Pearl For Food

Trey Popp aims to find out if Chestnut Street’s Pearl is a lounge worth having a meal in.

Chef Ari Weiswasser, whose résumé includes stints at Striped Bass and New York’s Daniel, has put together a menu that channels pan-Asian favorites through classical French technique. Appetizers find the kitchen at its best. Sumptuously crabby crab cakes were punched up with fried capers and shaved radishes, and got a cool note from a subtle lemongrass aioli. Peking duck spring rolls rang with little shreds of Thai basil.

Shell Game [City Paper]
Pearl [Official Site]