Where the tide meets the table.

From the dock at dawn to your plate by dusk.

Pearl & Tide began with a simple promise: serve only what the water gave us that morning. We work directly with local shrimpers, oyster farmers and day-boat captains, so the menu changes with the tide and the season.

Chef Julien Marchetti pairs that catch with classic technique — brown butter, saffron, charcoal, citrus — letting every plate taste unmistakably of the coast.