I tasted inexperienced in every single dish. Lack of idea, flavors and technique. Very disappointed
Atmosphere: 1
Food: 1
Service: 1
Senani Fernando
Went during restaurant week. Food was just so so nothing great. Service was good.
Atmosphere: 5
Food: 3
Service: 4
Rob C.
Good customer service. My food was average.
The cod didn't have a lot of flavor. It was priced like an entree but the size of an appetizer. Finished it in 4 bites because it wasn't even the entire fish. It looked like they cut a piece of cod in half and called it an entree.
If you don't eat beef or pork, you will have a very limited selection with the current menu.
Atmosphere: 4
Food: 2
Service: 4
Will Allen
Moon rabbit is an awesome atmosphere and the service is very good. The food is average for the prices that are charged.
Atmosphere: 5
Food: 4
Service: 5
Alexander Argueta
Did we offend our server from the moment we sat down? Wow. Sia literally ignored us the whole time and didn't bother get our order right or ask us how our meal was.
The patrons next to us had a totally different experience. They were asked about their food and checked on continuously throughout their dinner. We sadly were not. We were treated better by the other staff members than by our own server.
This is our first time dinning at this restaurant and we were looking forward to it. The restaurant is a nice space, the food was unique but the experience was offensive and rude. We will not be back. Please be nice. We were.
Atmosphere: 4
Food: 4
Service: 1
Sweetylycious Talent Agency
fantastics
Brandi Couvillion
Our highly anticipated visit to Moon Rabbit, a restaurant lauded with accolades, proved to be a disappointment. We are from Louisiana, as is the chef, so we approached the meal with optimism, but the experience fell drastically short of expectations. We had reservations which were delayed, which was fine. But the experience was subpar. Even the cocktails lacked imagination and finesse. My drink was virtually inaccessible, burdened by a two-inch layer of solidified coconut cream in the tall highball glass. This was particularly perplexing given the bartender's recent Michelin star recognition. While the possibility of a Restaurant Week menu influencing the quality crossed our minds, the fundamental flaws in the food were undeniable. The amuse-bouches were devoid of flavor. The banh bot loc with braised peanut was lacking, and the chicken confit appetizer was an uninspired, dry, breaded mass of chicken thighs, sparsely drizzled with curry sauce – a far cry from its namesake and more akin to a chicken finger. The shrimp toast offered a fleeting moment of redemption with its agreeable shellfish sauce, but the duck with mushroom bordelaise was a misstep, arriving undercooked and exhibiting an unpleasant chewiness. The sauce was quite lovely but there was only a drizzle of it. A more generous hand with the sauce across the board would have been welcome. The cod was thoughtful, but the dessert that came with dinner was suppose to be a snowball, however, it was completely melted. We keep trying to think of what could have gone wrong, and were sad it wasn't a positive experience for my birthday. In a strange twist of irony, the complimentary birthday dessert, a sweet ending to an otherwise mediocre experience, was the most enjoyable element of the meal. We were just so perplexed by the experience.
Atmosphere: 4
Food: 3
Service: 4
Jeffrey Menzer
Restaurant Week lunch menu was excellent. Good variety and enough choices for the 3 course menu. Can’t go wrong with any options. Excellent service. Bar area is nice-wish the dining room decor was as interesting as the food. (Maybe that’s the point—the foods the thing!)
Atmosphere: 3
Food: 5
Service: 5
Rupa Datta
Lovely service and friend staff. The food was imaginative, and tasty, however it was quite pricey overall. Good to try, but likely would not go back.
Atmosphere: 4
Food: 4
Service: 5
Ahmed Anwar
We went there on New Year's Eve for a late dinner. The place was very crowded, but we had a reservation for 930 PM. It took them 20 mins to get us seated. We recognized that the restaurant was very busy, but we didn't appreciate the way guests were being seated out of sequence rather than managing guests by their reservation time. For a James Beard recognized establishment, I was expecting a better reception service,
We weren't impressed by the quality of food either. There was a three course pre-fixe menu for New Year's Eve. The options were somewhat limited; it sounded great on the menu, but we were disappointed by the quality. Food was salty and the entree came lukewarm. I'm not sure if the New Year Eve's business got the best of this establishment, but I was expecting a lot more quality and better service based on all the rave reviews and a James Beard finalist.
Restaurant smelled like bleach when we first walked in, and so did the tap water. Food was amazingly savory except for being a little too salty (not all dishes). Loved the pandan bread & butter, and the curry sponge cake. Was the squash supposed to be not cooked through?
Super friendly staff. Truly impressed.
Atmosphere: 4
Food: 3
Service: 5
Theodora Curtin
Incredible, authentic Vietnamese food. However, I could not enjoy my experience due to the attitudes of the staff-especially the young woman who was our hostess. She was exceptionally rude, hostile, and just overall nasty. I feel bad for the other staff who work hard to preserve a fine dining experience that she, ultimately, sours.
Atmosphere: 4
Food: 4
Service: 1
D E
Three words: Creative, mostly delicious. The tasting course progression was well thought out and stuffed quail was perfectly cooked. Though Michelin raved about the pandan panna cotta, I thought it lacked clarity of purpose and taste with a mish mash of ingredients that looked good on paper but not in practice. I couldn’t see or taste any seaweed. The coconut granita didn’t taste like coconut and wasn’t shaved which is the point of granita, no? Imagine eating bingsu with a sheet of ice rather than shaved ice. The rice cake starter I ordered separately was a waste of my money. I think I understand Chef Tien’s intent for the dish but it doesn’t work as the flavor of nuok cham is overpowering for the American palate. Ultimately I applaud the creativity and will happily go back again even if some the dishes aren’t to my personal liking. Cheers.
Atmosphere: 5
Food: 4
Service: 5
Cata Wedman
Worst service I have received in DC. While the food was good, they have so much to learn from actual Vietnamese hospitality and service standards.
Atmosphere: 1
Food: 4
Service: 1
Jee Choi
A party of 12 gathered to celebrate my husband’s milestone birthday. From the event’s family-style dinner menu, I selected appetizers (summer roll, tuna crudo, stuffed leaf), entrées (shrimp thermidor, sweet potato & crab, roasted golden tilefish), and desserts (seaweed and durian).
Through the event coordinator, I confirmed that the restaurant was nut-free due to a nut allergy in our group. Unfortunately, this wasn’t the case for one of the appetizers.
The individual dishes were flavorful, though the portion sizes were on the smaller side. The pastry chef did a lovely job decorating a slice of cake with the topper I provided. I was surprised to learn that they typically don’t take tea/coffee orders for large parties, but they made an exception for us, which was appreciated.
Overall, the service was superb. Everyone’s favorite dishes were the green bun and shrimp thermidor. My personal favorites were the refreshing summer roll, shrimp thermidor, sweet potato & crab, shiso pomegranate drink and the durian dessert.
I tasted inexperienced in every single dish. Lack of idea, flavors and technique.
Very disappointed
Atmosphere: 1
Food: 1
Service: 1
Went during restaurant week. Food was just so so nothing great. Service was good.
Atmosphere: 5
Food: 3
Service: 4
Good customer service. My food was average.
The cod didn't have a lot of flavor. It was priced like an entree but the size of an appetizer. Finished it in 4 bites because it wasn't even the entire fish. It looked like they cut a piece of cod in half and called it an entree.
If you don't eat beef or pork, you will have a very limited selection with the current menu.
Atmosphere: 4
Food: 2
Service: 4
Moon rabbit is an awesome atmosphere and the service is very good.
The food is average for the prices that are charged.
Atmosphere: 5
Food: 4
Service: 5
Did we offend our server from the moment we sat down? Wow. Sia literally ignored us the whole time and didn't bother get our order right or ask us how our meal was.
The patrons next to us had a totally different experience. They were asked about their food and checked on continuously throughout their dinner. We sadly were not. We were treated better by the other staff members than by our own server.
This is our first time dinning at this restaurant and we were looking forward to it. The restaurant is a nice space, the food was unique but the experience was offensive and rude. We will not be back. Please be nice. We were.
Atmosphere: 4
Food: 4
Service: 1
fantastics
Our highly anticipated visit to Moon Rabbit, a restaurant lauded with accolades, proved to be a disappointment. We are from Louisiana, as is the chef, so we approached the meal with optimism, but the experience fell drastically short of expectations. We had reservations which were delayed, which was fine. But the experience was subpar. Even the cocktails lacked imagination and finesse. My drink was virtually inaccessible, burdened by a two-inch layer of solidified coconut cream in the tall highball glass. This was particularly perplexing given the bartender's recent Michelin star recognition. While the possibility of a Restaurant Week menu influencing the quality crossed our minds, the fundamental flaws in the food were undeniable. The amuse-bouches were devoid of flavor. The banh bot loc with braised peanut was lacking, and the chicken confit appetizer was an uninspired, dry, breaded mass of chicken thighs, sparsely drizzled with curry sauce – a far cry from its namesake and more akin to a chicken finger. The shrimp toast offered a fleeting moment of redemption with its agreeable shellfish sauce, but the duck with mushroom bordelaise was a misstep, arriving undercooked and exhibiting an unpleasant chewiness. The sauce was quite lovely but there was only a drizzle of it. A more generous hand with the sauce across the board would have been welcome. The cod was thoughtful, but the dessert that came with dinner was suppose to be a snowball, however, it was completely melted. We keep trying to think of what could have gone wrong, and were sad it wasn't a positive experience for my birthday. In a strange twist of irony, the complimentary birthday dessert, a sweet ending to an otherwise mediocre experience, was the most enjoyable element of the meal. We were just so perplexed by the experience.
Atmosphere: 4
Food: 3
Service: 4
Restaurant Week lunch menu was excellent. Good variety and enough choices for the 3 course menu. Can’t go wrong with any options. Excellent service. Bar area is nice-wish the dining room decor was as interesting as the food. (Maybe that’s the point—the foods the thing!)
Atmosphere: 3
Food: 5
Service: 5
Lovely service and friend staff. The food was imaginative, and tasty, however it was quite pricey overall. Good to try, but likely would not go back.
Atmosphere: 4
Food: 4
Service: 5
We went there on New Year's Eve for a late dinner. The place was very crowded, but we had a reservation for 930 PM. It took them 20 mins to get us seated. We recognized that the restaurant was very busy, but we didn't appreciate the way guests were being seated out of sequence rather than managing guests by their reservation time. For a James Beard recognized establishment, I was expecting a better reception service,
We weren't impressed by the quality of food either. There was a three course pre-fixe menu for New Year's Eve. The options were somewhat limited; it sounded great on the menu, but we were disappointed by the quality. Food was salty and the entree came lukewarm. I'm not sure if the New Year Eve's business got the best of this establishment, but I was expecting a lot more quality and better service based on all the rave reviews and a James Beard finalist.
Atmosphere: 5
Food: 3
Service: 3
Restaurantji Recommends
Restaurant smelled like bleach when we first walked in, and so did the tap water. Food was amazingly savory except for being a little too salty (not all dishes). Loved the pandan bread & butter, and the curry sponge cake. Was the squash supposed to be not cooked through?
Super friendly staff. Truly impressed.
Atmosphere: 4
Food: 3
Service: 5
Incredible, authentic Vietnamese food. However, I could not enjoy my experience due to the attitudes of the staff-especially the young woman who was our hostess. She was exceptionally rude, hostile, and just overall nasty. I feel bad for the other staff who work hard to preserve a fine dining experience that she, ultimately, sours.
Atmosphere: 4
Food: 4
Service: 1
Three words: Creative, mostly delicious. The tasting course progression was well thought out and stuffed quail was perfectly cooked. Though Michelin raved about the pandan panna cotta, I thought it lacked clarity of purpose and taste with a mish mash of ingredients that looked good on paper but not in practice. I couldn’t see or taste any seaweed. The coconut granita didn’t taste like coconut and wasn’t shaved which is the point of granita, no? Imagine eating bingsu with a sheet of ice rather than shaved ice. The rice cake starter I ordered separately was a waste of my money. I think I understand Chef Tien’s intent for the dish but it doesn’t work as the flavor of nuok cham is overpowering for the American palate. Ultimately I applaud the creativity and will happily go back again even if some the dishes aren’t to my personal liking. Cheers.
Atmosphere: 5
Food: 4
Service: 5
Worst service I have received in DC. While the food was good, they have so much to learn from actual Vietnamese hospitality and service standards.
Atmosphere: 1
Food: 4
Service: 1
A party of 12 gathered to celebrate my husband’s milestone birthday. From the event’s family-style dinner menu, I selected appetizers (summer roll, tuna crudo, stuffed leaf), entrées (shrimp thermidor, sweet potato & crab, roasted golden tilefish), and desserts (seaweed and durian).
Through the event coordinator, I confirmed that the restaurant was nut-free due to a nut allergy in our group. Unfortunately, this wasn’t the case for one of the appetizers.
The individual dishes were flavorful, though the portion sizes were on the smaller side. The pastry chef did a lovely job decorating a slice of cake with the topper I provided. I was surprised to learn that they typically don’t take tea/coffee orders for large parties, but they made an exception for us, which was appreciated.
Overall, the service was superb. Everyone’s favorite dishes were the green bun and shrimp thermidor. My personal favorites were the refreshing summer roll, shrimp thermidor, sweet potato & crab, shiso pomegranate drink and the durian dessert.
Atmosphere: 4
Food: 4
Service: 5
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