Pearl Dive is nestled in an industrial space on 14th Street. The concrete walls are outfitted with nautical paraphernalia and the buzz of the crowd gives the room a warmth. They don't take reservations, so you'll have to wait but there's plenty of space to mill around the bar and patio. Reservations are permitted for the chef's table, located in the kitchen, which does two seatings per evening.
We were the lucky three who joined the chef's and were treated with an oyster cocktail of a kushi oyster from British Columbia topped with caviar to start. It was excellent but that was just the tip of the iceberg. We sampled the fresh asparagus salad, the softshell crab and the oysters rockefeller to start. Each was delectable in its own way and we ogled the other hot oyster dishes as they flew out of the kitchen at a rapid pace.
The mussels were some of the best I've ever had. The broth was delicate and flavourful and the bread, which was clearly smoked with its own flavour for dipping in the broth was equally delicious. The frites were crispy and salty, served with their own aioli. One of our party had the seabass, which he said was excellent. The piece de resistance was a pecan pie which we shared, no devoured. All of the large-portioned desserts looked mouthwatering as they exited the kitchen but pecan pie is a personal favourite and it did not disappoint.
Our evening was capped off with some house-made chocolates, with a kick.
High end cuisine at an Oyster bar, at incredibly reasonable prices make pearl dive a rare find in the neighbourhood. We would absolutely return.
Did I mention that I found a pearl in one of my oysters?
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