Dining
New Momofuku chef Tae Strain given wide creative leeway
Cooking legend David Chang said D.C. patrons could handle more daring dining


Clam Toast at Momofuku CCDC. (Photo by Giselle, courtesy BrandLinkDC)
What if a punk rocker shows up at the Kennedy Center and wasn’t invited? And he wasn’t only not invited, but is conducting an opera in primetime, permanently? It’s happened in the food world: the punk rocker is Chef David Chang, and the operatic opus is his restaurant Momofuku CCDC.
David Chang, the avant garde, lavished celebrity chef with a cookbook, TV show and line of sauces, opened the first D.C. outpost of his famous Momofuku restaurants in what is likely the glitziest section of town, CityCenter. A former Megabus stop and now one of the most expensive acres of real estate downtown, CityCenter now plays home to the playful chef who coined Ugly Delicious: a hashtag to glorify down-home dishes not crafted for Insta stories.
When Momofuku CCDC opened in 2015, alongside its sweet sister, Milk Bar (known for the crack pie calorie bomb), it was an immediate hit. Though he grew up in Vienna, Va.,, David Chang waited more than a decade after starting the Momofuku empire before opening here. Each Momofuku property is slightly different, but they all serve dishes that are flashy and innovative, with varying hints of Asian influence. As a concept, Momofuku also aims to support “local, sustainable and responsible farmers and food purveyors.”
Back in 2015, Chang was anxious about the D.C. spot. In a tweet, he said, “Against my better judgement @momofuku ccdc opens today at 5pm. Good to be back home Washington DC.”
The original menu featured Momofuku classics, as much as they can be called that. It was a selection of the buns that made him obscenely famous (Chinese-style, with pork, scallion and cucumber, awash in hoisin), snacks that nodded to both Korea and the Mid-Atlantic (Old Bay-dusted pork rinds), and the other dish that Momofuku is best known for, ramen.
A couple years later, Chang’s decided to blow the lid off the original concept. He hired a new executive chef and has taken a step back.
This chef is another local, Tae Strain, who’s setting out to develop a menu that combines his extensive experience with his local sensibilities.
“After six years of working in restaurants around the country, I’m excited to come home and bring my experiences together with Momofuku’s point of view,” Strain says. “This region has incredible produce and ingredients that I’m looking forward to cooking with again, from black bass from Virginia to Chesapeake oysters to kohlrabi and sunchokes from local farmers. I’m humbled and thrilled to be given the opportunity to put my stamp on Momofuku CCDC here in my home city, using ingredients that reflect my point of view.”
Chang has given Strain a long leash.
In an interview with the Washingtonian, Chang was quoted as having said, “I was like, ‘Tae, I want you to fuck it up. I want you to find what you can do. D.C. is more sophisticated in its palate, more worldly in its cuisine than the rest of the nation understands, and they deserve a world-class chef.”
While Strain began in the fall, his new menu just debuted. He’s gone profoundly New American, while maintaining many Asian influences.
Those buns and ramen have been wiped away. In its place are small plates like a clam toast (no avocado here), with dill mayo and Sichuan sausage; soupy dumplings and enormous shareable plates like the showstopping rotisserie chicken, a buttermilk-brined chicken made with green curry butter and served with chicken-fat rice and dipping sauces.
Worry not that the carbs are gone, though. Momofuku CCDC has introduced bing, a Chinese-inspired flatbread that Chang is said to have coined himself. The fluffy, tearable, pita-like bread is constantly evolving (currently, made with whole-wheat flour), and is meant to be used utensil-like with seasonal dips that are nearly meals unto themselves. Such dips include the umami bomb of roasted Chesapeake oysters, swimming in cream and spinach and baked under breadcrumbs; and dill-flecked labneh topped with screaming-orange trout roe.
So, can a foul-mouthed superstar chef still be a rebel in one of the most lavish and slick slices of the city? While scooping fluffy brown bread through creamy dips may not be the most elegant, and while messy bits of kimchi may fall on your napkin out of the beef lettuce wraps, the luxe digs are not lost on anyone. These dishes indeed are delicious, but let us not be fooled — nothing here would be confused for ugly.
Dining
Union Market’s Last Call Bar a welcoming oasis for all
Mixologist Britt Weaver expresses her pride and identity every day

Amid the development of the fast-growing Union Market district, spanning dozens of eateries (including a duo of Michelin stars), embracing and inclusive spaces are tough to come by. Last Call Bar is one of those — and head mixologist and proud member of the LGBTQ community Britt Weaver is making sure this divey spot stays that way.
While buzzy restaurants take the spotlight, Weaver and Last Call are embracing the different.
“I’ve made it a personal mission to ensure that the bar continues to be a place where everyone feels welcomed and accepted,” she says. “Being behind the bar, I see a lot of people — I try to make sure every guest feels safe, seen, and cared for when they visit.”
Last Call exudes a laid-back spirit, aiming to fill that neighborhood-style gap that might be missing among prix-fixe tasting menus and shiny boutiques. Eccentric décor that includes painted lockers, old posters hung from the ceiling, artfully peeling paint, and arcade games feeds into the homey spirit. Patrons are welcome to bring in stickers and slap them on the bar, adding even more personality to the space.
Launched in 2019 serving sub-$10 drinks and having survived the pandemic, Last Call still maintains an unconventional vibe that extends to the menu. It’s one of the few bars that serves flavor-changing Jello shots, with the option to add nostalgia-inducing pop rocks; as well as an hour-long “teeny tiny ‘tini hour” for those who want a taste but not an entire glassful of liquor. Keeping things cool: koozies are also for sale. The food menu’s grown since opening, with sandwiches in addition to bags of chips and shareable dips.
Last Call welcomed Weaver in 2023. While working as a bartender during grad school, Weaver was drawn to the excitement of the bar scene. After COVID, she says, she leaned into her career in the hospitality industry.
In the freewheeling, demanding bartending industry, Weaver has fought to be seen.
“Previous jobs and ownership teams have urged me to conceal my identity, but that is something I refuse to do. It is so incredibly important for me to be able to express my pride and identity every day,” she says.
Last Call has a pedigree from its ally owner Gina Chersevani, who also runs decade-old Buffalo and Bergen stall inside Union Market and a sister Buffalo and Bergen on Capitol Hill. Chersevani is deeply rooted in the D.C. hospitality industry, which Weaver says has a culture that celebrates creativity and expression.
Chersevani ensures that “I’ve been celebrated and encouraged to express my identity,” says Weaver. “She has given me the freedom to cultivate a space that is welcoming of the LGBTQ+ community while also still remaining true to the Last Call spirit.” This year, during Pride month, Chersevani launched a Pride punch card, in which patrons who visited all of her spots won free drinks.
Weaver further notes that being proud of her identity and committing to it behind the bar and in the fast-paced service industry “opens more space for other LGBTQ+ industry members to feel safe to express their own identities. Visibility is so critical in making safe spaces for the queer community.”
Looking forward, Weaver remains steadfast in her commitment to learning and growing in the space and in D.C. She promises that Last Call Bar has plenty of events and programming, new cocktail menus, and a welcoming community spirit.
To celebrate the summer, Weaver offered a cocktail recipe to have at home with friends: Strawberry Piña Colada.
Ingredients
· 2 ounces silver rum
· 1 ounce strawberry purée
· 1 ounce fresh pineapple juice
· 1 ounce coconut milk
· .5 ounce lime juice
Combine all ingredients, then shake. Serve in a Collins glass, over crushed ice, and
garnish as desired.

Representing the ever-growing, increasingly recognized restaurant industry in Washington, D.C., the Restaurant Association Metropolitan Washington (RAMW) held its first-ever RAMMYs Honors Event on June 18 in the lower level of the Watergate Hotel. Restaurant and hospitality industry professionals, leaders, and community members gathered to celebrate RAMMY special distinctions.
The event took place as an extension of the traditional RAMMY Awards Gala, which honors “the exceptional ability and accomplishments” of the region’s restaurants and foodservice community. The 42nd Annual RAMMY Awards Gala will take place on Sunday, July 21, at the Walter E. Washington Convention Center.
The RAMMYs Honors event kicked off with a cocktail hour, and was hosted by author, seasoned democratic strategist, and co-host of MSNBC’s The Weekend, Symone Sanders Townsend.
While there were several awards presented, this inaugural event only held onto one announcement until the event itself: the RAMMYS Joan Hisaoka Allied Member of the Year Winner, presented to an associate member who best exemplifies commitment to and support of RAMW. This year, the Carlos Rosario International Public Charter School won, a school supporting adult immigrants that includes a culinary arts program.
Other honors that evening included the Duke Zeibert Capital Achievement Award Winner, which was given to Greater Washington Partnership CEO Kathy E. Hollinger “for her excellence and community leadership, increasing the profile and success of the metropolitan Washington foodservice community.” Prior to joining the Partnership, Hollinger was president and CEO of RAMW. Hollinger sat for a wide-ranging interview on stage with Sanders Townsend, who is married to Shawn Townsend current president and CEO of the RAMW.
Finally, the 2024 Honorary Milestone RAMMY Award recipients were also honored, celebrating a significant number of years serving locals and visitors in Metropolitan Washington: The Dubliner (50 years), Black’s Bar & Kitchen (25 years), Equinox on 19th (25 years), KAZ Sushi Bistro (25 years), Marcel’s (25 years), and Passage to India (25 years).
As the restaurant industry grows in the city, for the first-time, the RAMMYS Honors event allowed for a unique opportunity to highlight a range of special distinctions determined by RAMW’s executive committee. Instead of being public-facing, the Honors were dedicated to industry professionals, to give extra attention and the spotlight to those that often get overlooked at the main RAMMYs Gala. These awards were chosen by RAMW’s executive committee whereas the other awards, given at The RAMMYS, are chosen by both the public and an anonymous panel of judges.
Summer, traditionally a slower time for the restaurant industry, means that RAMW is pulling out the stops for diners to try out new and favorite spots across the area.
First, finalists for Restaurant Association Metropolitan Washington’s 2024 Wine Program of the Year will take part in promotions planned for the second week of July. From Monday, July 8, through Sunday, July 14, the region’s top wine programs will showcase their outstanding varietals and pours. The 2024 Wine Program of the Year Finalists include: Apero (Dupont Circle), Era (Mt. Ranier), Irregardless (H Street), Lulu’s Wine Garden (Shaw), and St. Anselm (Union Market). Each will have discounts, tasting parties, special blends, flights, and other ways to savor the area’s top wines.
Finally, the season also sees the return of Summer Restaurant Week, celebrating the region’s restaurant industry from Monday, Aug. 12, through Sunday, Aug. 18. Participating restaurants will offer multi-course brunch and lunch menus with updated tiered pricing for $25 or $35 per person, and multi-course dinner menus for $40, $55, or $65 per person for on-premises dining. Many restaurants will also offer cocktail, wine, and non-alcoholic pairings.
Dining
Behind the bar with Moon Rabbit’s Thi Nguyen
Cocktails work in harmony with thoughtfully executed Vietnamese dishes

Thi Nguyen’s hands move purposely behind the bar, her all-business, cobalt blue nails gleaming under the warm lighting of recently relocated – and highly celebrated – Moon Rabbit. A dash of simple syrup infused with pandan – a shrub native to Southeast Asia with vanilla-scented leaves – moves deftly in her hands to lightly spice a cocktail that will soon receive another kick from ginger bitters.
Nguyen, Moon Rabbit’s celebrated bar manager, cannot be accused of holding back flavors from her drinks. Nor can she hold back her identity and her journey. Her journey from Saigon to Maryland to California and finally to D.C., but also her journey as a proudly out lesbian, unafraid to bring her whole self to all her pours.
Boundaries, borders, conventions: these matter little to Nguyen, who left several homes to finally find herself where she’s most comfortable, and where she acts as a leader and mentor for others to do the same. Just as she doesn’t hide her identity, she also doesn’t hide that her cocktails complement Moon Rabbit’s vibrant, contemporary Vietnamese cuisine. Owner/chef Kevin Tien pays tribute to his heritage as a first-generation Asian American, using Moon Rabbit as a platform for expressing his love for Vietnamese culture and food through a determinedly modern lens.
Her cocktails, then, work in harmony with thoughtfully executed dishes like chewy rice cakes under a tofu crumble and cured egg, deconstructed crab Rangoon, and wagyu-stuffed perilla leaves brightened by fermented honey.
Sitting with the chefs and acclaimed owner Kevin Tien, “we begin by exploring cookbooks together,” in a collaborative process, “to find inspiration and potential flavor combinations. It involves a lot of research and development, trial and error, experimentation, and technique.”
“And while this sometimes leads to failures, it ultimately helps us discover the perfect pairings.”
Her menu arrives without flavor hesitations. Cocktail names are given in both English and Vietnamese (as are the dishes), a signal that she is asking diners and drinkers to join her and trust her as unapologetic about her Vietnamese craft.
The Hết Nước Chấm (Out of Dipping Sauce) drink is composed of vodka, passionfruit liqueur, a squeeze of lemon, and a simple syrup based on nước chấm– also known as fish sauce. While nodding to the popularity of the savory martini, this cocktail also reflects the ubiquity of fish sauce on the Moon Rabbit menu and across Southeast Asia.
Other ingredients? Sesame oil, coconut milk, palm syrup, and chrysanthemum all show up in various drinks, alcoholic or otherwise. She also creates cocktails that highlight and celebrate gay icons, drawing inspiration not just from the menu and research but also LGBTQ history and culture.
This pride in her work is reflected in the pride in her identity.
“Being part of the LGBTQ community has taught me the importance of authenticity, resilience, and inclusivity. I am unapologetic about who I am and show up at work proud of my identity, which helps create a space where others feel comfortable and supported.”
Tien, Nguyen, and his staff are highly intentional in staffing. “This commitment to inclusivity is reflected in our hiring practices; we intentionally build a diverse bar team that includes members of the LGBTQ community,” she says.
Just like her physical journey, arriving in this place of leadership and comfort took a circuitous path. In the face of microaggressions and ignorance, comments and assumptions, lack of understanding and respect, she has been able to “strengthen my resolve to create an inclusive and supportive environment.” She ensures that she’s active in events that raise funds for LGBTQ non-profits around the DMV area, including SYMAL, CCI Health Services, and KhushDC.
“I hope to encourage other LGBTQ individuals to pursue careers in hospitality and to advocate for greater inclusivity and acceptance in their own workplaces.”
Moon Rabbit, formerly located at the InterContinental Hotel on the Wharf, closed with a shock last year (its closure took place among a unionization drive by the hotel’s staff that the hotel had opposed). Debuting in its new location in Penn Quarter in January, Moon Rabbit quickly retook its place as a top dining destination: the restaurant was recently added to the Michelin guide. In June, Nguyen herself was named one of the best new bartenders in 2024 by Punch magazine. As Pride month closes out, Nguyen remains as dedicated to her craft – and her advocacy – as ever.
-
Opinions4 days ago
TRAITOR: Treasury Secretary Scott Bessent has blood on his hands
-
The Vatican5 days ago
Potential Pope Francis successor views homosexuality as an ‘abomination’
-
Movies4 days ago
Jacob Elordi rides high in ‘On Swift Horses’
-
District of Columbia5 days ago
Welcome home: DC LGBTQ Center opens its doors to healing and hope