Pineapple and Pearls - A lot of talent in a little place

Pineapple and Pearls

715 8th St. S.E.

Washington, DC

www.pineappleandpearls.com

I finally had the time, luck, and wherewithal to hit one of the most talked-about restaurants in the country. Above is the first cocktail of the evening created by legendary stick-man Jeff Faile. Jeff has worked with NRG, Fiola, and Frank Ruta. This spin on what would normally be the second cocktail of the evening is a non-alcoholic version of the Fennel and Absinthe Bonbon. You don't have to be a drinker to have a good time at P&P. All of the cocktails you'll see in this post are crafted specifically for the non-tippler.

The first bit of the evening was pineapple and country ham over asparagus. While very pretty to look at, it was not my favorite of the evening. The flavors/textures didn't meld. They were there, but didn't complement each other and it was difficult to eat without the topping falling off.

Dish number two was a little more playful. Baby elotes with some smoke coming up from underneath.

There were many NA bevs served to us over the course of the dinner. Some better than others, and I can't remember them all. However, what I do remember is the care taken in their crafting and the presentation. Look closely and you'll see this is a bud with tiny flowers all over it. Very cool.

Caviar with horseradish and avocado was beautiful. I should have asked for seconds of this. This is where things started to get interesting for me.

This was the bread presentation. Note the fruits to the left and the fois gras mousse on the right with hazelnuts. It brought to mind Michel Richard's faux gras plate.

Summer garden egg drop soup was a punch in the face of beautiful umami. Awesomeness in a bowl.

Fluke Veronique was very pretty and the fish was perfectly done.

Sweetbread stuffed chicken wings were interesting. I loved the presentation. Not my favorite dish, but it was fun to eat.

Another of Jeff Faile's booze-less creations. Yes, we ate some of the coconut too.

This was the condiment portion of the Summer Red Curry and Coconut Rice dish. Unfortunately I didn't take a picture of the finished dish as I was enthralled with the process when chef Scott Muns prepared it table-side. It involves a using a high-school science lab vacuum that some over-the-top types now use to brew coffee. It was very entertaining and Chef Scott is always a pleasure to chat with. I'm not sure how much of the flavor of the dish is developed during the process, but it's fun to watch. The dish itself, once composed, is excellent. The curry broth is creative and just spicy enough to keep your taste buds entertained while not ruining them for what's next.

Blueberry Shortcake and Brillat-Savarin was a lovely start to the end of the meal. Brillat-Savarin is a triple-cream cow's milk cheese named after the 19th century epicure who's quote was the basis for the name of my blog...little factoid for you there.

This is the Crispy Buckwheat and Honeycomb Ice Cream presented with the chocolate soufflé below. They stick the landing after this dinner.

The chocolate soufflé was a 10. Bitter chocolate to go with the honeycomb ice cream. We didn't leave anything for the porter to clean up on that one.

Closing thoughts are that this place is like Disney World for foodies without having to leave your seat.  It's definitely a good choice for any birthday or special occasion.

The talent here is undeniable and well-sorted. I recommend taking the time to score a reso here (do your research long before you try) and get thee an Uber. The cocktails flow, and there is no financial penalty involved for enjoying them to the fullest.
Well done Aaron Silverman & team. Well done.

Iron Gate Inn - Hidden In The City, But Worth Finding

The Iron Gate Inn

1734 N St NW, Washington, DC 20036

http://irongaterestaurantdc.com/

202-524-5202

Street Parking, Reservations for Main Dining Room Only

 I've been trying to get this place on my calender for a long time. Chef Anthony Chittum has opened this restaurant to critical acclaim under the umbrella of Michael Babin's Neighborhood Restaurant Group.

I won't go into the history of the Iron Gate, save to say it's been around a long, long time and there are a lot of stories that go with the building. It's unique, to say the least, and will be one of the great outdoor seating places to see and be seen this spring/summer/fall.

You have several ways to enjoy what they're serving at The Iron Gate Inn. There is the small carriage-way that houses the bar and has several tables. This is a non-reservation area and is first come-first served. There is a courtyard just past this, and then there is a formal dining room where the kitchen is located. It's dark and cozy in the formal DR. In the courtyard and carriage-way you can order a la carte or get one of the several tasting menus.

Cheryl and I opted for the Chef's Favorites menu which seemed to include a little bit of everything. I started out with a Manhattanesque beverage called, "Off To Sea Once More". Jeff Faile, formerly of Fiola, is heading the beverage program for Neighborhood Restaurant Group, which owns this restaurant, and is doing a fine job.

Our first course consisted of greens with fresh anchovies. The salty fish was a nice accompaniment to the bitter greens.

House-pickled veggies and fruits.

This was a pureed beet dish.

Focaccia with potato, olives, and sharp provolone was perfect. Nicely done bread with a very flavorful crust.

Parmesan Panna Cotta with trout roe. As you can tell, the light began to fail at this point but the dish was very pretty. Tasty as well. 



This tuna was off-the-charts good. The best we'd had since Maui. It was accompanied by fried fava beans and a spread. Fresh, fatty, and fabulous.

This was my favorite as far as the beginning courses went: Fois Gras Mousse with pickled vegetables, candied hazelnuts and beets. The mousse was lighter than you'd expect, and was very salty, but pleasantly so, not overpoweringly. Lucky for me Cheryl isn't a fan of FG or beets, so I got a little extra.

Our server noticed that Cheryl wasn't a fan of the previous dish and she took it upon herself to have the chef whip up some carrot and ginger risotto. Completely unnecessary, but very welcome. We never mention that she doesn't like FG when we go for tasting menus because I like it so much that it doesn't go to waste.

Best pork chop I've ever had in a restaurant? The honor lies right here at Iron Gate Inn. Perfectly seasoned, cut and served as a shared entree. The fat cap was creamy white and the chop was served just above medium rare. I can get pork chops like this from farmer's markets or good butchers, but it's rare to see one in a restaurant.

The pork chop came with an assortment of pickled vegetables, spreads, and olives.

The cheese course was small, but excellent. It was a very piquant bleu called Chapel's Country Bay Blue served with walnuts and flat bread. 



The coupe de grace was the Gianduja Terrine. A layered dessert with chocolate and hazelnut flavors. It was a stunningly cooperative dessert when you got a little bit of everything on your fork. Perfect execution. Cheryl said it was the best dessert she'd ever had. That's saying something as we've eaten at some of the best restaurants in the country. Well done Chef Anthony Chittum.

Overall, a very nice experience in a unique setting. When the weather is nice the open areas in this restaurant are going to be hard to get a table in, without a doubt.

Can't wait for good weather!

Thanks for reading folks. If you go, don't skip dessert.

Until next time...