Pearl’s

178 North 8th Street
Brooklyn, New York 11211
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929-276-3528

Cuisine: Caribbean
Our Rating: ★ ★ ★ ★ Great
Cards: All Major
Price: $15-$25
Hours: Sunday -Thursday 5 p.m. to 11 p.m., Friday & Saturday 5 p.m. to midnight
Brunch: Weekends
Booze: Full Bar
Subway: L to Bedford, G to Metropolitan
Delivery: None
Menu: pearlsbakeandshark.com
Website: pearlsbakeandshark.com
Gothamist says:

Sweet Chick rocks chicken and waffles, Pop’s griddles up budget-friendly burgers and now Pearl’s is dropping jerk ribs and frozen ginger dark and stormys, completing a trifecta of quality eats just off the Bedford L stop. The latest from Sweet Chick partner John Seymour and his wife, Fallon, explores Trinidadian and Caribbean cuisine seen through the lens of Fallon’s family history cooking the food of her native Trinidad and Tobago.
The tiny, colorful joint opens today on North 8th Street, just a few doors down from the pub grub slingers at Pop’s. The railroad-style restaurant boasts some lively wall art by graffiti artist Snoeman, plus a focus on music with vintage boomboxes and speakers and portraits of Caribbean music royalty. The restaurant shares an expansive backyard with neighboring hair salon Cutler, which hopefully means some al fresco dining in the future.
Out of the open kitchen, baskets of sweet, caramelized plantains and Bake and Shark, the classic Trinidadian street food of juicy fried shark meat and vegetable salads stuffed in fried flatbread. The Stuffed Crab Back wins early points for presentation inside the shell, and the restaurant will also serve jerk ribs and jerk chicken, the classic Jamaican spiced meats.

TimeOut says:

After tackling American comfort foods like fried chicken (Sweet Chick) and hamburgers (Pop’s of Brooklyn), husband-wife duo John and Fallon Seymour are taking inspiration from more tropical climes. Influenced by Fallon’s Trinidadian heritage, this 26-seat, Calypso-soundtracked canteen honors her grandmother’s recipes and traditional dishes, including curried conch with dumplings, jerk chicken on rice, and a classic bake and shark (fried shark seasoned with tamarind, shadow bene and garlic sauce and served with pickled slaw and mango chutney). Cultural motifs abound in the space, with vintage tribal patterns painted by local graffiti artist Snoeman, photographs of Caribbean music icons by Jonathan Mannion and a mural depicting tropical flora and fauna. At the bar, beverage director Wilmer Reyes (Sweet Chick) serves cocktails like a frozen dark and stormy and an amber rum punch made with apple and watermelon juices.