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611 Fifth Ave. (Market St.) Send to Phone
619-233-7327 | Make Restaurant Reservations | Menu
Brian Malarkey's Gaslamp eatery pulses with energy, as diners enjoy cocktails and creative small plates. Go behind the scenes of Searsucker! Watch our exclusive video interview with chef Brian Malarkey and hear about his cookbook "Come Early, Stay Late"

Lunch Mon.-Fri., Dinner nightly, Brunch Sun.
Open late Fri.-Sat.

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Searsucker, San Diego, CA

Searsucker Restaurant Review

: There’s a fetching party happening at Searsucker, part of chef Brian Malarkey’s fabric-themed restaurants. Set in a 7,000-square-foot warehouse in the middle of the Gaslamp, with a compelling design from Thomas Schoos, diners and imbibers gather for cocktails curated by the Snake Oil mixology team. The Indian Summer brings together fresh pressed apple juice, Grey Goose La Poire and Leopold Apple. Whether you hang out in the comfortable lounge, hit the communal table or dine à deux, the entertainment never stops with Malarkey in his signature fedora manning the line of the open kitchen. The menu is divided into bites, smalls, greens, ocean, ranch and farm. The former "Top Chef" contestant is a man who champions protein. Small plates abound, with bacon in various forms --- we recommend the pork butt with warm apple salad and bacon emulsion, and the carb-free crab cake. The King Sundae is a marvel with peanut butter cup ice cream, honey caramel, whipped cream, candied peanuts and, you guessed it, bacon.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.