Moon Rabbit By Kevin Tien

Moon Rabbit By Kevin Tien Moon Rabbit is a contemporary Vietnamese restaurant situated in the heart of Washington D.C.

05/29/2026

We are deeply honored to share that Moon Rabbit has been named one of North America’s 50 Best Restaurants for 2026. Thank you to for this incredible recognition.

This honor means so much to our team, and we are endlessly grateful to every guest who has dined with us, supported us, and believed in what we do.

To our incredible team: thank you for the care, focus, and heart you bring every single day. Your dedication is what allows us to create thoughtful food, warm hospitality, and meaningful experiences for our guests.
We’re proud to represent Washington, DC alongside so many incredible restaurants on this year’s list. Congratulations to , , .dc, and every restaurant recognized.

Thank you for being part of Moon Rabbit’s journey. We’re excited for what’s ahead.

Moon Rabbit is at North America’s Restaurants in New Orleans! Tune in tonight, 5/28, at 9pm ET / 8pm CT to watch awards...
05/29/2026

Moon Rabbit is at North America’s Restaurants in New Orleans! Tune in tonight, 5/28, at 9pm ET / 8pm CT to watch awards ceremony live! Youtube link in bio!

is teaming up with in New Orleans for a limited-run special, available Tuesday through Friday only (5/26-5/29)!On the ...
05/26/2026

is teaming up with in New Orleans for a limited-run special, available Tuesday through Friday only (5/26-5/29)!

On the menu: a Green Curry Gulf Shrimp Salad Sandwich with papaya nước chấm, Chef Kevin’s Crab Rangoon Dip with ricotta and robiola in a sourdough bialy with hot pepper jelly, and a Taro Sesame Bagel with culantro butter, lemon oil, and spring radishes.

New Orleans friends, this one is only here through Friday. Stop by starting today and get into it.

Friendly reminder that we are closed this memorial day, 5/25. We will be back open tomorrow. Until then, make a reservat...
05/25/2026

Friendly reminder that we are closed this memorial day, 5/25. We will be back open tomorrow. Until then, make a reservation with us by clicking the link in bio!

05/23/2026

Vịt Quay | Duck Around
duck fat–washed Angel’s Envy bourbon, house-blended amaro, black pepper tincture, tamari

Moon Rabbit’s Beverage Director, Thi Nguyen, grew up eating roasted duck in Vietnam, a dish she’s always loved for its rich, savory depth and glossy, lacquered skin.

With Duck Around, .ng26 brings that flavor profile into the glass through duck fat–washed Angel’s Envy bourbon, which gives the cocktail a silky richness, while house-blended amaro adds bittersweet depth. Tamari brings a savory, umami backbone, and black pepper tincture finishes it with warmth and spice.

Served with a soy-marinated quail egg garnish, it’s roasted duck in cocktail form.

Summer, through Chef ’s eyes.Our new dessert, quả dâu, begins with strawberries — ripe, green, pickled, compressed, and ...
05/20/2026

Summer, through Chef ’s eyes.

Our new dessert, quả dâu, begins with strawberries — ripe, green, pickled, compressed, and poured into a delicate strawberry-peach consommé. But the story travels further: to Da Lat, Vietnam’s cool highland region once shaped by French influence and often called “Little Paris,” where strawberries grow in the mountain air.

On the plate, that French-Vietnamese connection becomes a camembert cheesecake swirled with sweet pepper jam, layered with pickled green strawberries, aji amarillo gel, fresh white peach, white peach sorbet, rauram streusel, and rauram oil.

It’s bright, romantic, a little savory, and deeply summery — a dessert that tastes like strawberries at their most unexpected. Now on the menu at Moon Rabbit.

A very special evening is coming to Moon Rabbit.On Wednesday, June 10th at 6pm, we’re welcoming Doug Margerum of Margeru...
05/20/2026

A very special evening is coming to Moon Rabbit.

On Wednesday, June 10th at 6pm, we’re welcoming Doug Margerum of Margerum Wine Company for an intimate dinner celebrating Santa Barbara wine, current releases, and rare library selections.

Among the pours: from the 2012 vintage, a year that holds personal meaning for our Wine Director & Director of Operations, Andrew Limberg, who worked harvest with Doug that season.

Doug is one of the defining names in Santa Barbara wine, known for handcrafted bottles that reflect the place, the growers, and the character of each vineyard.

Seats are limited. Click the link in bio to reserve your spot.

05/18/2026

At Moon Rabbit, even the bread begins the night before.

Our Taro Milk Bread is made with purple rice-based amazake and shio koji, two ferments created from the same koji culture. The dough is mixed at night, proofed overnight, rested in the fridge, portioned into four small balls per bread the next morning, proofed again, then baked and brushed with a mixture of milk and condensed milk while still warm.

Inspired by Vietnamese purple yam soup, it becomes a soft, fermented milk bread with gentle sweetness, depth, and that signature pull-apart texture.

A little sweet, a little savory, deeply fermented, and made with a lot of patience.

From our kitchen to the table, our Grilled Bamboo | Măng Nướng begins with choosing the right cut. We use thick young ba...
05/15/2026

From our kitchen to the table, our Grilled Bamboo | Măng Nướng begins with choosing the right cut. We use thick young bamboo shoots because we wanted this dish to have a true hearty bite—something guests can really sink their teeth into, not something delicate.

Inspired by Gỏi Măng and the flavors of Northern Vietnam, where Chinese ingredients have long shaped the region’s cooking, the bamboo is braised in sesame and soy to build depth while preserving its natural texture, then finished on the grill for char and smokiness.

Once plated, each layer plays a role. Beech mushroom conserva brings a deep savory richness that settles into the bamboo’s earthy, vegetal notes. Leek confit adds softness and sweetness from Vietnamese aromatics, while the Viet chimichurri cuts through with brightness, herbs, and a touch of heat.

To finish, our custom furikake was designed to bring something a little unexpected. Rather than leaning heavily nutty, we wanted it to feel greener and more grassy—an herbal lift that echoes the freshness of the dish and brings everything into balance.

Phở Đặc Biệt is Thi Nguyen’s, our Beverage Director, tribute to a dish that shaped her upbringing.Inspired by the Vietna...
05/14/2026

Phở Đặc Biệt is Thi Nguyen’s, our Beverage Director, tribute to a dish that shaped her upbringing.

Inspired by the Vietnamese soup she grew up eating at home, .ng26 reinterpreted phở through the language of cocktails—capturing its savory richness, aromatic spice, and familiar comfort in an entirely different form.

A vodka-washed beef broth creates the cocktail’s velvety backbone, layered with ’s signature phở seasoning for warmth and depth. The broth is meticulously strained to remove excess fat while keeping every bit of flavor intact. A charred cocktail onion mirrors the aromatics traditionally used in the soup, while a final mist of culantro at the table calls back to the fresh herb finish that makes every bowl of phở feel complete.

Amberjack Crudo, inspired by kinilaw—the Filipino raw fish dish where acid transforms the fish, layered with flavors tha...
05/14/2026

Amberjack Crudo, inspired by kinilaw—the Filipino raw fish dish where acid transforms the fish, layered with flavors that also feel familiar in Vietnamese cooking.

Like kinilaw, Vietnamese cuisine often balances brightness, acidity, heat, herbs, and richness in a single bite. The coconut tiger’s milk echoes the creamy-meets-bright contrast you find in certain Vietnamese dishes, while the fresh herbs, red onion, and tomatoes bring that same interplay of freshness, sharpness, and vibrancy that defines so much of the cuisine.

Our Amberjack Crudo brings those influences together with amberjack, avocado mousse, house herb oil, grilled sesame crackers, and sorrel—connecting Filipino inspiration with the Vietnamese perspective that shapes Moon Rabbit’s cooking.

Address

927 F Street NW
Washington D.C., DC
20004

Opening Hours

Monday 5pm - 9:30pm
Tuesday 11:30am - 2:30pm
5pm - 9:30pm
Wednesday 11:30am - 2:30pm
5pm - 9:30pm
Thursday 11:30am - 2:30pm
5pm - 9:30pm
Friday 11:30am - 2:30pm
5pm - 10pm
Saturday 5pm - 10pm

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