Pineapple & Pearls | Washington, D.C.

Quick overview: Chef Aaron Silverman (no relation!) has made quite the name for himself in Washington, D.C., first with Rose’s Luxury, then with Pineapple & Pearls, and finally with Little Pearl. Silverman won the James Beard Foundation Award in 2016, setting the bar high for Silvermans around the world. The Michelin-starred Pineapple & Pearls holds its food and beverage programs to the highest standards while not taking itself too seriously. Inside the space you’ll find disco balls and lightning bolt mirrors along with a portrait of Anthony Bourdain; a playlist full of bangers accompanies your meal in the background.

Non-alcoholic offerings: If you’re making the investment in a Pineapple & Pearls experience, you might as well choose the full Zero Proof Pairing. The first two pours come from European brands Manufaktur Jorg Geiger and Beskows, both imported by DC area Delmosa (known for carrying a wide selection of terroir-driven non-alcoholic ciders, wines, and wine occasion beverages). The rest of the drinks are all house-made, ranging from a savory and sweet “Chablis by the Sea,” with lychee boba pearl Seedlip Grove, parmesan foam, and orange blossom flower syrup to the exquisite “Pineapple Tepache” with fermented pineapple, sweet baking spices, basil, and lactic acid. If you’re ordering beverages a la carte, many of the pairing beverages are also available (although not all).

Laura’s Field Notes: My take? Go full Zero Proof Pairing. You’ll get everything on the a la carte menu plus the Delmosa imports and a few other house cocktails. Food-wise, come hungry because the food is exquisite…and plentiful. Dish after dish after dish is presented with flair (and a touch of humor; case in point, my “The Salad Course” savory matcha cocktail was accompanied by a child-size pepper grinder. Yes, it was legit 3 feet tall.) Some of the food standouts: caramelized onion tartine with comte fondue (God, I’m still dreaming about that one), pillowy gnocchi on butter with shaved black truffle, and the pre-dessert palate cleanser of yuxu, mandarin, and blood orange house-made “dippin dots” over a pomelo curd, with pieces of pomelo. The P&P team is warm, personable, and hilarious — very unstuffy.

Want more details? Read the full recap of my Pineapple & Pearls experience here.