"The food is as artful as the flavors are enticing,"
"scrolls of cool, crisp daikon holding bouquets of sliced vegetables"
"a subtly earthy mousse staged with sparkling passion fruit granita, crumbly white chocolate streusel and pale green drops of dill oil."
"Full of joy,"he writes, "the restaurant makes you feel like you came to the right place."
Northwest D.C. near Capital One Arena and the National Mall features a dense, pedestrian-friendly dining scene spanning fast-casual to Michelin-starred options. Moon Rabbit presents inventive Vietnamese cuisine led by executive chef Kevin Tien and pastry chef Susan Bae. Menu items include summer rolls built with cool, crisp daikon and bouquets of sliced vegetables, gourmet meat pies combining braised rabbit and chicken mousse in glossy pastry with truffle and Vietnamese spice notes, wagyu street-food with labneh and pickled shallots, and grilled shrimp with herb paste and a bright cilantro-dill-Thai-basil green curry. Entrées range $17–$43, with durian-spiked mousse and passion fruit granita desserts.
Read at The Washington Post
Unable to calculate read time
Collection
[
|
...
]