What to order at
Moon Rabbit by Kevin Tien.

Sweet-potato tapioca gnocchi and Maryland crab make a seafood-and-noodle direction with roasted crab fat.

Vietnamese lime-leaf butter makes this an easy shared opening before the larger plates.

Berkshire pork collar with broken rice and pear if you want a meat-and-rice main.

Freshwater eel, pickles and chili jam offer a different seafood starter from crudo.

Black-eyed peas, seeds, grapes and fried enoki mushrooms for a vegetable-led plate.

Citrus-cured fish with coconut milk for a lighter opening than the beignet.

Quail and duck sausage with crispy rice if you prefer poultry to pork.

Green-curry cake, avocado sorbet and soursop mousse take dessert beyond a conventional cake.