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Brian Malarkey's Massive BURLAP Opens August 4

Construction at Top Chef Season 3 finalist Brian Malarkey's sophomore “social dining experience” entitled BURLAP (and yes, that's all caps per Brian) is feverishly underway to make ready its 9,000 square foot plus space in San Diego’s North County. First Searsucker, now BURLAP, Brian's got a thing with textiles, though seersucker is spelled with an e not a. Anyway, with just a few weeks until the space is set to open there is still quite a bit of work to be done. Eater caught up with Malarkey who showed us around and shared some new information. Most interesting is that he has decided to offer a chef’s table with an omakase-styled beverage-paired experience with only one seating a night.

The Thomas Schoos (Searsucker, Lexington Social House) designed space will feature ubiquitous Asian influences. Outdoor elements include a koi pond, fire pits, lots of greenery and bamboo, and an Asian pot market element at the entrance. Inside, one will find two bars, a raw bar, a lounge, and a glass-enclosed kitchen. A mural of half naked Asian women and opium pipes painted by Schoos was to line one of the private dining rooms, but that has been toned down a bit. The half naked women remain, but the opium pipes will be replaced with horses.

In terms of food, we are told to expect several duck presentations, including one with eel, as well as leg of lamb, prime rib, rotisserie, crudos, tartares, steamed buns, pork belly, steak, ‘whole seafoods,’uni, and abalone. Ben Leberman and Kyle Daily -- the latter is the winner of Bravo’s Kitchen Academy -- will take on the roll of chefs de cuisine.

BURLAP soft opens the week of July 11, and a charity gala for Cantor (which provides care to retired race horses) is set for July 17. There will be a private grand opening party on July 20, which coincides with the opening of the Del Mar races. BURLAP officially opens to the public on August 4. Dinner only at first, but expect lunch and a weekend brunch later on.
·Brian Malarkey To Open Burlap, A " Social Dining Experience" [~ELA~]
— David Morris