While the Battle at Little Bighorn has little to do with a glorious luncheon, and the upstate eatery Two Moons is a far cry from the infamous South Dakota skirmish that took so many lives, this lively Port Chester restaurant, named for the Cheyenne Indian chief who fought against Custer, is quietly taking the local community by storm. M. H. Reed of The New York Times advised diners to "expect some delightful surprises from a kitchen that borrows ingredients from the Southwest, the early American Indians, and the contemporary American melting pot." Named one of the five rising star chefs in the tri-state area by Spotlight magazine, David Thomas, who heads up the brigade at Two Moons, is quickly gaining ground.

Thomas worked his way through the ranks of some of the country's finest restaurants, and has trained with some of the best in the field. After graduating from the California Culinary Academy, he cooked with Bradley Ogden at critics' favorite Lark Creek Inn. Thomas also signed on for a tour with John Sedlar of San Francisco's Abiquiu before making his way East to Union Square Cafe and Tribeca Grill.

At Two Moons, Thomas cooks contem-porary American cuisine permeated by the flavors of Asia and the Southwest. His moo shu duck tortilla, punctuated with a gripping scallion-hoisin sauce, and a legion of seafood dishes flavored with Thai curry or mango salsa, have won Thomas a loyal band of supporters. This is one luncheon that's worth fighting for.