Bradley & Mikel of Pearl Bar and Dining: A Rare Find
December 10, 2009
Tucked beneath Lincoln Square’s main atrium off NE 7th Street & Bellevue Way you’ll find the luminous Pearl Bar & Dining. The locally-owned independent restaurant just commemorated its one year anniversary and they certainly have a lot to celebrate. Over the past 12 months Pearl has surely become a Downtown Bellevue gem. When Trader Vic’s closed its doors at the same location in August 2008, it was clear Downtown Bellevue needed a new and unique dining concept. In jumps seasoned chef Bradley Dickinson and business partner Mikel Rogers (both veterans of Schwartz Brothers) to get the job done.
The atmosphere at Pearl Bar & Dining is smart yet stylish, a perfect fit for any occasion, and the restaurant staff takes pride in offering exceptional hospitality. Pearl’s cuisine appeals to foodies and non-foodies alike, with signature cocktails and an expansive wine list to compliment each and every meal choice. And apparently the happy hour isn’t bad either. Pearl Bar & Dining was awarded the Bellevue Downtown Association’s 2009 Haute Pick for Best Happy Hour and Best Place to See and Be Seen.
For a gourmet evening at home, Bradley and Mikel were kind enough to share their recipes for Pearl’s Savory Chicken and Cucumber Melon Mojito. You’ll be sure to impress a table for two or twenty!
Savory Chicken
Serves 2 as an entrée, 4 as an appetizer
8 oz. boneless, skinless chicken breast. Pounded slightly and cut into slices.
1 tsp porcini powder
Salt and pepper
1 Tbsp. olive oil
1/2 cup seasonal mushrooms
1 tsp. minced garlic
1/4 cup cooked white beans
Pinch fresh rosemary
1 Tbsp. Marsala
1/4 cup chicken stock
1 Tbsp. garlic butter
Season chicken with porcini, salt and pepper. Warm oil in sauté pan over medium heat; add chicken; sear on all sides. Add mushrooms, garlic, beans and rosemary; sauté lightly until chicken is cooked thoroughly. Deglaze with Marsala and stock. Allow to reduce by 1/2. Whisk in garlic butter to build sauce. Serve with your favorite seasonal vegetable, pasta or rice.
Chef’s note: For an EXTRA rich treat; substitute truffle butter for garlic butter!
1/4 cup whole butter
1 Tbsp. truffle oil
1 Tbsp. truffle peelings
Salt and pepper to taste
Mix well.
Cucumber Melon Mojito
Bacardi Grand Melon Rum
1/2 oz Triple sec
3 slices of fresh cucumber
8-10 fresh mint leaves
1/2 oz simple syrup
1/2 oz lime sour
Splash of soda
Muddle cucumbers, mint and simple syrup. Add the Bacardi, triple sec and lime sour and shake well. Pour into a tall glass and top with soda water.
