The Pearl Wants You To Eat Your Dinner, Plus Dessert

The Restaurant at The Pearl just relaunched their brunch service; now here's a first look at their new dinner menu for the season, which debuts tonight and will run until July 1.

Chef Jaison Burke is focusing on whole animal butchery, in an effort to push the limits on what the restaurant can do in its space and to challenge his kitchen staff; they're bringing in acorn-fed heritage pigs from Julian's Cooks Pig Ranch, whole chicken and whole local fish from Catalina Offshore, plus primal cuts of beef that'll be broken down into a rotating steak special and a limited number of their beloved burgers.

Also new for spring is the introduction of a four course menu, a choose-your-own-adventure that includes a first and second course, a main and dessert for $39.95. In his Industry Dish Q & A, Burke expressed a desire to see more people ordering multi-course meals; with this deal, you'll be eating your way through six courses, counting an amuse-bouche and a palate-cleansing sorbet.

As if you needed extra incentive to order dessert, know that everything (including ice cream and sorbet) is made in house.

The Pearl