Cuisine:

• Others
• American
• New American
• Sea food
• Contemporary

Black Pearl Restaurant Description:
High ceilings, ultra-simple wooden tables and chairs and a welcoming bar set the tone for this hip and noisy neighborhood spot. The menu is a mix of fin, fur and fowl, with an emphasis on fresh oysters and seasonal ingredients procured from local producers and farmers. On any given night, the oysters---which you have the option of enjoying at the communal stone table (complete with fire pit in the center) out on the patio---might be freshly shucked Malpeques, Kumamotos or Virginicas. The dining room features small plates like the goat cheese and leek tart with a buttery crust, chile-dusted fried calamari or shishito peppers. For a bigger meal, we enjoy something oceanic---sea bass, for example, pooled in a redolent Thai curry, a lobster BLT with smoked bacon and juicy slices of heirloom tomato, or a big bowl of mussels and frites. Sommelier and co-owner Steve Whited has put together an interesting wine list including classics and selections from small growers and organic vineyards, most available by the glass.


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