5 YEARS and counting!

5 years ago, Pearl Bar & Dining opened its doors to the community of Bellevue.

What a difference 5 years can make:

Bellevue’s population has grown from 118,000 residents to nearly 140,000


Facebook has increased it’s users from 100 million to 1.19 billion


and…Miley Cyrus was ONLY famous for being Hannah Montana


But one thing remains the same – Pearl has consistently delivered the best of what we have to offer. We work with the freshest product in fun and innovative ways. The servers welcome guests with a genuine smile and remember your name and favorite drink. The chefs work hard to execute each dish perfectly.

Pearl-0685-2 Pearl Restaurant Bellevue 4th Anniversary Party JDRF Fundraiser Pearl Restaurant Bellevue 4th Anniversary Party JDRF Fundraiser Pearl-0056 © Rina Jordan© Rina Jordan

© Rina Jordan© Rina Jordan

We have fun sharing recipes, coordinating exciting events and working hard with our spectacular vendors. The one thing that isn’t highlighted as much as it should be, is the biggest thank you of them all – so thank you to Bradley Dickinson and Mikel Rogers. They took a chance on their own restaurant 5 years ago. Today, Pearl has an incredible reputation and they have a sister restaurant, Koral Bar & Kitchen to be proud of, as well. It’s easy to see Bradley working on the line and say, “Wow, that was an incredible sablefish dish!” or watch Mikel greet every guest and even help bus tables in the restaurant when needed. However, they do so much more than what can be seen everyday. This job for them doesn’t end at the end of the day. There are always creative ideas, special products and new vintages of wine to be discovered. As a team, we cannot thank you enough for all your diligent hard work. Looking forward to many more years!





Recipes Courtesy of Chef Melinda Burdo

Can’t wait to try some of these! Recipes below are from Chef Melinda Burdo herself.

Roasted Moroccan Eggplant Relish


Makes about 2 ½ cups

Kitchen Note: I usually default to a microplane tool for zesting my citrus. But in this recipe, I want the citrus flavor to be very pronounced and not lost with all the other ingredients. So, here I use a vegetable peeler to peel the citrus and then chop the peel which gives me a more robust citrus flavor.

2 whole                  eggplants, medium size, sliced lengthwise into 4 slices each

1 of each                red and yellow bell peppers, cut in half, seeds removed

1 whole                  red onion, peeled and sliced into 1 inch rounds

½ cup                    olive oil

sea salt and freshly ground black pepper

4 teaspoons           fresh garlic, chopped

1 tablespoon          cilantro leaves, roughly chopped

1 tablespoon          Italian parsley leaves, roughly chopped

1 ½ teaspoon         cumin, ground

½ teaspoon            coriander, ground

¼ teaspoon            cayenne pepper, ground

1 whole                  lemon, juice and zest

1 whole                  orange, juice and zest

2 tablespoons        red wine vinegar

2 tablespoons        olive oil

Preheat the oven to 425 degrees F. Place the eggplant on a sheet pan lined with parchment paper.  Tuck the bell peppers and onion slices in and around the eggplant.  Brush all the vegetables with the olive oil and season liberally with sea salt and freshly ground black pepper. Place in oven and roast until all the vegetables are well softened and lightly browned, about 35 minutes.  Turn the pan half way through cooking to ensure even browning.  When done, remove from the oven, cover with foil and set aside.

When the vegetables are cool enough to handle, find a large mixing bowl to combine all the ingredients.  Chop the eggplant into very small pieces, kind of making a mash with your knife.  While chopping, discard about half of the eggplant skin and include the remaining skin with the eggplant.  Peel the skin away from the bell peppers and chop well. Chop the onion well. Place all in the mixing bowl and stir to combine.

Add the garlic, cilantro, parsley, cumin, coriander, cayenne, lemon zest and juice, red wine vinegar, and olive oil.  Stir well to combine. Taste for seasoning and add kosher salt and freshly ground black pepper as needed.

I like this relish most as an appetizer with honey chevre on whole wheat crackers.  It is also great as a topping for grilled chicken or white fish. Or, try adding it to a simple red sauce and toss with pasta and parmesan cheese.

Burdo, November 2013

Wok Fried Dungeness Crab


Serves 2 – 3

Kitchen Note: As with many Asian recipes done in a wok, it is important to make this dish quickly with very high heat. Having all your ingredients prepped, lined up and ready to go will help make this very speedy.

1 whole            Dungeness crab, cooked, cleaned, and broken down into legs and body sections

¼ cup              peanut oil

¼ cup              fresh ginger, peeled and cut into thin matchsticks

¼ cup              fresh lemongrass, outer leaves removed and cut into thin matchsticks

2 tablespoons  fresh garlic, peeled and smashed into a soft paste

½ cup              scallions, mid section removed, white and green sections cut into thin matchsticks, separated in half

1 whole            orange, peeled zest and juice separated

1 cup               sake

2 tablespoons  chili garlic sauce (I like the Lee Kum Kee brand)

3 whole            limes, juiced

1 tablespoon    tamari or soy sauce

3 tablespoons  white sesame seeds

Crack the crab: Ask your fishmonger to do this for you. Or, place a towel on your counter and put a few legs on the towel at a time. Using a cleaver or meat tenderizer, gently cut or hit the legs to break the shells. This allows the sauce to penetrate the shells and flavor the crab as well as making it easier to get the meat while eating.

Heat a wok over very high heat. Add the peanut oil in a circle, covering the outer perimeter of the wok. Working quickly, add the ginger and lemongrass and cook over high heat for 2 minutes, stirring constantly to avoid burning. Carefully add the crab pieces, garlic, half of the scallions, and orange zest.  Stir quickly to combine all ingredients, then fully cover and let cook for 2 – 3 minutes.

Uncover the wok and add the sake, chili garlic sauce, reserved orange juice, lime juice, and tamari.  Stir well to cover all the crab with the sauce. Lower the heat to medium, place the lid back on the wok and continue to cook for another 3 minutes.  Remove the lid, try the sauce and adjust for seasoning.  Continue to cook for a minute or two longer or until the sauce coats the crab shells; it should be slightly thickened.

Tumble the crab out onto a large platter and garnish with the remaining scallions, sesame seeds, and lime wedges.

Burdo, November 2013

Oysters are Back!!

The summer months aren’t great for oysters and we are always bummed to take them off our menus. But, as the sun sneaks away and the cold weather returns, so do the oysters! Chef Bradley shares his favorite mignonette below.


Mignonette for ½ shell oysters

¼ cup red wine vinegar

¼ cup dry white wine

1 tsp. cracked black pepper

1 Tbsp. minced shallots

1 tsp. freshly grated ginger

Mix well and enjoy!

While you’re browsing through the seafood section, why not pick up some mussels, too?! We recently shared Chef Steve Cain’s Thai Mussel Recipe, and now Bradley would like to share his Steamed Mussels with Bacon and Fennel.


Steamed Local Mussels with Bacon and fennel

Serves 2-4 as an appetizer

1-2 tsp. Olive oil

3-4 strips Bacon – diced

1 tsp. Garlic, fresh minced

1 tsp. Shallots, fresh minced

¾ lb. Mussels, fresh and cleaned

¼ cup Chopped fennel – bulb and fronds

Salt and pepper – To taste

3 oz. Dry white wine

2 Tbsp. Butter, softened


Heat oil and bacon in sauté pan over medium heat; cook until bacon is slightly crisp. (Pour off residual oil as needed) Add garlic and shallots; allow to sizzle slightly.

Add mussels and fennel, allow to heat thoroughly. Season with salt and pepper; add wine.

Cover and allow to steam until mussels begin to open. Add butter and mix in well.

Serve immediately with garlic bread.

*** If you’re loving all these great mussel recipes, you’ll have to swing by Koral Bar & Kitchen to try our Penn Cove Mussels with bacon-bleu cheese broth, garlic butter, sherry gastrique and garlic toast.


Brown Sugar Peaches with Vanilla Bread Pudding


Yum – you can’t help but think of summer when you’re enjoying a sweet and juicy peach. Georgia is known as the Peach State. “The world’s largest peach cobbler” is made every year in Georgia, and that cobbler measures 11 feet by 5 feet.

We aren’t beating any world records (that we know of!) but we do think this dessert recipe is pretty incredible. Try it for yourself! Chef loves these over our vanilla bread pudding, but says they’re also quite tasty over froyo or ice cream, or maybe a scone…


Makes 4-6 portions

For the bread pudding

Brioche or egg bread – cut into 3/4” cubes           10 oz. (About 8 cups)

Whole eggs, beaten                                                       5 each

Sugar                                                                                     1 ¼ cups

Whole milk                                                                         1 cup

Whipping cream                                                               1 cup

Vanilla extract                                                                   2 tsp.

Amaretto liqueur – optional                                        1 Tbsp.

Cut bread and allow to dry out slightly. Place in lightly buttered 9”X4” loaf pan

Combine eggs and sugar – mix well

Add remaining ingredients to egg mixture – mix well and pour over bread. Allow to sit at room temperature for 30 minutes and then bake at 325° (No fan) for approx. 60 minutes, or until a toothpick comes out dry. Allow to cool slightly

For the topping

Ripe Washington Peaches – sliced                            2 medium peaches

Brown sugar                                                                       ¼ cup

Butter – soft                                                                      1 ½ Tbsp.

Water                                                                                   1-2 Tbsp.

Combine peaches with brown sugar and butter over low heat and stir gently. Allow sugar to melt to make “caramel”.

Add water if needed to thin sauce. Heat thoroughly.

For Service

Arrange bread pudding on serving plates. Top with vanilla ice cream and brown sugar peaches.

Cheers to Summer!

It’s fun to play bartender at home, so why not try some more of our favorite summer drinks. 

Classic Bellinibelini

2 ounces fresh peaches, pureed

4 ounces champagne or prosecco

Slowly add the sparkling to the peach puree in a champagne flute!

Peach Cosmo Peach_Cosmo-2-small

1.5 ounces Vodka

¾ ounces Peach Schnapps

¾ ounces Cranberry Juice

Fill a cocktail shaker half way with ice, add all ingredients and shake

Strain into a martini glass and garnish with a lime wedge

White Peach Julepjulet

½ white peach – peeled, pitted, diced

2 ½ ounces bourbon.

1 ounce peach liqueur

2 dashes peach bitters

8 mint leaves

Muddle peaches and 7 mint sprigs in a cocktail shaker

Add bourbon, peach liqueur and bitters – shake

Strain over ice into a highball and garnish with 1 mint leaf

Peach and Mango Sangria


2 cups chopped peaches and mangos

1 cup Peach Schnapps

12 ounces Mango Nectar

1 bottle white wine

Mix all ingredients, serve over ice with a splash of soda to finish

Relax -Have a Drink – Ahh Summertime!

Summer is here! …well almost anyway. In the Pacific Northwest sometimes it is just too soon to tell! We get teased with a little bit of sunshine only to have to dig out our rain jackets the following day. Regardless of the weather, it’s been a long 6 months since the beginning of the year. We think it’s about time you treat yourself to some tasty adult beverages as the kids are out of school and the sun peaks out.  Enjoy!!





Serves 4 to 6

1 – 750ml bottle of red wine (I like a Rioja or a Tempranillo)

1/3 cup of brandy

1 each cinnamon stick

Seasonal fruit ¼ inch cubed or sliced, needs to fit in your serving glass with ice

– oranges, star fruit, watermelon, peaches, apples, whatever!


Splash of club soda

Mix everything into a large party or punch bowl with ice except the soda, add the soda right before serving! Drink carefully…this stuff will catch up with you quickly!


Pearl Collins

Serves 1

1 ¼ ounce of your favorite Gin or Vodka – (again, I like Dry Fly, Crater Lake and Glass!)

1 ounce St. Germaine

Seasonal Fresh Berries (try blueberries, strawberries, raspberries, blackberries, kumquats!)

Squeeze of lime

Soda Water


In tall glass, pour all ingredients in, finishing with the soda water – stir and serve!


© Rina Jordan

Shiso Drop

Serves one

I large shiso leaf

1 sugar cube

1 ½ ounces vodka (we use Veev Acai )

½ ounce triple sec

Squeeze of lemon

In a martini shaker muddle (crush) the shiso leaf and sugar with ice.  Add vodka and triple sec, shake and strain into a chilled martini glass, enjoy!



Blood Orange Margarita

Serves one

1 ounce Veev Acai 

1 ½ ounce tequila (we use El Jimador)

1 ounce lime sour

Squeeze of blood orange and tangerine puree (try out these great products at The Perfect Puree)


Sprig of rosemary

Combine the ingredients above into a martini shaker with ice. Salt the rim of a chilled pint glass. Shake and strain the margarita into the rim-salted pint glass. Garnish with a sprig of rosemary – arrriba!

RECIPE: Dungeness Crab Cakes with Sweet Corn Sauce

Try Pearl and Koral’s Dungeness Crab Cakes at home!

Click here for the Recipe –> Crab Cake Recipe!

Don’t forget Chef Bradley’s tip, “Always prepare crab cakes several hours in advance and allow to “set” in the refrigerator before cooking. You’ll thank me later!”


Put your mouth where your mouse is and vote for Pearl!

Don’t forget to vote for Pearl in your favorite categories for Bellevue Downtown Association’s ‘Haute Picks 2011’ and 425 Magazine’s ‘Best of 2011’. Voring ends on April 1 for BDA Haute Picks and May 5 for 425 Magazine!

Pearl Bar & Dining presents the VIP Eastside Launch of Pearl Vodka’s Newest Flavors!

Join us on Monday, March 14 at 8 p.m. for a Pearl Party x2! Sip on creative concoctions mixed with Cucumber, Caramel, and Coconut infused vodkas paired with bites by Bradley Dickinson, Pearl Bar & Dining executive chef.  Be sure to RSVP to this VIP event by Friday, March 11!