Pineapple and Pearls

This gem is a memorable dining destination with cooking that is ambitious yet whimsical. 
The small space is sure to fill up with an animated crowd, but the ambience is always pleasant. The prix-fixe menu includes beverage pairings, but guests at the bar may order drinks à la carte. The dishes spark interest. It may start with a pristine sea scallop with diced kohlrabi, dressed tableside with a brown butter sabayon, then perhaps a monkfish en papillote atop creamy Carolina Gold rice.
Invention is also a point of pride here, best seen in the baton of "French toast" that combines foie gras, blue cheese and black truffles. The butternut squash-ice cream cake with crème fraîche and pumpkin seeds is divine.