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.

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Bradley & Mikel of Pearl Bar and Dining: A Rare Find

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.

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A toast to Medina!

September 2, 2009

Stroll along Main Street in Old Bellevue and you’ll find a unique collection of boutique shops and classic eateries. This is a street where running into the owner is commonplace.

That is certainly the case at 520 Bar & Grill where owners Joseph and Randi Brazen can often be found mingling with guests.

520 Bar & Grill has become a neighborhood gathering place where guests feel right at home. The outdoor patio has become a popular place to host parties or catch up with friends.

Winner of Bellevue Downtown Association’s 2008 Haute Picks award for Best Casual Business Meeting Spot, 520 Bar & Grill is a neighborhood bar with an upscale vibe.

The cozy 520 Bar & Grill has attracted a large following of regulars since they opened two years ago. “The bar has become a real ‘who’s who’ of Bellevue with a neighborhood ‘Cheers’ atmosphere,” Joseph Brazen said, “There’s really nothing else like it in Bellevue.”

Brazen has been surprised by the success of the restaurant and bar, and attributes it to good food and word-of-mouth marketing.

Joseph and Randi shared their signature Medina Martini and Chestnut Chicken appetizer recipes. Invite a neighbor over and give them a try.

Medina Martini
1 oz. Blueberry Stoli Vodka
1 oz. Pearl Poma Persephone Vodka
Splash of lemonade
Splash of cranberry
Garnished with a lemon

Muddle lemon and lime wedges. Add vodkas, lemonade and cranberry juice. Shake with ice, and strain into a martini glass.

Chestnut Chicken
1/2 cup ginger, minced
1/2 cup garlic, minced
2 cups teriyaki sauce
2 tbsp. sesame oil
1 cup sugar
Chicken
Bacon
Romaine Lettuce

Whisk the above ingredients together to combine until sugar dissolves. Cut chicken into cubes, and marinate for at least two hours. Take one piece of chicken and wrap in a half piece of bacon along with one water chestnut. Then bake for approximately 14 minutes or until bacon is crispy. Remove from the oven and top with a teriyaki glaze and sesame seeds. Serve with a ramekin of hot Siracha sauce and Sweet Thai Chili Sauce.

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