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Posted at 02:00 PM ET, 12/19/2011

Food in focus: Pearl Dive Oyster Palace

Jeff Black is justifiably proud of his newest restaurant, Pearl Dive Oyster Palace. (Matt McClain/For The Washington Post)

For Sunday’s dining column in The Washington Post Magazine, food critic Tom Sietsema visited Jeff Black’s latest offering, Pearl Dive Oyster Palace . The Logan Circle establishment offers a seafood-heavy, Gulf Coast-flavored menu that ranges from po’ boys and gumbo to crab cakes and Vietnamese pickled shrimp. Oh, and oysters. So many oysters. Sietsema’s two-and-a-half-star review showed a restaurant that actually lives up to its pre-opening hype, making Pearl Dive one of the year’s best new restaurants. Take a look at these enticing photos of Black’s new dining room, and plan your own trip to Pearl Dove soon.

The crawfish etouffee, crammed with celery and tasso ham, comes with garlic bread to sop up the goodness. (Matt McClain/For The Washington Post)

Pearl Dive’s catfish po’ boy is one of those rare dishes that Tom Sietsema can’t help but finish. (Matt McClain/For The Washington Post)

The front bar is illuminated by a “chandelier” wrought from a long rusty chain. (Matt McClain/For The Washington Post)

Seafood salsa with chips is a happy hour favorite. (Linda Davidson/The Washington Post)

A plate of pickled shrimp reflects coastal Texas’s large Vietnamese population. (Linda Davidson/The Washington Post)

Black Jack, the bar atop Pearl Dive Oyster Palace, gives diners a reason to stick around after they’re done with dinner. (Ron Ngiam/Core Architecture + Design)

By  |  02:00 PM ET, 12/19/2011

Categories:  Restaurants

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