Japanese Comfort Food at Mocu-Mocu
Open earlier this month, Mocu-Mocu is a casual restaurant and café focused on two traditional Japanese snacks. One is the savory okonomiyaki and the other the sweet obanyaki.
Owners and sisters Aya Tatsushiro and Tomomi Tatsushiro collaborated with award-winning cookbook author and chef Hiroko Simbo to develop the concept.
The menu combines Japanese and Western cooking traditions. Okonomiyaki, which is cooked in a skillet like an omelet, is served open-faced with fillings like sliced pork belly or coconut shrimp, and topped with sauces.
Other snacks include: Japanese Shishito Peppers; Crisp Pork Belly with housemade pickled jicama, yellow bell pepper, and red radish, and locally sourced, farm-raised, herb-baked Chicken Wings.
To make the sweet obanyakis, pour batter into two circular pans, add fillings, and then flip the contents of one pan on top of the other.
For takeout coffee, tea, or pastries, there is a walk-up window. Open for lunch and dinner. Closed Mondays.
746 10th Ave. (Between 50th & 51st streets)
The Hall Brooklyn Opens
Music and Mediterranean food both find a home at chef Michael Psilakis’s new project, The Hall Brooklyn.
The venue will feature talent from the music and art industries as well as Psilakis’s cuisines.
Guests can preorder large format meals, including whole roasted pig or lamb, to dine on during performances. An a la carte menu includes bar snacks such as Haloumi Cheese Sliders, Harissa Chicken Tacos, and Crab Tzatziki.
A dozen cocktails and 28 craft beers are available. Happy hour daily 5 p.m.–8 p.m., with all draft beverages at half price.
The Hall Brooklyn
470 Driggs Ave.