Anniversary Dinner at Pineapple & Pearls

We had such a good time at Pineapple & Pearls last year that we decided to make it a tradition and go again this year.

I think it's safe to say that we won't be going again next year.

We were excited to see what they were going to do this year in their bid to earn a third Michelin star but our experience was that everything that they changed, was what we loved about the last time.  I know comparison is the robber of joy (it really is) but it's hard not to rate one experience against the other.

What made us feel special last time just wasn't there this time around.  The one improvement was our primary hostess.  She was definitely more relaxed and confident than our primary host last time.  She also happily accommodated my request to be seated at the end of the counter where we were last year.

Welcome Drink: Honeyed Limeade

Light and enjoyable but it wasn't accompanied by the recipe (a nice touch from last year).

 

We opted out of the alcoholic beverage pairings this time since we got smashed on mostly empty stomachs last time.  That created an opportunity for more creativity on the non-alcoholic beverage pairings but honestly, I wanted to pitch most of them over my shoulder.  Ick.

Table Side Martini

This was one of the better options.  It reminded me of Stella D'oro anisette cookies because of the strong smell of licorice.

First Course: Smoked Bone Marrow Tart & Peconic Escargot Vol-au-Vent (puff pastry)

This was similar but slightly different to a snack course from last year.  It had an equally good taste though the escargot was a little chewier than I remembered!  

Celery and Bell Pepper Soda

I hate to say it but this was straight-up disgusting.  It was like drinking liquid dirt and grass.  Evan was OK with it.  I switched our glasses when he was finished but that totally backfired because then our hostess topped off my finished glass.  *cries*

Second Course: Olive Oil Custard with Uni

This was our first time sampling sea urchin.  It must have been pretty good or not very pungent because there were so many flavors mixed up in there that nothing really stood out.  I guess a nicer way to put that is the flavors blended nicely.  The presentation was fun.  I loved the different and evocative faces of the egg cups.  

Third Course: Creole Style Blackened Monkfish

This was good but not exceptional.  This was kind of a recurring theme throughout the night.  Everything was good (minus some of the beverage pairings) but nothing really wowed either one of us.  There were no hits out of the park.  That goes for the plate settings too, which had a lot more pizzazz last year.  

Fourth Course: "Breakfast for Dinner"

This savory french toast was pretty good but not visually interesting. 

Parsley & Basil Cream Soda

Another barfy contribution.  Prior to this (not pictured) we had a sparkling rhubarb beverage which was decent.  

Fifth Course: 150-Layer Lasagna

Mine came with a lobster and blue crab diavolo sauce.  Evan had marinara sauce because he sometimes reacts to shellfish, mostly shrimp.  It was good but it had a kick.  

Ginger, Turmeric & Wild Flower Vinegar

This wasn't the best or the worst drink.  I tolerated it.  

Sixth and Seventh Course: Summer Charcoal Grill Out Grilled Shenandoah Lamb w/Sea Island White Rice Peas & Braised Vegetables

This was definitely one of the stronger courses but we both agreed that it didn't really go with the setting.  I mean, again, where was the wow factor?  It was just so simple.  We also missed the story-telling that accompanied the dishes last year. We got much briefer tidbits this time around.  They felt like an afterthought rather than an integral part of the dining experience.    

Eighth Course: Eastern Market Peaches & Buttermilk

Light and yummy.

Blackberry, Mint & Mole Bitters

I liked this drink and the presentation.  It had some whimsy that was missing from most of the evening.

Ninth Course: Birch Sticky Toffee Cake

We watched the toffee cake being prepared all evening because the dessert station was right in front of us.  It was worth the wait.  The ice cream pairing was great too.  It was sweet and salty.  

Tenth Course: Mignardises (bite-sized dessert)

The caramel-dipped gooseberry was kind of a throwaway to me.  The dark chocolate bonbon was delicious.  I would've liked more than one.  They brought them over in a box and gave us one each while leaving a couple in the box and then taking them away.  What was the purpose of that?  To tease?  It was weird.  

All in all it was an interesting experience with a lot of new tastes and interesting flavors but we were disappointed.  I'm not going to sugarcoat it.  I really missed the panache of last year's experience.  I wanted the stories, the extravagant plate settings, the takeaway treat (we got edible cookie dough last year and bupkis this year in lieu of them donating to the World Food Program USA), and the special touches like the recipe with the welcome drink and the chocolate dessert personally crafted to wish us a happy anniversary.  Donating in their patrons' honor IS a nice idea but I think it would've been even cooler had we been given the option to choose from a well-curated list.  Then we could've felt part of the process.    

Some of P&P's patrons might be able to afford to make it a habit to go there but that's not the case with us.  This is a once in a year treat and it didn't deliver a punch.  I also found it interesting that the staff looked completely different.  I don't know if they had a complete turnover or if we happened to be there on a different rotation. Either way, I practically didn't recognize the place and as I said earlier, we don't plan on returning.  I'm not surprised that they didn't get a third Michelin star this year, but I am surprised that they kept their two stars.