When Rebecca Charles opened Pearl Oyster Bar their lobster rolls were only found at small New England fish shacks, and took a back seat to the staples of fried clams and boiled lobster. Charles reinvented the humble sandwich, and other seaside staples from fried oysters and pan roasts to lobster stew, chowders and blueberry crumble pie, and started food trends that changed the culinary landscape forever. With her training as a chef, she elevated what was previously thought of as simply “beach food,” and Pearl Oyster Bar, Rebecca’s version of the upscale lobster shack, became standard bearer for what has now become an international trend.For Chef Charles, whose family has been summering on Gooch’s Beach in Kennebunk since 1917, New England seafood is not a “trend,” however. It is a treasured part of her history. Named for Rebecca’s opera-singing grandmother, Rebecca “Pearle” Goldsmith, Pearl Oyster Bar is a salute to those summers.