After our introduction to the new MOON RABBIT by Chef Kevin Tien on F Street last month we had to return, and the meal was another huge treat with every bit and sip a true delight.
We had a friend visiting and chose three different cocktails, all of which were fun. I returned to the OUT OF DIPPING SAUCE with Haku Japanese vodka, Chinola passionfruit, lemon, Nuoc Cham(fish sauce) syrup. It's a great treat. We all tasted each other's, and I also loved the BACK IN CALI made with Kasama Filipino rum, Mig river Baijiu, lemon calamansi vinegar and brulee egg foam. Will had the NINE DRAGONS with Mekong Thai Rum, Johnnie Walker blended scotch, Jackfruit cordial, lime and jasmine air.
Andrew, who goes by ADL, is a super sommelier and came over with some suggestions off the menu after we tasted the Suerte de Arrayan Albillo Real 2022 white which comes from Mentrida, Spain and was crazy funky in flavor. We instead got the amazing 2006 Le Vieux Donjon Chateauneuf du Pape Blanc which was aged beautifully and went so well with all the crazy spices and flavors.
We decided to share a lot of different plates as everything is so good and that way we had more options. We ordered several sets of plates, and our once again brilliant server Monique paced everything perfectly. The menu has changed a little to fall mode, but many of the wonderful dishes we had last month are still there and we chose some of those as well.
First came the amazing TUNA CRUDO which we loved last month due to the Fresno pepper puree on the ahi with strawberry, lemon verbena, cilantro and tomato water poured tableside! (fotos on FB). There are two crab dishes and we chose the CRAB RANGOON which is usually a big disappointment at so many Asian restaurants. here the dish is deconstructed with huge scallion crackers on the side to scoop up the "dip" made from MD. Jumbo Lump crab, Robiola cheese(a huge improvement over cream cheese!), Pepper Jelly for spice, Kani Kama(crab stick) and sweet garlic. It's a great starter to share and very addictive. It is also great on the wonderful Pan del Sol or Pandan bread that comes with amazing vegan condensed coconut milk butter!
Another dish we returned to was the RICE CAKE with Umami tofu crumble, ginger, scallion and cured egg; I am pretty sure this will be a fixture on all the menus as it is a great vegan option using vegan fish sauce that really has great flavor making it ideal for vegetarians and vegans.
CHARRED CABBAGE (Bap Cai) is new and a great veggie dish as well with sesame puree, pickled mushrooms and Nam Tom(egg sauce). the final dish we chose again was SHRIMP THERMADOR which has moved from huge U-5 to monstrous U-4 prawns head-on in the shell in a magnificent Lobster Sabayon with fine herbs and meyer lemon.
We moved on to a red we had last month and loved the Serre Besson Rhone Blend and it was ideal with our last dishes which were all new.
BOUDIN NOIR(Nem Tret Canh) is Chef Kevin's take on the French dish using Viet Cajun Sausage in a goji berry/miso/brown butter/date/golden raisin mostardo topped with small fried octopus that were adorable. The dish was amazing and the mostardo divine.
PATE CHAUD is listed on the menu as "limited availability" and boy, were we glad we sked to have one held for us early on. The dish looks like a beef wellington and is a gorgeous flaky puff pastry stuffed with foie gras, wood ear mushrooms and served in a pork jus. It was the ideal dish to finish off the evening with.
Will & I were stuffed, but our friend could not resist the wild dessert selections and chose the MUSHROOM(Nam) which is chocolate mousse, tamarind caramel, wild mushroom streusel, Chanterelle Ice Cream(this alone is a treat) and Pomelo. It is a great dessert and really has so many flavors and so much going on, it really is several desserts.
Speaking of several desserts, you cannot leave without the little mignardises and we got Passionfruit Chocolate Truffles, Guava Gel with Basil & Chili Sugare and the superb mini Tapioca Corn Pudding Puffs.
Once again, the staff proved to be some of the nicest, friendliest and best servers around town and this always makes you feel welcome and warm. Monique is truly a gem, and we shall have to ask for her every time we return. Bravo tutti.
