When Sean and Maria Pourteymour founded Luna Grill in 2004 in San Diego, the phrase “fast casual” had not made its way to everyday vernacular.

Since then, “fast casual” has become the norm with the market value expected to reach $364.52 billion by 2028.

“More people today are looking for food that fuels them — meals made with clean ingredients that help them feel good and live well,” said Luna Grill CEO Rich Pinnella. “That’s been our mission from day one.”

At Luna Grill, elevated menu items are seasoned by hand, marinated with scratch-made family recipes and grilled over an open flame, he said.

The eatery’s specialty is grill-to-order meals, said Pinnella, who has been in the food and beverage industry for three decades. Options include flame-grilled kabobs, signature bowls, crisp sal

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