Edit ModuleShow Tags

INCOMING: Green Acre East

Will Brian Malarkey's quirky little offshoot become his biggest?


Published:

SD Mag broke the news about Green Acre from chef Brian Malarkey and Enlightened Hospitality Group. It seemed like a quirky one-off—a white-hot chef (whose TV show with Anthony Bourdain debuts on ABC on Jan. 22) doing a healthy cafe at a high-end business complex for scientists. But that first project was just the tip of the iceberg.

Now Alexandria Real Estate Equities has tapped EHG and Malarkey to transform the former Fibbonaci's Campus Pointe Bistro into Green Acre East (10300 Campus Pointe Dr., in the Golden Triangle/UTC area). The plan? Well, huge. The new restaurant, currently under construction, is rumored to be in the 15,000 square-foot realm—with ornate design that will rival their flagship Downtown restaurant, Searsucker. The organic vegetable and fruit garden onsite at the 42-acre campus will supply the kitchen, presumably overseen by chef de cuisine Joel Cammett (ex-Gingham). Green Acre East is scheduled to open in July.

Alexandria owns five San Diego properties altogether, and it's rumored that Malarkey and EHG will be reinventing the office-park restaurants at more locations. Then, who knows. Alexandria obviously has the funds and the motivation (attract brilliant scientists) to put Green Acres into its entire fleet of properties across the U.S. Their international locations seem a little less likely, but not out of the realm of possibility.

If that becomes the case, the quirky little offshoot idea may end up dwarfing Searsucker or Herringbone as a moneymaker for EHG.

Alexandria and EHG declined to talk about the project at this time.

Edit ModuleShow Tags

More »Related Stories

Behind the Story: Farm to Fable

The "farm-to-table" movement has spawned a new kind of fraud. Farmers, chefs and food thinkers tell stories about how some restaurants are defrauding everyone. Call it Farm-to-fable.

Eat. This. Now.

What is Bucherondin cheese and why is it delicious? Who named the Rainer cherry? What exactly does micro-green mean? It all comes together in this phenomenal bruschetta at Bankers Hill Bar + Restaurant.

Let Us Eat Meat

As it stands now, San Diegans, by and large, can't eat their own locally raised meat at restaurants or buy it at retail. How is this possible? A few proposed solutions.
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

 
Edit ModuleShow Tags


SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts

Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored

Everything is Just Two Wheels Away

Get ready to GO by BIKE!

Go Ahead... Ask McMillin!

At McMillin Realty, we are encouraging you to bring us your real estate questions. We will answer these questions….. for free.
Edit Module
Edit ModuleShow Tags