Luna Park, owned by chef Joe Jack and AJ Gilbert, attracts a mostly young contingent and exudes a fun, festive aura. Burgundy walls serve as the backdrop to three campy chandeliers dripping with crystal teardrops. They make a whimsical contrast to the heating ducts snaking around the room and the open kitchen defined with a rack filled with stock pots and pans big enough to roast a whole pig. The food is exceptional, and every plate seems to hold a culinary surprise. Earlier this year the partners opened a similar restaurant, the Last Supper Club, on the corner of 23rd and Valencia.
Cuisine: American Specialities: Warm goat cheese fondue with grilled bread and sliced apples; any green salad; grilled flat-iron steak; pot on fire (slowly simmered beef brisket); make your own S'mores; coconut cream pie. Seats: 70 Prices: $9.25-$14.50 Parking: Street, difficult Vitals: 694 Valencia St. (at 18th), San Francisco; (415) 553-8584. Lunch and dinner daily. Full bar. Reservations and credit cards accepted.
