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!





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!

Hoppy Bitch IPA Demi-Glace


BBQ season is upon us, which means more grillin’! This is a great sauce to serve with meatballs as an appetizer or with a steak sandwich served over a crunchy piece of sourdough!

Hoppy Bitch IPA Demi-Glace

1 Tbsp. whole butter

1 tsp. minced garlic

1 tsp. minced shallots

1 tsp. Cajun style spice mix

1 cup Hoppy Bitch IPA beer

½ cup rich veal stock or “demi”

½ tsp. Worcestershire sauce

4-5 drops tabasco sauce

Salt and pepper to taste


Combine butter, garlic, shallots and spices in saucepan over medium heat. All to “sizzle” and soften slightly.

Add beer; bring to soft boil and allow to reduce by half.

Add veal stock and allow to thicken slightly.

Season with Worcestershire, tabasco, salt and pepper.


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!