20 Questions with Fallon Seymour of Brooklyn’s Hottest Trinidadian Restaurant Pearl’s

Williamsburg, Brooklyn. It’s a hip and trendy New York neighborhood filled with funky artwork, eclectic restaurants and industrial-style buildings that have been transformed into apartments.

You’re bound to find the perfect intimate restaurant for a date, or a bustling one for a fun dinner with friends. You can take a relaxing stroll across the Williamsburg Bridge into Manhattan or dance the night away at a local nightclub. There’s just so much to do. 

It’s not surprising that former model and native Trinidadian Fallon Seymour decided to open her trendy bake-and-shark restaurant “Pearl’s” here, back in 2015, paying homage to her island upbringing. The restaurant is named after her grandmother who she credits for her love of cooking. But Fallon and her husband John are no strangers to Williamsburg as they also own a burger joint called “Pop’s” and “Sweet Chick”, an American comfort food eatery all in the neighborhood.

If you’re ever in NYC, stop by Pearl’s for some delicious Trini/Caribbean food. In the meantime, here are 20 questions with the owner Fallon.

Propa Eats: What/who inspired you to open your restaurant? 

Fallon Seymour: I’ve been cooking since I was very young and food has always been something I’m very passionate about. I saw a need for Caribbean food in my neighborhood and really wanted to bring your not-so-typical Caribbean restaurant to Williamsburg.

Have you always wanted to be a business owner? 

FS: I knew I did not want to work for anyone!

How did you come up with the name “Pearl’s”?

FS: Pearl is my grandmother and she taught me how to cook at a very young age. One of my earliest memories is rolling bake in her kitchen. She is really the one that started my love for food.

Where in Trinidad does your family originate?

FS: I have family in Port of Spain, the east and San Fernando. I was born and raised in San Fernando and my parents still live there. 

Are there other restauranteurs in your family?  

FS: My husband John Seymour with Sweet Chick.

“Pearl is my grandmother and she taught me how to cook. One of my earliest memories is rolling bake in her kitchen.”

Pearl’s is obviously not the typical roti shop that the diaspora sees in NY — how did you come up with the concept for your restaurant? 

FS: I love bakes and think it’s such a versatile dish, you can fill it with so many combinations — savory or sweet. It’s a great Vessel for anything. To my knowledge, no one has done bakes like Pearl’s. I wanted to create a restaurant that focuses on bakes. 

Do you offer the same menu items daily or does it alternate?

FS: The menu for the most part stays the same, we do Crab & Dumplin’ on Tuesdays and offer specials on different days.

What would you say is the most popular dish that you sell? 

FS: We have 3 top sellers: Bake & Shark, Roti and Jerk Chicken. 

Williamsburg is definitely not a Caribbean neighborhood. How has the response been from the locals? Are they welcoming/curious about Trinidadian food? 

FS: We got a great response from the neighborhood. There is nothing like Pearls in the neighborhood, so it was a welcomed addition. Americans that have no connection to the Caribbean think we are all Jamaicans, so jerk is the “Caribbean” dish they all know. I really wanted to showcase Trinidadian food and culture along with the other islands. I enjoy seeing non-Caribbean people eating Roti and drinking a Carib. 

Do you plan on branching off into other areas in NY? 

FS: Yes I would. 

Would you ever consider opening up in Trinidad?

FS: If an experienced restaurant operator approached me… Yes. 

Aside from your own, what’s your favorite Trini restaurant in NY? 

FS: Singh’s Roti shop in Queens. I like that you can get a wide variety of dishes there. It’s the first Trini restaurant I was taken to when I moved here. 

What is your favourite Trinidadian dish? 

FS: That’s a tough one. I have many. Top choices are cou-cou with callaloo, saheena (from the green shed in debe) and wantons (fried and steamed). 

What is your favourite non-Trini dish? 

FS: That’s a tough one, too. I love Mexican and Italian food

What makes you the most proud to be a Trinbagonian? 

FS: I can’t pinpoint one thing but I love my country, culture and people. It’s my home and no matter how long I’ve been away, I will always be Trini to de bone. 

What’s your favourite NY staple? 

FS: Pizza.

Who is your favourite celebrity chef? 

FS: I have watched so much Emeril Lagasse; his food looks so spiced and delicious. I have wanted to go to New Orleans to try real Cajun food. Ina Garten (of Barefoot Contessa) is also a go-to for a lot of dishes I want to experiment with. Can’t forget Bobby Flay, as well. 

What, if any, are some challenges you’ve faced in the restaurant business? 

FS: Restaurant business is very challenging. There is always something going on. From staff to customers to equipment to the landlord. There are lots of personalities to navigate. 

Everyone has periods of uncertainty and/or doubt. How do you keep yourself motivated? 

FS: I have to remind myself sometimes that I created Pearl’s — no one else. My idea, my blood sweat and tears went into Pearl’s. Pearl’s is very special and has so much potential. When I talk to customers or read an amazing review, it brings me so much joy and is such a motivation. 

What advice would you give to someone who’s considering opening a food business? 

FS: There will be many problems and challenges. Hire well and remember you can’t do everything yourself.