It’s another day and yes, another fabric, for San Diego chef and Top Chef guy-who-wears-hats, Brian Malarkey. After bringing swaths of Burlap, Gabardine, Gingham, and Searsucker to our state’s southern border with partner James Brennan, Malarkey is now preparing to introduce Herringbone to La Jolla on May 23. The chef’s projects have generated raves and enthusiasm in San Diego and the latest number will double-down on the Top Chef-fery by placing Season 7 vet and brief Water Grill executive chef Amanda Baumgarten in the kitchen to serve what the team is calling “Ocean Bazaar” cuisine.
Herringbone, designed by by Schoos with a modern nautical theme and giant olive trees, is meant to complete a trilogy of big signature restaurants opened under the duo, along with Searsucker and Burlap, and will include global seafood dishes along with handmade drinks by local mixologists Snake Oil Cocktail Co.
Herringbone, 7838 Herschel Ave. La Jolla.
Earlier: Brian Malarkey Plans Gingham and Gabardine [GS]