• Intelligencer
  • The Cut
  • Vulture
  • The Strategist
  • Curbed
  • Grub Street
  • Subscribe to the Magazine Give a Gift Subscription Buy Back Issues Current Issue Contents
    Subscribe to New York Magazine
  • Subscribe
  • Profile
    Sign Out
  • Best of New York
  • Cheap Eats
  • Newsletters
  • NYMag.com
  • New York Magazine
  • Intelligencer
  • Vulture
  • The Cut
  • The Strategist
  • Grub Street
  • Curbed
  • Best of New York
  • Cheap Eats
  • Newsletters
  • NYMag.com
  • New York Magazine
  • Intelligencer
  • Vulture
  • The Cut
  • The Strategist
  • Grub Street
  • Curbed
  • Share
  • Tweet
  • Pin It
+Comments Leave a Comment
First Look
February 26, 2013

First Look at Pearl & Ash, a Frej Alum’s New Restaurant on the Bowery

Share

  • Share
  • Tweet
Photo: Melissa Hom

Some nights, you just don’t want to order an entrée. It’s more fun to get a bunch of small plates and share them all, but that often results in a ridiculous bill and an empty belly. Pearl & Ash is catering to group-eating by making all of its dishes available in smaller sizes, and pricing those plates at $15 or less. The chef, Richard Kuo, is an alum of wd~50 and Corton, and most recently, he served as chef and owner of Frej, the now-closed Scandinavian pop-up in Williamsburg. Though several of his dishes are deconstructed, this isn’t Nordic fare. “Globally inspired” plates feature octopus, veal cheek, and tea-cured salmon. For dessert, there’s a boozy ice-cream sandwich made with Fernet Branca liqueur, and cocktails are named after historic Bowery events. The 62-seat restaurant is outfitted with quirky antiques like Kodak cameras (yes, those are antique now) and moss-filled boxes. Check out the space and the food ahead.

Menu [PDF]

220 Bowery, nr. Prince St.; (212) 837-2370

View
1 / 9 Photos
Hanger, Egg, Cocoa, Melba Hanger, Egg, Cocoa, Melba

Hanger, Egg, Cocoa, Melba

Ama-Ebi with Smoked Lime Yogurt, Radish, Bee Pollen Ama-Ebi with Smoked Lime Yogurt, Radish, Bee Pollen

Ama-Ebi with Smoked Lime Yogurt, Radish, Bee Pollen

Veal Cheek, Forbidden Rice, Daikon, Dill Veal Cheek, Forbidden Rice, Daikon, Dill

Veal Cheek, Forbidden Rice, Daikon, Dill

Long Beans, Chili, Uni Long Beans, Chili, Uni

Long Beans, Chili, Uni

Mackerel, Potato Salad, Cucumber Mackerel, Potato Salad, Cucumber

Mackerel, Potato Salad, Cucumber

Fernet-Branca Ice Cream Sandwich Fernet-Branca Ice Cream Sandwich

Fernet-Branca Ice Cream Sandwich

Murder on the Ebullient Cocktail Murder on the Ebullient Cocktail

Murder on the Ebullient Cocktail

Spiritual America Cocktail Spiritual America Cocktail

Spiritual America Cocktail

1 / 9

Tags:

  • first look
  • bowery
  • first look
  • openings
  • pearl & ash
  • pearl and ash
  • More

More Galleries

look book May 26, 2020
The Look Book Goes to The Fly  The socially distanced line for pre-batched martinis and dry-brined chickens in Bed-Stuy. 
By Katy Schneider and Jane Starr Drinkard
gallery Apr. 14, 2019
Chatting With the Singers at the Reopened Winnie’s  The karaoke dive is back in a new space on East Broadway with shiny red booths, a retro-looking mic, and an updated computerized karaoke system. 
By Victor Llorente
Restaurant Review Mar. 13, 2016
Restaurant Review: Momofuku Nishi The chef describes Nishi as a mash-up involving Asian and Italian cuisines, but some experiments make you wonder why anyone would dare tinker with these classics.
By
Underground Gourmet Review Feb. 15, 2016
Llama Inn Is All About New Brooklyn Peruvian Jersey-born first-generation Peruvian-American chef Erik Ramirez is a master of contrast.
By
Restaurant Review Jan. 31, 2016
Restaurant Review: La Chine Chef Kong Khai Meng’s kind of elaborately sourced, “Pan Chinese” hotel cooking is a fairly recent development in the long history of Chinese cuisine
By
Underground Gourmet Review Dec. 6, 2015
Bunk and Southside Coffee Enter New York’s Sandwich Pantheon Bunk is all about the glory that is the sandwich.
By
Gallery Nov. 12, 2015
Dinner for Two in JFK’s Historic TWA Terminal  The former flight attendant and her husband ate recipes prepared from the chefs’ new cookbook. 
By Gillian Duffy
Nov. 10, 2015
See David Bouley Make Dinner for Alice Waters Bouley decided to honor Waters, and the 20th anniversary of her Edible Schoolyard Project, in a way they could mutually appreciate: by cooking a meal.
By
Gallery Nov. 8, 2015
Inside Mission Chinese Food’s Brisket-and-Dumplings Dinner Party for the  The challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation. 
By Gillian Duffy
Gallery Nov. 8, 2015
Inside Mission Chinese Food’s Brisket-and-Dumplings Dinner Party for the  The challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation. 
By
Restaurant Review Oct. 11, 2015
Restaurant Review: Bruno Pizza Along with some very tasty food.
By
Gallery Sept. 3, 2015
How Eli Zabar Transformed an Upper East Side Diner Into an Elegant Wine Bar  A look inside the genteel Eli’s Essentials Wine Bar. 
By Wendy Goodman
Restaurant Review Aug. 23, 2015
Restaurant Review: Babu Ji and Dirt Candy “You’d better give this place three stars,” cried Mrs. Platt in between bites of tandoori-charred rainbow trout and lustrous butter chicken.
By
Restaurant Review Aug. 2, 2015
At Lupulo, the Portuguese-Inspired Cooking Is Almost Too Good for the Setting It’s ambitious food like this that makes you wish George Mendes had decided to open a slightly less expedient casual restaurant.
By
Underground Gourmet Review July 19, 2015
Underground Gourmet Review: A Colombian Expat Forges Her Own Cuisine at Maite In Bushwick, Ella Schmidt cooks gnocchi, arepas, and every local, seasonal vegetable she can get.
By
Cheap Eats July 14, 2015
Why the Bowl Is the Meal of the Moment  They’re healthful, filling, and infinitely customizable, a blank canvas for inventive chefs and fast-casual chains alike. 
By
Cheap Eats July 12, 2015
7 New-Wave, Next-Level Fried-Chicken Sandwiches  Sky-high beef prices and the enduring sandwich craze have laid the groundwork for a new breed of birds on buns. 
By
Burgers May 31, 2015
The 50 Most Important Burgers in New York This town is flooded with high-ambition meat sandwiches. But which is the very best?
By
Gift Guide Nov. 25, 2014
Grub Street’s 2014 Gift Guide: 21 Kitchen Tools for the Home Chef A range of options, big (an 11-piece set of pans designed by Thomas Keller) and small (a rosemary stripper to speed up herb-chopping).
By
Gift Guide Nov. 23, 2014
Grub Street’s 2014 Gift Guide: 24 Unique Finds for the Discerning Gourmand TSA-approved bitters, the Lamborghini of poultry, duck-fat caramels, and more.
By
More Galleries
  • Newsletters
  • About Us
  • Contact
  • Media Kit
  • We’re Hiring
  • Press
  • Trademark
  • Privacy
  • Terms
  • Ad Choices
  • Do Not Sell My Info
Grub Street is a Vox Media Network. © 2021 Vox Media, LLC. All rights reserved.