The Pearl
Though the Miami Beach décor (modular white banquettes and blue-lit, wall-through aquariums) may seem incongruous, the Pearl has quickly become a go-to haunt for even old-school seafood lovers. Chef Seth Raynor's dishes are heavily Asian-influenced: his yellowfin tuna pearls (served in a martini glass) come with wasabi tobiko; his halibut fillet is served with a coconut-Kaffir lime broth and Japanese mushrooms; and his lobster is prepared in a spicy salt-and-pepper crust with lo mein noodles and grilled lime. As nouveau as these offerings may sound, though, all are simple enough to let the fresh seafood flavors shine through.
Tip: Late nights at the Pearl’s first-floor bar are a major scene, with lots of trendy young things sipping sake and passionfruit cosmos.
As Featured In...
From Food & Wine, Jul 2006
“Michael Schlow of Boston's Radius frequents this creative seafood spot. He recommends the Hawaiian spiced margaritas (made with sweet-tart lihing powder) and the crispy salt-and-pepper wok-fried...” MORE>>
From Travel + Leisure, Jul 2004
“At the Pearl, the signature yellowfin tuna tartare with spicy crème fraîche is the...” MORE>>
Last updated April 2007 lastArticle = 4/2007 and lastAward =
MARKETPLACE
Become a fan
Follow us