About DC Restaurant Openings
A guide to the newest places to eat and drink.
Chao Bun at Tysons Galleria. 2001 International Drive (third floor), McLean.
At his upscale restaurant Moon Rabbit, chef Kevin Tien and his team reimagine Vietnamese food with modern dishes like mochi beignets with fresh eel or green-curry sponge cake. But at his new fast-casual spot, Chao Ban, in Tysons Galleria, Tien is focusing on more familiar staples like pho and banh mi—albeit with some of his usual cheffy twists.
“If you want super traditional Vietnamese food, definitely go check out the original mom and pop places,” says Tien, citing Eden Center and standbys like Pho 75. “We’re just trying to do what our version is.”
At Chao Ban—meaning “hello, friend”—Tien has teamed up with Alan Vo, his partner in Hot Lola’s fried chicken joint and a longtime friend from his early restaurant days in Louisiana. One of the banh mi at Chao Bun features Hot Lola’s Sichuan-chili-oil-spiked Nashville hot chicken. Other sandwiches come stuffed with salt and pepper shrimp—a nod to the chef’s late nights at New Big Wong in Chinatown—or crispy pork belly rubbed in pho spices.
All of them come on bread that arrives par-baked from Leidenheimer Baking Company in New Orleans. “When you take a bite, there’s like a million crumbs everywhere, with a super soft interior,” Tien says. The toasted bread also accompanies a couple bowls, such as a lemongrass beef short rib stew or a lemongrass chicken coconut curry.
Other snackier dishes include fried spring rolls, nuoc cham chicken wings, and honey pecan shrimp (a riff on honey walnut shrimp) with yuzu kosho mixed into the condensed milk drizzle. Tien expects a sleeper hit to be the shrimp chips and dip with a Vietnamese “salsa” made from charred tomatoes, chipotles, shallots, lime, and fish sauce.
On the more traditional end of the menu is pho, including a beef version with 12-hour brisket and another with halal lemongrass chicken. (All the chicken on the menu is halal, and Tien is hoping to expand the offerings soon.) “We’re toasting all our spices by hand for the pho, so it’s like the freshest all our spices could be,” Tien says.
Chao Bun is open for lunch and dinner, but Tien hopes to eventually open earlier with pho for breakfast alongside a full coffee bar, sweets, and breakfast banh mi. For now, you can get a Vietnamese coffee and other non-alcoholic drinks, including one inspired by Chinese White Rabbit candy with toasted sesame, condensed milk, and oat milk. Cocktails are also in the works.
“If this does well, we’d love to do more,” Tien says.
Jessica Sidman covers the people and trends behind DC’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
