In an announcement he said, “We couldn’t be more excited to welcome a talented Top Chef alum to our team. Amanda’s extensive background working with high-end seafood and big personalities in the kitchen will pair perfectly with our overall direction for Herringbone.”
Managing partner James Brennan scouted Herringbone’s location on the 7800 block of Herschel Avenue last year. The freestanding brick building has archways and 7,500 square feet of space for cooking and dining.
Brennan said future guests of the restaurant space between Wall and Silverado streets could expect “an other-worldly ambiance and modern yet approachable cuisine.”
“We are excited to bring an element of electricity and nightlight to the La Jolla neighborhood and are confident Herringbone will quickly become a must-visit spot for locals and tourists alike,” Brennan said in the announcement.
On Thursday afternoon, the Malarkey and Brennan team told Patch while they did not have a completed menu, they could provide us a little taste of what is to come: clam and bone marrow pizza; whole fish ceviche; and Maryland soft shell blue crabs with creamed corn and tomato bacon vinaigrette.
The interior will be classic nautical means modern. Acclaimed designer Thomas Schoos, who designed the interiors of Searsucker and Burlap, and also responsible for the interiors of Tao Las Vegas, Morimoto Napa and Morimoto Waikiki, brought in six olive trees to the interior of Herringbone. Each tree is a century old and creates an indoor garden feel.
Herringbone is slated to open for lunch Monday through Friday from 11:30 a.m. to 2 p.m.; Sunday brunch from 10 a.m. to 3 p.m.; dinner Sunday through Thursday from 5 to 10 p.m.; and dinner Friday and Saturday from 5 to 11 p.m.