Top Chef Miami Season 3 finalist (and former chef of San Diego' Oceanaire Seafood Room) Brian Malarkey is quietly opening his new San Diego restaurant Searsucker in the Gaslamp Quarter. Eater attended the private reception Saturday night to preview the eclectic Thomas Schoo designed space (Koi, The Penthouse at The Huntley, forthcoming Morimoto project). Check out the rustic, shabby-chic aesthetic which is filled with mix-and-match furniture, exposed brick and exposed black beams. Though Malarkey was known for his use of seafood on Top Chef, the new American menu also includes a complete selection of proteins. Preperations range from rosemary lemon butter popcorn to bone marrow with fleur de sel and peaches.
Other dishes include lemon and oregano rotisserie chicken, pork butt with grilled peach and bacon butter, ribeye tomahawk with cognac and horseradish, and seafood specialties like local Baja scallops served with foie gras and figs. Malarkey states that “the menu showcases my laid-back approach to food and dining and features a reimagined twist on classic new American dishes.” He continues “this is my food, what I like to make at home, and features everything from comfort dishes with unexpected ingredients to lighter coastal fare where the star of the dish is the quality of the proteins and produce instead of a complicated preparation.” For those headed to the Southland, score a resy here. — David Morris