Pearl Bar and Dining

The Best Of PEARL

Pearl Bar and Dining — Fri, 20 Jan 2012 19:16:08 +0000

From Seattle Magazine’s Best Happy Hour Menu to a recipe in Bon Appetit, 2011 was quite a year for PEARL!

New Years Eve at Pearl Bar & Dining

Pearl Bar and Dining — Thu, 15 Dec 2011 18:32:37 +0000

Ring in the New Year in style at Pearl Bar & Dining’s New Years Eve Ball. The black tie optional event will include a dance floor and music by DJ Brett Michaels with entertainment, multiple bars, a champagne toast and party favors.

Tickets are available for advance purchase at $30 or $40 at the door. The evening will begin with a pre fixe dinner at 6 p.m., with classic Pearl menu favorites such as the Centercut Prime Black Angus Filet Mignon, Alaskan King Salmon and Pan-roasted half-chicken.

The three course menu runs at $55 per person plus beverages, or $85 for wine parings; tax and gratuity not included. Please call 425.455.0181 for dinner reservations and purchase tickets for the event at Brown Paper Tickets.

The Westin Hotel is offering complimentary valet parking as well as discounted room rates for the night, available by calling 888.627.8084 (meeting ID 1112095444, password is “Group Lock Rate”). Email pearlnewyearsparty@hotmail.com with any questions. Let the countdown begin!

Holiday Gift Cards at PEARL

Pearl Bar and Dining — Thu, 01 Dec 2011 17:47:28 +0000

Tis the season! PEARL gift cards are available all month with a special holiday offer. Give the gift of festive times and special memories with a delicious lunch, dinner or happy hour, and get a second gift card half-off. Happy holidays!

Family Style Thanksgiving Dinner at Pearl

Pearl Bar and Dining — Tue, 15 Nov 2011 17:14:26 +0000

This Thanksgiving, Pearl Bar & Dining is offering guests a three-course family style dinner with a focus on quality traditional items, great flavors and big portions. Featured entrees include sage roasted turkey with giblet gravy, herb-roasted beef tenderloin with wild mushroom demi-glace and Alaskan King salmon filet with cider butter sauce. Choose from a selection of family style accompaniments for the table such as candied yams, whipped Yukon Gold potatoes, or fresh seasonal vegetables. The pre fixe menu is $39.35 for adults and $12.95 for children 12 and under; tax and gratuity not included. Reservations are available on November 24, 2011 from 12 p.m. – 8 p.m. by calling 425.455.0181.

You’re Invited to the PEARL Three Year Anniversary Celebration on November 17!

Pearl Bar and Dining — Fri, 04 Nov 2011 17:54:18 +0000

Save the date for Pearl Bar & Dining’s Three Year Anniversary Celebration on Thursday, November 17, 2011. Bradley and Mikel are rolling out the red carpet for this swanky soiree, starting with a seated prix fixe dinner at 6 p.m. featuring entrée choices such as Centercut Prime Black Angus Filet Mignon, Broiled Duck Breast and a PEARL classic, Bering Sea Sablefish.

Stick around after dinner as the dining room transfers into a cocktail party at 9 p.m. complete with a DJ and a drawing to win a trip to Las Vegas in support of the Rise n’ Shine Foundation.

Limited dinner reservations available. Please RSVP to 425.455.0181.

Pearl’s Harvest Dinner series wraps up with host Executive Chef Bradley Dickinson and EFESTE winemaker Brennon Leighton.

Pearl Bar and Dining — Wed, 02 Nov 2011 19:48:19 +0000

Don’t miss Pearl’s Harvest Dinner series finale with Executive Chef Bradley Dickinson of Pearl Bar & Dining, and EFESTE Winemaker Brennon Leighton for a reception style dinner with great wine and food at Pearl featuring Penn Cove Shellfish on Thursday, November 10. A special menu featuring the absolute freshest ingredients from Penn Cove Shellfish has been expertly paired with a selection of EFESTE’s fine wines:

½ shell oyster bar featuring a variety of Penn Cove Oysters with champagne mignonette, cucumber relish, lemon and traditional accompaniments

Pan-roasted Penn Cove Mussels with artisan bacon, herbs and garlic butter sauce

Steamed Penn Cove Mussels with Namya broth

Baked Penn Cove Oysters, Rockefeller style

Paella PEARL style with Penn Cove Manila clams, sopressata, free-range chicken, saffron broth

Roasted Beef Tenderloin, bacon-wrapped Penn Cove Oysters

Braised pork belly with fennel spice rub and grilled Dabob Bay Oysters

Pan-fried Quilcene Oysters with sweet and sour beet emulsion

Barely cooked Fanny Bay Oysters with truffle crème

A Note from Bradley and Mikel

Pearl Bar and Dining — Tue, 25 Oct 2011 16:36:48 +0000

Greetings friends, foodies and hungry people,

It’s that time of year again at PEARL – the clouds are moving in, the sun is turning in to rain, the days are getting remarkably shorter, and all of the chairs at PEARL are full.

We have settled in nicely with an updated menu for fall. Rich Pumpkin Bisque, (vegetarian) wild arugula with sautéed chanterelles and warm bacon vin, a little pear compote on the foie, more chanterelles in the risotto for the seared scallops, great local King salmon from the coast while it lasts, poached pears with mascarpone for dessert, beef bourguignon for Sundae supper and much more . Hope you’ll be able to make it in soon to enjoy some of these great seasonal additions.

Our Harvest Dinner winemaker series gets rolling next week! Join us on Thursday, October 27th as we welcome Jay Soloff of DeLille Cellars alongside a great selection of products from Snake River Farms. We’ve added local food producers to the list of wonderful local wineries for an amazing dinner experience. At $75 per person for a five course tasting menu with wines, it’s also a great value. Next up: winemaker Brennon Leighton from EFESTE wines with Penn Cove Shellfish on November 10th. Should be a lot a fun along with fabulous wine and food!

Next month we will be celebrating our 3 year anniversary with a night of fabulous dining and entertainment on November 17. The evening will begin with a special prix fixe dinner before we transform the dining room into Bellevue’s hottest cocktail party. DJ XYZ will be spinnin’ the disks while Bartenders Ross and Chris will be shaking up a mean Grey Goose martini. Complimentary late night snacks from our new menu will keep you going all night long. Also on tap for the evening – a drawing for a Vegas weekend getaway in support of the Rise n’ Shine Foundation. “Go to Vegas, send a kid to camp”. Sounds like a win/win to us!

As the holidays approach, our private event spaces are booking up quickly. We offer many different private space options accommodating groups from 10 up to 150. Contact Julie Wilson (Julie@pearlbellevue.com) to book your space today.

That’s all for today, see you at PEARL soon!

Bradley & Mikel

Pearl Harvest Dinner Series continues with DeLille Cellars and Snake River Farms on Thurs Oct. 27

Pearl Bar and Dining — Wed, 19 Oct 2011 19:03:22 +0000

Be sure to check out the menu for our next Harvest Wine dinner with DeLille Cellars and Snake River Farms!

Berries at Pearl!

Pearl Bar and Dining — Fri, 30 Sep 2011 23:27:40 +0000

Get ‘em now, while they last. Enjoy the last of the season local berries at PEARL!

Sakuma Farms in the Skagit Valley provides succulent raspberries, sweet-tart blackberries and amazing plump strawberries.

Sterino Farms in Puyallup is sending us delicious blueberries, picked fresh every day.

And our wild foragers have supplied us with amazing WILD huckleberries from the slopes of Mount St. Helens.

Served with mascarpone crème and sugar-cinnamon shortbread cookies.

Varieties change daily, please check with lead cook on duty for more info.

Chef Bradley Dickinson prepares Brown Sugar Peaches with Bread Pudding on Q13

Pearl Bar and Dining — Wed, 17 Aug 2011 18:49:20 +0000

Peaches are in the peak of their freshness! Check out this clip from Q13 to see Chef Bradley Dickinson whip up Brown Sugar Peaches with Bread Pudding. Try this delicious dessert at Pearl or use the recipe below to make it at home!