184 N 10th St
Brooklyn, NY 11211
Cuisine: Mediterranean, Turkish
Our Rating: ★ ★ ★
Cards: All Major
Hours: Sun-Thurs 5pm-11pm (bar open until 2am); Fri-Sat, 5pm-Midnight (bar open until 4am)
Booze: Full Bar
Subway: L to Bedford Ave. or Lorimer Ave.
Menu: Click Here
NY Mag says:
With its smattering of tapas, meze, and kebabs, My Moon’s menu leans on Mediterranean cuisine with a Turkish slant. But the food’s not the draw at this festive, 250-seat neighborhood haunt, where architecture takes pride of place. Set in a converted factory, My Moon retains the original space’s sky-high ceilings and exposed-wood beams, then tucks its booths into authentic boilers that solidify its organic, industrial chic. Aside from a few contrived embellishments, like indoor trees, trickling fountains, and whirring Casablanca ceiling fans, it works. The restaurant also lends its exposed-brick walls to rotating art exhibits. Late night, the party moves into an adjacent D.J.-outfitted lounge adjacent to the main room. In season, the spacious, outdoor dining deck is quite an enticement all its own. Extras: Turkish pastrami and Mediterranean kebabs spiff up traditional breakfast and brunch fare at My Moon, which also rents its lounge for gatherings of up to 40.
A former warehouse boiler room, My Moon epitomizes Williamsburg’s continual transformation. In the cathedral-sized dining room, exposed pipes and cast-iron sculptures nod to the space’s industrial past while the fan-shaped banquets, DJ booth and locally made artwork reflect the current L-train vibe. A more bucolic alternative is the just-as-large outdoor space, swathed in gold and red tones and boasting curtained-off booths and a raised deck area. Even the menu is oversized, covering nearly every mainstay of Turkish cuisine. Tarama makes a spectacular start, the pungent caviar whipped into dessert-like consistency, perfect for slathering over warm pide bread. Plump mussels come stuffed with rice and fragrant herbs. Although lamb in the adana kebab is slightly overchopped, slow-cooked flavors accompany every bite, while juicy quail, cooked in tender grape leaves, falls on just the right side of gamey. Lightly tart cantaloupe jelly makes a perfect palate-cleansing finish.