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Moona or Mouneh, slang for the Arabic word meaning “storing” or “pantry,” is a cozy 30 seat Arabic-inspired fine-casual restaurant focusing on the best pantry/mouneh items behind your food.
The spices, spice blends, olive oil, olives, tahini, different types of molasses, and other ingredients are what our concept is about. It’s about sourcing and making the best pantry items that are behind making your food shine.
You’ll find things like brussels sprouts in the Fall and Winter with tahini, pine nuts, pomegranates, and coriander. In the summer you’ll find grilled squid salad with toasted almonds, lacinato kale, za’atar shallots, feta, lemon, olive oil. We like to play with some of our local seasonal produce and if we put anything authentic on the menu like hummus, baba, or falafel we will be sure to make it some of the best you’ve ever had.
With a modern, rustic interior finished off with Mediterranean accents, the restaurant boasts a 10 seat bar and an intimate 20 seat dining room. Reminiscent of Arabic design, colors of bright blues, greens and whites are used throughout the space and are complemented by modern touches that include exposed brick and pipes, copper accents and mosaic tiling.
To accompany the highly evolving, seasonal menu, Moona’s bar will feature carefully curated array of cocktails as well as wine and craft beer lists. Additionally, house-made spice blends, jams, pickles and preserves are available for purchase.
With over 20 years’ experience in Boston’s restaurant industry, Mohamad El Zein opened his second restaurant Moona, in 2016 in Cambridge, MA’s Inman Square.
Originally from Lebanon, but born in Abu Dhabi, UAE Mohamad was exposed to many cuisines from South East Asia, Persian, Middle Eastern, European, African, and American. After graduating he moved to the United States to study finance and during his freshman year of college he discovered a passion for hospitality while working at a French bistro.
Mohamad got his start in the industry at Aquitaine Bar a vin Bistro in Boston’s South End where he worked in between classes to offset the tuition costs. During his time at Aquitaine he learned to appreciate the true art of cooking, the critical importance of high service standards and acquired a vast knowledge of the wine and beverage program. El Zein left Aquitaine in 2002 and became the food & beverage manager of Blu, a fine dining restaurant in The Ritz Carlton, where he worked alongside James Beard Award-winning chef Jody Adams. In 2003 Mohamad joined Masa Restaurant as a general manager, and then ultimately director of operations and co-owner of two locations. At Masa he was able to hone in on his true passion for creating and operating restaurants, growing Masa into a multi-unit business, and it was only a matter of time before El Zein took that creative energy and sought to open his own concept, Moona, in Cambridge’s Inman Square in 2016. Inspired by the food of his childhood, Moona, slang for the Arabic word meaning “storing” or “pantry,” is a 30 seat Eastern Mediterranean-inspired restaurant that specializes in hot and cold mezzas (small plates). The concept pays tribute to the impact that the pantry has had on food, especially in the remote villages of the Middle East, and each dish incorporates Moona made pantry items or sourced pantry items from credible local and global sources. When he’s not running the restaurants, El Zein dedicates much of his time to raising his kids Noora and Omar, and spending time with his wife and family, working out, fishing, snowboarding, hiking, and listening to music.
For Chef Scott Ryan, joining Moona marks both a homecoming and a bold new chapter. A native of Massachusetts' North Shore, Ryan has journeyed across the country refining his culinary perspective, from formative years with iconic Boston kitchens like Sofra and Harvest, to national acclaim at Washington D.C.'s Mockingbird Hill, which earned a coveted spot on Bon Appetit's “50 Best New Restaurants in America” list.
Educated at Johnson & Wales University in Providence, Ryan holds dualdegrees in Culinary Arts and Food Service Management. His disciplined foundation was further shaped by working under renowned culinary figures including Claudia Fleming at North Fork Table and Inn and Alon Shaya at Safta in Denver. These experiences instilled in him an approach that’s rooted in tradition but executed with resourceful innovation.
As Executive Chef at Moona, Ryan is focused on amplifying the soulful vibrancy of Levantine cuisine. His cooking style is intensely flavored, culturally reverent, and deeply healthful, centered on a profound respect for the traditions behind each dish. He describes his food not as his own, but as “an attempt to recreate traditional, culturally relevant dishes” with integrity and care.
Known for his ability to navigate both the creative and operational demands of a kitchen, Ryan’s prior roles include overseeing five food and beverage outlets at Denver’s Clayton Hotel & Members Club, which was awarded a Michelin Key. At Mockingbird Hill, he developed a highlly-acclaimed menu using limited culinary equipment, teaching him the value of constraint-driven creativity.
Now back in Massachusetts, Ryan brings his global inspirations and local sensibilities to Moona’s acclaimed menu. His pantry obsessions include orange blossom water from Mymoune, and his culinary journey is increasingly focused on updating Levantine classics with a modern lens.
Outside the kitchen, Ryan finds creative recharge in travel and outdoor adventure. But within Moona’s walls, his mission is clear: to craft an experience where guests feel welcome, delighted, and just a little bit challenged; one vibrant, thoughtful plate at a time.
Press inquiries: JP Faiella, IUC PR | 617.504.7585 | JP@iucboston.com
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