The Feed first look: Pearl & Ash

Former Frej toque Richard Kuo opens a globe-trotting small-plates restaurant in the old Bowery Kitchen space.

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  • Photograph: Jessica Lin

    Duck confit at Pearl & Ash

  • Photograph: Jessica Lin

    Mussels at Pearl & Ash

  • Photograph: Jessica Lin

    Skate at Pearl & Ash

  • Photograph: Jessica Lin

    The Alley The Icewagon at Pearl & Ash

  • Photograph: Jessica Lin

    Pearl & Ash

  • Photograph: Jessica Lin

    Pearl & Ash

Photograph: Jessica Lin

Duck confit at Pearl & Ash

Richard Kuo—who made a splash with New Nordic pop-up Frej—goes decidedly non-Scandinavian with this globe-trotting LES small-plates spot. The inventive chef composes ama-ebi (spot-prawn sushi) with smoked lime yogurt and bee pollen; quail accented with pomegranate and chicken skin; and Fernet Branca ice cream sandwiches. The bar program is equally ambitious, with a 1,000-bottle wine cellar overseen by former Gilt sommelier Patrick Cappiello, and aperitif-infused cocktails (sherry with Zucca and egg yolk, stout with Pineau des Charentes), courtesy of mixologist Eben Klemm. Playing up the duality of the restaurant's name, the 62-seat space is decked out with dark subway tiles and light poplar wood, as well as old-timey knickknacks like Kodak cameras and vintage stemware. 220 Bowery between Prince and Spring Sts (212-837-2370)


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