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Home > Restaurants > The Pearl Room

The Pearl Room

Critic's Pick Critics' Pick

8201 Third Ave., Brooklyn, NY 11209 40.626331 -74.029834
at 82nd St.  See Map | Subway Directions Hopstop Popup
718-502-6227 Send to Phone

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  • Cuisine: American Nouveau, American Traditional, Asian: Southeast, Italian, Seafood
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10

      |  

    12 Reviews | Write a Review

Photo by Kate Attardo

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Official Website

thepearlroom.com

Hours

Mon-Fri, noon-11pm; Sat-Sun, 11:30am-11pm

Nearby Subway Stops

R at 86th St.

Prices

$14-$29

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Bar Scene
  • Brunch - Weekend
  • Fireplace
  • Hot Spot
  • Lunch
  • Notable Chef
  • Outdoor Dining
  • Private Dining/Party Space
  • Prix-Fixe
  • Singles Scene
  • Take-Out
  • Catering
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

Fine diners, don't be deterred by this unassuming corner restaurant's front bar, where clusters of fans bark at TV sports. Venture on—first into a casual dining room, where the tall seatbacks of three romantic booths resemble cresting waves, and then into the sunset-colored dining room—and you'll find a hidden pearl in the spirited, creative cooking of Anthony Rinaldi. The executive chef worked at Eleven Madison Park and Vong before returning to his native Brooklyn, and the big-city polish shows. Italian and American meat, veggie, and pasta dishes are accented with complex and exotic touches, as in the prosciutto-wrapped pork tenderloin, accompanied by sun-dried-tomato-infused whipped potatoes and a chutney of pine nuts and sweet yellow raisins. Rinaldi's service at Aquagrill is also well represented in a nice array of raw and baked shellfish offerings and creative, fresh fish dishes: A salty cut of tilapia, its crisp, browned skin draped in ginger-beet sauce, nestles on a bed of bursting shrimp and creamy mascarpone risotto. The chef's focus on seasonal ingredients make daily specials especially enticing. But whatever you order, throw caution out the window for dessert: Finish with the restaurant's signature Fried Ice Cream, a giant ball of ice cream wrapped in banana bread, battered, deep-fried, and drenched in caramel.

Extra

Sunday brunch is served from 11:30 a.m. to 3 p.m.; the garden is open during warm weather, and a fireplace warms up cold winter evenings.

Recommended Dishes

Lobster ravioli, $16; prosciutto-wrapped pork tenderloin, $25; fried ice cream, $9; seafood paella with chicken and chorizo, $24

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