Moon Rabbit

Chef Kevin Tien draws from his Louisiana upbringing and Vietnamese heritage at his cozy Penn Quarter dining room. Grilled leaf-wrapped beef is upgraded with Wagyu, fermented honey, and labneh for dipping. Mochi beignets are artfully paired with caramelized eel, while a muffuletta sandwich is reimagined as a rice-noodle dish with a housemade Vietnamese-inspired mortadella, olive tapenade, and fried-egg aïoli. Meanwhile, pastry chef Susan Bae’s desserts, which highlight ingredients like seaweed and green curry, sound wackier than they taste. Our favorite: a durian-and-white-chocolate mousse with passionfruit granita.