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New Chef: The Pearl



The Restaurant at The Pearl—has launched a re-conceived menu this summer to coincide with the début of their new executive chef, Jaison Burke. A recent East Coast transplant with a background in farm-to-table cookery, Burke’s been making the most of his new home base, highlighting meat and cheese from California sources and getting regular deliveries of local produce from Sage Mountain Farm. 

Seasonal vegetables make their way into the fillings for housemade ravioli, and the kitchen is currently crafting all manner of savory treats from pastured pork—from sausage to pancetta and bacon. Salty bits of bacon and crispy-fried chickpeas garnish a starter that’s too rich not to be shared—battered nuggets of sweetbreads served with caper aioli. Chef Burke gets credit for celebrating the under-utilized and under-appreciated chicken thigh, which he sets over lentils and braised greens and sauces with brandied cherries. 

Sunday brunch by the pool is one of The Pearl’s best features, with fortifying dishes that include an eggs Benedict with housemade bacon served on pasilla chili pepper cornbread and an Italian twist on eggs and grits that incorporates pesto and fresh tomato sauce. Locals are invited to take a dip in the hotel pool, provided that you purchase a cocktail (try The Greenhouse Effect, a gin gimlet untraditionally flavored with jalapeño and basil).

In August, The Restaurant at The Pearl kicked off their “Meet the Brewer” series, which brings a local craft beer brewer into the restaurant on the first Monday of every month to co-host a $40, three-course beer and food pairing dinner event. And for the remainder of each month, the featured brewery will headline the restaurant’s 10 rotating taps.

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