seafood part of what's officially called the Black Pearl Seafood & Martini Bar-but early on, its accent was more on the bar. One step into the long, narrow room and there was no doubt: this is definitely a bar. I'm starting to think of its creator, John Janviriya, as the Christopher Nolan of restaurant design: Janviriya creates these dark and moody spaces-cereb..."/>
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Wednesday May 25, 2016
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The Black Pearl



On January 5, 2009, John Hilton wrote:
After this review was published in December, we heard from many diners who'd had better experiences. Dr. Jay Sandweiss praised the "friendly, warm, and welcoming" staff, shared a long roster of favorite dishes ("house salad with wasabi dressing followed by Chilean sea bass, salmon, or tuna are dinner delights"), and added a good word for the "wonderful martinis."

Businessman John Kusava singled out the lake perch for special praise: "Whatever concoction of dustings, herbal magic, and swift cooking went into this humble plate of lake fish, stacked tepee style around an adjoining medley of potato and sautéed spinach, I can only say that it has catapulted competing offers from Real Seafood, La Dolce Vita, and the rest of the Main Street dining establishment off the big board forever."

"I love this place!" wrote Borders CEO George Jones. "Great food, live music, and the friendliest place in town!"

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