Social Profile: 
✔️Dinner ✔️Dine in
… View more
Blackpearl is an intimate, chef-led dining experience in the heart of Ponte Vedra Beach, founded by young and hungry Chef Kelvin Ole and led by Executive Chef Abel Chiok Diaz. With over two decades of experience across Peru, Australia, Europe, and the United States, Chef Abel presents cuisine guided by seasonality, refined technique, and ingredient purity. The menu evolves continuously, centered on shared plates that move between delicacy and depth, comfort and clarity. Signature dishes may include slow-braised short ribs finished with dashi soy, or a restrained miso carbonara that bridges Japanese and Italian traditions.
Address and Contact Information
Address: 880 A1A N #18b, Ponte Vedra Beach, FL 32082
Phone: (904) 373-0200
Menu Photos
Related Web Results
Black Pearl Ponte Vedra Beach – Palm Valley, FL on OpenTable
Blackpearl is an intimate, chef-led dining experience in the heart of Ponte Vedra Beach, founded by young and hungry Chef Kelvin Ole and led by Executive Chef …
Black Pearl (@blackpearljax) · Ponte Vedra Beach, FL – Instagram
8405 Followers, 9 Following, 30 Posts – Black Pearl (@blackpearljax) on Instagram: “Japanese–Italian culinary experience Omakase · Seasonal shared plates …
Black Pearl restaurant review and experience – Facebook
A menu for Black Pearl in Ponte Vedra, featuring Italian-Japanese fusion cuisine with. Jennifer Larson Casey and 14 others.
Reviews
Bella D
My boyfriend and I came here to celebrate Valentine’s Day early. We had been really excited for their opening and were looking forward to trying it.
When we arrived, the hostess didn’t acknowledge us at first, we stood there for a moment without being greeted. Once seated, there were crumbs on our booth seat that hadn’t been wiped down. Not the best first impression.
That said, the ambiance is beautiful. The decor, lighting, music, and overall vibe are thoughtfully done. The space truly has potential.
Our server was kind and attentive, but overall the service didn’t quite match the elevated experience the restaurant seems to be aiming for.
For starters, we ordered the tuna carpaccio and karaage chicken. The tuna was just okay, not what we expected, and presentation aside, it lacked depth. The karaage chicken, however, was excellent, juicy, flavorful, and honestly the highlight of the night.
We were originally going to order the carbonara but were recommended the Pescatore with prawn instead. Unfortunately, it fell flat. The flavors didn’t come together and it wasn’t particularly enjoyable.
For mains, we ordered the sea bass and the wagyu short rib, both strongly recommended. Sadly, both were disappointing. The sea bass was bland and overcooked, and the short rib lacked tenderness and seasoning. As someone who hates wasting food, it was difficult to send dishes back, but we couldn’t finish them.
We ended the night with chocolate mousse, hoping to redeem the experience, but even that didn’t impress.
I don’t enjoy writing negative reviews, especially for a new restaurant, but as customers celebrating a special occasion, we left disappointed. The space is lovely and clearly has potential. I hope they take feedback into account and refine the execution, because it truly could be something special.
… moreWhen we arrived, the hostess didn’t acknowledge us at first, we stood there for a moment without being greeted. Once seated, there were crumbs on our booth seat that hadn’t been wiped down. Not the best first impression.
That said, the ambiance is beautiful. The decor, lighting, music, and overall vibe are thoughtfully done. The space truly has potential.
Our server was kind and attentive, but overall the service didn’t quite match the elevated experience the restaurant seems to be aiming for.
For starters, we ordered the tuna carpaccio and karaage chicken. The tuna was just okay, not what we expected, and presentation aside, it lacked depth. The karaage chicken, however, was excellent, juicy, flavorful, and honestly the highlight of the night.
We were originally going to order the carbonara but were recommended the Pescatore with prawn instead. Unfortunately, it fell flat. The flavors didn’t come together and it wasn’t particularly enjoyable.
For mains, we ordered the sea bass and the wagyu short rib, both strongly recommended. Sadly, both were disappointing. The sea bass was bland and overcooked, and the short rib lacked tenderness and seasoning. As someone who hates wasting food, it was difficult to send dishes back, but we couldn’t finish them.
We ended the night with chocolate mousse, hoping to redeem the experience, but even that didn’t impress.
I don’t enjoy writing negative reviews, especially for a new restaurant, but as customers celebrating a special occasion, we left disappointed. The space is lovely and clearly has potential. I hope they take feedback into account and refine the execution, because it truly could be something special.
Mindi M
Last night, we celebrated our anniversary with a delightful dinner. The service was impeccable, and the food was simply extraordinary. I had the shitami drink, and we began with a very good charcuterie board. The sea bass and short rib were equally impressive, each dish bursting with flavor. To conclude our gastronomic adventure, we savored the creamy panacotta and the decadent chocolate mousse. My husband relished the panacotta, while I savored every bite of the mousse. It was an unforgettable dining experience that I highly recommend.
… moreCharles Moore
Had a really nice time here with my wife. The cocktails were excellent, the food was delicious and modestly portioned. We were able to fully complete our meals without feeling overly full. The atmosphere was visually stunning and great for a nice date night. One minor detail is that It can be a bit loud in the main dining area so expect to have to lean in and repeat yourself. Overall it’s a lively and tasty spot for a special occasion.
… moreTina Tresca
Black Pearl in Ponte Vedra is an absolute gem. From the moment we sat down, we knew we were in for something special — and it exceeded every expectation.
We started with cocktails that were as creative as they were delicious. The miso Old-Fashioned made with Japanese bourbon was smooth, bold, and perfectly balanced. The recommended lychee cocktail with gooseberry accompaniment was light, refreshing, and beautifully presented. Both were unforgettable.
For starters, we shared the king salmon tartare and tuna carpaccio with black truffle cream — each dish incredibly fresh, delicate, and thoughtfully composed. The truffle cream elevated the tuna carpaccio to another level.
Our entrées were nothing short of spectacular. The Wagyu short rib was tender and rich, melting with every bite. The miso sea bass, paired with a broccolini salsa verde and silky sunchoke purée, was perfectly cooked and beautifully balanced. The pescatore with king prawns and hand-rolled udon noodles was both comforting and refined — a flawless fusion of Japanese and Italian techniques.
Dessert continued to impress. The chocolate mousse with matcha was decadent yet balanced, and the yuzu salted caramel ice cream was bright, unique, and the perfect sweet finish. We ended with an affogato — not traditional, but elevated with Frangelico and an ice cream foam — a creative twist that left a lasting impression.
Each entrée was perfectly paired with wines recommended by Mitchell. His knowledge of wine is something I have only experienced before during my tour of Tuscany — absolutely amazing. The pairings elevated every course and truly enhanced the entire dining experience.
And we cannot say enough about our server, Cameron. Personable, knowledgeable, and attentive without ever being intrusive — he made the evening seamless and unforgettable.
Black Pearl isn’t just dinner — it’s an experience. We will absolutely be back.
… moreWe started with cocktails that were as creative as they were delicious. The miso Old-Fashioned made with Japanese bourbon was smooth, bold, and perfectly balanced. The recommended lychee cocktail with gooseberry accompaniment was light, refreshing, and beautifully presented. Both were unforgettable.
For starters, we shared the king salmon tartare and tuna carpaccio with black truffle cream — each dish incredibly fresh, delicate, and thoughtfully composed. The truffle cream elevated the tuna carpaccio to another level.
Our entrées were nothing short of spectacular. The Wagyu short rib was tender and rich, melting with every bite. The miso sea bass, paired with a broccolini salsa verde and silky sunchoke purée, was perfectly cooked and beautifully balanced. The pescatore with king prawns and hand-rolled udon noodles was both comforting and refined — a flawless fusion of Japanese and Italian techniques.
Dessert continued to impress. The chocolate mousse with matcha was decadent yet balanced, and the yuzu salted caramel ice cream was bright, unique, and the perfect sweet finish. We ended with an affogato — not traditional, but elevated with Frangelico and an ice cream foam — a creative twist that left a lasting impression.
Each entrée was perfectly paired with wines recommended by Mitchell. His knowledge of wine is something I have only experienced before during my tour of Tuscany — absolutely amazing. The pairings elevated every course and truly enhanced the entire dining experience.
And we cannot say enough about our server, Cameron. Personable, knowledgeable, and attentive without ever being intrusive — he made the evening seamless and unforgettable.
Black Pearl isn’t just dinner — it’s an experience. We will absolutely be back.
Jenn Russell
We LOVED it! Our server Sydney was so sweet and took great care of us. Everything we had was absolutely phenomenal. We can not wait to come back and try the speakeasy and the omakase experience. If you look fine dining, this is your place! We came for our anniversary and we got a sweet little rose. COME! You won’t be disappointed!
… moreGary Zolle Stone
Black Pearl was a fabulous dining experience from the moment we entered. The beautiful and striking decor is instantly impressive and the originality of the lighting continued to impress throughout the meal.
Beginning with the 3 Amuse Bouche offerings, with the Foie Gras being the standout, to the 2nd course, the very filling Radiatori, then on to the 3rd Course of tender and succulent Duck, and the final savory course of fantastic Wagyu with incredible sauces that required finishing with a spoon, so as not to miss any of the deliciousness.
Praise to all of the staff for impeccable service, from the hostesses, to our server, Jesus, Mitchell, Chef Diaz, and even the bussers who were well trained and amiable. Black Pearl is an exceptional dining experience, and is highly recommended!
… moreBeginning with the 3 Amuse Bouche offerings, with the Foie Gras being the standout, to the 2nd course, the very filling Radiatori, then on to the 3rd Course of tender and succulent Duck, and the final savory course of fantastic Wagyu with incredible sauces that required finishing with a spoon, so as not to miss any of the deliciousness.
Praise to all of the staff for impeccable service, from the hostesses, to our server, Jesus, Mitchell, Chef Diaz, and even the bussers who were well trained and amiable. Black Pearl is an exceptional dining experience, and is highly recommended!
Josie Siemon
One of the best dining experiences I’ve ever had. Dinner tonight with my husband and 15 y/o son. As a family, we are big foodies. Have been lucky enough to have incredible meals in Paris, London, Monaco, etc. Our waiter, Chad, was so personable and attentive. Chef Kevin personally greeted and chatted with us at our table. There was no wait with our reservation. The main dining room atmosphere was special. I would compare it to Restaurant Daniel (one of our favorite spots in NYC) except the food comes out very quickly, which for the quality was shocking in a very good way. We were in and out in 90 minutes, including dessert, but never felt rushed.
… moreRecia Swanson
This was our first time dining here. I knew beforehand that it was a Japanese-Italian fusion restaurant, but I didn’t mention that to my group. Being Southeast Asian, we were expecting some high-end sushi options on the menu, so that part was a bit disappointing. That said, everything we ordered tasted amazing. I gave it four stars because, for the price compared to other upscale restaurants, the portions felt on the smaller side; a small portion of sea bass was like $55. The same goes for the cocktails — at $18 each, they seemed to be gone in just a few sips.
… moreAmber August-Gilio
I was really excited to try Black Pearl and had high expectations going in. It’s located in a strip mall, which was surprising at first, but the Space’s interior is actually very beautifully decorated and creates a nice atmosphere.
We asked our waitress about seeing the speakeasy and the Omikase room that we had heard about, but we were told it wasn’t available for us to view, which was a little disappointing. We were seated at a large table for six even though there were only three of us, which felt a bit unnecessary but not a major issue.
Service was somewhat inconsistent. Our waitress didn’t offer much explanation of the menu and encouraged us to ask questions instead, which felt a bit impersonal for this type of dining. We were also served room temp unfiltered tap water (it had a strong odor) and my glass didn’t appear very clean (see photo), which wasn’t a great first impression. She also couldn’t split the cost of the appetizers, so we each had to add an appetizer or dessert to each of our bills.
The menu also had a few noticeable spelling errors, which took away slightly from the overall presentation and caused a bit of confusion.
The potato appetizer and the mocktail and it’s presentation were definitely the highlights of the meal and were very enjoyable. Unfortunately, the pescatore dish was underwhelming — it wasn’t hot when it arrived, and lacked the spice and flavor that was described. By comparison, the arrabbiata and carbonara dishes my friends ordered were much more flavorful.
Dessert was also a bit disappointing. The panna cotta had an unusual taste, almost as if it had absorbed refrigerator odors, which made it hard to enjoy.
My bill came to $93 including a 20% tip, which felt high given the overall experience. The restaurant wasn’t completely full (weekday night), and although we had a later reservation, it didn’t seem necessary when we arrived there were plenty of open tables throughout the evening.
Overall, the restaurant has a lot of potential — the décor, concept, and atmosphere are lovely — but the food and service didn’t quite match the setting. With some improvements in consistency, service, additional training, and attention to detail, this could be a really nice dining spot, but do not expect a Michelin dining experience.
… moreWe asked our waitress about seeing the speakeasy and the Omikase room that we had heard about, but we were told it wasn’t available for us to view, which was a little disappointing. We were seated at a large table for six even though there were only three of us, which felt a bit unnecessary but not a major issue.
Service was somewhat inconsistent. Our waitress didn’t offer much explanation of the menu and encouraged us to ask questions instead, which felt a bit impersonal for this type of dining. We were also served room temp unfiltered tap water (it had a strong odor) and my glass didn’t appear very clean (see photo), which wasn’t a great first impression. She also couldn’t split the cost of the appetizers, so we each had to add an appetizer or dessert to each of our bills.
The menu also had a few noticeable spelling errors, which took away slightly from the overall presentation and caused a bit of confusion.
The potato appetizer and the mocktail and it’s presentation were definitely the highlights of the meal and were very enjoyable. Unfortunately, the pescatore dish was underwhelming — it wasn’t hot when it arrived, and lacked the spice and flavor that was described. By comparison, the arrabbiata and carbonara dishes my friends ordered were much more flavorful.
Dessert was also a bit disappointing. The panna cotta had an unusual taste, almost as if it had absorbed refrigerator odors, which made it hard to enjoy.
My bill came to $93 including a 20% tip, which felt high given the overall experience. The restaurant wasn’t completely full (weekday night), and although we had a later reservation, it didn’t seem necessary when we arrived there were plenty of open tables throughout the evening.
Overall, the restaurant has a lot of potential — the décor, concept, and atmosphere are lovely — but the food and service didn’t quite match the setting. With some improvements in consistency, service, additional training, and attention to detail, this could be a really nice dining spot, but do not expect a Michelin dining experience.
Alexi Towner
We enjoyed our dinner and thought they had a great opening as I’ve been very excited to come! The ambiance was beautiful and they set the tone well. Food was great, but a few things could have been better. Detailed comments below:
Their strength is in their appetizers. We ordered the salmon tartare (GORGEOUS presentation), chicken Karaage, and warm bread. The salmon was unique and tasted so fresh! The chicken was our absolute favorite. It smelled incredible and tasted just as good. I could eat it every day! The bread was also good, but they gave us such a small flat disc of butter that wasn’t spreadable. We had to be pretty frugal with it to have enough for each piece.
Another hit was the pescatore, which had a strong flavor in the sauce and good noodles. I also had the chashu carbonara, which was a little disappointing. It had very little flavor, even might have needed some salt. It wasn’t bad, but not memorable at all, and I have personally made much better carbonara in my home. If they add more flavor, and maybe change the pasta type, I’m sure it would be much better.
I was definitely impressed by the dessert! We ordered the chocolate, and I still wasn’t sure what I was getting into after asking about it, but I wanted an adventure! A small serving of chocolate mousse with some gelato and crushed oats, cocoa and sea salt. The smoked salt was the most surprising and memorable flavor, and really made the dish unique. I enjoyed it! The affogato was not what we were expecting. It said gelato on the menu, but all it came with was foam. The flavor was still good, and very sweet. Their drink menu is also very creative!
Overall, we had a very positive experience here and are looking forward to seeing them grow.
… moreTheir strength is in their appetizers. We ordered the salmon tartare (GORGEOUS presentation), chicken Karaage, and warm bread. The salmon was unique and tasted so fresh! The chicken was our absolute favorite. It smelled incredible and tasted just as good. I could eat it every day! The bread was also good, but they gave us such a small flat disc of butter that wasn’t spreadable. We had to be pretty frugal with it to have enough for each piece.
Another hit was the pescatore, which had a strong flavor in the sauce and good noodles. I also had the chashu carbonara, which was a little disappointing. It had very little flavor, even might have needed some salt. It wasn’t bad, but not memorable at all, and I have personally made much better carbonara in my home. If they add more flavor, and maybe change the pasta type, I’m sure it would be much better.
I was definitely impressed by the dessert! We ordered the chocolate, and I still wasn’t sure what I was getting into after asking about it, but I wanted an adventure! A small serving of chocolate mousse with some gelato and crushed oats, cocoa and sea salt. The smoked salt was the most surprising and memorable flavor, and really made the dish unique. I enjoyed it! The affogato was not what we were expecting. It said gelato on the menu, but all it came with was foam. The flavor was still good, and very sweet. Their drink menu is also very creative!
Overall, we had a very positive experience here and are looking forward to seeing them grow.