Top Cheftestent Brian Malarkey debuted his urban cowboy cuisine one year ago at Searsucker in San Diego’s gaslamp quarter and recently followed up with his “social dining experience" at BURLAP in Del Mar. Buisness must be booming because Malarkey and his partner James Brennan (Stingaree Nightclub) are gearing up for round three. This time they have tapped a space in La Jolla; and though they are still conceptualizing, we hear Malarkey is thinking about attempting, “non-traditional Italian.” This unnanmed project is slated to open in March of next year and, like Searsucker and BURLAP, will be designed by Thomas Schoos.
Malarkey is also looking to take his brands national starting next year. The idea is Malarkey will roll out 15 restaurants in the next 5 years in cities such as Seattle, Denver, Atlanta, and Houston- opening in three cities per year. The restaurants will be tweaked versions of the existing three San Diego flagships depending on the region and local cuisine. Malarkey says he will ensure consistency by “hiring standout, local chefs and putting them in a position where they are proud to be a part of the restaurants. I want to employ talent that knows the local and regional culinary landscape and is able to teach me about it, as well as influence and give input on the menus.”
·Final BURLAP Update, Chef Brian Malarkey Considers LA Restaurant Next [~ELA~]
— David Morris