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Celebrity Chef Brian Malarkey's Latest Restaurant Will Open in La Jolla May 23

Herringbone, Chef Brian Malarkey’s fifth restaurant, will open in La Jolla later this month.

Slated to open on May 23, will join the success of celebrity chef Brian Malarkey’s four other eateries: Searsucker (downtown), Burlap (Del Mar Heights), Gingham (La Mesa) and Gabardine (Point Loma).

Malarkey, a Top Chef alum, told Patch the menu will be an “Ocean Bazaar” and lead by Top Chef Season 7’s Amanda Baumgarten, a Los Angeles native.

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 VegasMorimoto 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.

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Melissa Phy May 11, 2012 at 03:11 PM
Blue crab shell with creamed corn and bacon vinaigrette?! I'll be trying that out! Also, so cool that Amanda is going to lead the kitchen! Congrats on another restaurant, Chef Malarkey!

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