Chefs Jordan and Aurora Coffey are in their fifth year of serving up fresh, innovative offerings at Luminary Kitchen & Provisions. The restaurant’s menu changes regularly based on what is in season, offering everything from chicken cacciatore with creamy polenta to scallops with sunchoke velouté to a prime ribeye with cauliflower gratin and onion marmalade. Jordan Coffey said they work with numerous local providers and continually strive to source as much meat and produce locally as they can.
In addition to being recognized in the farm-to-table restaurant category, Luminary also earned top billing this year in the specialty cocktail category for its Line’s Cook Old Fashioned. Coffey said the Line’s Cook is a staple at Luminary, and it is the only cocktail that carried over from the menu at the Coffey’s former restaurant, American Harvest Eatery, which closed in 2020.
“It’s the only thing that never changes on our menu, and it’s one of our top-selling cocktails for sure,” Coffey said.
Luminary is open for dinner Wednesday through Saturday. The restaurant recently ended its regular Sunday brunch service, a decision the Coffeys made to allow them to spend more time with their children. Jordan Coffey said they may offer occasional pop-up brunches and may consider resuming regular brunch service in the future.
This article appears in October 29-November 4, 2026.
