Oysters make up 80% of Jolie Pearl’s menu, but until recently the downtown restaurant had no interpretation of the kind of classic fried oyster sandwich or po-boy that makes local diners drool. Six months ago, chef-partner Eric Carnegie filled that void with fried oyster sliders, a tidy expression of the restaurant’s oyster-centric identity and its
Business Lunch: Jolie Pearl’s fried oyster sliders put a modern twist on a classic item
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