As I posted before, I am looking for a copy of the Red Pearl's Chinese menu to translate into English. (Update: They're giving the Sichuan menu to everyone.) But people are already eating there, and MJ2010 wrote a long comment that I'm excerpting below:
I went to the Red Pearl last night - on its opening day. . . .The atmosphere was upscale casual, with the bar section separated from the dining room. The dining room is well designed with effective separation of several sections of tables by partitions topped with loose stone and opaque vertical glass. The floor plan allows fewer tables than it could, and this is a definite plus. So many other restaurants crowd the tables so close to each other that it detracts from the experience and ruins any sense of relative privacy. . . .
The menu is “Americanized” Chinese, with a few of the more intriguing dishes on the Chef’s Suggestions page, along with three preparations of duck, including my favorite “Tea Smoked Duck”. . . I started with an appetizer of vegetable spring rolls, which were served hot on a small bed of greens and accompanied by both Chinese hot mustard and a sweet sauce for dipping. The spring rolls were not greasy, slightly crunchy wrapping over a tasty vegetable combination. . . .
I also wanted to see what would come of a standard dish, so I ordered the shrimp in lobster sauce. It came with white rice, just sticky enough for chopsticks. The square serving plate arrived bearing ten LARGE, expertly deveined, shelled shrimp resting in a light lobster sauce that featured water chestnuts, peas, and mushrooms. The shrimp were too large for one bite, and I had to cut them in half. They were snow white accented with pink, and tender, yet dense enough to give great satisfaction when eating them. . . . .If you try the Red Pearl, please add comments on the most-recent post -- like this one about the Sichuan menu.