In oyster country, it makes perfect sense to offer not only the regional favorite, but also a variety of oysters from the East and West coasts. At least that’s what the team behind downtown Baton Rouge’s new Jolie Pearl believes.
“We wanted to do one thing—oysters—and do it really well,” says developer Derek Fitch, who is part of a group of investors that includes businessmen Scott Emonet, Dana Brown, Trent Wilson, Capital City Grill and Stroubes restaurateur Rick Volland, and Eric Carnegie, who has run operations for Volland.
As 225 details in a feature from the current issue, Jolie Pearl features West Coast oyster varieties like the fruity Naked Roy from Samish Bay in the northern Puget Sound, and the Chefs Creek, a creamy and well-rounded oyster from Vancouver Island, alongside the versatile and affordable Gulf oyster.
Carnegie designed Jolie Pearl’s menu to be both straightforward and playful. Oysters on the half shell can be enhanced with cold toppings like grapefruit lemon granita or cucumber mignonette—clean accompaniments that highlight, but won’t overpower, delicate flavors. But Jolie Pearl also offers hefty baked oysters, including shameless Rockefeller and Bienville, as well as a muffaletta-inspired formula and one with corn maque choux.
A “grill cam” over the bar reveals oysters as they’re fired up on a char-griller and gilded with traditional butter, herbs and Romano cheese—or with Jolie Pearl’s own brie and bacon or blue cheese.
The new spot occupies two storefronts overlooking North Boulevard and the downtown square. With classic south Louisiana architectural touches like beaded board and pressed tin ceilings, it feels both modern and rustic. Read the full feature.