Pemrose takes over Fin & Pearl space in the Gulch - Southern Business Review

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Thursday, March 14, 2019

Pemrose takes over Fin & Pearl space in the Gulch


Fin & Pearl in the Gulch has a new look, new menu and new name.


The restaurant at 211 12th Ave. S. was sold to a high-profile group of restaurateurs in early 2019, and the eatery will debut as Pemrose next week following a renovation and rebranding.


Pemrose is owned by Red Pebbles Hospitality and Fresh Hospitality, and acclaimed chef Matt Bolus of the nearby The 404 Kitchen has crafted the Pemrose menu.


The restaurant, named after a Shel Silverstein poem, will focus on seafood with Pacific and pan-Asian flavor profiles. Fish will be brought in daily from around the world, according to a media release.




Menu sections include On Arrival, Starters, Salads, Sushi, Mains and Day Boat, which are the freshest fish options. Specific menu items include the tin of branzino ($8), a crispy sesame chicken with honey soy ($10), king crab legs (price varies) and the Hawaiian ribeye ($45).


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Lunch will include a rolls, bowls and tacos section, including a lobster roll ($21); a poke rice bowl with tuna or salmon ($18); and a fish, steak or chicken taco ($12-17). Salads and sushi will also be available during lunch, in addition to mains such as a seafood bolognese ($21).


The beverage program will include cocktails and a curated sake menu. Shortly after opening, Pemrose will offer an omakase tasting, or chef tasting menu, at the bar on Friday and Saturday nights.


Pemrose will open for dinner March 20. Hours will be 11 a.m. to 9 p.m. Monday through Thursday; 11 a.m. to 10 p.m. Friday; 10:30 a.m. to 10 p.m. Saturday; and 10:30 a.m. to 9 p.m. Sunday.


Red Pebbles Hospitality also owns Adele’s, The 404 Kitchen, Emmy Squared and Bajo Sexto. Fresh Hospitality oversees an empire of successful fast-casual restaurants that includes Biscuit Love, Hugh-Baby’s, Martin’s Bar-B-Que Joint, Taziki’s and more.


Nashville restaurateur Tom Morales opened Fin & Pearl in late 2016. His goal was to source the highest quality seafood he could find.


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Reach Lizzy Alfs at lalfs@tennessean.com or 615-726-5948 and on Twitter @lizzyalfs.