Month: February 2018

New York Magazine

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 seat backs 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, nestled 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.
— Daniel Maurer

Five stars is an injustice to Bay Ridge’s number one restaurant. The Pearl Room offers spacious seating areas, including a beautiful bright enclosed garden area. Now for the food! As an appetizer, we selected the Cold Antipasto Platter: an enormous helping of olives, roasted peppers, Genoa salami and chunks of fresh provolone with artichoke hearts and a delightful eggplant salad.

Now for the entrees! At the suggestion of our waitress, we opted for the seafood linguini. The pasta was topped with mussels, calamari, half a lobster, scallops and shrimp in a light tomato sauce. My dining companion, not a big seafood lover, was not disappointed in the least with his selection, the Pork Chops. As the name indicates, the Pearl Room is noted for its seafood, but it offers a tempting list of veal, chicken, steak, as well as a vast array of pasta dishes. With such enormous portions, dessert may seem like a chore, but one well undertaken. The pastry chef has created a Fried Ice Cream – a huge scoop of vanilla ice cream the size of a softball covered with banana bread and topped with swirls of caramel sauce…a decadently delicious conclusion to a delectable meal.

The Pearl Room is open 7 days a week for lunch, and I can’t think of a better place in Bay Ridge – or all of Brooklyn, for that matter – to enjoy a business lunch. Ask to take home a catering menu for that special event. Truly, five stars doesn’t do the Pearl Room justice!

2015 Michelin Award Winner!

With its jumbo garden and bright, sun-streaked dining room, this Brooklyn steady is a solid choice year-round. Most days, you’ll catch a glimpse of the charming Executuve Chef Anthony Rinaldi floating around, working his magic back in the kitchen and out in the dining room. The Pearl Room is known for its vast seafood spread, and Rinaldi’s wheelhouse is intricately designed fish plates like a lemon sole, coated in golden breading and pine nuts, and then tossed in a perfectly balanced lemongrass-kiwi sauce. But don’t discount his other offerings—the menu boasts a wealth of vegetarian and meat dishes, many of them ample enough to split, as well as a few tongue-wagging desserts like a trio of luscious chocolate truffles rolled in bright green pistachios.

The Executive Chef

Chef Anthony Rinaldi’s culinary odyssey began the day he decided to leave the mean streets of his youth in Brooklyn and make his way into the temples of Manhattan’s fine dining. Maintaining a daunting seven-day-a-week schedule that he still holds to, Rinaldi attended the New York Restaurant School by day and spent his nights as a garde-manager at the fabled St. Moritz hotel. He then went to Windows of the World, learning new concepts and techniques and moving up the line. Never content to stay in one place, the ambitious young sous chef continued his ascent, first at Danny Meyer’s swank Eleven Madison Park, where he absorbed the nuances of new American cuisine, and then mastered the fine art of fusion cooking. After a stint at downtown Soho’s shrine to seafood, Aquagrill, he was recruited by the Midtown Executive Club to be their executive chef. In the three years he was there, he was twice awarded first place at the Roosevelt Hotel Culinary Awards.

Completing his journey, Chef Rinaldi has returned home to Brooklyn, where he’s pitched his tent as executive chef at popular The Pearl Room in Bay Ridge. Bringing all his experience to the table, he dazzles his clientele with such superb dishes as pan-seared Nova Scotia halibut with lobster mascarpone risotto, slow-cooked osso bucco of lamb in a decadent balsamic au jus demi-glace, and succulent French breast of chicken with orange cranberry chutney.

The very best that Manhattan’s fine dining has to offer is now at The Pearl Room, and the proof is in the tasting.

Wine Spectator Award Winner!

The Pearl Room won the Wine Spectator Award of Excellence twelve consecutive years (2004-2015). It’s the most awarded restaurant in Brooklyn with magazines and newspapers often recognizing its culinary excellence. Come visit our special martini bar to experience first hand what an amazing setting The Pearl Room is.