Pineapple & Pearls **

This is my 5th meal at Pineapple & Pearls and every time is just gets better and better. Loving how now they are brining a lot of table side presentations to the table. Every time I have visited the menu is almost completely new which show how much they push to create new dishes. Truly spectacular experience.


Pienapple & Pearls, 2 Michelin Stars by Aaron Silverman

Snacks: potato layers with caviar is one of the favorites

chips & dip

Abalone panna cotta with royal ossetra caviar

Madai Crudo with grapefruit and coconut cream

Barely cooked Salmon with trout roe and vin blanc

Bone-in turbot being carved table side. Love how Pineapple & Pearls is bringing back the all the beautiful table side preparations

Bone-in turbot with sauce grenobloise

crispy turbot skin with black sesame tahini

Beggars’ purse with egg yolk

Selle de Porc “a la Bocuse”. Beautiful classic presentation at the center of the table.

Selle de Porc “a la Bocuse” – plated 


Cabernet Sauvignon, Renaissance Winery, Taken From Granite, Yuba, California 1997

Tete du moine, hazelnut praline & warm truffle honey

Fennel sorbet and labneh


Basil & Vermouth

Pecorino cake with pesto ice creams

Chocolates. That blue cheese chocolate was memorable.


Categories: Washington DC

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