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Compact neighborhood pizzeria serving classic & inventive pies, plus subs & Italian entrees.
Hours
| Friday | 11 AM–12 AM |
| Saturday | 11 AM–12 AM |
| Sunday | 12–10 PM |
| Monday | 11 AM–11 PM |
| Tuesday | 11 AM–11 PM |
| Wednesday | 11 AM–11 PM |
| Thursday | 11 AM–11 PM |
Address and Contact Information
Address: 5380 Tuttle Crossing Blvd, Dublin, OH 43016
Phone: (614) 799-0500
Website: https://lunapizzakitchen.com/home_lunapizzakitchen_dublin/
Menu Photos
Order and Reservations
Reservations: lunapizzakitchendublin.com
Order: Order online
Photo Gallery
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Luna Pizza Kitchen
DUBLIN. 5380 Tuttle Crossing Blvd, Dublin, Ohio. Our flagship location in Dublin offers the full Luna Pizza Kitchen experience with a comfortable dining area …
Luna Pizza Kitchen: Home
Dublin, OH 43016 Pizza food for Pickup – Delivery Order from Luna Pizza Kitchen in Dublin, OH 43016, phone: 614-799-0500.
Luna Pizza Kitchen – Dublin – Dublin, OH – 5380 Tuttle Crossing Blvd …
View the menu, hours, address, and photos for Luna Pizza Kitchen – Dublin in Dublin, OH. Order online for delivery or pickup on Slicelife.com.
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Reviews
Nicholas
This is a wonderful pizza place, seems mainly focused on carry out and delivery but there is some seating available.
We got the Fresco Pizza with mushrooms, beef Italian sausage, and beef pepperoni. It was delicious and the owner and staff were very friendly. I would recommend this to anyone searching for a good local pizza place. And Alhamdulillah it is Halal pizza.
… moreWe got the Fresco Pizza with mushrooms, beef Italian sausage, and beef pepperoni. It was delicious and the owner and staff were very friendly. I would recommend this to anyone searching for a good local pizza place. And Alhamdulillah it is Halal pizza.
Scott Anderson
The all-meat stromboli was exceptional, featuring a generous portion of meat and cheese encased in well-prepared, flavorful dough. While the establishment’s seating is limited and not particularly comfortable, it is important to note that this venue is primarily designed for takeout or delivery rather than dine-in experiences.
… moreHeather Mouzly
Best Pizza ever, this place is so underrated, the pizza is so very fresh, ingredients are top notch, made from scratch, the dough is so fermented and light, if you are looking to enjoy pizza with family and friends order online and enjoy
… moreMisbah Ashraf
I had a really great experience at this pizza shop! The place was super clean and gave such positive, welcoming vibes. The staff was very polite and friendly, which made the whole visit even better. They even gave us a discount on our order, which was a nice surprise
The service was incredibly fast, and the food was absolutely delicious. The sauces were especially amazing full of flavor and perfectly matched with the pizza. Everything felt fresh and well-prepared. I’ll definitely be coming back again!
… moreThe service was incredibly fast, and the food was absolutely delicious. The sauces were especially amazing full of flavor and perfectly matched with the pizza. Everything felt fresh and well-prepared. I’ll definitely be coming back again!
Patricia Burton (Trish)
WOW!!! Absolutely delicious food.
We ended up at the bar next-door to Luna’s by accident and found out They didn’t serve food. However, the pizza kitchen right next-door (Luna’s) delivered to the bar. Definitely the best accident in a while.
I’ve had many Chicken subs but this one had that extra care: the sub roll was crispy inside and outside. It was loaded with chicken and toppings. Best one I’ve had in 40 years.
The luna tots were very good although once it starts to cool down, the cheese on top starts to solidify and it gets harder to eat, but that’s just how it is.
My daughter‘s Stromboli was huge, estimate about 4 inches wide and 12 inches long, and that was a medium. We were going to eat at steak ‘n Shake, but they are closed for business and before that we had tried another restaurant about 1/2 hour away which was also closed for business.
If you’re in the area or looking for delivery, this is definitely the place to check out.
… moreWe ended up at the bar next-door to Luna’s by accident and found out They didn’t serve food. However, the pizza kitchen right next-door (Luna’s) delivered to the bar. Definitely the best accident in a while.
I’ve had many Chicken subs but this one had that extra care: the sub roll was crispy inside and outside. It was loaded with chicken and toppings. Best one I’ve had in 40 years.
The luna tots were very good although once it starts to cool down, the cheese on top starts to solidify and it gets harder to eat, but that’s just how it is.
My daughter‘s Stromboli was huge, estimate about 4 inches wide and 12 inches long, and that was a medium. We were going to eat at steak ‘n Shake, but they are closed for business and before that we had tried another restaurant about 1/2 hour away which was also closed for business.
If you’re in the area or looking for delivery, this is definitely the place to check out.
Rachel Tope
The experience was good overall but the pizza left something to be desired. I got a large cheese extra cheese and the pizza arribiata which is a spicy sauce, sausage, pepperoni, and red onions. The cost was great so the value is there. My main compliant is the pizza is bland. The sauce wasn’t spicy, the cheese was basic, even the sausage was meh. Its absolutely better than your average run of the mill place, but not by much.
… moreJenny Cooper
Amazing pizza. Freshly made and high quality ingredients. Everyone was super friendly. Highly recommend you try this pizza. The menu has so much to offer the whole family or a late night snack. Perfect crust.
… moreBrian Wilson
They promote fresh ingredients but they used canned pickled jalapeno instead of fresh. The juice from them permeated the entire pizza and it was very soggy. Tried this place once to mix my pizza rotation up a bit but will not try their pizza again. Maybe try their Stromboli or subs.
… moreCharlie Eich
UPDATE: I don’t want anything for free, but I did call the store. I told them how gummy the wings were and how I ordered them due to reviews on how crispy they were. I told the manager how it feels like the wings were boiled and not fried. He says to me, they do not fry the wings they’re cooked in an oven. I told him I do not want a replacement but think they should reevaluate the delivery situation if that’s the case. Per the reviews, maybe going in is okay, but delivery is NOT. Bring your own ranch, there is very little, to no flavor in theirs.
I am eight minutes away in a hotel, here for business. Wings are terrible. I ordered mild and there is barely any flavor. The wings are so gummy, it’s like they were barely cooked. Due to the under cooked wings there is not much flavor to them at all. The sauce is a reddish colored oil. I had to add a bottle of Franks to get flavor to the sauce. The ranch dressing is garbage. I would never order wings from this place again.
… moreI am eight minutes away in a hotel, here for business. Wings are terrible. I ordered mild and there is barely any flavor. The wings are so gummy, it’s like they were barely cooked. Due to the under cooked wings there is not much flavor to them at all. The sauce is a reddish colored oil. I had to add a bottle of Franks to get flavor to the sauce. The ranch dressing is garbage. I would never order wings from this place again.
dean adams
Preface: I own a full service restaurant.
I don’t know how the Dublin store passes inspection for a food license. It is the most filthy pizza store I’ve ever seen.
Take a good look around. I watched them make and handle pizza for several minutes as I “looked” over their menu.
From the ceiling to the floor, EVERYTHING is degraded, broken, greasy, dirty, and unsanitary. Pay attention to equipment handles and cabinet door edges.
Further, 3 of 4 workers had thick, heavy beards, which are a source of facial hair and dandruff (dead skin) if not covered with a beard net. They don’t wear beard nets.
They use latex gloves. But, gloves are to be changed after handling meats. Otherwise, they provide no protection against cross contamination, especially with uncooked toppings. They didn’t change their gloves one time. They might as well be not wearing them at all.
The pizza prep counter has instructions taped on the inside of the counter top/lid, which is above the open food containers, another violation.
I could go on about the sanitary and health code violations.
Finally, I want to mention that they clearly are “fish out of water” on how to use the utensils and equipment. They flatten the dough ball with a machine, then stretch the dough ON THE COOKING SCREEN with the pizza dough docker (rolling pin with spikes). Then cut away the excess dough off edges. The crust edge becomes overcooked. Further, they don’t apply butter (I use garlic butter) on the already dried up and crunchy crust edges. The crust becomes like Melba Toast.
These guys are “fish out of water” and have no business being in the pizza business.
… moreI don’t know how the Dublin store passes inspection for a food license. It is the most filthy pizza store I’ve ever seen.
Take a good look around. I watched them make and handle pizza for several minutes as I “looked” over their menu.
From the ceiling to the floor, EVERYTHING is degraded, broken, greasy, dirty, and unsanitary. Pay attention to equipment handles and cabinet door edges.
Further, 3 of 4 workers had thick, heavy beards, which are a source of facial hair and dandruff (dead skin) if not covered with a beard net. They don’t wear beard nets.
They use latex gloves. But, gloves are to be changed after handling meats. Otherwise, they provide no protection against cross contamination, especially with uncooked toppings. They didn’t change their gloves one time. They might as well be not wearing them at all.
The pizza prep counter has instructions taped on the inside of the counter top/lid, which is above the open food containers, another violation.
I could go on about the sanitary and health code violations.
Finally, I want to mention that they clearly are “fish out of water” on how to use the utensils and equipment. They flatten the dough ball with a machine, then stretch the dough ON THE COOKING SCREEN with the pizza dough docker (rolling pin with spikes). Then cut away the excess dough off edges. The crust edge becomes overcooked. Further, they don’t apply butter (I use garlic butter) on the already dried up and crunchy crust edges. The crust becomes like Melba Toast.
These guys are “fish out of water” and have no business being in the pizza business.