Fin & Pearl
At Fin & Pearl, illustrious restaurateur Tom Morales’s is advocating for ecofriendly and sustainable sourcing and operations, starting at the source: working exclusively with purveyors that provide the highest quality fish, caught by small, privately owned boats devoted to their catch. At the Ocean Bar, the restaurant’s raw bar, you can find oysters in both cold and hot preparations (think chilled pico de gallo with hibiscus cabernet mignonette and micro basil or oysters scampi), fresh poke, and a selection of caviar, while the main menu features the fresh catch of the day, served with charred scallion Carolina gold rice and a choice of lemon herb buerre-blanc, giardiniera, and Caribbean creole garnishes. Complement your fish with “Farmed” and “High and Dry” menu selections, like barramundi and lamb sausage with tomato, kale, and chickpea brodetto or pork chop with creamed rutabaga, cauliflower, and root beer demi-glaze. The ocean-themed cocktail menu offers favorites like the Eye of the Storm, with Blue Chair Bay Silver Rum, Meyer’s Dark Rum, orange, pineapple, passion fruit, lime, and amaretto.