When patrons first walk into Luma and see the multicolored, mini lamps strung along an electric cable from the ceiling, they understand where the restaurant gets its name: It is a play on the interior designer's comment that the decor is luminous.
The colorful Aspinwall restaurant blends casual and fancy elements into an environment that becomes lively, trendy and sophisticated when crowded, and attracts both Fox Chapel socialites and casual folks clad in jeans.
"We have a wide variety," says Michael Rudman, 34, of Shaler, Luma's executive chef and co-owner. "We're like a neighborhood eatery."
The menu, while upscale, offers a variety of food ranging from ribeye steaks to pasta to seafood flown in from Hawaii. Luma's most popular dish is its crab cakes, a recipe Rudman created. The restaurant also has many popular seafood and chicken dishes.
"The main thing that people see is the decor. That attracts them," says Greg Ackerman, 37, of Brookline, the restaurant's co-owner. "And then, they see the menu. In Pittsburgh, I think you have to be pretty versatile."
Ackerman and Rudman opened Luma -- which seats 88 inside plus an additional 35 on the popular outside deck -- in May 2002 after working together at Andora restaurant in Ohio Township since September 2001.
"We saw there was a common goal and that we worked well together, and it's been good ever since," says Ackerman, who was assistant manager at Andora while Rudman was a co-owner and the chef. (Rudman was bought out of his share of Andora when he left.)
Luma's success has been so good that Ackerman and Rudman plan to open a new location in the spring of 2004 in Ohio Township, Ackerman says.
He attributes much of Luma's success to Rudman, who has a decorated culinary resume from the Pittsburgh area as well as beyond. Rudman was chef at Morton of Chicago for three years and Monterey Bay Fish Grotto for four years.
"Michael has built his reputation through the different places he has been," Ackerman says. "He has left his signature."
Rudman, who grew up in Mt. Lebanon, is an alumnus from the Culinary Institute of America in Hyde Park, N.Y. The roots of his restaurant career began in his teen years, when he worked as kitchen help at the former Fati Gati's in Bridgeville.
"I just think cooking is an art," he says. "You never know what to expect on a daily basis, from the amount of people who walk through your door to all the different ingredients you get in."
Orchiette Tossed with
Chicken and Cranberries
in a Rosemary Cream Sauce
- 8 ounces orchiette pasta, cooked al dente
- 4 (4-ounce) chicken breasts, boneless and skinless
- Salt and pepper, to taste
- 1 tablespoon butter
- 8 ounces heavy cream
- 1 cup dried cranberries
- 1 sprig of rosemary, cut into small pieces
Cook pasta according to box directions, and keep warm while you prepare the other ingredients. Coat chicken breasts with cooking spray and place them on a grill over medium high heat. Season each with salt and pepper as desired. Grill the chicken for about 2 minutes on each side. Transfer chicken to a 400-degree oven and cook for 3 more minutes.
In a large saute pan over medium high heat, melt the tablespoon of butter and pour in the heavy cream. Reduce by half over about two to four minutes; if you don't, the sauce will be too watery. Add the cranberries and rosemary, season with a pinch of salt and pepper, and heat for one more minute on the stovetop. Cut the chicken into strips. Add pasta to sauce, mix, and turn onto serving plate. Top with chicken strips.
Makes two servings.
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