But yours truly enjoys both rockabilly and classic rock, so I'm itching to get a taste of Silverman's refined take on a java shop, which will serve coffee drinks, tea, lemon-thyme shortbread cookies, several house-made rolls and a trio of sandwiches, including a grilled chicken chimichurri on olive oil brioche. All the breads and rolls will be made in-house. (See photo of the menu below.)
Baristas have been training on the custom Slayer espresso machine installed at Pineapple and Pearls, which, unlike the tasting-menu restaurant in back, will be open five days a week, not four. The coffee bar will serve Tuesdays through Saturdays but will not have any seating until the patios at both Rose's and Pineapple and Pearls become available in warmer weather. Everything is for takeaway.
Nor will there be any pour-overs available, at least for now. Silverman wants to proceed with caution with his first foray into coffee. Pineapple and Pearls will launch with only espresso drinks and drip coffee, both prepared with beans roasted at Parlor Coffee in Brooklyn (even though Silverman serves only Stumptown Coffee at Rose's). Silverman hasn't decided yet whether to sign an exclusive agreement with Parlor or add other roasters to the roster.
"Parlor is a little more tuned in to what we wanted to do . . . They came down here on their own and put themselves up in hotels," Silverman says while standing in the elegant, retro-cool space designed by HapstakDemetriou.
"They are just really nerdy, really friendly, really passionate guys. These are the kind of people we want to work with," he adds.
Parlor, Silverman says, has been involved with almost everything with the coffee bar, whether barista training or stabilizing the house-made nut milks so they foam better. (Pineapple and Pearls will offer three nut milks — pistachio, hazelnut and macadamia — after experimenting with many others.)
True to the collaborative ethos of Rose's Luxury, Pineapple and Pearls will feature a small cafe menu designed by several cooks, including head chef Scott Muns, the former chef de cuisine at Rose's who recently left Volt in Frederick to rejoin the Silverman clan. Muns created the breakfast sandwich with egg hash and salsa verde on masa.
"He loves breakfast and he loves Mexican food," Silverman says about Muns, who will helm the kitchen when the fine-dining restaurant opens this spring.
The menu also includes three rolls created by sous chef Bin Lu, who previously worked at CityZen. Each roll starts with a sweetened laminated brioche dough, similar to a cinnamon-bun dough. Among Lu's creations is a roll dubbed "Pineapple and Pearls."
"The pineapple one is pineapple butter instead of, like, apple butter and then finished with pineapple icing and this Swedish pearl sugar, which doesn't melt," Silverman explains.
His shop will also offer lemon-thyme shortbread cookies. The cookie recipe, in classic Silverman fashion, took a month to develop before the cooks were satisfied with it.
"It's a little sweet and a little salty," Silverman says. "It just pairs really nice with a cup of coffee."
As for the prix-fixe dining room, Silverman says it should open about 60 days after the coffee shop, or around April 12. For now, he's staying mum about the fine-dining side of Pineapple and Pearls, other than to say that Andrew Limberg (previously at Rose's) will be the general manager and Kim Janusz will (formerly at Del Posto in Manhattan) will be pastry chef.
But if you need a tease of the pending opening, take a look at the centerpiece of the open kitchen, a Maestro cooking suite custom-made by Bonnet International in France. It's the Rolling Stones of stoves.
The cafe and coffee bar at Pineapple and Pearls, 715 Eighth St. SE, opens on Friday. Hours: 8 a.m. to 2 p.m. Tuesday through Friday, and 8 a.m. to 4 p.m. Saturday. www.pineappleandpearls.com.