Pearl Oyster Bar
Inspired by her childhood summers spent in Maine, chef Rebecca Charles opened Pearl Oyster Bar in 1999 after noticing the absence of fresh lobster rolls on New York’s culinary scene. Located in the West Village, this small eatery resembles an updated fish shack with antique oil lamps, a bustling open kitchen, seafood signs, and a beach-inspired color palette of silver, blue, and sand. Pearl is often crowded and hectic, especially during the occasional live jazz performances. In addition to the signature lobster roll, house specialties include the fresh oysters, clam chowder with double-cured bacon, and seasonal blueberry pie.