Don’t let the name of this restaurant fool you. It’s no frothy lightweight experience.
In fact, this year Washingtonian magazine ranked Pineapple and Pearls the number one restaurant in DC.
And let me tell you. Getting a reservation here is no easy feat. You have to be on the website the second, er no, millisecond the reservations open and hit “reserve” before you can blink. Do not hesitate.
This is how you beat out 2,000 other eager diners (so we were told by our server) for a dinner spot. But even then, your meal might start at an awkward time like 9 pm on a Wednesday night and go until almost midnight like it did in our case.
Even though I’m more of a person at heart who’d rather be in her pajamas in bed by 10 pm, we were so excited about going here.
The restaurant is a classy tiny space for only about 30 diners at a time. Because we were a party of two, we sat at the chef’s counter, where we got to see all the action as it happened in front of us.
The chef right in front of us was assembling a dish with what resembled mashed potatoes all night. Only later did we find out what it really was!
Like our meal at Minibar, it is truly fun to watch the chefs in their habitat, and the whole scene unfolds like a perfectly choreographed event.
The meal starts with something called “Afternoon Tea” which offers up a trio of beautiful little bites including a foie gras canele paired with a teacup of gin with Cloosterbitters, rum, and quince.
Next, we had a series of more little dishes including the most intense beef tartare & caviar, charred octopus, split pea consommé, and a french omelet.
All delicious, but I have to say I was partial to the octopus. Didn’t know it could taste that good.
The next course was black sea bass (another fish I didn’t know could be so delectable)
This was followed by probably my favorite of the entire night, a sweet bread taco served along side a mescal Paloma cocktail.
At about this point, we could’ve stopped and been perfectly happy with the meal.
But there was one more savory to come!
This trio of sides (persian rice, white beans, and dolmas) for the lamb dish.
The savory part of the meal completed, the next course was a resheshing pineapple granita with beet soda.
This was followed by our last fancy drinks of the night, amari and coffee and dessert.
I think you need a closer look at the dessert. It was Okinawan purple potato ice cream (ice cream close to our hearts) with chocolate cake and chestnuts.
Finally, the meal rounded out with the most exotic fruit plate with starfish, banana chocolate lollipops, and candied gooseberries.
All in all, the food was delightful and the service was top notch.
But in the end, perhaps one of the most luxurious parts of the experience is there is no bill at the end.
No check. No waiting. No figuring out the tip. You pay upfront for all of it when you get the coveted reservation (food, drinks, and gratuity).
So, you just decide when you’re ready to leave, get up, and go.