Pearl & Ash
Pearl & Ash, the New American restaurant on Manhattan’s Bowery, reopened on Wednesday night and introduced their new executive chef, Trae Basore. Before the appointment, Basore most recently served as executive sous chef at Colicchio & Sons in Chelsea.
The chef serves seasonal, contemporary dishes complementing managing partner Patrick Cappiello’s wine list. Some of the new additions include chicken liver and foie gras with concord grape and sunnyside egg; big eye tuna with sea bean, scallion, and sea urchin; charred rapini with Parmigiano-Reggiano, Fresno chile, and sour peanut; wagyu tartare with radish, pomegranate, and broccoli; carrot with aged beef fat, caramelized honey, and radicchio; six-day brisket with sunchoke, horseradish, and black garlic; squid ink cavatelli with whipped lardo, egg yolk, and breadcrumb; and desserts like sweet potato with maple and coffee, and brownie with bourbon and pecan.
Along with a new chef and menu, the dining room’s décor has also been refreshed. With a focus on bright ambiance, the dining room features aubergine and white draperies, light-blue walls, and a variety of green elements including fresh flowers, plants, and mosses. Art deco details can also be found throughout, with items like antique cast-iron wall fixtures and vintage collectibles.