Where I’m Eating: Pinea

[ 1 ] November 20, 2014 |

Pinea’s Spaghetti Nero

Pinea is the new face of the W Hotel’s restaurant scene. Seeing J&G leave this space was bitter-sweet with some of the best steak I have ever had in D.C. exiting but something new and good replacing it.  Pinea, similar to J&G, has its staples that will make you want to return.  Besides the recent raves over their Spaghetti Nero, the Roasted Whole Branzino, is a JKGF top pick especially where one is trying to watch their waistline.  Fennel, mint and lemon play on each others best attributes creating a light, but flavorful main dish.  If waistline is not an issue, do not hesitate to get the House Made Fougasse with the trio of artichoke tzatziki, mediterranean and red pepper feta dips.  I would have eaten the whole plate, but I know my trainer would kill me…

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Category: restaurant reviews, Reviews, Washington D.C.

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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  1. Marilia says:

    Congratulations thats so exciting!! Well done on aecnhviig this goal I look forward to reading your blog posts on the process and of course will wait until July next year to get my hands on a copy.BTW love the title .don’t spose you could do a few recipes dedicated to recipes for goodies to serve at a home high tea?

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