Makeovers

Check Out the Food on Pearl & Ash’s Brand-New Menu

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Spanish octopus, 'nduja, vinegar potatoes, and cilantro.
Spanish octopus, ‘nduja, vinegar potatoes, and cilantro. Photo: Melissa Hom

Trae Basore recently took over the kitchen at Pearl & Ash, replacing Richard Kuo, and with the change comes a new fall menu. The Colicchio & Sons alum is making dishes that are both ambitious and comforting, like squid-ink cavatelli with whipped lardo, egg yolk, and breadcrumbs; crispy head cheese with frisée, cranberries, and mustard; and a bourbon brownie. Plus, the restaurant has refreshed its décor and made the dining room lighter and brighter. Take a look:

Charred rapini, Parmesan, Fresno chilies, and sour peanuts.
Charred rapini, Parmesan, Fresno chilies, and sour peanuts. Photo: Melissa Hom
Chicken liver and foie gras, sunny-side egg, Concord grape.
Chicken liver and foie gras, sunny-side egg, Concord grape. Photo: Melissa Hom
Six-day brisket, sunchokes, horseradish, black garlic.
Six-day brisket, sunchokes, horseradish, black garlic. Photo: Melissa Hom
Sweetbreads, squash, sheep's-milk yogurt, Chinese five spice.
Sweetbreads, squash, sheep’s-milk yogurt, Chinese five spice. Photo: Melissa Hom
The newish interior.
The newish interior. Photo: Melissa Hom

Menu [PDF]

Pearl & Ash, 220 Bowery, (212) 837-2370

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Check Out the Food on Pearl & Ash’s Brand-New Menu