Though Top Chef alum Brian Malarkey (searsucker, BURLAP) initially planned to roll out two new concepts by the year's end, he has decided to delay the opening of Gabardine until February. Instead, the focus now is on launching Gingham, his eclectic La Mesa meat market. As he gears up for a hard New Years Eve debut, Malarkey gave Eater a tour around the space, which clearly still has a ways to go. Nonetheless, we snapped a few shots and swiped a menu (lunch, dinner) for a preview of what's to come.
Originally, Malarkey wanted a simple update of the defunct Gio’s space, but the changes have turned out to be more than just minor cosmetics. Look for a “patio modeled after Los Angeles’ Eveleigh and a menu inspired by Jon Shook/Vinny Dotolo's Animal.” Here that translates to exotic game and even gator, with all items priced under $20. Meats will be fried, char-broiled, braised, and smoked; some cuts coated in rubs, others topped with a house-made “La Mesa” (read BBQ) sauce. His fifth restaurant, Herringbone, is still set to open this April, with Water Grill vet Amanda Baumgarten attached.
·All Brian Malarkey Coverage [~ELA~]
— David Morris