In Georgetown: Pearl Restaurant & Lounge

Written by Fran Sikorski
Friday, 05 November 2010 13:59

Longtime friends Michael and Andrea DiBari and Philip and Maureen Roux of Wilton, who enjoy traveling and dining out together, have combined talents to open Pearl Restaurant & Lounge in Georgetown Center.

Michael DiBari, who maintained his own dental practice for 25 years in Stamford, was also a personal chef and had his own catering business for five years before joining his friends in opening Pearl. He designed the modern American menu and is assisted in the kitchen by Daniel Eleftheriades as head chef.

Philip Roux is a practicing intellectual property attorney in Wilton. Maureen Roux, a speech therapist at Villa Maria Education Center in Stamford, and Andrea DiBari, are assisting at the new restaurant, which opened Aug. 25.

A feature at Pearl is a Giving Back to the Community program. Each month a percentage of every meal is donated to a worthy cause. During October, the donation goes to the Kick-for-Nick Foundation in honor of Nick Madaras of Wilton, who was killed in action in Iraq in 2006. The program provides soccer balls to children in Iraq.

Seasonally inspired appetizers ($11 to $15) at Pearl are spiced chicken wings with Asian peanut sauce; pulled pork quesadillas with espresso BBQ sauce; selected cheeses with Italian meats, grapes and cornichons; and a fig jam, prosciutto and gorgonzola dolce flatbread.

Roasted tomato soup ($8) with a basil olive oil drizzle is an ideal fall entry, and mixed baby greens, grape tomatoes, dried cranberries, red onion, toasted walnuts, gorgonzola, and Dijon-balsamic vinaigrette is a colorful and tasty salad.

Other possibilities are butternut squash and wild mushroom cappuccino soups and pumpkin ravioli ($8).

The Pearl burger ($12), made with freshly ground sirloin with aged cheddar, applewood-smoked bacon, sauteed mushrooms, caramelized onions, lettuce and tomato and served on a brioche bun, is also a star. There’s also a choice of a veggie burger made with freshly chopped seasonal  veggies and a yellowfin tuna burger with ginger wasabi mayo served with Asian slaw.

Another favorite is the grilled adobo flatiron steak whole wheat wrap with Manchego cheese and lime-chipotle mayo.

Entrees that might be standard have been nicely embellished at Pearl. A signature dish is spiced duck breast with Taylor’s Farm fresh blackberry compote, apple-cranberry wild rice and roasted carrots ($25). Also favorites are rack of New Zealand lamb ($27) with roasted eggplant puree and new potatoes; braised Moroccan chicken ($23) with Riesling pan reduction, toasted almond cranberry couscous, grilled eggplant, roasted carrots and chickpea puree.

Housemade desserts ($8 to $10) are rich Valrhona chocolate terrine with crème anglaise; bread pudding with brandy caramel sauce and whipped cream; and crème brûlée with Madagascar vanilla.

Pearl Restaurant & Bar

7 Main Street,

Georgetown, 203-544-1206

Open every day serving lunch from 11:30 to 3; dinner 4:30 to 10; twilight dining from 4:30 to 6 with 10% off the check if seated by 6 p.m.

Reservations suggestion; credit cards accepted; handicap accessible; child friendly; full bar; global wines, $8 to $10, glass; starting at $24 a bottle; contemporary American food; take out; casual dress; private functions; monthly fund raisers for community organizations; limited parking adjacent to restaurant, and street parking.

Side dishes

Chef Rafael Palomino has added another restaurant, Black Rock Tavern at 2320 Black Rock Turnpike in Fairfield, to his line of Latin restaurants. Black Rock Tavern is open every day. Reservations, 203-372-2909 or blackrocktavernct.com.

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