Jeff Pooler and Matthew Jones have just about done it all in the restaurant industry. They have a combined experience of over 35 years in the business and have held positions as everything from chefs to managers and owners.

With enough experience to go at it alone, Pooler and Jones decided to combine their dining expertise and take it to the next level. In late April, the talented duo opened Sacramento’s newest waterfront dining locale, Pearl on the River.

“I’ve always wanted to open my own restaurant and [experience] helps tremendously," Pooler said. "I love coming to work, and every day is fun for me."

The pair met through the Paragary Restaurant Group several years back, but that doesn’t mean that Jones, the executive chef at Pearl who was recruited on by Pooler, was given any special treatment in the interview process.

Just like every other candidate, he was required to give cooking demos and go through an extensive interview process. Pooler feels like he made the right choice, saying the two work extremely well together.

The restaurant‘s home, located next to Chevy’s on the River and above Crawdad‘s, was the previous home of Blue Gecko Bar and Grill, but almost all evidence of the previous tenants has been replaced with a classy, yet unpretentious and upscale dining ambiance. As a bonus, the restaurant boasts two levels of scenic patio seating.

Another unique aspect of the restaurant is its “live” menu. This means the menu can change on a daily basis, depending on what is available and fresh around Northern California. This allows for the menu’s reasonable prices ( $15-$20 for large plate entrees and even less for small plates) as produce, seafood and meat items will be available seasonally.

“We’re all about local products," Pooler said. "We’re really geared toward freshness of the food as well as quality and price."

From delectable sandwiches like their grilled chicken sandwich with sprouts, crispy bacon and sweet roasted peppers piled on fresh French bread to their pork sliders on their small-plate menu, the menu features something for everyone.

Seafood selections include seared Hawaiian ahi and king salmon, prepared alone or in sandwiches, and meat lovers can choose from Niman Ranch kobe sirloin or baby back ribs from their Applewood Grill menu.

There is a kitchen centered in the upstairs dining room, set up sushi bar-style with only a glass window separating the chef and diners. Diners who order a selection from the small-plate menu can watch while their food is prepared.

Despite barely any advertising the first month, Pooler says business has gone very well so far, with around a 20 to 35 percent increase in sales per week and they're very pleased.

To help with the midday lull common with most restaurants, Pooler and Jones have come up with a happy hour from 3 to 6:30 p.m., Monday through Friday. With any purchase of a small-plate appetizer and drink, an additional drink (well cocktails or draft beer) is on the house.

Starting Father’s Day weekend, Pearl on the River will serve brunch on Saturdays and Sundays.

Pearl on the River is located at 1379 Garden Highway.

For menu offerings or more information, visit pearlontheriver.com.

Images courtesy of Pearl on the River