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Pearl Diver Proffers Delicious Jewels from the Deep

PATRICK MCMURRAY STILL KNOWS HOW TO SHUCK ‘EM AT PEARL DIVER, HIS REVAMPED, RENAMED RESTAURANT

Pearl Diver Restaurant Toronto

A few of the offerings at Pearl Diver (photo: Peter Moscone)

Depending on the species, the lifespan of a starfish can range between three and 35 years. Oyster expert Patrick McMurray’s Starfish restaurant lasted 13—certainly a healthy age. This past winter the downtown seafood spot was reborn as Pearl Diver, a significantly more casual venue for savouring the champion shucker’s global selection of shellfish and crustaceans, ranging from B.C., East Coast and European oysters to Atlantic lobster to gooseneck barnacles. The inclusiveness of the dining room extends further into the menu: diners seeking turf over surf are accommodated with meaty mains including rib-eye steak and bone-in pork chop with a concord grape reduction. Wash it all down with the owner’s unique Scrimshaw Oyster Stout, a dark beer brewed in part with P.E.I. Malpeque oysters.  —Craig Moy

• Pearl Diver, 100 Adelaide St. E., 416-366-7827; pearldiver.to
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