Moon Rabbit Brings Modern Vietnamese Flavors to Penn Quarter

The restaurant's team is firing on all cylinders with standout dishes, cocktails, and desserts.

Apr. 10, 2026 at 8:20pm

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A vibrant, high-contrast silkscreen print of a Vietnamese dish, such as a banh mi sandwich or a bowl of pho, repeated in a grid pattern with bold, neon-like colors and heavy black outlines, capturing the playful and innovative spirit of Moon Rabbit's cuisine.Moon Rabbit's modern Vietnamese cuisine and creative cocktails have made it a must-visit destination in D.C.'s Penn Quarter neighborhood.Boston Today

Moon Rabbit, a modern Vietnamese restaurant led by Chef Kevin Tien and Pastry Chef Susan Bae, has settled into its new Penn Quarter location after relocating from the Wharf in 2024. The restaurant is hosting exciting collaborations, serving up delicious dishes like lemongrass pork and a showstopping green curry sponge cake, and mixing creative cocktails that incorporate Vietnamese flavors. With Bae's James Beard Award nominations and Tien's additional restaurant in Tysons, Moon Rabbit is cementing its reputation as a must-visit destination for Vietnamese cuisine in the D.C. area.

Why it matters

Moon Rabbit's move to Penn Quarter and its continued culinary excellence highlight the growing popularity and appreciation for modern Vietnamese cuisine in the nation's capital. As a neighborhood anchor, the restaurant is bringing unique flavors and experiences to the community, while also garnering national recognition for its talented team.

The details

Since relocating to Penn Quarter in 2024, Moon Rabbit has been hosting exciting collaborations, like a recent pop-up with Bas Rouge featuring seasonal soft shell crabs. The restaurant's standout dishes include the fluffy milk bread with cilantro butter, the lemongrass pork chop with Honeycrisp apple and sticky rice, and Pastry Chef Susan Bae's green curry sponge cake with avocado sorbet and soursop mousse. Behind the bar, Thi Nguyen is crafting creative cocktails that incorporate Vietnamese ingredients, like a highball made with a fish sauce syrup.

  • Moon Rabbit relocated to its new Penn Quarter location in 2024.
  • Pastry Chef Susan Bae has been a James Beard Award finalist for Outstanding Pastry Chef for two years in a row.
  • Chef Kevin Tien recently opened a new Vietnamese American restaurant called Chao Ban in Tysons.

The players

Kevin Tien

The chef and co-owner of Moon Rabbit, known for his modern take on Vietnamese cuisine.

Susan Bae

The pastry chef at Moon Rabbit, a two-time James Beard Award finalist for Outstanding Pastry Chef.

Thi Nguyen

The bartender at Moon Rabbit, named one of Punch's best new bartenders in 2024.

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What they’re saying

“Thi Nguyen continues to kill it behind the bar. Like Bae, she cross-pollinates lots of ingredients from the kitchen. A syrup made of fish sauce builds a best-selling highball.”

— Tierney Plumb, Eater DC Editor

“Bae's green curry sponge cake, a hit since day one, currently showcases avocado sorbet, soursop mousse, fish sauce caramel, and finger lime.”

— Tierney Plumb, Eater DC Editor

What’s next

Diners can look forward to more exciting collaborations and seasonal menu items at Moon Rabbit as the restaurant continues to evolve and showcase the talents of its culinary team.

The takeaway

Moon Rabbit's move to Penn Quarter and its continued excellence in modern Vietnamese cuisine solidify its status as a must-visit destination in the nation's capital, attracting both local diners and national attention.