Friday, October 5, 2018
Evan took the day off so we spent the early afternoon taking our first family hike at a state park down the road. It was a great way to burn some calories and work up our appetites in preparation for our extravagant and decadent meal at Pineapple & Pearls. P&P was awarded two Michelin stars in 2017 and 2018.
From start to finish, the evening was nothing short of amazing. The service, food, and presentation were exceptional. No detail was left to chance. It was a truly one-of-a-kind experience that we won't soon forget.
It's expensive at $325 per person, but that includes ten courses with alcoholic beverage pairings and gratuity. You're also charged ahead of time, which means you don't have to flag anyone down to get your check or do that awkward tip calculation. It really makes for a seamless event.
When we walked in the door we were welcomed with warm towels for our hands and cocktails. Our glasses were adorned with cute little envelopes containing the recipes for our drinks. It's that kind of attention to detail that we saw play out again and again as we were catered to throughout the evening.
It's expensive at $325 per person, but that includes ten courses with alcoholic beverage pairings and gratuity. You're also charged ahead of time, which means you don't have to flag anyone down to get your check or do that awkward tip calculation. It really makes for a seamless event.
When we walked in the door we were welcomed with warm towels for our hands and cocktails. Our glasses were adorned with cute little envelopes containing the recipes for our drinks. It's that kind of attention to detail that we saw play out again and again as we were catered to throughout the evening.
I will say, don't go there on an empty stomach if you're getting the beverage pairing. We were both loopy by the fourth course. It's a lot of alcohol and you're not eating anything that's going to absorb the impact.
...
As you can see, we sat at the "Chef's Counter", which means our food was prepared right before our eyes. We marveled at how meticulously the chefs worked. They moved with such precision and in perfect harmony with one another. No one was bumping into each other; they moved slowly and with purpose. They also cleaned as they worked so there was not a speck of splatter or crumbs on any surface.
First course: Foie Gras Hand Roll
The foie gras came from a large and ornate loaf that had roses carved into it. There were lots of things like that that I couldn't capture. That's probably as it should be since we paid to be there and you didn't! While I found this course enjoyable, I do wish the foie gras trend would relegate itself to history. I don't like the practice behind it.
Second course: Poached Spanish Turbot with Chamomile
This was the first in line of several out of this world savory dishes. The sauce, a beurre blanc, I believe, was delicious.
Third course: Fukuoka Beef Carpaccio
Each course and accompanying beverage had a story, but I remember this one because the wagyu beef in this course comes from an all-female run farm in Japan. Smash the patriarchy! From our vantage point at the counter we could see the chef in charge of this dish using a giant pair of black tweezers to gingerly place and arrange the paper thin slices of mushroom.
Fourth Course: Smoked Potato & Date Agnolotti
I loved how everything came together in this course. It practically melted in my mouth. If all Italian food tasted this good, I'd get it more often.
Fifth Course: Garden Daiquiri & Cocktail Snacks
The poppy seed tart with salmon roe was probably my least favorite item of the night. I've had fish roe before. Like foie gras, it seems to be a thing now. But I don't particularly like it. Too salty. We also had escargot or SNAILS for the first time (on the mini pieces of focaccia pictured below). It was much better than I would've expected. Not chewy at all.
Sixth Course: Whole Roasted Alina Duck
This was quite possibly the best course. The crunch of the duck skin and the flavor of the all-spice rub was absolute perfection!
The Garden Daiquiri from the previous course comes in a decorative pineapple. Both pineapple and pearls make an appearance during the meal.
Seventh Course: Sunchoke Pudding
This was the first of the sweet courses. They likened it to an elevated PB&J. The jelly portion looked like roe, but it was grape-based.
Eighth Course: Figs & Pistachio
I really loved the lemon curd and the crunchy graham cracker (I think) ring.
Ninth (Surprise/Special Occasion?) Course
We were sent home with menus to commemorate our evening at P&P, but this course isn't listed. I wonder if it's something that they do off-script. The dessert station was right in front of our section of the counter so we saw the delicate handwritten messages being made. People were there for anniversaries, like us, birthdays, and other special events.
This was by far my favorite dessert of the lot - a churro donut with subtle coffee-flavored frosting and crunchy chocolate "pearls" for texture. Delicious!
Tenth Course: Chocolates
I don't even like bleu cheese but it paired well with the dark chocolate.
Final thoughts: I'm not sure how much more P&P can do to get that elusive three star rating. They've really put together a wonderful and whimsical evening of food. Everything is thought of from the china and silverware to a care-bag with commemorative menus and chocolate chip cookie dough.
If I put on my critic's hat I guess I could find a couple of things to find fault with, for example, some of the silverware didn't pair well with the food. I struggled to get the thinly sliced wagyu beef on the wood spoon we were provided. I think there was one other course where I had a similar issue. Also, while I enjoyed the narratives behind each course and beverage, the way they were presented by alternating staff members was a little awkward. There's no way I'm going to absorb all of that information, especially when I'm already distracted by a feast for the eyes. Instead, I might prefer reading that information on little placards.
We loved it and we'd definitely do it again. It's hard to justify spending that kind of money on anything, much less food, but it was a special, once-in-a-lifetime experience. We talked about it the entire car ride home and I ran through the menu in my head up until I fell asleep. It really stayed with me and I know it was a memorable evening for Evan, too. Since I'm sure they'll change the prix fixe menu at some point, maybe we'll go back then. We really look forward to it.
Saturday, October 6, 2018
We started the day with brunch at Blue Duck Tavern, which was awarded one Michelin star in 2018. Obviously, we can't speak to what their dinner is like, maybe it's exceptional, but their brunch is good. I don't understand why it has a Michelin star though. It's like apples and oranges when compared with P&P. Basically, I've had brunches just as good as BDT's and they're not Michelin-starred restaurants nor do they charge $20+ a plate.
I did enjoy my Chesapeake Crab Eggs Benedict. And we split a Lemon French Toast, made from lemon pound cake, which was good but a little too sweet. Evan got the BDT Omelet. He didn't have much to say about it.
The final result:
If I put on my critic's hat I guess I could find a couple of things to find fault with, for example, some of the silverware didn't pair well with the food. I struggled to get the thinly sliced wagyu beef on the wood spoon we were provided. I think there was one other course where I had a similar issue. Also, while I enjoyed the narratives behind each course and beverage, the way they were presented by alternating staff members was a little awkward. There's no way I'm going to absorb all of that information, especially when I'm already distracted by a feast for the eyes. Instead, I might prefer reading that information on little placards.
We loved it and we'd definitely do it again. It's hard to justify spending that kind of money on anything, much less food, but it was a special, once-in-a-lifetime experience. We talked about it the entire car ride home and I ran through the menu in my head up until I fell asleep. It really stayed with me and I know it was a memorable evening for Evan, too. Since I'm sure they'll change the prix fixe menu at some point, maybe we'll go back then. We really look forward to it.
Saturday, October 6, 2018
We started the day with brunch at Blue Duck Tavern, which was awarded one Michelin star in 2018. Obviously, we can't speak to what their dinner is like, maybe it's exceptional, but their brunch is good. I don't understand why it has a Michelin star though. It's like apples and oranges when compared with P&P. Basically, I've had brunches just as good as BDT's and they're not Michelin-starred restaurants nor do they charge $20+ a plate.
I did enjoy my Chesapeake Crab Eggs Benedict. And we split a Lemon French Toast, made from lemon pound cake, which was good but a little too sweet. Evan got the BDT Omelet. He didn't have much to say about it.
From there we went over to the Tidal Basin to paddle boat. It's something I've always wanted to do, but it's an opportunity I've squandered until now. I'm sure it's beautiful during cherry blossom season but also, a madhouse with tourists. Today might not have been overly scenic since it's too early for peak foliage, but the weather was pleasant and the crowds were light.
Lastly, we took a Chocolate Malt Cake & Truffles class at Milk Bar. It was a bit deceiving in the sense that I thought we were taking a baking class but instead, it was more of a cake assembling class. The cake was already baked and cooled for us and we cut, stacked, and decorated it.
The one thing I did learn was how to create three round stacking cakes out of a rectangular sheet cake. You cut two full circles and two half circles and then fill in the space between the two half circles with the trimmings. Overall, the class was silly, but fun. I enjoyed snacking throughout.
The final result:
We each took home a six-inch cake and some truffles. It's entirely too much sugar so we'll have to share with our loved ones.
All in all, it was a great anniversary. One year ago we were preoccupied with sad thoughts that we might never have a child; now we have a beautiful, bright, healthy baby girl. We feel so fortunate and grateful.
