THE ART OF THE SNACK | MOON RABBIT

In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.

ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.

CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.

AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?

CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.

AM: What is the meaning behind the name, Moon Rabbit?

CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.

AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?

CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.

AM: What are the spices and flavors that are indicative of Vietnamese food?

CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.

AM: Can you tell us your modern approach to making traditional Asian cuisine?

CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.

AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?

CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.

AM: What are 3 dishes From the Land that you suggest that we should think about?

CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.

AM: From the Sea what are 3 that you suggest that we should have in mind?

CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.

AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?

CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.

AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?

CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).

AM: Tell us about Chef's Visit to Vietnam!

CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.

AM: What are 3 dessert items that are unique to the dinner menu that we should know about?

CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).

AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.

CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.

AM: For those that are interested in beer, wine, or cider, what do you suggest?

CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.

AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?

CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!

AM: Will there be other boxes for Christmas, NYE, etc?

CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.

AM: Will you have a NYE event or other winter holidays that we should know about?

CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.

AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?

CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.

IG @chefkevintien

@moonrabbitdc

PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |

Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.

THE ART OF THE SNACK

This month's The Art of the Snack takes us to New Orleans to award winning James Beard Foundation, winner, Food & Wine winner and BRAVO's Top Chef Season 11 runner up and Fan Favorite, Chef Nina Compton. This restaurateur is the chef and founder of Bywater American Bistro and Compère Lapin. We caught up with her to talk about her culinary journey, both restaurants, signature dishes and cocktails and a meal that you can recreate at home. We also talk with her about the challenges that she has faced in running this restaurant while navigating COVID-19 that has effected the hospitality industry.

ATHLEISURE MAG: Tell us about your culinary journey and how you came to creating Bywater American Bistro and Compère Lapin?

NINA COMPTON: I grew up in St Lucia and felt the warmth of people coming together over a meal and decided to study at The Culinary Institute of America. Determined to continue learning from the best, I went to work for Daniel Boulud at Restaurant Daniel in New York City. After too many cold winters I decided to move to Miami where I worked under Norman Van Aken and Scott Conant. With the influence of these gifted chefs, I learned technique and flavor combinations that I could use to cook the food I wanted. I participated in Season 11 of Top Chef and was runner up and Fan Favorite. After this experience I decided it was time to open my own restaurant. An opportunity became available in New Orleans and I decided to go for it! I opened Compère Lapin in 2015 and Bywater American Bistro in 2018, all while falling in love with New Orleans, the Caribbean’s “Northernmost City.”

AM: You have a number of accolades including being a James Beard Foundation Best Chef: South 2018 and Food & Wine Best New Chefs 2017 just to name a few. What does receiving these awards mean to you?

NC: These awards mean a lot to me as a reward for keeping my nose down and working hard through the years. It’s kind of surreal to have your name mentioned in the same categories of chefs I’ve respected all of my life as well.

AM: How do you define your style of cooking?

NC: My style of cooking is the result of taking a St. Lucian girl, training her in classical French and Italian cuisine and technique then plopping her in the middle of the farms and seafood and culinary history of New Orleans. It’s a complete mixtape.

AM: As a chef, how is New Orleans infuse your food?

NC: In so many ways: The history of the food and drinks. The camaraderie of the culinary community here. From the corner poboy shop to hundred year-old bastions of Creole fine dining to the great Vietnamese influence, all you have to do is keep your eyes and mouth open.

AM: We loved seeing you in Top Chef on their 11th season. How was it to compete in this show and what lessons did you learn from it?

NC: It was stressful, you could go home any day for a mistake! But it was a nice break from working every day and I enjoyed it very much. When others were high strung, I decided to relax and have fun with it.

AM: Describe a bit about what guests can expect in terms of the menu and the ambiance for Bywater American Bistro and Compère Lapin?

NC: Compère Lapin is a little more refined whereas BABs is more of a neighborhood bistro. Both however are made to make the guest feel comfortable. Our servers wear jeans and rolled up sleeves, but serve you with the tepernets of fine dining. Music and an active bar scene at both places add to the fun and casual yet serious about the food, drink, and service vibe.

AM: What are 3 signature dishes at each of these restaurants?

NC: Compère Lapin: Curried Goat with Sweet Potato Gnocchi, Cold Marinated Shrimp with Jalepeno Jus, and Roasted Banana Zeppole with Rum Caramel Sauce.

BABs: Spaghetti Pomodoro, Roasted Octopus with Smoked Potato Puree and Confit Tomatoes, Curried Rabbit with Coconut Rice and peas.

AM: What are 3 signature cocktails at each of these restaurants?

NC: Compère Lapin: The Copper Bunny: Absolut Elyx/ Tequila/ Ginger/ Pineapple/ Jalepeno/ Champagne. Ramos Gin Freeze: A frozen Ramos Gin Fizz.

Melonious Funk: Bolden Vodka/ Melon Shrub/ Citrus/ Spiced Salt.

BABs: Kentucky Mule: A Moscow Mule but with Pinhook Bourbon and house made Ginger Beer.

Any Punch that we come up with daily.

Unique selections of wine from not too heavily represented regions.

AM: During COVID-19, many restaurants have had to pivot on how they served their guests and neighborhoods with pickup and delivery, what did you do during the initial weeks of quarantine?

NC: Everything at least once. We shut down. We did drive thru pop ups with just my husband and me. We did to go and delivery. When we were able to rehire some staff, but still nervous about safety we opened up BABs for only one table per night. It was fun for the guests and us, but that’s not a great way to make money. In July we brought back a limited staff at BABs and are operating at 50% capacity. We're planning to open Compère Lapin in September.

AM: As BABs is open, can you share information regarding the capacity, rules and systems that you have created to ensure guest and employee safety?

NC: BABs is open at a city mandated 50% occupancy. All tables are spaced at least six feet apart. Guests need to make reservations so their info would be available for contact tracing. Everyone’s in masks, including guests unless they’re eating. All surfaces are sterilized repeatedly thoughout the shift. All of the staff are temperature checked daily and know that they can call out sick any time they don’t feel well.

AM: Looking forward and based on how you have had to navigate the past few months, what are your goals for the restaurant as they continue through the summer as well as the fall?

NC: I think the best I can hope for is to break even. The government has made adjustments to PPP that make it more suitable for restaurants, but we could really use more help as an industry or there will be a lot of hardship. We are watching every penny even closer than before, hoping for the RESTAURANTS Act to pass, and hoping for an effective, safe vaccine.

AM: Many people have been cooking a lot more due to COVID-19 and many restaurants have responded by creating meal kits of their favorite meals that people can make at home OR providing a recipe. I know that you recently partnered with Tabasco. Can you tell us about the dish that you created using their sauce and why using this was the perfect complement to this dish? In addition, what is your go to sauce perthe perfect complement to this dish? In addition, what is your go to sauce personally from the brand?

NC: I love adding spice to my dishes, and one of my recent favorite recipes is Hot Honey Butter Chicken which uses the Tabasco Original Red Sauce. I also make a hot honey butter which makes it extra juicy while adding a tangy, sweet, and buttery taste to the chicken. I serve it with a corn and tomato salad for a soulful, satisfying family meal. You can find the recipe here.

AM: What ‘family meal’ means to you and your community in New Orleans?

NC: Family meal is not only important to individual households but also in the restaurant industry, having people surrounded by each other brought together by food. New Orleans is known for its food and culture and the sense of pride, it is only natural to welcome, friends, family and strangers and break bread.

IG @NinaCompton

@BywaterAmericanBistro

@CompèreLapin

PHOTOS COURTESY | Nina Compton

Read the July Issue Aug Athleisure Mag #55 and see The Art of the Snack in mag.

S1. E3. | ATHLEISURE KITCHEN WITH FOOD & WINE MAGAZINE + TOP CHEF JUDGE GAIL SIMMONS

On today’s Athleisure Kitchen, we head downtown in New York’s NoLita neighborhood to The Kitchen Table to sit down with Food & Wine as well as Top Chef judge, Gail Simmons. We talk about her food journey and the array of jobs that she took on in professional kitchens to understand the industry in order to be an effective food journalist. In addition, we talk about her unexpected transition into being a TV personality, how it’s like to prepare for being on the show as well as what’s currently in her kitchen as we continue through the Spring in making new dishes, welcoming guests into our homes for Spring celebrations and what key ingredients are in her kitchen for this time of year!

Check out the latest issue of Athleisure Studio for additional episodes.

BINGELY BOOKS

THE CUBAN AFFAIR
Nelson Demille
Simon & Schuster

What's not to love in Daniel "Mac" Graham MacCormick's life? At 35, he lives in Key West, owns a 42 foot charter fishing boat (which has a large bank loan), was an infantry officer in the Army and returned after 5 years with a Silver Star and 2 Purple Hearts.

With looming debt, he agrees to take on a job for $2 million for a 10 day fishing tournament to Cuba which he suspects has more involved than an outing that could include anti-Castro groups.

He learns that his charter involves obtaining $60 million in Cuba. His client's grandfather stashed the money in Cuba prior to fleeing from Castro's revolution. With the "Cuban Thaw" taking place between Havana and Washington, they are now in a race to find the money before someone else does. Mac will either be rich or not at all.

RUN FOREVER
Amy Burfoot
Center Street

Former Runner's World editor-in-chief, Boston Marathon winner and runner that have logged over 100,00 miles - Amy Burfoot gives advice on how one can enjoy running and the health benefits that will last for a lifetime.

The act of running starts at an early age and is as natural as breathing is to us. But this simple act has become complicated with trendy gadgets and thought processes that hinder this native act.

This book focuses on the basics and the root of lacing up and running. She provides guidance to runners of every age and ability level.

Readers will find that regardless of their skill level, that they are properly motivated, learn how to avoid energy and see how they can increase their speed and endurance in order to reach their goals!

DINNER SPECIAL
By the Editors of Food & Wine
Oxmoor House

Food & Wine Editors as well as celebrity chefs such as Daniel Holzman of NYC's Meatball Shop shares meals in a cookbook that literally share menus that you can create! You'll find a classic recipe with two sides, wine pairings, tips for leftovers and technique for the dish  in an easy to use cookbook!

In addition to the stunning imagery, the techniques are clearly illustrted. We're excited about the Meatball Shop's Meatballs in Tomato Sauce (the leftover option as well as the technique to make the uniform balls is great to know).

Ted Allen's Pan-Roasted Salmon with Tomato Vinaigrette is another winner that's perfect to enjoy as the temperatures continue to climb. The technique of learning how to remove salmon skin is another sill that's worth knowing (or being able to share at your next cocktail event.

Read more from the June Issue of Athleisure Mag and see Bingely Books in mag.