Pearl Restaurant & Oyster Bar

"Pearl & Mary is from the team behind Double Knot, Alpen Rose, and Prunella—other midtown village restaurants frequented by 20-somethings in pleather pants taking pictures for their “followers.” This New Orleans-esque raw bar is also a bit of a scene, but it’s a warm and inviting one, and a great place to share inventive small plates and towers of seafood with a date or group or friends. photo credit: Nicole Guglielmo It has the ambiance of a craft cocktail bar, complete with an oyster shucking station, exposed brick, and floor-to-ceiling windows that connect the indoor and outdoor dining areas. If you’re dining solo or with one other person, snag seats at the bar and watch the fastest oyster shuckers this side of Broad Street work their magic. If you’re with a group, though, you’ll want the cushy leather banquette anchored at the back of the restaurant, ideal for watching tipsy couples slurp oysters and friends pass plates of clams casino and tuna tataki. photo credit: Nicole Guglielmo They have the right idea: when it comes to the menu, your best bet is sticking to the raw bar, small plates, and crudo sections. The Grand Tower is a great way to cover all raw bar bases and the octopus al pastor, oysters Rockefeller, and clams casino are all standout shareables, so while the mains are perfectly fine—the buttery lobster roll is a winner—we suggest skipping the larger options and just sharing more crudos and oysters instead. photo credit: Nicole Guglielmo The Schulson Collective never shies away from a theme, and it can leave their restaurants feeling soulless. But Pearl & Mary is as buzzy and chic as it is comfortable and satisfying, and that's no schtick. It’s just a really good restaurant. Food Rundown photo credit: Nicole Guglielmo The Grand Tower If you want to make the whole restaurant jealous, start with The Grand Tower. It’s a glistening three-tiered platter of a dozen oysters, jumbo shrimp, lobster tail, crab claws, clams, salmon tartare, and three housemade sauces. photo credit: Nicole Guglielmo Octopus ‘Al Pastor’ Tender charred octopus is served on a sweet-spicy bed of pineapple, chili peppers and cilantro. It’s the best hot dish here, and if you’re an octopus person, a must-order. photo credit: Nicole Guglielmo Oysters Rockefeller Four huge oysters are topped with a creamy, cheesy blend of spinach, parmigiano, and buttery breadcrumbs. They’re very rich, so split an order for the table. photo credit: Nicole Guglielmo Red Snapper Crudo Thin slices of red snapper are covered in a delicious blend of soy, scallion, and ginger. It’s light, refreshing, and—like all of the crudos here—we’d happily eat it once a week. photo credit: Nicole Guglielmo Hamachi Crudo These delicate, buttery filets of hamachi are topped with crispy potatoes and a citrusy ponzu sauce. It’s great for sharing, but you won’t want to." - Alison B. Kessler