Jason and Danielle Martin established Pearl’s Market and Seafood Restaurant in 2018.
Before forming Pearl’s with her husband Jason Martin, Danielle worked for years with her mom Ann at the family’s Lama’s St. Roch Market on the corner of St. Roch and St. Claude in New Orleans. Danielle’s grandparents, Gloria and Anthony Lama, owned and operated the neighborhood landmark for 50 years. During that time, the family business developed its own seasoning blend for use in the market. Today that very same family recipe, among others, is in use and available for sale at Pearl’s.
Before marrying Danielle, Jason Martin grew up shrimping and trawling with his dad Jules. His love of working the nets on local waters with his father inspired Jason to start his own commercial crabbing enterprise, a successful business that he has led for more than 15 years. During that time, Jason has also worked his way up to the rank of Captain in the New Orleans Fire Department. In fact, many of Pearl’s recipes were originally prepared, improved, and perfected in the Engine House.
Named for their daughter Aubry Pearl
Jason and Danielle Martin established Pearl’s Market and Seafood Restaurant in 2018.
Before forming Pearl’s with her husband Jason Martin, Danielle worked for years with her mom Ann at the family’s Lama’s St. Roch Market on the corner of St. Roch and St. Claude in New Orleans. Danielle’s grandparents, Gloria and Anthony Lama, owned and operated the neighborhood landmark for 50 years. During that time, the family business developed its own seasoning blend for use in the market. Today that very same family recipe, among others, is in use and available for sale at Pearl’s.
Before marrying Danielle, Jason Martin grew up shrimping and trawling with his dad Jules. His love of working the nets on local waters with his father inspired Jason to start his own commercial crabbing enterprise, a successful business that he has led for more than 15 years. During that time, Jason has also worked his way up to the rank of Captain in the New Orleans Fire Department. In fact, many of Pearl’s recipes were originally prepared, improved, and perfected in the Engine House.
