Pearl of Wisdom

Bellevue’s Newest Gem

When You Go Pearl Bar & Dining 700 Bellevue Way NE, Suite 50, Bellevue pearlbellevue.com 425.455.0181  Lunch: Sunday through Saturday, 11 a.m. to 2:30 p.m. Dinner: Sunday through Tuesday, 4 to 9 p.m.; Wednesday through Saturday 4 to 10 p.m. Bar: Sunday through Tuesday 11 a.m. to 12:30 a.m.; Wednesday through Saturday, 11 a.m. to 1:30 a.m. Happy Hour: Seven days a week, 3 to 6 p.m. and 9 p.m. to close » Go to pearlbellevue.com for more info

Bellevue’s Trader Vic’s, the kitschy, Hawaiian-themed chain that moved into Lincoln Square years ago, is now gone. The Eastside’s bustling city has grown up into refined sophistication over the past few years, and Trader Vic’s just didn’t seem to fit the new mold. In its place is a new gem for the Eastside: Pearl.

If you missed the transition, don’t fret — it was quicker than a Nordstrom’s Mac counter makeover. It’s hard to believe the space’s intense redesign became fully functional within a few short weeks of work. After taking over the space in late September, Pearl’s owners, Mikel Rogers and Bradley Dickinson, worked around the clock with a team of designers from Tim Gervin Design Group in Seattle to create a hip, urban gem. Pearl opened in mid-November and hasn’t looked back since.

The duo has extensive experience in the hospitality industry, but Pearl is their first ownership venture. Dickinson has spent the past 20 years refining his craft as a chef. He was the executive chef for Daniel’s Broiler, Chandler’s Crabhouse (Seattle and Yokohama, Japan), Spazzo Italian Grill and Revolution Bar & Grill at the Experience Music Project. Dickinson developed concepts and menus, tracked product quality and managed busy kitchens, so he was quite well versed before Pearl opened and now he’s the executive chef at his very own restaurant. Rogers also has more than 20 years under his hospitality belt. He’s managed kitchens in restaurants in Seattle and San Francisco. Rogers’ role as the general manager covers what Dickinson’s doesn’t — the well-trained staff, fiscal matters, vendors, marketing and investor relations. Rogers is also responsible for Pearl’s beverage program, everything from specialty cocktails, a wine list with more than 200 labels, and more than 50 wine selections offered by the glass. Although their roles are so different, each makes new decisions about Pearl’s progress together.

Like many great ideas, Pearl developed over light-hearted conversation and wine and cocktails. At first, they were thinking about an Asian-influenced restaurant, and the name Pearl came out of that discussion; however, they both realized there already were plenty of Asian dining options downtown and several more on the way. Dickinson and Rogers agreed downtown Bellevue was missing a place that could offer great food and nightlife options. And just as in nature, a small idea, like a tiny grain of sand, developed into something stunning.

Beautiful Layers
Pearl is just as gorgeous as its namesake. A large, teardrop-shaped glass sculpture greets guests at the front entry, and hand-picked, original contemporary art from Mark Sheinkman adorns the walls. Pearl’s hip lounge can handle about 80 people, but the décor tones down the size of the room and adds intimacy. The bar top is a huge slab of galaxy (that’s the color, dark and speckled with flecks of light) schist, a 50 million-year-old, quartz-like stone that came from Massachusetts. In the lounge is the first of many round-booth, private tables that offer a dark, sheer veil for a nice sense of privacy. The veils are common throughout the restaurant, and Rogers says they go hand-in-hand with Pearl’s overall theme of layers. “The theme also goes into my menu planning,” says Dickinson. “Pearls take on lots of reflections, and our menus have that same element. We have a Northwest contemporary concept, and that really means it’s a reflection of so many different things, with regional products being the centerpiece.”

The menu will change frequently with the seasons and according to product availability. “One of the great things about owning your own restaurant is that we can make all the decisions ourselves. If we like something, we’ll just keep on using it. And if something doesn’t work, we can cut it. We don’t have to call some corporate office in Denver or something like that,” Dickinson says. The menu will focus on what’s fresh today, and Dickinson emphasizes that Pearl is eager to support local farmers and product vendors as much as possible.

Dickinson’s menu includes a nice variety of small plates, salads, entrées and desserts. Start off with a nice Hudson Valley foie gras plate and brioche croutons. If you’re a fan of foie gras, you’ll enjoy the perfect textural mix of the foie gras’ creaminess with the crunchy brioche. The crispy skin of the pan-roasted, truffle chicken seals in delicious flavors and moisture. And Dickinson is eager to showcase his seafood. Order the Bering Sea sablefish with honey-miso marinade, namya broth and Dungeness crab dumplings. It’s so rich and delicate; you’ll want to take the whole night to eat it. If you’re into something more laid-back, Pearl offers a deliciously hearty burger and a number of other sandwiches for lunch.

Pearl is a Perfect Fit
One of Pearl’s biggest challenges for Dickinson and Rogers in the early going was to realize the restaurant’s niche. Pearl’s bar and dining room exude urban chic, a definite nod to the growing group of young professionals in the area. But its design does not discriminate. Diners of all sorts – travelers and residents staying and living at the Westin, shoppers from Bellevue and Lincoln Squares, and power-lunchers are flocking to Pearl. Apart from a strong centralized location, Dickinson and Rogers believe Pearl will succeed because of accessibility. “We don’t really consider Pearl fine dining. People embrace the menu because it’s accessible, the food is full of flavors, and there’s something for everyone,” Dickinson says. Speaking of accessibility, Pearl also offers free valet parking for its customers as an extra touch of value.

Downtown Bellevue has been longing for a modern, hip dining lounge for some time, and Pearl has stepped up to offer just that. Pearl serves lunch and dinner seven days a week, but the real draw may be its happy hour: twice a day, seven days a week. Now that’s something to cheer about.

For the full story pick up the latest copy of 425 magazine. Subscriptions are available by phone at 425.646.1380 or you may order your subscription online.