Philadelphia is a port city, and close proximity to rivers and the Atlantic coast has, for generations, made seafood dishes at least as Philadelphian as the cheesesteak. Your grandfather might have slid onto a stool at the Pearl’s counter as a young man to enjoy classics like oyster stew, snapping turtle soup, or a fish fry. While today’s menu still includes these cooked-from-scratch, fresh seafood classics, second-generation owner Dave Braunstein, whose family took over Pearl’s in 1981, has ushered the long-standing Reading Terminal vendor into a new era.

You’ll still find these classics alongside fresh oysters and clams on the half-shell and freshly fried seafood platters and sandwiches, but joining them on the menu are some of the trendiest sit-down breakfast, lunch, and brunch options in the Market. Bacon and apple walnut french toast, crab cakes benedict, pan seared scallops with butternut squash, oyster sliders, and wickedly popular crabby deviled eggs. At Pearl’s you’ll find fresh ocean flavors, any way you like them.