lumarestaurant.comLuma Restaurant - International Hub for Food Innovation

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lumarestaurant.com

Title:Luma Restaurant - International Hub for Food Innovation

Description:The contemporary Luma Restaurant is located at TIFF Bell Lightbox and serves thoughtfully crafted, globally inspired dishes.

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lumarestaurant.com Information

Website / Domain: lumarestaurant.com
Website IP Address: 70.32.89.10
Domain DNS Server: ns55.worldnic.com,ns56.worldnic.com

lumarestaurant.com Rank

Alexa Rank: 1421245
existsite Rank: 3
Google Page Rank: 0/10 (Google Pagerank Has Been Closed)

lumarestaurant.com Traffic & Earnings

Purchase/Sale Value: $6,863
Daily Revenue: $18
Monthly Revenue: $564
Yearly Revenue: $6,863
Daily Unique Visitors: 1,730
Monthly Unique Visitors: 51,900
Yearly Unique Visitors: 631,450

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lumarestaurant.com WebSite Httpheader

StatusCode 200
Transfer-Encoding chunked
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Content-Type text/html; charset=UTF-8
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Date Mon, 19 Feb 2018 13:53:19 GMT

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Luma Restaurant - International Hub for Food Innovation Luma Restaurant Toggle navigation About Menus Gallery News Private Dining Gift Cards Contact Reservations TwitterInstagramFacebook International Hub for Food Innovation LUMA RESTAURANT 2ND FLOOR, 350 KING ST. WEST, REITMAN SQUARE. TORONTO, ONTARIO (647) 288-4715 Mirvish Dinner Package: Mrs Henderson Presents Join us in the bar for $5 Martinis + Manhattan! Book Your Next Event at Luma! Connect Thoughtfully crafted, globally inspired dishes A Global Experience In the Heart of Downtown Luma is a contemporary restaurant that pays homage to Toronto’s rich, multicultural landscape. Globally inspired and locally sourced, Chef Michael Wilson’s menu showcases fresh, artisanal dishes, which feature the finest regional ingredients and reflect our city’s diversity. Warm and inviting, the dining room and bar are designed with rich woods, leather and stone, and the cozy lounge is filled with plush sofas and eye-catching artwork. Luma’s second floor location in the TIFF Bell Lightbox and its floor-to-ceiling windows offer outstanding views of King Street West and the downtown action. Read More Executive Chef Michael Wilson Since his appointment as Luma’s Chef de Cuisine in 2012, Michael Wilson has distinguished himself by crafting globally inspired dishes using locally sourced ingredients. Drawing on the multicultural landscape of Toronto, Chef Michael brings forward his elevated, fresh take on world cuisine and passion for the city’s diverse cultures. Read More Menus Dinner Lunch Dessert Wine Lounge Magic Hour Pre-Theatre Fixe Dinner Apps Make your App a Main +5 THE ALWAYS VEGETARIAN SOUP OF THE DAY | 9 seasonal luma caesar salad | 13 puffed wild rice, roasted garlic, escarole, asiago, pancetta hearty greens | 12 apple, granola, vidal maple vinaigrette SHRIMP + CITRUS SALAD | 16 marinated shrimp, fennel, watercress duck rillettes | 19 pistachios, concord grape, frisée, crostini BISON TARTARE | 21 bone marrow, cured egg yolk, focaccia SALTSPRING MUSSELS | 21 garlic, shallots, white wine butter sauce, focaccia BURRATA | 20 white anchovies, celery, pickled chilies, treviso, toasted breadcrumbs, smoked paprika emulsion MAKE YOUR APP A MAIN +7 AHI TUNA TARTARE | 19 grilled pineapple, scallions, papadums, xo sauce dressing kung pao octopus | 19 brussels sprouts, water chestnuts, cashews, wild rice, scallions For the Table WARM MARINATED OLIVES | 8 garlic, rosemary, orange EDAMAME | 8 lime salt, chili oil LUMA MIXED NUTS | 8 salty, sweet, smoky, spicy Luma Breads by O&B Artisan Bakery MAINS CHEF’S DAILY BRAINSTORM | MP ROASTED SQUASH | 21 quinoa, walnuts, dinosaur kale, roasted pear CEDAR PLANK WILD SALMON | 32 cider-braised cabbage, potato r?sti, smoked mustard, apple DUCK CARBONARA | 27 duck prosciutto, perciatelli pasta, duck egg, parsley PORK PORTERHOUSE | 35 cipollini onions, bacon, jerusalem artichokes, bread sauce ROAST VENISON | 39 spiced beet purée, lentils, escarole, hazelnuts FOGO ISLAND COD | 36 marble potatoes, leeks, capers, lemon butter sauce CORNISH HEN | 26 brussels sprouts, heirloom carrots, medjool dates, brown butter BRAISED BEEF CHEEK | 27 truffle parmesan fries, burnt onion a?oli STRIP LOIN | 43 celery hearts, fondant potatoes, maitake mushrooms, black truffle, madeira EXTRAS truffle parmesan fries | 9 northern woods mushrooms | 9 chili garlic rapini | 8 please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen. Download Menu Lunch Apps Make your App a Main +5 THE ALWAYS VEGETARIAN SOUP OF THE DAY | 9 seasonal luma caesar salad | 13 puffed wild rice, roasted garlic, escarole, asiago, pancetta HEARTY GREENS | 12 apple, granola, vidal maple vinaigrette kale salad | 13 cranberries, pine nuts, olives, parmigiano-reggiano, falafel crouton, red wine dressing CITRUS SALAD | 12 fennel, watercress, radish, olive oil, poppy seeds ROASTED CAULIFLOWER SALAD | 14 lentils, frisée, hazelnuts, chèvre noir, grapes, harissa BURRATA | 19 white anchovies, celery, pickled chilies, treviso, toasted breadcrumbs, smoked paprika emulsion MAKE YOUR APP A MAIN +7 AHI TUNA TARTARE | 19 grilled pineapple, scallions, papadums, xo sauce dressing kung pao octopus | 19 brussels sprouts, water chestnuts, cashews, wild rice, scallions Luma Lunch Rush In 45 minutes or less! Your choice of… Chef’s Daily Sandwich or two MARINATED SHRIMP TACOS served with soup of the day, waffle chips and warm cookies 23 Mains CHEF’S DAILY BRAINSTORM | MP CHEF’S DAILY SANDWICH | 16 served with mixed greens and house pickles spicy veal meatballs | 18 tomato, rapini, chilies, roasted garlic, parmigiano-reggiano trout salad bowl | 23 soft-poached egg, avocado, nori, sesame, black rice, watercress SALTSPRING MUSSELS | 25 garlic, shallots, white wine butter sauce, yukon gold fries MUSHROOM RISOTTO | 22 truffle oil, preserved lemon, parmigiano-reggiano, celery cress PORK SCHNITZEL | 21 cider-braised cabbage, smoked mustard, apple HADDOCK + CHIPS | 19 yukon gold fries, celery root remoulade, tartar sauce CORNISH HEN | 25 leek bread pudding, roasted heirloom carrots, tarragon jus STEAK FRITES | 26 coulotte steak, truffle parmesan fries, burnt onion a?oli BRISKET BURGER | 18 maple bacon, roasted garlic a?oli, arugula, applewood-smoked cheddar please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen. Download Menu Dessert Sweets LUMA CHOCOLATE BAR | 10 soft dark chocolate, banana, peanut butter ice cream CARDAMOM CHEESECAKE | 9 butternut squash crémeux, walnut sponge cake, plum compote, gingerbread ice cream LEMON TART | 9 pistachio, sour cream ice cream SWEET TREATS | 6 plate of mini cookies, biscotti and sweets HOUSEMADE ICE CREAM + SORBET | 9 CHEF’S CHEESE Selection served with o&b artisan bread and honey single portion | 6 taste all three | 16 Download Menu Wine BY THE GLASS BUBBLES 6OZ | 750ML 2014 ‘Spark’ Sparkling Riesling, Tawse, Niagara, ON | 15 | 65 NV ‘Cuvée Catharine’ Rosé Brut, Henry of Pelham, Niagara, ON | 17 | 75 NV Grand Brut, Perrier-Jou?t, Champagne, FR | 24 | 105 PINK 6OZ | 9OZ | 750ML 2015 Tawse, Niagara, ON | 13 | 19 | 55 WHITE 6OZ | 9OZ | 750ML 2012 ‘Jump’ Chardonnay, Cave Spring, Niagara, ON | 12 | 18 | 48 2013 Pinot Grigio, Fontamara, Abruzzo, IT | 13 | 19 | 55 2014 Old Vine Riesling, Kew Vineyards, Niagara, ON | 13 | 19 | 55 2012 Pinot Blanc, Mission Hill, Okanagan Valley, BC | 13 | 19 | 55 2014 Chardonnay, Camelot, Sierra Foothills, CA | 14 | 21 | 58 2014 Sauvignon Blanc, Stoneleigh, Marlborough, NZ | 14 | 21 | 58 2015 ‘Otto’ Soave, Prà, Veneto, IT | 15 | 22 | 60 2015 Pinot Gris, Pearce Predhomme, Willamette Valley, OR | 16 | 24 | 64 RED 6OZ | 9OZ | 750ML 2011 ‘Biff’s Juicy Red’, Cave Spring, Niagara, ON | 12 | 18 | 48 2013 Tempranillo, Campo Viejo, Rioja, ES | 13 | 19 | 55 2015 ‘Vendanges Nocturnes’ Syrah, Laurent Miquel, Pays d’Oc, FR | 13 | 19 | 55 2014 ‘Esquinas’ Malbec, Bodega Argento, AR | 14 | 21 ...

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