Pearl, the yearling restau-lounge at 1904 Chestnut St., will be reconfigured Jan. 5.
The second-floor lounge will continue to operate as Pearl. The first-floor restaurant will be known as Akoya, under executive chef Greg Garbacz (say it "gar-baze") and Scott Stein. Garbacz was sous chef under Pearl's former chef Ari Weiswasser and previously was chef de cuisine at Audrey Claire.
Concept will be "Asian gastro," and menu listings include Okinawa potato chips, fried wantons with pico de gallo, hard shell Hamachi tacos, and short-rib sliders. A robatayaki section will include grilled shrimp, lobster, beef, pork, and chicken on a stick, as will a surf and turf (short ribs, lobster and vanilla scallion oil).