LOGAN: New Chef at Pearl Dive Oyster Palace
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| Chef Austiin Ginsberg |
Pearl Dive Oyster Palace is pleased to announce a new chef de cuisine, Austin Ginsberg, who joins the restaurant from its sister establishment, Black’s Bar and Kitchen in Bethesda. Chef Ginsberg has cooked in some of the most highly acclaimed restaurants in the Mid-Atlantic, having worked at Woodberry Kitchen in Baltimore, under James Beard award-winning Chef/owner Spike Gjerde, and at 1789 under Executive Chef Daniel Giusti, where he ran the fish and meat stations, and was eventually promoted to sous chef under Anthony Lombardo.
Ginsberg joined Black Restaurant Group in 2014 and his ascension has been swift. Most recently, he was sous chef at Black’s Bar and Kitchen in Bethesda, Md. Where he perfected his whole animal and seafood butchery skills, and enjoyed cultivating relationships with local producers such as Randall Lineback and Even’ Star Farms as well as the many oyster producers with which Black Restaurant Group has strong ties. Since joining Pearl Dive, Ginsberg has worked to add his personal touch to the menu, and recently debuted several new dishes on the dinner menu, including:
- Marinated Beet Salad made with pickled local peaches, herb goat cheese, locally grown pea shoots and herbs, red onion, citrus espelette vinaigrette and toasted macadamia nuts ($14)
- Pan-Roasted Arctic Char with curried fruit relish, house-made lardons, Jerusalem artichoke puree, local greens, celery heart salad and pomegranate vinaigrette ($27)
- Whole Pig picked and pressed local Pipe Dreams pork that’s been slow roasted and pressed back into the crispy skin, sliced and served porchetta style with house-made Northern Neck Farms apple butter, sautéed shaved Brussels sprouts with house bacon and a pickled Serrano and granny smith apple salad ($27)
In the coming weeks, Ginsberg will add dishes to the menu upstairs at Black Jack.
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