Pearl

Executive chef Ari Weiswasser, formerly of New York’s Daniel and Gilt creates a Pan-Asian menu prepared with French techniques. Small plates range from king prawn tom-yum soup, tempura rock shrimp with pineapple and macadamia nuts to lacquered pork ribs, and black miso cod. A select raw bar, offered daily, features fresh items such as oysters, crab legs, jumbo shrimp, and delicacies including Jalapeno citrus yellowtail sashimi and spicy tuna tartar with crispy fried red onions. Entrées range from Vietnamese Ph_ braised shortribs, seared filet mignon with s~~take potato pancakes to cashew wok chicken and a ginger-butter crusted lobster. The menu is complemented by an array of creative specialty cocktails prepared with Asian ingredients, a vast selection of esoteric wines, champagnes and sakes. Plush oversized banquettes, color changing LED lighting theatrics, rich fabrics and textures combine to form a comfortable and soothing dining room with a sophisticated ambiance.
Executive chef: Ari Weiswasser
Dining Style: Casual Elegant
Cross Street: 19th & Chestnut Street
Parking: Public Lot