If you’ve lived in North Brooklyn for a while, you’ve likely walked by MyMoon a handful of times. Situated on North 10th and Driggs, this sprawling indoor/outdoor restaurant has been around for quite some time by Williamsburg standards  (I remember a friend having a birthday party there in 2006 or 2007, so that should give you an idea).
But the MyMoon of my younger years is not the one I visited last week. While the space is still massive, draped with trees and curated with large metal sculptures and purple curtains, the menu has shifted direction from a classic Greek, to Spanish-influenced Mediterranean.
A perfect example of these new flavors lies in the Chef’s Choice Tapas Sampler. At $24, the sampler provides ample variety, while relying on customer favorites, as well as what is fresh and seasonal. While we were there, we tried the salmon ceviche, which was at once spicy and cool, citrusy and minty. It was the perfect scoop of flavors for a hot summer day.
We also tried the fresh tuna soja with ginger and sesame. This is not your standard thin-sliced tuna tartar, but water a hunk of perfect red and pink meat, just doctored up enough to be completely scrumptious. It paired perfectly with the spicy shishito peppers, which burned ever so slightly on their way down.
But the two winners of the evening had to be the Mediterranean Octopus with Potatoes, Pimenton, and Arbequina Olive Oil, and the cocktails (we had the French Smash and the Cosmic Kiss). The octopus was perfectly tender, and the potato foam was just the right amount of creaminess, so you did not feel like you were eating octopus chowder. The drinks were both light and breezy, which is just want you want as you sit on MyMoon’s large patio.
Once a boiler room, and now a sprawling restaurant and popular wedding venue, MyMoon represents an important part of North Brooklyn’s history. “We might do a movie night and project films on the wall,” says Ruggero, MyMoon’s manager, “We really want there to be something here for everyone”.
Ruggero has chosen the new menu wisely, and seems to be doing everything with a sense of detailed purpose, which is present in the way the restaurant is decorated, as well as the food it serves.

184 North 10th St.

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