MOTHER OF PEARL IS A POST-MODERN POLYNESIAN RESTAURANT AND COCKTAIL BAR. AN INNOVATIVE PLANT-BASED MENU FEATURES FRUIT-FORWARD SMALL PLATES PAIRED WITH MIXOLOGIST JANE DANGER'S COCKTAILS AND COLD-PRESSED JUICE MOCKTAILS. 70's Hawaiian feel including totem pole bar stools, banquettes covered with fabric that looks like it was ripped straight from your grandma's basement, and some seriously swank molding. Dram's Thomas Chadwick and the NoMad Bar's Jane Danger put together the cocktail menu with drinks like the shark eye (passion fruit, lemon, maraschino, curaçao, bourbon, tiki bitters) and the tide is high (cashew, pineapple, lime, mezcal, reposado tequila). Andrew D'Ambrosi, the chef at DeRossi's Carroll Gardens seafood and cocktail emporium Bergen Hill, is in charge of the food here.