Holiday Recipes!

Bradley sat down with Linda Augustine on his radio show to chat about some great family-friendly recipes and cooking at home. Linda has a fantastic blog: A Year at the Table which has so many incredible recipes! We’ll be sure to share some of her recipes another time.

For now, Bradley would like to share his Prime Rib Recipe


Roast Prime Rib of Beef

Preheat oven to 375°

Rub rib with a little olive oil, kosher salt and black pepper (add garlic and herbs if desired)

Place on roasting pan bone side up – roast in hot oven for 25-30 minutes

Reduce heat to 250°-275° and roast additional 2-3 hours (Depending on size of rib and oven efficiency)

Internal temperature should be 120°

Allow to “rest” at room temperature for 20-30 minutes before slicing



Fabulous Fall Wild Mushroom Stuffing

Chef Bradley has a great time chatting with other chefs and friends in the area about their various cuisines. And WE love sharing those great recipes. But hey, not so fast – don’t forget Bradley can whip up some pretty fantastic recipes himself! So to represent a holiday that focuses so much on the FOOD, here is one of Bradley’s recipes that hits the tables every year at Pearl for Thanksgiving- taking reservations now by the way! Call quick, as spots are filling in

Below are the full Thanksgiving menus for Pearl (425.455.0181) and Koral (425.623.1125) – but let’s chat Stuffing!



1/2 lb. butter

1 large onion, chopped

6-8 stalks for celery, chopped

1/3 cup sage, finely chopped

1 lb. crimini mushrooms, sliced

1/2 lb. chanterelle mushrooms, torn

3 cups long grain & wild rice, cooked

salt and pepper, to taste

1 1/2 lb. sourdough bread loaf (we love Macrina Bakery!)

1/2 bunch of fresh parsley, chopped

2 cups chicken stock, hot

5 eggs, beaten


Heat butter in large stock pot or brazier over medium heat

Add onions and celery, cook until soft

Add sage and mushrooms, sauté lightly to soften; reduce heat to low

Season with salt and pepper

Add rice and bread; mix well

Add parsley and stock; mix well

Add eggs and stir well; Cook until eggs are firm and stock is well incorporated

Remove to baking pan

If cooking right away – cover with foil and bake in 300° oven for about 1 hour until hot throughout. Remove foil for last 15 minutes to “brown” slightly.

If cooking at a later time – allow to cool completely (uncovered). To reheat – add a little more stock and mix well to “break up” large pieces that may have stuck together. Cover with foil and bake in 300° oven for about 1 hour until hot throughout. (165° in the center) Remove foil for last 15 minutes to “brown” slightly.

Voila! The perfect Thanksgiving stuffing.

Make it really easy this year and let us do the cooking! Join us at Pearl or Koral for Thanksgiving dinner!

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Upcoming Winemaker Dinners

If you like wine, and we know you do, we invite you to join us at our upcoming winemaker dinners. Our chef, Bradley Dickinson, invites local winemakers into Koral Bar & Kitchen and Pearl Bar & Dining to pair their beautiful wines with our fabulous food.

First up: DeLille Cellars

Koral Bar & Kitchen will be hosting DeLille Cellars and winemaker Jason Gorski on November 13th for a memorable evening of food and wine. Below is the menu. Reservations are required – email Kristi at or call 425.623.1125

DeLille Dinner2


And because these are events are such a blast for us, we’ll be hosting a second event the very next day.

Next up: Long Shadows Winery 

Pearl Bar & Dining will be hosting Long Shadows Winery and winemaker Gilles Nicault on November 14th. Below is the menu. Reservations are required – email Kristi at or call 425.455.0181

LS winery

What makes Dungeness crab so good?


For most Northwesterners, Dungeness crab is the one we’ve come to love, the one we’ve grown up with, the one that we take pride in. We understand that most of the real world grew up on blue crab from the east coast and southern waters, and there are certainly those that will always tout the amazing flavor of that “jumbo lump”. We know that the sweet succulence of the Alaskan King crab is unsurpassed. We’ll give credit to the Stone crab from Florida and even the often misunderstood snow crab cousins. (Bairdi and Opilio)

Although Dungeness crab is harvested commercially from California to Alaska, the bulk of the catch is from the Washington and Oregon coast, where fishermen brave the rain and cold of winter to supply our quota of the delightful bounty. There is also a great Dungeness crab fishery in the inland waters of Washington – from south Puget Sound to the San Juan Islands and all points in between, and that’s what I’m really familiar with. We catch them in pots baited with turkey legs, salmon skins and cat food. Sometimes we’ll find them hiding in the eel grass at low tide. And we can always pick up a few at Mutual fish or the Pike Place Market. We put the meat in salads, in crab cakes, chowder and pasta. But we mostly just enjoy it “al natural”, with a little lemon and cocktail sauce, or maybe dipped in a pot of melted butter.

So what makes it so good? Is it the fact that we can toss a crab pot out of our canoe and pull up fresh crab just an hour later? Is it because we know that it’s a dangerous battle to get those beauties out of the pot and onto the stove without getting pinched? Is it because some of us will “eat as we go” and others will collect a large pile of the delicious meat that will make the rest of the family envious? Whatever your pleasure, Dungeness crab is a true local delicacy, to be enjoyed for all occasions; whether it’s a special birthday dinner or a summer picnic at the beach.

Right now, we are featuring FRESH Dungeness crab from Lummi Island near Bellingham. This crab is only available for a limited time, processed in small batches several times a week, hand-graded, hand-picked and shipped directly to PEARL. It doesn’t get much fresher, or better. Enjoy it while you can!



Free Dinner at Pearl!

How about dinner on us? It’s our way of saying THANK YOU! for your patronage. Print or show us the below coupon on your phone (printer friendly version available here) between now and Labor Day and enjoy a free entree with the purchase of another of equal or greater value. Spread the love and pass this offer along – the more the merrier! Click here to make a reservation now.

Can’t wait to see you!

Bookwalter Winemaker Dinner at Pearl for the Washington Wines Festival

Pearl is hosting an intimate winemaker dinner featuring Bookwalter Winery on Thursday, July 7 at 6pm. Chef Bradley and his talented culinary team will be crafting a special menu to be paired perfectly with a selection of Bookwalter’s fine wines.

This exclusive wine dinner honors the celebration of the 20th Annual Wine Weekend presented by the Washington Wines Festival. Tickets are $200/person with proceeds benefiting Camp Korey and the Washington Wine Education Foundation. Space is limited so sign up early to reserve your seat!

Visit to order tickets or call 206.236.6167.

Chef Bradley Dickinson at FareStart May 26th

Join Pearl’s Bradley Dickinson at FareStart on Thursday, May 26th. He will ge the guest chef of the night at the recently named James Beard Humanitarian of the Year recipient. To learn more about the great cause at Farestart, visit their website. For reservations call (206) 267-7601 or reserve your table online.

Mother’s Day Brunch

Treat mom to a delicious and seasonally fresh Mother’s Day Brunch at Pearl on Sunday May 8 from 10 a.m. to 3 p.m. Our special menu includes a Smoked Salmon Scramble, Classic Eggs Benedict and the always popular Dungeness Crab Omelet. If you prefer an evening celebration, Pearl’s dinner menu is available from 4 to 9 p.m. that night.

Enjoy convenient, always free valet parking directly across from the restaurant at The Westin Bellevue. For more information and reservations, please call us at 425.455.0181.

Brunch Menu

All brunch entrees served with house-made lemon currant scones, choice of appetizer and JJ’s O’Brien potatoes


Illy coffee and espresso drinks, fresh-squeezed orange juice, Mimosa, Bloody Mary, Kir Royale


Fresh strawberries and cream

Nancy’s Organic Honey Yogurt with granola & fresh fruit

House salad with bibb lettuce, radishes and bleu cheese vinaigrette

Spring vegetable cream soup


Classic Eggs Benedict $23
Toasted muffins, Canadian bacon, poached eggs, hollandaise sauce

Ham and Vegetable Scramble $23
Cure 81 ham, Yukon Gold potatoes, peppers, sweet onions and mushrooms

Dungeness Crab Omelet $25
Mushrooms, green onions, Beecher’s cheese béchamel

Smoked Salmon Scramble $24
Gerard & Dominique smoked salmon, fresh minced chives, pumpernickel toast

Dungeness Crab Cakes $25
Celery root-apple salad, red pepper remoulade

Corned Beef Hash and Eggs $24
Slow-cooked corned beef, sweet onions, peppers and seasoned potatoes with poached eggs

Kids French Toast Brunch $10
Vanilla-custard batter, apple-smoked bacon, maple syrup and fresh fruit (For kids 10 and under)

Filet Mignon Steak Sandwich $25
Shallots, garlic, bleu cheese, tomatoes and crispy onions on potato bread

Wild Mushroom Risotto $23
Arborio rice with Parmigiano-Reggiano and truffle oil

Chopped Salad $21
Grilled chicken, Salumi Sopressata, artisan cheddar, corona beans, scallions, basil, bleu cheese vinaigrette

King Salmon Filet $25
Chef’s seasonal preparation

Easter Brunch at Pearl

Celebrate Easter on the Eastside with brunch at Pearl Bar & Dining on Sunday, April 24. Brunch entrées range from a Dungeness crab omelet topped with a Beecher’s cheese béchamel sauce to a delicious smoked salmon scramble made with Gerard & Dominique smoked salmon. Those who prefer something on the more savory side can opt for the Filet Mignon Steak Sandwich or try the Wild Mushroom Risotto. The kid’s brunch special is sure to delight with vanilla-custard French toast topped with maple syrup and a side of apple-smoked bacon and fresh fruit. All brunch options are served with house-made lemon currant scones, your choice of an appetizer and JJ’s O’Brien potatoes. Brunch will be served from 10 a.m. to 3 p.m. and the regular dinner menu will be available from 4 p.m. to 8 p.m.

Enjoy convenient, always free valet parking directly across from the restaurant at the Westin Hotel. Call 425.455.0181 for reservations.