Pearl At Longshore Restaurant & Bar Unveils New Chef, Menu & Look

From The Pearl at Longshore Restaurant and Bar: WESTPORT, CT — The Pearl at Longshore Restaurant and Bar is pleased to announce Forrest Pasternack as its new executive chef. After a few short weeks in the restaurant, chef Forrest will introduce Pearl’s new seasonal menu on March 15, improving upon some of the long-standing favorites while bringing his own style of American fusion cuisine to one of Fairfield County’s best restaurants.

Chef Forrest joins the Pearl with nearly two decades of culinary experience and brings a wealth of gastronomic inspiration having worked with many of the best modern chefs, including: David Chang’s Momofuku, chef David Honeynet of Raoul’s, chef Erik Battes of Jean George and Morimoto, and chef Jeremy Spector of Employees Only fame.

Prior to joining Pearl, chef Forrest worked at the SOHO Grand Hotel in New York City before coming back to his home state where he became the chef de cuisine of The New York Times Excellent-Rated Terra Restaurant in Greenwich, CT. He was also the executive chef and culinary director for Bailey’s Backyard in Ridgefield and most recently the corporate executive chef for the Spotted Horse and Gray Goose Restaurant Group.

“My goal is to evolve the Pearl’s menu by striking a delicate balance between continuing to please our loyal guests while attracting new ones,” said chef Forrest. “I am passionate about designing dishes with locally-sourced ingredients, often natural or organic, and exploring new cuisine that leverages my background and experience preparing Asian, French, Italian or farm-to-table dishes. I truly enjoy meeting with our guests, listening to their feedback and adjusting accordingly. Serving one-of-a-kind dishes that bring customers back is truly rewarding.”

When Pearl opened its doors in 2016 the goal was to provide a warm, comfortable environment with good food and drink, friendly familiar faces and great service. “The Pearl is the place to check out again as we relaunch this spring with an outstanding new chef, fresh new food and a service first approach that further enhances our new look and feel,” said David Donnelly, director of operations at the Pearl.

Chef Forrest has introduced simple modifications to existing favorites that highlight his new flavors and the guest’s eating experience. The New England clam chowder is now poured table side over roasted Berkshire pork belly, red onion jam, Yukon gold potato puree and poached Connecticut little neck clams. The traditional New England Clam Chowder is still available.

For raw fish fans, the new Pearl Hamachi dish is a take on what a Tuna Tartar is, with sashimi style Yellowtail Hamachi served over soy marinated tuna with miso-sesame puree, ruby red grapefruit and avocado infused with yuzu juice and ginger.

“We are thrilled to welcome chef Forrest to the Pearl family,” said Marc Backon, chief investor of the Pearl. “I invite everyone to re-experience Pearl’s new menu, craft cocktails and updated ambience. It’s unlike anything in the area. And yes, the view is pretty good too.”

The Pearl at Longshore is located at Westport’s historic Longshore Club Park. The restaurant is attached to the Inn at Longshore, once a private estate built in 1890, nestled between an 18-hole golf course and Long Island Sound. The property, known as the ‘Gem of Westport’, attracted the likes of Elizabeth Taylor, F. Scott and Zelda Fitzgerald and celebrity golfers such as Babe Ruth, Bob Hope and Frank Sinatra.

The Pearl is always open to the public and beginning March 15, will be open seven days a week: Monday, Tuesday and Wednesday 11:30 a.m. – 9:00 p.m., and Thursday, Friday and Saturday 11:30 a.m. – 10:00 p.m. Sundays will offer a new à la carte Brunch (buffet ended March 1) 10:30 a.m. – 3:30 p.m. followed by dinner until 9:00 p.m.

More information and the latest news and updates from the Pearl can be found at: www.pearlatlongshore.com. To learn more about Pearl’s weekly activities sign up for the mailing list either online or at the restaurant.