MYMOON RESTAURANT

When I was offered to partake in a chef’s tasting menu at MyMoon Restaurant I had no idea how lucky I actually was. Kings should be so fortunate to eat so well. DELISH is just one of the words that come to mind when I think back on my experience there and that is exactly what it was, an experience, as I was led down a road of culinary delights with Executive Chef Ivan Vilches at the “wheel”.

I didn’t know what to expect going into my evening at this North Williamsburg establishment as not only had I not ever been to MyMoon before but I had not even heard of it. Definitely my loss as this IS a place you want to know AND go to!

MYMOON RESTAURANT

I am a man not easily impressed, but on this night I was definitely taken aback by not only their exquisite food but the decor as well. The space itself being a former boiler room of one of Brooklyn’s factories from the past with the seating booths created from reclaimed metal from said-factory with rotating local artists showcasing their pieces throughout the space.

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MYMOON RESTAURANT

The chef’s long tasting menu consists of 5-courses: a tapas sampler, a pair of starters, a fish course, a meat course and a pair of desserts – wow, don’t arrive anything but hungry. One can add on a wine-pairing to either of MyMoon’s tasting menus for a small supplemental charge and my tasting came with the wine pairing, which had wines which were very well chosen to complement the food.

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Every table’s tasting menu will vary a bit depending on what is freshest on that particular day as well as the sort of experience Chef Ivan is giving you and the associated wine pairings will also change to suit the food as well as their up-to-the-minute inventory, but here is what I was given, and mind you, LOVED:

Tapas: Tuna Sashimi with soy sauce, ginger, sesame seeds / Salmon Ceviche / Mussel with lime air / Spanish Ham with pa amb tomaquet / Seared Octopus with potato foam & egg yolk … paired with 2 cocktails ( typically would be paired with a wine though ) – Smoke Monster: Mezcal, Laphroig, vitrus juice, simple syrup, chipotle salt and Bedford Collins: Beefeater Gin, Limoncello, citrus, mint leaves, orange.

Starters:  Seasonal Root Vegetables of baby turnips, parsnips, rutabaga, chestnut, root leaves & vegetable broth / Sweetbreads with artichokes, grilled squid & squid ink … paired with a white wine from Villa Solais, Vermentino di Sardegna, Italy.

Fish course: Turbot with rutabaga, carrot, baby corn, quinoa & rosemary. Paired with Soave, Alpha Zeta, Italy.

Meat course: Oxtail with foie gras, sweet potato, granny smith apple & quince. Paired with a red wine from Mirassou, Merlot, Californa.

Desserts: Catalan Creme Brûlée with blueberries & caramel / Chocolate Bread – Chocolate mousse (70% Ecuadorian dark cocoa), maldon salt, arbequina olive oil & toast. Paired with Fonseca 20yr Tawny Port.

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I was blown away by the artisianship of the food served to me and it is definitely on par with some of the top tasting menus in Manhattan which go for more than FOUR times the price.  I definitely tasted hints of el Bulli, the former #1 restaurant in the entire world, in the food and, low and behold, Chef had spent some time there with Chef Ferran Adrià when he was working in Spain. I knew it!

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Everyone I dealt with at MyMoon definitely went above and beyond and I, and my guest for the evening, had a magnificent evening of food and drink. Those reading this account of my time spent at MyMoon should definitely check/re-check it out when you are in North Williamsburg, or even go out of your way to make an appearance.

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- Mike J

Photos by Mike J, Scott Benjamin Tucker and via MyMoon