What's wrong with this menu?
Pearl Oyster Bar
18 Cornelia St
New York, NY 10014
Uber
MORE PHOTOS
Dinner Menu
Small Plates
Fried Oysters (6)
Salt Crusted Shrimp
Jumbo Lump Crab Cake
New England Clam Chowder
w/ smoked bacon
Prince Edward Island Mussels
w/ wine, mustard, cream
Smoked Atlantic Salmon
Johnnycake and Crème Fraiche
Pearl Caesar
Baby Lettuces, Vine-Ripened Tomatoes and Fourme D'ambert
Browse Nearby
General Info
Cuisine
Seafood
Hours
Saturday:
6:00pm - 11:00pm
About Us
In 1997 when Rebecca Charles opened her restaurant, Pearl Oyster Bar, there was not a lobster roll to be found in Manhattan ; their availability limited to New England vacation destinations and the odd Long Island fish shack. Then along came Rebecca who, with nearly 30 years of cooking experience, reinvented that Maine icon, the lobster roll, as well as other seaside staples from fried oyster rolls and pan roasts to chowders and blueberry pie. Eight years later the New England clam shack craze has raced across America , to say nothing of New York where the lobster roll, or some version of it, has become a near-mandatory menu item. Phrases like “top loading” and “side loading”, which Rebecca first used to distinguish between the two types of hot dog rolls, have become part of the culinary lexicon. Everyone from classically trained French and American chefs to New England seafood experts and even former employees have taken Rebecca's version of New England seafood for a spin, turning it into a trend.