This cozy spot offers vibrant Eastern Mediterranean and Arabic dishes, where friendly service and flavorful tapas make for a delightful dining experience.
"Moona is a pitch-perfect tribute to Eastern Mediterranean ingredients intertwined with New England seasonality. The snug 30-seat restaurant starts with rigorously sourced pantry ingredients — such as olive oils, spice blends, and different varieties of molasses — and goes to work from there, turning out sublime meze, like a creamy eggplant fatteh with grape molasses, grilled shish tawouk (a Lebanese-style chicken kebab) with a garlicky, tangy dollop of toum, and golden-fried feta fritters drizzled with an orange blossom honey. The ratio of plates ordered to table space available is always a challenge at Moona, but that’s just part of the fun." - Eater Staff
"The food at this Eastern Mediterranean joint is meant to be shared. Bring some friends, and enjoy dishes like feta fritters with orange blossom honey and grilled whole fish along with plates of olives and hummus." - Karen Wilber, Terrence Doyle
"This Eater Boston reader favorite offers a great selection of meze, and diners will be amazed by what the restaurant’s cooks can do with feta — especially the feta fritters with orange blossom honey, and the lamb burgers, which are topped with whipped feta. Moona is open for indoor dining and outdoor dining (heated, tented — reserve here), takeout, and delivery." - Karen Wilber
"Moona is a Mediterranean small-plates restaurant, which inevitably means your server will recommend “three to four plates per person.” The mezze dishes are solid, though on the pricier side. An order of lamb kebobs, for instance, will set you back $26 but comes with just two skewers, and you’ll have to shell out $55 for a whole grilled fish. If you heed the server’s advice, you could be approaching the hourly salary of Kyrie Irving, a topic nobody really wants to think about." - Joel Ang
"This cozy Inman Square gem focuses on Eastern Mediterranean meze, featuring dishes like a platter of dips, pickles, and olives; chicken bastilla; and monkfish with preserved lemon. At brunch, served on Sundays from 10 a.m. to 3 p.m., there’s shakshuka tagine — poached eggs, tomatoes, chile peppers, parlsey, cumin, and the optional addition of ground lamb." - Rachel Leah Blumenthal
