Food
A second, bigger Moona is opening later this year, focusing on the Levantine pantry and New England seasonality.
A second Moona is opening in Cambridge this year. Moona
In agreement with anyone who’s right and not wrong, Moona’s chef Scott Ryan knows that fall is New England’s most wonderful season.
It’s a time of changing foliage, sweater weather, and some of the best bounty the region has to offer.
In the city of Boston, it’s also the last chance to enjoy life before winter. New restaurants may open, while staples may feel lively. Menus change to feature fall flavors, and we still have a few more weeks left with outdoor dining.
Executive chef Scott Ryan
Speaking of new restaurants to come this season, here’s one to pay attention to: a second, bigger Moona. According to Ryan, who’s been the executive chef at the Inman Square Mediterranean restaurant for over a few months now, Moona outgrew its current 1,000-square-foot digs.
“The new space will allow us to continue the concept that exists, but it’s going to allow for a more expanded pantry, which lends itself to an expanded menu,” Ryan said.
Ryan and restaurant owner Mohamad Al-Zein weren’t ready to share every detail, but here’s what we do know about Moona 2.0.
The concept will be different from day to night. It starts as a cafe, serving breakfast, pastries, and coffee beverages. But by night, it transforms into a convivial dining room with a Levantine-inspired menu that marries staple pantry items from the Levant with New England seasonality.
Ryan will also lead the kitchen at the new Moona, located at 750 Main St. in Cambridge. Originally from the North Shore, Ryan spent his career all across the country, working in kitchens in D.C. and Denver and learning from culinary icons like Claudia Fleming and Alon Shaya. Three years ago, he came back home to be closer to family.
The new location is expected to open later this year, with more details to come. In the meantime, Ryan shared what his fall food plans look like.
Moona renderings.
Fall restaurant openings you’re excited about: I’m going to do a shameless plug for my friend Nick Laden-Sienne, who just opened a place called Third Time Together. I’m happy he took the leap, and I’m looking forward to seeing how his operation progresses. Close to [the new Moona], I’m interested in Fallow Kin for a few reasons. It’s in the neighborhood, but also because they put out that they’re going to be vegetable-focused. I’m intrigued by that because I think it’s challenging, but admirable.
Best fall food activities in Boston: I would say any food-centric activities probably don’t take place in Boston during the fall. One thing I used to do, with a dear friend of mine who’s no longer with us, is go to Arnold Arboretum in the fall and spring.
Best fall food activities outside of Boston: For me, picking apples at Honey Pot Hill Orchards in Stow. It’s about celebrating the changing of the seasons and exploring something that’s local. If you’re living in an urban setting, you want a little break. It’s a reminder that there is quite a bit of [geographic] diversity within a short distance.
Best fall ingredient to cook with: When you think about the cornucopia and fall, you think squash. Apples are up there as well. It’s sort of a pedestrian answer, but that’s what people get excited about. If you don’t like squash and apples, it can be quite a long fall and winter. I will say it depends when we’re talking, too, because in late summer stone fruit is still abundant and around. It’s still on the shelf at the farmer’s market. There’s Carlson Orchards that has epic, life-altering nectarines.
Feelings about pumpkin spice: Preparing the cuisine that [Moona does] and having just mentioned squash, it sounds strange to hate on pumpkin spice everything. However, I don’t partake in it. It’s just in everything, and you’re inundated with pumpkin spice. It’s also less celebratory of the pumpkin and more about the spices.
Best fall beers: I don’t drink, but I talk to people who do drink. I asked Mohamad, the owner of Moona, and he suggested the Berkshire Brewing Turkey Trotter Brown Ale. Another friend of mine recommends the Allagash Haunted House.
Katelyn UmholtzFood and Restaurant Reporter
Katelyn Umholtz covers food and restaurants for Boston.com. Katelyn is also the author of The Dish, a weekly food newsletter.
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