San Diego-headquartered Luna Grill opened its Liberty Station location in Point Loma in 2011, bringing a fast-casual Mediterranean kitchen founded in 2004 by CEO Sean Pourteymour and Chief Cuisine Officer Maria Pourteymour to 2400 Historic Decatur Rd. Flame-grilled kabobs marinated for 12 hours, house-made falafel, and a harissa-spiked hummus anchor a menu built around hormone-free, GMO-free, preservative-free sourcing — standards the Liberty Station restaurants corridor also sees from Mediterranean-adjacent kitchens like Georgia’s Greek Cuisine. A perfect 100-out-of-100 county health score backs the kitchen’s no-additive sourcing claim with verifiable sanitation results. Santorini bowls with pearled couscous, sustainable salmon vida bowls, and certified gluten-free brownies round out a menu broad enough to serve vegan, vegetarian, and keto diners without modification hacks — a dietary range also reflected in the build-your-own kebab counter at Kebab Craft inside nearby Liberty Public Market. The catering arm handles corporate lunch drops and wedding builds across Point Loma, San Diego, scaling from four-person packages to multi-hundred-guest buffet lines.