August 2017 “Known for authentic Mediterranean cuisine, Luna Grill is pairing the bold flavors of its signature “Never, Ever Gyros” meat with tomatoes, Serrano peppers, feta, green onions and a spicy yogurt sauce over a base of its simply seasoned fries in the just-released “El Greco Street Bowl.”” Read the full article by QSR Magazine here.

May 2017 “Homegrown Luna Grill, on pace to open as many as two dozen more restaurants by the end of next year, now has bragging rights as one of the top five fast-casual chains in the country, outranking big-name brands Shake Shack and Starbucks.” Read the full article by The San Diego Union Tribune here.

May 2017 Luna Grill Named the number 5 Fast Casual Concept at the 2017 “Movers & Shakers” Awards Earlier this week, Luna Grill was named the number 5 Fast Casual concept in the country at the annual “Movers and Shakers” awards dinner put on by FastCasual magazine at the National Restaurant Show in Chicago. The

April 2017 “Fast casual Mediterranean innovator Luna Grill has continued its commitment to real food with the introduction of “Never, Ever” Gyros now available at all of the company’s 36 locations in California and Texas.” Read the full article by QSR Magazine here.

April 2017 QSR Magazine gathered a list of 40 fast casual 2.0 concepts that they believe will be the next big thing, and Luna Grill was included in Tier One also known as “The Runaway Trains”. Read the article here.

February 2017 Our co-founder and CEO Sean Pourteymour speaks on a round table with fellow executives from actively growing limited-service brands. Read the article by QSR Magazine here.

November 2016 Luna Grill’s brand of Mediterranean food seems to be appetizing to investors. The San Diego-based fast-casual food chain recently secured nearly $30 million in financing from private investment firm CapitalSpring, which will be used for expanding and updating restaurants. Read the article by San Diego Union Tribune here. 

October 2016 Why Luna Grill Fresh Mediterranean is One to Watch Founded by two health-minded parents, this fast casual 2.0 concept hopes to become a healthy alternative to home-cooked meals. See the article by QSR Magazine here.