Coffee and pastry from Pineapple and Pearls (Photo by Erin)
Chef Aaron Silverman, owner of Rose’s Luxury and Pineapples and Pearls, may take over a nearby space that’s currently occupied by Bayou Bakery Coffee Bar & Eatery.
Bayou’s owner Chef David Guas serves coffee, pastries, and breakfast and lunch items inspired by Louisiana and southern cuisine. But without having a full-service dinner menu at the Capitol Hill location, which is not Bayou’s brand, “the concept is not suited for this space,” Guas said in an emailed statement to DCist.
Guas said he approached Silverman to assume the lease because he “was a loyal patron and supporter” of the outpost. “Having a reputation of serving dinner down the street will lend well to whatever concept he will unfold,” Guas continued. Washingtonian first reported the possible move.
A New Orleans native, Guas opened Bayou’s Capitol Hill space in May 2015, five years after opening his Arlington location. It’s located inside of historic carriage house adjacent to the Hill Center at the Old Naval Hospital.
“I have a strong love affair with the building, one with outstanding character, amazing history, and a connection to my hometown, which made it even more desirable for me to open a second eatery here,” Guas said, adding that the carriage hasn’t been home to a restaurant in its 150-year history.
Silverman has signed a letter of intent to assume the lease, according to Washingtonian. And if the deal goes through, he plans to move Pineapple and Pearl’s daytime coffee bar to Bayou.
Pineapple and Pearls, a 2017 James Beard Foundation finalist for best new restaurant, currently runs its coffee bar most days until 2 p.m., serving pastries, sandwiches, and drinks. It’s located about four block away from Bayou Bakery.
Silverman told Washingtonian that folks who frequent Pineapples and Pearls for its daytime fare have complained most about lack of seating. The cafe space has three seats inside and outdoor seating when the weather is nice, but the majority of the Eastern Market building is reserved for the restaurant’s evening diners and tasting menu. “So the idea would be just to do more and better,” Silverman said.
