Trusted publications like Food & Wine, Washingtonian, and EATER all have their eye on Chef Kevin Tien. So do major organizations like the James Beard Foundation, which recognized him as a Rising Star Chef last year. So you can bet that his newest venture, a Vietnamese restaurant dubbed Moon Rabbit (a nod to a Buddhist parable), is gearing up to be a huge hit.
Located just moments from Modern on M, Moon Rabbit is currently open for socially distanced indoor and outdoor dining only—because Chef Kevin’s dishes are best enjoyed directly from the kitchen. That includes starters like the pineapple milk bun with hoisin butter and the chicken liver pate over brioche with cherry chili jam. After your appetizers, share a few tapas like the grilled prawns with Thai and garlic-basil butter and the grilled beets with curried, candied pumpkin seeds. Then for the main course, dig into lemongrass pork with coconut rice or fried chicken with chili-maple fish sauce and biscuits.
