HOME-STYLE: Farm-to-table deliciousness awaits behind Pearl in the Grove's picket fence. Credit: Chip Weiner

HOME-STYLE: Farm-to-table deliciousness awaits behind Pearl in the Grove’s picket fence. Credit: Chip Weiner


LITTLE THINGS: House-made Burrata mozzarella cheese with ricotta and local heirloom tomatoes. Credit: Chip Weiner
POWER COUPLE: Owner and chef Curtis Beebe and wife Rebecca. Credit: Chip Weiner

FRESH CATCH: Pearl in the Grove’s Catfish Meuniere with U.S.-farmed catfish with pan sauce of white wine, shallots and pecans served over rice and local collard greens. Credit: Chip Weiner
Roasted local cauliflower with lavender pecan brown butter. Credit: Chip Weiner
Rabbit Confit Carbonara wit local Seely’s Ark rabbit confit over housemade fresh pasta with poached egg and rabbit belly bacon. Credit: Chip Weiner
IN THE KITCHEN: (From left to right) Executive chef, Curtis Beebe, Pastry chef Racheal Meyrrowich, Sous chef Katie Brodie, Chef d’cuisine, Patrice Murphy. Credit: Chip Weiner
Cornmeal toasted pecan brown butter cake with strawberry jam, cream cheese frosting, and pecan brittle. All made in house. Credit: Chip Weiner

This article appears in Feb 6-12, 2014.