Moona takes its name from mouneh, the Levantine pantry tradition of pickling, preserving, and building flavor from scratch. Chef Mohamad El Zein opened the restaurant in Inman Square in 2016, grinding his own spice blends in-house and shaping the menu around that same pantry philosophy. The dining room seats 30, an intimate setting meant for sharing plates across a table.
The menu moves through mezze and dips — hummus tahini, zalouk, house-made falafel, fattoush salad, and fatteh — alongside house specials like whole branzino, slow-cooked lamb shank, chicken bastilla, and chicken and short rib tagines. Wine comes from Lebanon and Greece, poured alongside the shared plates.
The menu moves through mezze and dips — hummus tahini, zalouk, house-made falafel, fattoush salad, and fatteh — alongside house specials like whole branzino, slow-cooked lamb shank, chicken bastilla, and chicken and short rib tagines. Wine comes from Lebanon and Greece, poured alongside the shared plates.