The Pearl Kitchen & Bar is the latest venture from Earl and Alex Nightingale, owners of the popular ELA’s Blu Water Grille on Hilton Head Island. Located in historic, art-filled Old Town Bluffton, the restaurant features enticing, contemporary fare with Italian and Asian influences. Chef Matt Valentino, whose fine-dining credentials include Palmetto Bluff, Michael Anthony, Ombra Cucina Rustica, an
d Charleston’s McCrady’s, is pleased to offer a menu that reflects both his extensive career and the best of Lowcountry bounty. “I’m excited to bring to the table such items as Carolina she crab and popcorn chowder, featuring Palmetto Kettle Corn from the farmers market, and St. Jude Farm’s local sweet grass Charleston mussels, as well as carpaccio of Grapple, a grape-infused apple,” he said. Among other highlights are baked brie with pear and Grapple relish, buttered hazelnuts and salted caramel; coriander-roasted tuna with pancetta, fennel, parsnip puree, upland cress, pickled raisins and orange essence; and flat iron steak with gingered sweet potatoes and ponzu glaze. Handcrafted cocktails and fine wines hand-selected from boutique vineyards from around the globe, all priced with minimum markup, complement the menu, and the restaurant will host special winemaker dinners. The Pearl, which has indoor and outdoor seating for 85, can accommodate wedding rehearsal dinners, and other private and corporate events.
