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Work Begins on Searsucker |
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The latest on Brian Malarkey's new restaurant, plus a roundup of new bars and restaurants
With keys in hand and sledgehammers swinging, the dream of Searsucker is becoming a reality. A dream coming true! Thomas Schoos, our interior designer, was in town last week and walked through the location. His designs are exactly what we envisioned and so much more. Now we begin to put it all together. Rumors were swirling not long ago that we had not obtained financing and that our whole project was done before it started. I enjoyed them so much I started fueling the rumor that I was trying to get my job back at the Oceanaire, but corporate was so happy with Sean Langlais’ new direction that they could only offer me a sous chef position. As a chef I love to stir the pot sometimes.
A quick congratulations to Sean Langlais, who recently married his love and soon-to-be mother of his first child!
Around Town:
• I’m very excited to see new life in the Gaslamp: Quality Social is set to open soon at the old EXY location, billed as a sophisticated dive bar. You can be sure I’ll be heading in soon to check it out.
• Toast Enoteca & Cucina, from my good friends who brought us Aqua al 2, have been getting great reviews on their new wine bar.
• We have a gastro pub also slated for J Street coming soon.
• The new options are competition — but friendly competition — and with all the hype, hopefully we can get some of our friends from surrounding neighborhoods to come down and enjoy all that is the Gaslamp.
• I had lunch at Tender Greens the other day in Liberty Station and was extremely impressed by how fresh and fun the place was. Affordable with a sophisticated twist, be sure to get there soon.
• The Confab crew is breaking eggs at Georges Modern this Sunday and sounds like a great time. It’s always fun when you get a bunch of San Diego’s premier chefs together to make you a meal. Make your reservation soon.
Self-Indulgent Malarkey:
I was in Vegas a couple times in the past month. The first was for the NATPE (National Association of Television Program Executives) convention for all things television. I haven’t been in a competition since Top Chef but was in a couple quickfire-“like” challenges and finally enjoyed a victory over Richard Blais and L.A.’s Neil Fraser. Felt good! No $100K for this, but a nice bottle of tequila wasn’t half bad. The next trip was shooting some segments for Top Chef University. These are online cooking classes that will be available next month through www.bravotv.com I did the international cuisine and had a blast. Great production and excited to see the results. I have milked this Top Chef cow for all it’s worth… LOL!
Off to The Charleston Food and Wine Festival this weekend to do some demos and catch up with Blais, Eli and Kevin form Top Chef 6. I’ve never been out that way and am very excited to explore the area. With the long flight I will have ample time to tighten up my Searsucker menu.
Great catching up and stay tuned for more Searsucker and SD dining info. Hey, I’m a stay-at-home dad for a while longer, so do me a favor and let me know where you have been dining and drinking lately. What’s hot and what’s not? Has anyone been to El Camino? Looks like a good time and I need to get in there soon.
A friend turned me onto a great foodie Web site: check out Tasting Table when you get a chance.
Cheers!
Brian Malarkey
brianmalarkey.com
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Reader Comments:
Looking forward to the new opening and happy to hear its coming along! I'd actually say skip El Camino, or rather Super El Camino in Little Italy...the atmosphere is cool but food and drinks are overpriced and under delicious! And if you've ever seen a play at Starlite Theatre in Balboa Park - you know what its like to sit on their patio.
If you want it done right, stick with La Puerta down the street from your old stomping grounds. Never fails, and their happy hour is on point every day, especially Monday and Tuesday! The Pastor taco and any half-off tequila are a fine combination.
More suggestions and reviews at http://happyhourfinder.blogspot.com
air hockey ms. pacman and galaga at el camino Brian!
searsucker is a gauranteed success. with chef brian malarkey and chris puffer at the helm it will be a tight ship that will have more business than anyone can imagine - it's very exciting. Puffer is a rock star at opening and managing a restaurant. he opened and got kitchen 1540 up and running with multiple-times James Beard Chef Paul McCabe. I can't wait for Searsucker's opening this summer!