"I want to make pants out of tuna fish, to accompany my cottage cheese thighs" - Jarod Kintz, The Sea Pearl

Hi guys! Yesterday, we celebrated my dad's birthday at Sea Pearl. The place boasts fresh sea food, sushi, sashimi,  and the like in the middle of the trendy Mosaic district. The atmosphere was high brow and very elegant, but when we were there it was empty. In the spirit of full disclosure, I've been to Sea Pearl once before. It was about a year ago, in April. The food and service I received then was impeccable. On their summer menu, they have a scallop jalapeño ceviche that I would do outrageous and unspeakable things to have again. The scallops were mild and sweet, and the jalapeño hit the back of your throat the second the citrus flavor dissipates on your palate. Oh! It was also served in an adorable margarita glass. That just added to the incredible appetizer. On this trip, however, I had a different experience.

Look at that interior decoration. Stylish, right?

Appetizers:

Sushi Plate

We ordered two rolls of sushi to start. One California Roll (at my little sister's insistence) and a black mamba. The black mamba had eel, imitation crab, cucumber, and topped with scallions and black tobiko. It was served with a black habanero sauce, which complemented the eel nicely and balanced the subtle flavors of the black tobiko and cucumber. The California Roll was prepared classically, with sesame seeds in place of the normal salmon roe.  With something so classic, you can't really go wrong. 

Flounder Crudo

Crudo is the Italian word for 'raw'. In cuisine, crudo can mean anything from meat tar tar to raw fish to beef carpaccio. The presentation of Sea Pearl's Flounder Crudo was gorgeous, and created an immediate appeal to try the fish. The crudo itself was a tad disenchanting. The flounder was sliced too thick, in my opinion. The lime, pickled radish and yuzu lent a nice acidity to the light fish but again was overwhelmed by the heavy handed spattering of black Hawaiian sea salt. The gentle fish was engulfed by the disproportionate number of harsh flavors, creating a vortex of tastes that did not go over favorably with my family or me.

Bonus Aerial view 

Overall, the appetizers were underwhelming. The taste fell short and the presentation of the dishes became the most appealing thing about them by far. That theme permeated the entire meal.

Main Course:

Ahi Jaw and Coconut Jasmine Rice

My entree was, again, nothing to write home about. The ahi was under seasoned and I found that it was also unevenly cooked. The ponzu sauce that accompanied it (on the right) was delightful in combination with the understated fish. It harmonized with the sweet notes present in the fatty fish, and overcame the harshness of method that was used to cook the ahi.The other sauce was too harsh for the muted fish, drowning the subdued flavor in acidity and soy.  The rice was cold, hard, and dry, sure signs of age. It was mostly flavorless, with a hint of coconut. In order to even get the rice, I had to pay a good additional chunk of change for it. I was disappointing, and left the restaurant hungry. 

Final verdict?

The Sea Pearl was a let down. I don't think I would go back during the winter. That ceviche, though, is worth waiting for. 

-Julia Cahill