The Beauty of Pearl

When the red-hot restaurant-nightclub made its heralded debut more than a decade ago, it became a South Beach landmark. Now it’s back, and better than ever.

By John Buchanan

Executive Chef Sylvain Noel

When Pearl Restaurant & Champagne Lounge first appeared in late 1999, at the apex of the South Beach nightlife phenomenon, it immediately established itself as a favorite fine-dining venue and late night hangout among both locals and well-heeled visitors from all over the world. Now, five years after closing, it’s back with a new menu and chef—and fierce loyalty to its acclaimed and unique original style, created by owners Jack and Lucia Penrod.

“We tried to stay as close as possible to the original look and feel because Pearl was a very innovative concept when it first opened and it was so well done that to this day, you still feel it’s a fresh, brand new idea that is still pushing the envelope,” says general manager Victor Sutter, who signed on after seven years of experience in Turks and Caicos, Panama and elsewhere with the Penrods’ Nikki Beach Club dining-entertainment empire. “And today, we’re pushing the envelope even further with the mixology we do at our bars and the food that’s on our menu.”

Located on prime beachfront real estate at Ocean Drive and First Street in Miami Beach and re-opened in December, Pearl today features a brand new menu from French-trained chef Sylvain Noel, whom the Penrods discovered when they visited his celebrated St. Barts restaurant The Wall House when they were visiting the tony island on Nikki Beach-related business. Given Miami’s status as a top international food destination, the Penrods tasked Noel with the creation of a truly world-class menu. “We call it ‘the world on a plate,’” says Sutter. “We present food from every region of the world that is significant in a culinary sense. We really took the time to select items that highlight the local food cultures of each region. And we chose to do that because Miami is now a melting pot of world cultures. So when you come in, no matter where you’re from, there’s something on the menu that you will know and like.” But, he points out, everything is done in a fine-dining context. “We took the basic dishes and then elevated them by using the finest ingredients available,” Sutter notes.
Featured culinary regions include the New World, Latin America, Asia and the Middle East.

The New World menu boasts prime-cut steaks and chops, while Latin-flavored items include classic Peruvian-style ceviche. “It is generally considered the best in the world because Peruvians were the originators of it,” Sutter says. “So we’ve taken those basic flavors and kicked them up a lot. And our ceviche bar is one of our most popular features.” Other Latin-influenced specialties include foie gras tamales and moqueca, a traditional Brazilian seafood stew made with paiche, a popular fresh-water Brazilian fish. The European menu includes goat cheese and beef bruschetta, truffle-enhanced risotto and traditional homemade pastas of the day. Asian treats include shrimp spring rolls, tuna tartare, miso black cod and pork tenderloin. From the Middle East, Pearl features crudités with organic vegetables, hummus and Bombay chicken crafted with distinctly Middle Eastern flavors.

And for good measure, Pearl also offers Petrossian caviar.

The new menu also features delectable desserts from pastry chef Brandon Malhzan. “Our desserts are out of this world,” Sutter says. “And to really showcase them, we’re offering a ‘Sweet Saturdays’ promotion that includes a $25 tasting flight of our desserts and mixology for two, including patrons from other restaurants who want to come by after dinner.”

Although Pearl will focus first on its food, it will also soon re-establish itself as a sophisticated nightlife venue. The slightly reinvented space features a VIP area with tiered, stadium-style seating that overlooks as new dance floor, and its fabled outdoor patio that overlooks Nikki Beach Club and the ocean remains unchanged.

And finally, Pearl will also once again be a coveted location for private parties and corporate events. “We’re the only non-hotel venue in South Beach that is on the beach,” Sutter says. “And we offer a décor that is clean and sophisticated and reminiscent of classic Miami. We also have a multifaceted space that includes a lobby, the restaurant, a lounge and our outdoor patio. So we can nicely accommodate any kind of event, from a wedding to a birthday party to an event that is hosted as part of a corporate meeting or convention. We’re just a great venue for any kind of group that wants something special.”

Pearl is open for dinner only, from 7:30 p.m.-2 a.m. Wednesday through Saturday
and from 7:30 p.m.-5 a.m. on Sunday.

For more information or reservations, visit pearlmiamibeach.com or call 786.515.1150.