi-course dinner with a fine bottle of wine, a visit to Sette Luna is always a pleasure.

Josh Palmer, (head chef and co-owner of the restaurant with his parents Terry and Bud) was on hand to greet Tom and me when we visited recently. We started our night at the beautiful grotto-esque brick and highly-polished black oak bar. Certified Sommelier Elizabeth Carlson explained their extensive all-Italian wine list and interesting beer selections while I sipped a house specialty Limoncello Cosmo and Tom an Italian Lemonade. Carlson’s knowledge of wine is admirable and in 2009, Sette Luna’s wine cellar was awarded the prestigious Award of Excellence by Wine Spectator Magazine. As you know, purchasing wine in any dining establishment is an expensive proposition. Feel free to ask for advice when choosing your wines here so you are sure to enjoy the best wine for your entrees and assure that your money is well-spent. Also, keep in mind that Sette Luna runs a wine special on Monday nights when you may try new and exciting selections at half price.

We took a few minutes to tour their wine cellar. This beautiful dining area affords seating for 10 or 12 and is where their reserve wine selection is kept (in varying vintage years to allow for vertical tastings.) The décor of this room is impressive and would be perfect for a lovely dinner party.

We were then seated for dinner near the window in the Moon Room overlooking the patio. This dining room, with tables for two and working fireplace, is a more quiet setting than the main dining room and allows for intimate conversations. Brian, our efficient and friendly server, explained the specials as we nibbled on a tasting of delicious olives that are served on every table. As an appetizer I ordered the evening’s special of roasted Fresh Figs topped with goat cheese and house-cured pancetta. The plump fresh figs were sweet, delicious and perfect with the salty cured Italian ham over fresh greens and excellent extra virgin olive oil. Tom chose Sausage con Marinara, a lean, sweet-with-a-zip Italian treat in a wonderfully-spiced marinara. These starters were both great and tasty representations of what was to follow. We then shared the evening’s salad special—roasted leg of lamb, sliced thin, served cold over a bed of Glacier Lettuce, which was fabulous! The buttery, yet slightly bitter taste and extraordinary velvety texture of the greens, drizzled with olive oil, were perfect accompaniments to the lamb. With our appetizers we shared a Quartino of crisp Chardonnay Blend, Calabria 2008 Librandi “Critone” on Elizabeth Carlson’s recommendation; it was a good choice.

There are numerous appetizers from which to choose including Calamari Fra Diavolo and Little Neck Clams with cured pancetta, chile and olives. We have tried both on previous visits and they are delicious. The calamari is quite spicy and the unique presentation of the little necks is great. I also highly recommend the Tuscan White Bean and Rosemary Soup, especially on a cold evening, and there are many interesting salads available to satisfy anyone’s tastes.

Whether recorded or live on the weekends, Sette Luna always has great music; we were enjoying the soft background jazz when our entrees arrived. I opted for Bud’s Bolognese Speciale, named for Josh’s dad. This rich and robust pasta was fabulous and is, I understand, a menu favorite. The sauce, with an abundance of meat and just a touch of cream, was so delicious that I cannot wait to return and have it again! All pasta is made on premises and cooked al dente so it is perfect in every way. Now, just when I was raving about my pasta, Tom quietly looked up from his dish and stated that the meal he was savoring was one of the best he has had anywhere in a long time. Tom’s selection of Spring Lamb shank with oranges and gaeta olives was amazing. The meat was braised to the point of falling off the bone and the oranges were almost translucent giving the accompanying broth a unique rich citrus flavor.( It must have slow-cooked in its own juices for hours.) It was a fantastic dinner choice and our wine–the Nero d’Avola, Ajello “Majus”, Sicilia 2006 was great with both meals.

Remember Sette Luna when planning a quiet dinner for two, a lively lunch with friends, or a drink and music on Saturday nights

Pizzas are a favorite at Sette Luna and there are two pages of gourmet pizzas from which to choose or you may add your favorite toppings to personalize your own creation. A friend of mine refers to herself as a “luscious eater” and she swears there is nothing better in town to cheer anyone up than a Sette Luna pizza and a glass of red wine. I tend to agree, although their unique pasta selections and Specialita Sette Luna, including Osso Buco, Pollo Milanese and Gamberetti e Risotto only make your dinner choice more difficult. The owners “buy fresh, buy local” whenever possible and deal with only the most reputable purveyors to assure quality and freshness—and it shows.

For dessert, on Josh’s recommendation, I chose Terry’s White Chocolate Panna Cotta with fresh fruit and amaretti cookie crumbles. He explained that on her last trip to Italy, his mom Terry tasted the most amazing Panna Cotta and spent weeks perfecting this recipe when she returned. Her version of this classic dessert is, indeed, perfect. Fresh cream, milk and sugar with Terry’s added special ingredients and personal touches are combined and simmered to create the perfect “cooked cream.” This rendition was topped with crispy fresh concord grapes and together with espresso, was a wonderful ending to a wonderful meal.

Tom and I discussed the fact that when we moved to Easton in 1980, there were very few eateries in town and how terrific it was to be sitting together at Sette Luna and enjoying this caliber of meal with many other diners on a Thursday evening. Not only was the food excellent, but our service was superior as well. This restaurant is efficiently managed and staffed. Elizabeth was quick to acknowledge the many talents of Edgar, Johnny, Marco, Matt, Mike and Greenberg, who assist Josh in the kitchen; plus Byron, Jaime and Ruby, who professionally handle food prep duties behind the scenes.

Remember Sette Luna when planning a quiet dinner for two, a lively lunch with friends, or a drink and music on Saturday nights. There is Sunday Jazz Brunch to top off your weekend, and Josh and Elizabeth are planning multi-course wine tasting dinners for late winter. The private wine cellar, as well as the Moon Room, is available for parties during the holidays or any day.

There is much to enjoy at Sette Luna – every day in every season. The Palmers are area natives and their families have been in the Lehigh Valley for generations. The pride that they take in this restaurant is obvious and deep. It shows in every aspect of the business. Stop in and see for yourself.

Sette Luna’s hours are Monday to Thursday: 11:30 a.m. to 1p.m.; Friday 11:30 a.m. to 11 p.m.; Saturday: Noon to 11 p.m.; and Sunday: 10:30 a.m. to 9 p.m. There is plenty of on-street parking, the building is handicapped accessible and all credit cards are accepted. Call 610-253-8888 or log onto: www.setteluna.com for menu and other information.