Forrest Gump shrimp has nothing on Pearl’s Oyster Bar

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Peel and eat shrimp
Sea Bass
Dirty Angel Hair
Mahi mahi

Forrest Gump shrimp has nothing on Pearl’s Oyster Bar

By Julie Lesko-Bishop

While Discovery Channel’s Deadliest Catch raked in three top awards at the 2014 Primetime Creative Arts Awards, Pearl’s Oyster Bar was doing the same just at the local level with many Reader’s Choice Awards under their belt.

Celebrating their 30th anniversary not only makes them one of the longest running, continuously operated family owned restaurants, “one of a few” according to Sterling Cryder, with Cryder Marketing and Advertising but also an Emmy award winner in the world of fish.

Just like Deadliest Catch, it is all about the fish at Pearl’s Oyster Bar and with the push toward healthy lifestyles it is no wonder. Everyone knows fish resides at the top of healthy choices.

Owner Paul Seikel is no stranger to the fish craze or awards. Pearl’s Oyster Bar, Crabtown in Bricktown and Trapper’s Fishcamp and Grill are all part of the Pearl’s Restaurant Group. Seikel brings his love of the Cajun/New Orleans flavor to his menu items.

Pearl’s menu section, Cajun Specialties, features Crawfish Ettoufee’, a delectable dish smothered in a tangy tomato-based sauce and Shrimp Creole, named after the French and Spanish culture that migrated from Europe. And no Cajun Specialty menu could be complete without Jambalaya. This spicy rice dish hails from New Orleans and is chocked full of shrimp, chicken and Andouille Sausage.

For the lighter fare, there is a Caesar & Chopped Salads Section with five mouthwatering possibilities, each with a meat-topping option. And for those health conscious patrons they added an “Under 600 Calorie” menu this summer.

Pearl’s is always tweaking the menu. Seikel likes to stay abreast of the field, or ocean so to speak, and travels a great deal to see what new offerings may exist.

It is hard to top the fresh seafood specialties menu where delicacies like Shrimp Ya-Ya and Mahi Mahi, Wild Hawaiian-Red Chili Seared enable you to select a signature sauce to complement your choice: Classic, Mustard Buere Blanc, Cajun, Southwest, Asian or Chimichurri.

It has long been said that months ending in ”r” are oyster months and you know what that means: September, October, November and December!

Forrest Gump had his shrimp boiled, broiled, fried, seared, and in 361 other forms but none of them had anything on Pearl’s Bourbon Street Champagne Brunch where you can find poached and scrambled eggs accompanied by popcorn shrimp or Andouille Sausage or even blackened Canadian Bacon.

And the Bloody Mary Bar won’t be far away. The bar provides the starter Vodka in a glass and turns you loose on a condiment bar where you add what your thirsty little heart desires. Found on Saturdays 10:30 a.m. -2 p.m. and Sundays 10 a.m.-2 p.m.

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