After over a decade in the seafood biz—including many spent at Rodney’s Oyster House—David Burns opened Maisy’s Pearl. The 20-seat restaurant in Barton Village celebrates shellfish and, most importantly for Burns, doesn’t “hose” people when it comes to prices. Over the years, he’s built close working relationships with fishmongers, and he likes to extend his insider pricing to Maisy’s customers. Oysters are Burns’s main beat, and visitors can pop up to the lively chef’s bar and order rotating bivalves by the dozen. The menu also offers two signature lobster rolls (Boston or PEI style) that proudly contain over five ounces of sweet lobster meat in each squishy potato roll. Also noteworthy on the menu are silky seared scallops topped with caramelized pork belly as well as a heaping bowl of mussels served with house-made focaccia for sauce-mopping. Burns also intermittently hosts classes for anyone looking to shape up their shellfish palate and get nerdy about seafood terroir.
After over a decade in the seafood biz—including many spent at Rodney’s Oyster House—David Burns opened Maisy’s Pearl. The 20-seat restaurant in Barton Village celebrates shellfish and, most importantly for Burns, doesn’t “hose” people when it comes to prices. Over the years, he’s built close working relationships with fishmongers, and he likes to extend his insider pricing to Maisy’s customers. Oysters are Burns’s main beat, and visitors can pop up to the lively chef’s bar and order rotating bivalves by the dozen. The menu also offers two signature lobster rolls (Boston or PEI style) that proudly contain over five ounces of sweet lobster meat in each squishy potato roll. Also noteworthy on the menu are silky seared scallops topped with caramelized pork belly as well as a heaping bowl of mussels served with house-made focaccia for sauce-mopping. Burns also intermittently hosts classes for anyone looking to shape up their shellfish palate and get nerdy about seafood terroir.
