About Pirouette
Philippe & Jackie have been residents of Arlington County for many years and have deep connections with local businesses and cultural communities. They have turned their longstanding love of food & wine and their friendships with winemakers, importers, distributors, farmers, and chefs to realize their dream to have a place around the corner where they can get good wine and a satisfying bite to eat.
Pirouette is a wine shop and a comfortable neighborhood restaurant. Pirouette has a highly curated wine list that showcases small production, sustainable agriculture, low intervention wines from around the world at affordable prices, and delicious! Pirouette has chef-driven innovative menus—distinct lunch, happy hour, brunch and dinner menus—that highlight fresh products from organic farms and change regularly to highlight the seasons, new products and new ideas from our chefs.
EXECUTIVE CHEF, Adam Hoffa
Adam grew up in Goose Creek, SC, surrounded by a big family and all the southern staples. A kitchen job at 15 led to formal training and eventually to working as Sous Chef for James Beard nominee Ken Vendrinksi at Trattoria Lucca in Charleston and Michelin-starred Fiola in Washington, DC. Those years have honed his Italian techniques, with which he loves to create southern-inspired dishes. Most recently he worked with the Starr Restaurant Group as the Sous Chef at St. Anselm under Marjorie Meek-Bradley, and Jeremy Waybright.
In his downtime, Adam and his fiancée explore new restaurants and cheer on the Bengals, Wizards, and Mystics. They often travel home to Charleston, SC for family, the beach, and spending time at his father’s small farm in the woods. His dream is to eventually own a restaurant named after his late mother, honoring her life by providing flavorful foods that bring joy and comfort when eaten, and an appreciation for good food, simplicity in living, and the importance of the family around you.
EXECUTIVE SOUS CHEF, Jullian Abarca
Years before his first paid gig at fifteen at The Duck & Dumpling, Jullian began cooking dinner alongside his mother at home in North Carolina, a way for them to spend time together when she was not working long hours at one of her many jobs. At eighteen he was hired at Poole’s Diner, a casual-in-name restaurant of elevated Southern food. There he cooked and learned under four skilled chefs, and knew this would be his career.
He has worked with acclaimed chefs Ashley Christensen, Scott Crawford, Cheetie Kumar and, after a move to Charleston, SC, Ken Vedrinksi. It was at Vedrinksi’s Trattoria Lucca where Jullian worked with Pirouette Executive Chef Adam Hoffa, and at Vedrinski’s Coda del Pesce, where he met and worked alongside Samantha Kramer, a chef and now his wife. Together Jullian and Samantha opened a pop-up restaurant Matzo y Masa that honored his Mexican and her Jewish heritages, and a hot sauce company Chile Dulce Hot Sauce.
Knowing great things happen when you adventure out of the known and familiar, Jullian and Samantha decided to head north to DC. When they’re not cooking, they enjoy walking around and catching live music in their Mt. Pleasant neighborhood.