If you’re driving down Boyden Avenue in Maplewood looking for a flashy neon sign or a giant corporate awning, you’re going to miss it. Honestly, that’s kind of the point. Perla Oyster Bar Maplewood is tucked away in a spot that feels more like a secret clubhouse than a traditional New Jersey restaurant.
It’s small. Really small. We’re talking seven tables and a couple of counters. But the energy? It’s electric. It reminds me of those cramped, noisy, wonderful tapas bars in San Sebastian where you’re basically rubbing elbows with a stranger while trying to navigate a plate of anchovies.
👉 See also: Over the knee boots fashion: Why most people are still styling them wrong
The Truck That Started It All
Most people don’t realize this place didn't start with a lease and a floor plan. Matthew Chappina, the guy behind the whole operation, actually launched Perla as a mobile oyster truck. He was doing backyard parties and pop-ups, and the word-of-mouth was just insane. People were literally chasing down a seafood truck in suburban New Jersey.
When he finally moved into the permanent space at 415 Boyden Ave, he kept that "un-restaurant" vibe. It doesn't feel manufactured. There’s a certain "orchestrated chaos" to the service that makes it feel alive. You can sit at the raw bar and watch the chefs shuck right in front of you. It’s theater, really.
What You’re Actually Eating
Let’s get into the food because that’s why you’re here. The menu at Perla Oyster Bar Maplewood isn’t trying to be a 10-page cheesecake factory epic. It’s focused.
📖 Related: Why Your Candy Corn Cookies Recipe Always Melts (And How to Fix It)
- The Raw Bar: This is the heart of the operation. The varieties change constantly based on what’s fresh—usually a mix of East and West Coast bivalves. Think Kusshi, Raspberry Point, or Malpeque. They arrive plump, cold, and tasting like the actual ocean.
- Charbroiled Oysters: If you’re squeamish about raw seafood, these will change your life. They come out bubbling with garlic butter, Calabrian chiles, and crispy shallots. It’s smoky, rich, and dangerous because you’ll want to order three more rounds.
- The Tapas: Don't skip the small plates. The smoked trout dip is a heavy hitter, and the anchovy toast is exactly the kind of salty, savory bite you need if you’re drinking.
- The "One" Dessert: They usually only have one option. Recently, it’s been a rice pudding with wine-poached pears. It’s simple. It works.
The BYOB "Cheat Code"
Maplewood is a BYOB-heavy town, but Perla does it differently. They’ve got this partnership with Lum’s Cellars, a local wine shop nearby. Basically, there’s a QR code on the menu. You scan it, order your wine or beer, and Jonathan Lumley’s team express-delivers it right to your table at Perla.
It’s genius. You get curated pairings without the restaurant markup.
💡 You might also like: The Best Way to Fix Asparagus Without Making It Mushy
Why It Actually Matters
In a world of "concept" restaurants that feel like they were designed by a marketing committee, Perla feels personal. Chappina’s background isn't even traditionally culinary—he’s got roots in theater and creative writing—and you can feel that narrative in the space. It’s a neighborhood spot that happens to serve world-class seafood.
It isn't perfect, and that's the charm. It’s loud. It’s crowded. You might have to wait for a seat because they only open Thursday through Sunday. But when you finally get that first oyster and a cold glass of Muscadet, none of that matters.
Practical Tips for Your Visit
- Check the Hours: They aren't a 7-day-a-week operation. Usually, it's Thursday–Saturday (5 PM–9 PM) and Sunday (12 PM–6 PM).
- Reservations: Use Resy. Do not just show up at 7 PM on a Friday and expect a table. It won't happen.
- The Counter is Better: If you’re a party of two, ask for the raw bar counter. Watching the shucking process is half the fun.
- Group Size: It’s an intimate space. If you have more than six people, you need to email them (perlaoyster@gmail.com) because the floor plan just doesn't wiggle much.
Next Steps for the Seafood Lover
If you're planning to head down, check their Instagram (@eatperla) first. They post the daily oyster list and any "off-menu" specials there. Also, make sure your Lum’s Cellars account is set up if you want that delivery service to be seamless once you sit down. Grab a dozen, try the charbroiled ones, and don't be afraid to talk to your neighbors.