“Five years from now it may be as difficult to imagine Greenwich Village without Pearl’s lobster rolls as it is to imagine it without the Village Vanguard and the Washington Square Arch…Pearl Oyster Bar is a major discovery for all seasons.” — Jonathon Gold, Gourmet Magazine
“…the lobster roll is showing up on menus from coast to coast. But it’s Rebecca Charles of New York’s Pearl Oyster Bar, who claims bragging rights to the roll’s newfound fame…”
Best of the Year: Lobster Rolls Rock!
“…briny oysters…chowder made sweet with clams and smoky with bacon, and a lobster roll that is mostly chopped lobster, lavished with a toasted bun and a haystack of shoestring potatoes. Each of those dishes is a standard bearer, though each faces stiff competition from the blackboard where daily specials (skate and bass on a recent visit) are hand-printed.” — Tom Sietsema, Washington Post