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Moon Rabbit has settled into its Penn Quarter space since moving from the Wharf in 2024, and the restaurant is drawing renewed interest for its inventive savory plates, high-concept cocktails and a pastry program that keeps earning national attention. The move, recent chef pop-ups and consecutive award nods make it one of the city’s spots to watch—especially if desserts or offbeat Vietnamese-American flavors matter to you.
What to order
- House milk bread with a soft, herb-tinted butter — a simple starter meant for sharing and dipping ($14).
- Lemongrass Berkshire pork chop glazed with an XO-style jus, punctuated by seasonal fruit (Honeycrisp apple or peach) and served with sticky rice—one of the restaurant’s signature “from the land” mains ($42).
- Green curry sponge cake from pastry chef Susan Bae: a layered dessert that pairs airy cake with avocado sorbet, soursop mousse, fish-sauce caramel and finger lime for bright, savory-sweet contrasts ($18).
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The kitchen also hosts short-term collaborations; recent pop-ups have brought seasonal soft-shell crab preparations and other one-off plates that are worth checking the menu for when you book.
What to drink
Thi Nguyen, recognized last year among Punch’s rising bartenders, blends pantry and kitchen elements into the cocktail list. A standout is a highball built on a syrup made from fish sauce—savory, saline and balanced by citrus—priced around $19. For a more playful option, look for the “Out of Dipping Sauce” cocktail, which layers vodka, passionfruit liqueur and a nước chấm-inspired syrup.
The vibe
The front bar is deliberately whimsical: bottles of Vietnamese spirits sit beside rice‑infused ryes, and small decorative touches—pastel prints, moonlit city scenes—give the room a playful, modern-Asian feel. The space leans casual but polished, making it comfortable for a date night or a neighborhood dinner.
Service tends to mirror the menu’s creativity: staff will point you to current seasonal items and any special desserts or savory snacks that aren’t listed online.
Insider tip
If you want more of chef Kevin Tien’s cooking beyond Penn Quarter, he recently opened Chao Ban in Tysons, a Vietnamese-American counter where unconventional banh mi and sandwiches nod to his Louisiana roots. It’s a good alternate stop for a quicker, less formal taste of his flavors.
Practical details: Moon Rabbit by Kevin Tien is located at 927 F Street NW, Washington, D.C. Reservations are recommended for weekend evenings; check the restaurant’s booking page for availability and current menu updates.
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