-Courtesy of Bondfire Media
feature photo by Bre Furlong
Adding to his hitlist of restaurants flanking the corners of 13th and Sansom, Michael Schulson opens Pearl & Mary, a casual seafood house and oyster bar. The name is tribute to his mom (Pearl) and Nana (Mary) who were both instrumental as he developed his passion for food and hospitality. At Pearl & Mary, guests may expect the freshest catches, thoughtful small and large plates where seafood is the star, cocktails and wines that partner well, and a polished yet cheerful and genuine staff behind it all. Befitting the energetic and accessible vibe that pervades the dining scene along Midtown Village’s main strip, Pearl & Mary is sure to be a welcomed addition.
After a major renovation to open and brighten the intimate space, it now boasts an expansive bar with main and private dining room seating, plus an indoor/outdoor duality as floor-to-ceiling windows open up to sidewalk seating as weather permits. Inside, the exposed brick walls are accentuated by clean, natural materials such as white marble tables and a stunning bar top complementing the casual, yet elegant ambience for which Schulson’s restaurant are known. The color palette of fresh whites, dimensional greens, and deep browns additionally build towards the coastal vibes.
Schulson’s menu vision is smartly executed by an incredibly talented team including Baker Nick Brannon and Pastry Chef Abby Dahan. For sourcing, the team heavily leaned on the chef experts at Schulson Collective’s Double Knot, who are always relentlessly seeking out the best and freshest fish and shellfish to slice for sushi and sashimi. At Pearl & Mary, daily deliveries from the docks and the area’s best purveyors will arrive in the kitchen where exacting chefs will fabricate the day’s catch. Perfect for a pre- or post-dinner cocktail at the bar, quick bites before a show, or a place to linger a bit over spritzes and towers in a cozy booth, guests will find countless reasons to enjoy Schulson’s latest.
Food:
Dough production by baker Nick Brannon
Pastries and desserts by pastry chef Abby Dahan
Steadfastly dedicated to what’s freshest, the raw bar selections will be thoughtfully sourced, as local as possible, and ever-evolving to include the best oysters, bivalves, crab claws and legs, shrimp, plus various crudo selections. Most items are available by the piece, or sprawled atop two “tower” options. Other highlights include sandwiches on housemade bread and rolls, larger main dishes, plus hot and cold small plates meant to be shared
Drink:
A crisp and refreshing list of uncomplicated cocktails, including a spritz section, was designed to pair well with the abundance of seafood. Wines available by the glass and bottle were chosen to complement as well, and will include an array of white, rosé, and skin contact wines, as well as a few lighter reds that pair perfectly.
Daily hours of Operation:
Monday-Tuesday from 4:00 p.m. to 10:00 p.m.
Wednesday-Thursday from 4:00 p.m. to 11 p.m.
Friday from 4:00 p.m. to 12:00 a.m.
Saturday from 11:30 a.m. to 12 a.m.
Sunday from 11:30 a.m. to 10 p.m.
Happy Hour
4:00 p.m. to 7:00 p.m. daily (offered at Main Bar and Raw Bar only)
Reservations:
Dinner: Resy link
*Happy Hour is walk-in only
More info and full menu can be found here.
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