Pearl and Ash (Nolita)

Pearl and Ash

  • Why it’s worth it: For an elegant and vibrant small plate menu with global influences and designed for communal consumption, one should head to Pearl and Ash.
  • Vibe/layout: Pearl and Ash occupies a long, sexy and relaxed space on the ground floor of the Bowery House and features a causal wine bar with backless stools, as well as an open kitchen, which faces a communal table, bare wooden tables and benches dressed in blue velvet. The asymmetrical wooden box-wall design separates this ‘straunt’s design from the rest in its flight. The wood compartments host trinkets, dried flowers and candles, which illuminate the all black and dimly lit room.
  • Ideal meal:¬†Four dishes for two hungry people is the perfect amount; therefore, our top four recommendations are below:
    • Raw: tea cured salmon, goat cheese, tamarind, seaweed ($14)
    • Small: quail eggs, focaccia, trumpet royale, dandelion greens ($12)
    • Meat: duck, sweet potato, brussel sprouts ($18)
    • Vegetable:¬†long beans, kale, peanut, bbq sauce ($9)
  • People behind the ‘straunt: Fluent with spices and Asian flavor, Chef Richard Kuo, a Taiwan-born Australian, logged time at Corton and wd~50 before starting his first solo ‘straunt, Pearl and Ash.
  • Conversation starter: The building in which Pearl and Ash resides was first opened in the 1920s as a “flophouse” or cheap hotel, called the Prince Hotel. Although the Bowery House has since transformed the upper levels of the building into an upscale hostel, there were still guests paying $10 a night to sleep in the cubicles on the second floor in 2013.
  • ‘Straunt tip: Check out the latest exhibition at the New Museum on Thursdays from 7-9 for pay-what-you-wish entrance and then dine at Pearl and Ash.
  • Address: Nolita, 220 Bowery (between Rivington & East Houston)
  • Price: $12-$18

Pearl & Ash on Urbanspoon

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