Little Pearl

Just down the street from Rose’s Luxury and Pineapple and Pearls, this intimate boîte is yet another feather in the same restaurant group’s proverbial cap. Possessing all the charm of a carriage house, the dining room is closer to a sunroom encased in glass with expansive views of the green surroundings. The cooking is equally attractive: Seasonal fare prepared with panache and a touch of luxury. Think oysters with fried potatoes and seaweed remoulade or poached pears with bay leaf ice cream. The menu is a revolving door of ideas, except for the signature angel egg amuse. An eclectic wine list makes for a thoughtful pairing. In total, dinner here goes for less than other tasting menus in town, but with no less boldness, care, and creativity.

• An intimate carriage-house room that reads like a glass-walled sunroom, surrounded by greenery, rather than a formal temple of dining.
• A seven-course prix fixe that changes constantly, except for the angel egg amuse that returns as the signature opener.
• Tight operating pattern, typically Friday and Saturday only, built for a focused dinner service with optional sommelier-selected pairings.

Ingredient and dish anchors that reliably define Little Pearl’s cooking include oysters with fried potatoes and seaweed remoulade, poached pears paired with bay leaf ice cream, and the house angel egg amuse. The kitchen’s through-line is seasonal produce and seafood handled with a light touch, then finished with quietly luxurious extras.

A one-star, carriage-house dining room on Capitol Hill where dinner runs as a seven-course prix fixe. The house signature is the angel egg amuse, and the rest of the menu rotates with the seasons, with recent examples including oysters with fried potatoes and seaweed remoulade, and poached pears with bay leaf ice cream. The set menu is $128 per person, with optional wine pairings at $90 or $150 per person. Service is typically limited to Friday and Saturday dinner.