Pineapple and Pearls 5th Visit — Washington DC (4/2019)

WashDCPinePearls-127

Since my visit to Pineapple and Pearls just over a year ago, the dining options changed. In the past, I could sit at the bar and prepay for the full tasting menu with beverages optional. Currently, sitting at the bar comes with a different, bar-specific menu, with some items form the tasting menu and some just for the bar. However, they did allow me to book a solo (or odd-numbered party seats) at the Chef’s Counter, where you pre-pay for the menu and the beverage pairings option of your choice (alcoholic or non-alcoholic). So, this ended up being the first time I was able to sit at the Chef’s Counter overlooking the kitchen. While waiting to be seated, we were offered a glass of champagne or white tea.

I generally don’t do wine pairings, so I went with the non-alcoholic beverage pairing.

The first beverage was made using an elaborate drip coffee technique. What resulted was a hibiscus tea and fruit-blend with orange juice, apple juice, yuzu-honey syrup, lemon, thyme, and lemon zest. A different mixture was prepared for those who selected the wine pairings.

The first dish arrived soon and consisted of a slice of wagyu beef tallow pie made with smoked A5 wagyu rendered fat and a red onion gelée on a rosemary pastry crust. The other item was a vol au vent of flavors of escargot – creamed parsley, creamed beurre blanc, sautéed American snails.
The next course was scallops crudo prepared in a mille-feuilles style with white asparagus and fermented kohlrabi (providing a nice texture contrast).

At the table, they poured a brown butter and sudachi hollandaise sauce.
This was paired with a celery and green pepper soda.

At the beginning, I had asked if I could order a glass of wine (in addition to having the non-alcoholic beverage pairings). They said they do not normally have a by-the-glass wine menu. But she asked what I was interested in trying. I had said that in the past, (when I sat at the bar), they offered some interesting wines, like a French Chardonnay from a magnum bottle. She said they would bring me something to have. It came with the next course and was a 2006 Puligny-Montrachet that was very good.

For the full write-up, click here.

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