Figure 8 opens in the former Pearl Oyster Bar Space
Chef Calvin Hwang marries the flavors of China with the American South
Pearl Oyster Bar was such an iconic restaurant, and its closing was something of a blow, like when we lost Florent. But the good news is that the acclaimed team behind Silver Apricot (named one of "The 100 Best Restaurants in NYC from The New York Times") has opened Figure Eight, a New-American-Chinese restaurant in that storied space.
Figure Eight, which celebrates the culture and culinary richness of the China and America’s Lower-Atlantic coast, tells a personal story, one inspired by Managing Partner and Sommelier Emmeline Zhao’s childhood; she was raised by immigrant parents in North Carolina doing their best to cook Chinese meals for their family while navigating a landscape of local Southern American ingredients.
Executive Chef Calvin Hwang (previously of SAGA/Crown Shy) straddles the line between China and the South with a menu that offers family-style plates like Poached Soy Chicken with “hong shao” collard greens, crispy Hoppin’ John, ginger scallion relish, chili crisp, seasonal paocai and lettuce; Hot Fried Skate with chili crisp, buttermilk ranch and pickles; Breakfast Chowder with doubanjiang, soy milk and sourdough youtiao; Long Beans with sesame, chili crisp and mint; and Pork Ribs with pineapple char siu, pickled chili and cilantro.
Snacks include Grilled Oysters with XO butter; Turnip Tots with lap cheong mayo and shrimp ketchup; Mini Tempura Lobster Rolls (a nod to Pearl) with douchi, preserved lemon and a house made split top milk bun; A raw bar features Raw Oysters with mei gui lu jiu gelée, chili oil and fresno; Razor Clams with vegetable XO, celtuce and benne seed, Scallop Crudo with green chili relish and smoked trout roe; Shanghainese Smoked Fish Salad with smoked soy and fried saltines; and Crab Pimento Cheese Dip with smoked paprika and shrimp chips; among others.
Desserts from chef Janice Sung (SAGA, One White Street) round out the menu, including Five Spice Slice with banana custard, five spice crumb and caramel espuma; and Pecan Sesame Tangyuan with pecan florentine and Taitan apple vinegar ice cream.
At the expansive, wrap-around bar, Steve Wilson and his team of bartenders offer a creative portfolio of cocktails: Kult of Personality with Yakult, mizu shochu, grape and mint; Falling from Dace with fried dace, London dry gin, sherry and black bean oil; and The Pollinator with yuzu, osmanthus vodka and elderflower; among others. The wine program is curated by sommelier Emmeline, and celebrates domestic producers of wine, sake and beer, with a focus on women- and immigrant-owned businesses.
Figure Eight is run by a sterling hospitality team, so you can expect a really beautiful dining experience: Managing Partner and Sommelier Emmeline Zhao; Managing Partner Guy Gladstein, also a Captain at Silver Apricot, Executive Chef Calvin Hwang, previously of Michelin-starred Crown Shy and Marea, Head Bartender Steve Martin, previously of Quality Branded, and Pastry Chef Janice Sung, previously of SAGA and One White Street. It’s gonna be great.
For more information please visit www.figureeight.nyc or follow along on Instagram @figureeightnyc.