"After closing at the Wharf last spring, James Beard-nominated chef Kevin Tien’s fine dining Vietnamese gem made a triumphant comeback to D.C. in January. With fresh Penn Quarter digs comes all-new dishes filled with his familiar contemporary touches. Highlights include koji-marinated cumin lamb, aromatic perilla leaves stuffed with beef wagyu, and impossibly soft dinner rolls from pastry chef and fellow James Beard Award finalist Susan Bae. Bar manager Thi Nguyen, a Punch finalist for bartender of the year, whips up a savory Out Of Dipping Sauce cocktail that makes creative use of Tien’s fermented fish sauce. Moon Rabbit 2.0 isn’t done yet, with plans to add a next-door cocktail room and Vietnamese bakery soon." - Tierney Plumb, Emily Venezky
