Pineapple and Pearls

A wonderful 2-star Michelin experience. We were here for a birthday dinner so we can the restaurant to ourselves. Everyone in the staff was so hospitable and friendly. The drinks are good and being able to sit at the bar and chat is a nice touch. The interior is cute and quirky with lots of cool designs and trinkets. The space itself is small but very intimate. The food itself was executed cleanly and well done. Each dish has a story that’s interesting to hear. My favorite dish was actually the dessert with ube and pineapple. The lasagna was also good but I thought it was a bit too acidic. While we weren’t able to order the Mocktail pairing, they are very open to giving non-alcoholic substit...

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Pineapple and Pearls far exceeded our already high expectations! The atmosphere, service, and food were all of the highest standard while maintaining a fun and whimsical approach! Cannot say enough about Benjamin and the Master Sommelier, Justin Moore. They were professional, attentive, a pleasure to be around and clearly masters of their craft. Our personal favorites were the truffle gnocchi and wagyu, but all the dishes were truly exquisite. The thoughtful wine pairings elevated each dish and exponentially elevated the experience. Absolutely recommend springing for the paired wines. Justin’s unpretentious approach made us feel so welcome and excited to learn from his expertise. Lastly, don...

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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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Among the best food I've ever eaten, but the experience was second to none. I actually recommend going out of your way to get the bar seating. More behind the scenes action without losing out on any mystique. Nancy and Nicole were phenomenal hosts/bartenders/servers as were the plethora of other team members that made our experience memorable

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