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 GAYOT.com’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 cookbook “Come 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.