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black pearl Restaurant Review: High ceilings, ultra-simple wooden tables and chairs and a welcoming bar set the tone for this hip but intimate neighborhood escape in Platt Park. The menu is a mix of fin, fur and fowl, with an emphasis on seasonal ingredients procured from local producers and farmers. On any given night, there are fresh oysters from both coasts, which you have the option of enjoying at the communal stone table (complete with fire pit in the center) on the patio. The menu features small plates like the goat cheese flan with a buttery crust, a warm pear salad or blistered shishito peppers. For a bigger meal, we enjoy something oceanic --- the grilled lobster roll, for example, served on a fried bun, or the pan-seared catfish paired with a sweet potato cake; we also suggest the roasted duck breast curry and the Colorado lamb tagine, sided with grilled naan. Sommelier and owner Steve Whited has assembled an interesting wine list including classics and selections from small growers and organic vineyards, most available by the glass.