Pearl Oyster Bar ushered in a golden age for lobster rolls and raw bars, the effects of which are still being felt today, even after the restaurant shuttered last month
, owing to what owner and chef Rebecca Charles calls “more than a perfect storm” of calamities.
During its two opening windows each day , you could nearly always see Charles — who opened the restaurant with her then-partner Mary Redding — at the bar’s end, in the semi-open kitchen, starched white chef jacket on, multitasking pots and pans on stoves in the teensy kitchen. If you waved to her, she might yell, eyes averted, “Not.” Later, after closing time, you’d often find her sipping a Sea Breeze at the Cornelia Street Café bar down the block.
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