The story
In the heart of Washington, D.C., Moon Rabbit offers a Vietnamese dining experience that is both deeply personal and creatively bold. The restaurant, led by acclaimed Chef Kevin Tien, draws its name from the virtuous rabbit of the Buddhist Jataka tale, a symbol of selflessness that sets the tone for the thoughtful, ingredient-driven cooking found here. Chef Tien, a first-generation Asian American, uses Moon Rabbit as a platform to honor his heritage, reimagining the flavors of his childhood with modern techniques and a focus on seasonal ingredients.
The menu is a study in contrasts, balancing familiar Vietnamese motifs with unexpected twists. A meal might begin with the delicate Taro Milk Bread, served with culantro butter and lemon olive oil, or the vibrant Summer Roll, packed with daikon, hearts of palm, and seasonal vegetables. The kitchen’s skill with seafood shines through in dishes like the Ōra King Crudo, citrus-cured salmon with rau ram nuoc cham, and the Sweet Potato & Crab, a riff on bún riêu featuring sweet potato tapioca gnocchi and Maryland jumbo lump crab. From the land, the Stuffed Leaf presents wagyu beef wrapped in perilla leaves, while the Pâté Chaud combines braised rabbit with black truffle.
The cocktail program is equally ambitious. Bar Director Thi Nguyen, who earned the 2024 MICHELIN Guide Exceptional Cocktails Award, has crafted a list that is both playful and precise. Drinks like the "Phở Đặc Biệt," made with beef broth-infused vodka and the chef’s own phở seasoning, or the "Việt Vice," featuring coconut oil-washed whiskey, are designed to evoke memories while introducing new flavors. The wine list is thoughtfully curated, offering a range of options from classic to natural.
Moon Rabbit’s recognition as a MICHELIN-recommended restaurant in Washington, D.C. speaks to the consistency and ambition of the kitchen. The dining room strikes a balance between elegance and ease, making it a place suited for both a special occasion and a weeknight exploration of Vietnamese cuisine.
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