Hours
Open 7 Days a Week
Until Late Night
Meals Served
Dinner
Late Night Dining
Cuisine
Eclectic
Raw Bar
Seafood
Dining Information
Children's Menu
Happy Hour Menu
Seasonal Menus
Take Out Meals
Attire
Casual
Reservations
Not Required
Call Ahead Seating
Smoking
Non-Smoking
Credit Cards
American Express
Visa
Master Card
Discover Card
Checks
Accepted
Website
www.tbonz.com
For a truly unforgettable dining experience, visit Pearlz and remember to use your American Express® Card.American Express

Pearlz

Multiple locations!
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Reservations
Pearlz Rockefellar
24 Oysters
INGREDIENTS
Ingredients for Pearlz Rockefellar
1/4 lb Bacon, sliced
1/8 cup Shallots, minced
2 tbsp Garlic, minced
1/8 cup Celery, diced
1/8 cup Onion, diced
1/8 cup White Wine
6 oz Oyster Liquor
6 oz Heavy Cream
6 oz Half & Half
1/8 cup Basil, lightly packed
1/4 lb Baby Spinach, half chopped
3 oz Crab Claw Meat
3 oz Crawfish Tails
2 tbsp Blackening Seasoning
1 tbsp Old Bay
1 tbsp Ground Pepper
3 oz Parmesan Cheese
4 oz Roux

Ingredients for Roux
3 oz Butter
3 oz Flour
Method for Roux
• To make the roux, mix in equal parts of 3 oz butter to 3 oz flour.
Method for Pearlz Rockefellar
• First render the bacon down and discard 1/2 the bacon fat, or save it and use it for something else.
• Then add your vegetables and sweat with the bacon until translucent.
• Next, add your liquid ingredients and bring to a boil. Reduce heat to a simmer.
• Add your seasoning, crab and crawfish meat.
• Add your basil and spinach and let that wilt down but not turn brown.
• Last, add your roux and parmesan and let thicken. Then take off the heat.
Method for The Rocks
• To make the topping for the rocks, use half a pound of parmesan and 1 1/2 cup, of bread crumbs.