Mooncusser Boston

Join us on Monday, April 6th for a one night only wine dinner with Rajat Parr of Phelan Farm!

Chef Carl Dooley and the Mooncusser kitchen team have crafted a four-course menu to pair alongside Mr. Parr’s wines of Phelan Farm—a project located in San Luis Obispo County, but focused on grapes often found in the Jura and Savoie regions of France.

Reservations are available

WOW! We are so honored and humbled to be included in this years selection by the

We are so grateful for all the hard work, focus, and dedication that our team brings night in and night out.

Thank you to everyone that made this a possibility. Being on stage alongside our industry peers was inspiring!

One of our favorites from our current menu.

Mediterranean branzino with local zucchini, green curry and basil.

A close up of our second course of grilled Spanish octopu with eggplant, sun gold tomato, and mint.

Our summer menu will run until September 13th!

Summer Menu 2025
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Tuna Carpaccio
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The tuna is lightly pounded and topped with slices of yuzu compressed cantaloupe, a sesame togarashi spice blend, and shiso.

Only a couple more weeks of our current summer menu before we start to change things up.

Thank you and for including us on this awesome list of Boston restaurants! Great to see so many awesome spots included!!

WE’RE HIRING!

We’re looking to add a line cook to our team! Hit us up on IG or send resumes to [email protected] !!!

THANK YOU and the whole team for including us in this year’s Best of Boston list!

One more week to try our White Asparagus Vichyssoise with scallop, muscat grape and toasted hazelnut. *New menu begins on 5/27*

Final touches have been made and our Spring Prix Fixe has arrived. See you soon!

Join us on December 20th for our first ever 4-course Holiday Lunch tasting menu!

Reservations available in the link in our bio.