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The Wooden Pearl is a vibrant restaurant in Anaheim, California, offering French-inspired Surf and Turf. As well as cocktail program full of surprises. Known for its fresh ingredients and lively atmosphere, it’s perfect for special occasions or casual nights out with friends. Expect a stunning raw bar, hand made pastas, scratch made sauces, and in house butchered meats from Executive Chef Dagoberto Caceres. On the cocktail side of things expect a science and modern technique driven bar program with a strong foundation in the classic. Located in the Anaheim Packing House.
Hours
| Friday | 12–11 PM |
| Saturday | 11 AM–11 PM |
| Sunday | 11 AM–10 PM |
| Monday | Closed |
| Tuesday | 12–10 PM |
| Wednesday | 12–10 PM |
| Thursday | 12–10 PM |
Address and Contact Information
Address: 440 S Anaheim Blvd, Anaheim, CA 92805
Phone: (657) 201-3027
Website: http://thewoodenpearl.com/
Menu Photos
Related Web Results
The Wooden Pearl Restaurant – Anaheim, CA | OpenTable
The Wooden Pearl is a vibrant restaurant in Anaheim, offering fresh surf and turf alongside a cocktail program full of surprises.
The Wooden Pearl | Surf & Turf Restaurant & Bar – Reserve Now
Experience fresh oysters, craft cocktails, and a cozy atmosphere at our seafood and steakhouse in Anaheim. Reserve your table today.
woodenpearlanaheim · Anaheim, CA – Instagram
The Wooden Pearl, Anaheim Thursday, March 12th | 2:00 PM RSVP: [email protected] #TheWoodenPearl #GarrisonBrothers #PackingHouse #anaheim …
Reviews
Naomi Takara
Everything about this place is magical. The manager, Manny, treated us really well, and the other servers were so lovely.
The food was amazing. My friend got the tatar and I got the pork chop, both fresh and with lots of flavor.
Apparently it was Manny’s birthday but he was working today, bless his heart. He knew his menu top to bottom and was quite accommodating. Servers were attentive and helpful.
They even did a little something for our birthdays since it was late in the night, which was super sweet. This place feels so comfortable, even with the surreal rainforest vibes.
Will def want to come back because of how much the staff feels like they care about this place.
… moreThe food was amazing. My friend got the tatar and I got the pork chop, both fresh and with lots of flavor.
Apparently it was Manny’s birthday but he was working today, bless his heart. He knew his menu top to bottom and was quite accommodating. Servers were attentive and helpful.
They even did a little something for our birthdays since it was late in the night, which was super sweet. This place feels so comfortable, even with the surreal rainforest vibes.
Will def want to come back because of how much the staff feels like they care about this place.
Minh Thai
Have dinner here on Friday with my wife. The restaurant is at the bottom floor of the Anaheim Packing District. Very difficult to find parking. We used valet, it’s $9.
The restaurant is very cozy, kind of rain forest theme, and it’s warm and very welcoming atmosphere.
Food is outstanding. Very different. You can see the chef has a very creative mind and style. Portions are small but just enough. My wife had the swordfish and I had the chorizo and claim. We added an order of bread ( parker rolls) and it was enough food. Oh, I forgot we had the butter cake for dessert and it was very delicious .
Their drinks are phenomenal also.
This is a highly recommended place. Just valet your car and have a good time
… moreThe restaurant is very cozy, kind of rain forest theme, and it’s warm and very welcoming atmosphere.
Food is outstanding. Very different. You can see the chef has a very creative mind and style. Portions are small but just enough. My wife had the swordfish and I had the chorizo and claim. We added an order of bread ( parker rolls) and it was enough food. Oh, I forgot we had the butter cake for dessert and it was very delicious .
Their drinks are phenomenal also.
This is a highly recommended place. Just valet your car and have a good time
Lauren Paik
We came to Wooden Pearl for our anniversary and, overall, left feeling disappointed. The food was fine, but it felt overpriced for what we got—especially the scallops. I’m still genuinely trying to figure out if the chef messed up our dish or if we were purposely served miniature scallops, because every review photo we saw beforehand showed jumbo scallops. For $40, I couldn’t believe how tiny they were. When the dish first arrived, I actually thought the potato underneath was the scallop—only to realize the little balls on top were supposed to be them. (I wish I’d taken a clearer photo, but I circled the scallops in blue for reference.) After seeing another recent review where their scallops looked totally different, I honestly felt ripped off.
The rest of the food and drinks were just fine—nothing to really rave about. The service was also just okay. Our server barely checked in and didn’t make us feel particularly welcomed. When I asked about a cocktail I’d seen on a TikTok review (“Dr. Bunsen Honeydew”), instead of just saying it wasn’t available anymore, he told me he’s worked there since opening and had never heard of such a drink, which felt a bit dismissive.
The overall atmosphere just felt off, which was disappointing given it was our anniversary. In short, it wasn’t a terrible meal—but between the overpriced dishes, underwhelming service, and odd vibe, I don’t think we’ll be returning anytime soon.
… moreThe rest of the food and drinks were just fine—nothing to really rave about. The service was also just okay. Our server barely checked in and didn’t make us feel particularly welcomed. When I asked about a cocktail I’d seen on a TikTok review (“Dr. Bunsen Honeydew”), instead of just saying it wasn’t available anymore, he told me he’s worked there since opening and had never heard of such a drink, which felt a bit dismissive.
The overall atmosphere just felt off, which was disappointing given it was our anniversary. In short, it wasn’t a terrible meal—but between the overpriced dishes, underwhelming service, and odd vibe, I don’t think we’ll be returning anytime soon.
Tré
Food, atmosphere and service were great! Spencer our server and Manny the manager are good people. Happy hour was awesome. Presentation and prep for food and drinks were top notch (pictured)
1) Sliders $9
2) there’s always Coffee in the banana stand $10
3) Pain face Killah $10
… more1) Sliders $9
2) there’s always Coffee in the banana stand $10
3) Pain face Killah $10
Brian Cooper
What a hidden gem , I had lunch here on Saturday with a friend and I was blown away by how amazing the inside decor was when I first walked in- like a rainforest by the ocean . The service was very attentive and the seafood was excellent. Blue fin tartare and lox bagel were delicious. Next time I’ll come back for drinks. Don’t sleep on this place!
… morecarly
Came here yesterday for lunch with some girl friends and was blown away by the ambiance, food and drinks. Rain, our server/bartender did an amazing job to explain the drinks and make reccommendations. We had the wedge salad, Burger, Calamari, steak sandwich (which fell apart in the best way) and the caramel custard and butter cake for dessert. The service and atmosphere were perfect and we cant wait to come back.
… moreJana Carter
This place was such a cool vibe!!! The cauliflower steak was AMAZING! The Post (water)Melon drink was even better!!! Josh had great suggestions and took great care of us! Can’t wait to come back!
… moreVallav Shah
Absolutely incredible dining and drinking experience for sea foid and several specialitydrinks! Top shelf cocktails and innovative dishes along with a beautifully created atmosphere added up to an incredible night.
The table services warm and welcoming.
If you are looking for a memorable evening, look no further. Noisy but ok.
From my friends experience
… moreThe table services warm and welcoming.
If you are looking for a memorable evening, look no further. Noisy but ok.
From my friends experience
Albert Tan
Absolutely incredible dining and drinking experience! Top shelf cocktails and innovative dishes along with a beautifully created atmosphere added up to an incredible night.
We ordered the Chilean sea bass and Cioppino which were both extremely impressive. The table service was impeccable while every staff member warm and welcoming.
If you are looking for a memorable evening, look no further.
… moreWe ordered the Chilean sea bass and Cioppino which were both extremely impressive. The table service was impeccable while every staff member warm and welcoming.
If you are looking for a memorable evening, look no further.
Jenny Lee
2 ⭐️ for food
3 ⭐️ for service
4 ⭐️ for drinks
My friend always says a soft opening is when a restaurant should bring its ‘A’ game to hook future guests—but the Wooden Pearl seemed to have plank on that memo. Hopefully, with some fine-tuning, maybe they could turn the tide.
I’ve visited this place with friends on both Wednesday and Friday to enjoy their Happy Hour specials and dinner menu. I noticed quite a difference in service depending on the day. On Wednesday, our waiter was a bit less attentive, even though the restaurant wasn’t busy at the time. However, on Friday, our waiter Josh was very proactive, ensuring we had everything we needed.
During my recent visit, I sampled a few items from their Happy Hour menu. I ordered the calamari, which was crispy and enjoyable, and the crab cakes, which were served in a generous portion. The crab itself was nice and moist, with a well-executed crust.
I also tried a dozen oysters on the half shell. They only had three types available at that time: one cold water and two warm water varieties. Personally, I lean towards cold water oysters for their fresh, vegetal undertones, while warm water oysters typically have a more earthy flavor.
I decided to sample all three options and unfortunately they completely failed expectation. In addition, the quality of the shucking is concerning, as it nearly caused me to almost chip a tooth with a loose oyster shell, the size of a pinky nail, during my chew.
Lastly, I want to bring your attention to the oyster on the bottom left, and the quality of it and I hope they can work on improving the oyster preparation in the future.
The Bluefin Crudo was quite average—neither good nor bad.
For my main course, I ordered the Chilean Sea Bass, which was paired with Green Pea Risotto, Grilled Asparagus, Smoked Roe, Asparagus Reduction, and Pea Tendrils. The Chilean Sea Bass was expertly cooked, showcasing the chef’s skill with this challenging protein. However, the Risotto fell short of expectations; it was undercooked and lacked the soft, creamy texture, as it was hard and grainy. With some adjustments, this dish could have been the highlight meal.
Additionally, I ordered the CRAB TRUFFLE LINGUINE, which is supposed to feature House Linguine, Lemon Butter Peas, 24-Month Parmigiano, Shaved Black Truffle, and Pea Tendril. However, as you can see from my photo, this dish was lacking a crucial elements—there were NO shaved black TRUFFLES, no truffle oil to compensate for their absence, in fact, there were no truffles of any kind present on my plate. While I appreciate that the dish was packed with crab meat, the linguine could have benefited from cooking a little bit more as it missed that essential “al dente” texture.
It’s clear that there needs to be a quality control process for these plates before they leave the kitchen. From the loose oyster shell, to the missing ingredients, the food just doesn’t meet acceptable standards.
… more3 ⭐️ for service
4 ⭐️ for drinks
My friend always says a soft opening is when a restaurant should bring its ‘A’ game to hook future guests—but the Wooden Pearl seemed to have plank on that memo. Hopefully, with some fine-tuning, maybe they could turn the tide.
I’ve visited this place with friends on both Wednesday and Friday to enjoy their Happy Hour specials and dinner menu. I noticed quite a difference in service depending on the day. On Wednesday, our waiter was a bit less attentive, even though the restaurant wasn’t busy at the time. However, on Friday, our waiter Josh was very proactive, ensuring we had everything we needed.
During my recent visit, I sampled a few items from their Happy Hour menu. I ordered the calamari, which was crispy and enjoyable, and the crab cakes, which were served in a generous portion. The crab itself was nice and moist, with a well-executed crust.
I also tried a dozen oysters on the half shell. They only had three types available at that time: one cold water and two warm water varieties. Personally, I lean towards cold water oysters for their fresh, vegetal undertones, while warm water oysters typically have a more earthy flavor.
I decided to sample all three options and unfortunately they completely failed expectation. In addition, the quality of the shucking is concerning, as it nearly caused me to almost chip a tooth with a loose oyster shell, the size of a pinky nail, during my chew.
Lastly, I want to bring your attention to the oyster on the bottom left, and the quality of it and I hope they can work on improving the oyster preparation in the future.
The Bluefin Crudo was quite average—neither good nor bad.
For my main course, I ordered the Chilean Sea Bass, which was paired with Green Pea Risotto, Grilled Asparagus, Smoked Roe, Asparagus Reduction, and Pea Tendrils. The Chilean Sea Bass was expertly cooked, showcasing the chef’s skill with this challenging protein. However, the Risotto fell short of expectations; it was undercooked and lacked the soft, creamy texture, as it was hard and grainy. With some adjustments, this dish could have been the highlight meal.
Additionally, I ordered the CRAB TRUFFLE LINGUINE, which is supposed to feature House Linguine, Lemon Butter Peas, 24-Month Parmigiano, Shaved Black Truffle, and Pea Tendril. However, as you can see from my photo, this dish was lacking a crucial elements—there were NO shaved black TRUFFLES, no truffle oil to compensate for their absence, in fact, there were no truffles of any kind present on my plate. While I appreciate that the dish was packed with crab meat, the linguine could have benefited from cooking a little bit more as it missed that essential “al dente” texture.
It’s clear that there needs to be a quality control process for these plates before they leave the kitchen. From the loose oyster shell, to the missing ingredients, the food just doesn’t meet acceptable standards.