Brian Malarkey Opens Gabardine Monday in Point Loma

Top Cheffer Brian Malarkey is gearing up to debut his FOURTH San Diego restaurant in nary two years – with NUMBER FIVE due out next month. Come Monday the ubiquitous South Land chef will proffer Portuguese-inspired seafood out of his nautically inspired Point Loma seafood house, Gabardine. The Thomas Schoos designed space would, in fact, seem more appropriately placed in Nantucket or Cape Cod, but the preparations executed here by chef Chad White (Sea Rocket Bistro) will focus mostly on product sourced from the West Coast near San Diego. We are told to expect more formally composed dishes as compared to the plates served at Malarkey's other outlets (searsucker, BURLAP and Gingham), in addition to a cold bar with oysters, uni (uni gelato, too), clams, and spot prawns. Interesting other selects include swordfish bone marrow, octopus asada, black cod foie gras, squid and chorizo sauage, abalone fritters, and SHARK corn dogs. Paging Bizarre Foods, Andrew Zimmern are you there?
·Brian Malarkey Opening THREE New Restos [~ELA~]
— David Morris