The food at Black Pearl was worthy of five stars but the pushy waiter and the effort to sell beyond the menu made the evening distasteful enough that we won't be returning. The waiter said mulitiple times, to the point of intrusion, that the chef was 21, recently graduated from Johnson and Wales, and could do anything if you just told him which ""protein"" you wanted. When the bill came the ribeye entree price , already the most expensive on the menu, was escalated by 33 percent for the priviliege of giving the chef license. When questioned, the waiter's response was that it was an incredible piece ot meat and that it was only an $8 difference from the menu price, already priced, one would assume for ""an incredible piece of meat.."" There are too many alternatives in Denver now, with waiters and management that deal with candor, to patronize a restaurant that tries to maximize profits without being direct about pricing.
Pros: Great food
Cons: Pushy up-pricing
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