Eating with Chef Brian Malarkey

by Sophie Gayot



Come Early, Stay Late Cookbook

Despite the names of the venues Brian Malarkey operates in the San Diego area — Searsucker and Herringbone, and the now-defunct Burlap, Gingham and Gabardine — he is not in the fabric business but rather in restaurants.

The “Top Chef“, who is also a judge/mentor on ABC-TV’s The Taste, has been doing a good job since his original restaurant, Searsucker, in the Gaslamp Quarter of San Diego, made’s 2013 Hot 40 Restaurants in the U.S. The day I dropped by in the middle of the week in low-season, the restaurant was packed.

If you can not get to one of his places, I found a way to enjoy his dishes in the comfort of your own home: via his cookbookCome Early, Stay Late”. Discover it with my exclusive video interview with Malarkey, filmed in the private room of the vibrant-looking restaurant.

Chef Malarkey has also just opened Herringbone at the famous Morgan Hotel Group’s Mondrian Los Angeles, replacing  Asia de Cuba.

You can click on each photo to enlarge.

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