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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 house-made burrata with heirloom tomatoes and basil pesto or blistered shishito peppers. For a larger meal, we enjoy something oceanic --- the mussels and frites, for example, or the swordfish paired with couscous scented with garlic; we also suggest the seared duck breast and the sweet corn risotto elevated by the addition of roasted beets. 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.