Moon Bar
Bar · Back Bay ·
Global wines, draft brews, and Caribbean-inspired seafood dishes
Global wines, draft brews, and Caribbean-inspired seafood dishes
"Jamaican beef patties, fried sweet plantains with pickled mango crema, and flaky black bass served with roti and pineapple sambal are some of the treats on offer at Moon Bar, the more casual downstairs sibling to the acclaimed Back Bay restaurant Mooncusser. For Dine Out Boston, customers can snag a three-course meal at Moon Bar for $46 apiece, available every day except Saturday. Pair everything with a cocktail or three from the inventive drinks menu led by bar manager Jake Smith, an alum of Boston sushi destination Uni." - Nathan Tavares
"Another favorite of Brian Samuels for its cocktails." - Erika Adams
"Moon Bar in Back Bay is in the rotation for gossiping with friends—the bossa nova and hip-hop will cover up all the whispered secrets about your coworkers who skipped the company offsite and went to Croatia together instead. The menu has things like mahi mahi ceviche, sweet potato samosas, smoked pork ribs, and other shareable snacks that we don’t really want to share. It’s the more casual spot from Mooncusser, which is right upstairs, but you’re better off coming here instead, where the horseshoe bar is high-energy and the bartenders wear Hawaiian shirts." - Tanya Edwards
"I had been literally waiting since 2015 for chef Carl Dooley to serve his food in a casual bar setting, and the dishes here echo the excellence upstairs at the tasting-menu Mooncusser while showing Dooley’s play with global spice profiles, fruit, and local seafood. I loved the chayote Caesar salad with wax peppers and the banana leaf–wrapped black bass with pineapple sambal and roti; the dimly neon-lit vibe near Back Bay in the Theater District and the fantastic drinks complete the package." - Erika Adams
"I found the revived Moon Bar beneath Mooncusser has been brought back with a new spin: Chef de Cuisine Nelson Whittingham is heading a menu that riffs on flavor combinations developed while working with Dooley, including a black bass wrapped in a banana leaf with roti and pineapple sambal and a red snapper and crab stew for two; Uni alum Jake Smith is behind the bar mixing inventive drinks like the Cat’s Pajamas (rum, Angostura bitters, charred pineapple gum, toasted cinnamon, and lime). It's open Tuesday through Saturday from 5 to 10 p.m." - Erika Adams