"At Moussaka Mediterranean Kitchen there is “an immediate, international flair,” writes East Bay Express critic Janelle Bitker. Chef Nilgun Boyar, a former sous at Quince, has created a place with “an air of sophistication you don’t find too often” in San Leandro. The menu reflects Boyar’s upbringing in Turkey and Greece with Bay Area produce, resulting in a few standouts like the namesake moussaka, the Turkish manti dumplings and the lamb and beef beyti kebabs. At other times, Boyar can be trying to do too much with the five-page menu, and dishes like veal scallopini or duck bacon sliders feel like a stretch. (Even if the “combination of flavors was lovely” on the duck bacon.) On the other hand, the not-particularly Mediterranean chia seed-crusted salmon was “flawless,” “like something you’d find at an upscale American restaurant.”" - Andrew Dalton
