Pineapple and Pearls

As a former sous chef at another 2 Michelin restaurant in NY, the food was disappointing and dear I say amateurish. The caviar on the beggars purse was mushy and not high quality. The sauce on the American Wagyu brisket from Oklahoma was too heavy and oversalted. The cornbread takoyaki was horribly executed. The beauty of authentic japanese takoyaki is the bonito flakes and the sauce, but the corn bread takoyaki had nothing comparable. And the chocolate cake crumble and moss forest floor concept for the lamb dish is at least 20 years old. Use liquid nitrogen to take it up a notch.

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A wonderful contemporary take on fine dining. No endless small courses and over the top snobbery. P&P have really created a party in a bottle here. Partaking in your course choices is a difficult endeavour, as your mind immediately envisions on what you’ll miss out on, as opposed to what you prefer. Lamb so tender it could be used as a mattress, and the pasta was a complete assault of buttery goodness. One of my favourite experiences in all of the USA, that lasted all the way until the morning after with their after dinner Wagyu burger.

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Without question the most highly anticipated dinner during a recent trip to Washington DC, Chef Aaron Silverman's fine dining follow-up to Rose's Luxury

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P&P was undoubtedly my favorite culinary experience in DCThe combinations of temperatures, textures, and flavors were new, creative yet familiar.

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Update: Our second visit to P&P just wasn't up to the standard of our first.

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