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Brian Malarkey's Searsucker update

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Clarifications on some of our goals: We are going to be opening for dinner only to start and then we plan on building our late-night business, serving food and booze until 2 a.m. on the weekends. Nothing says a good buzz bite better then rattlesnake-and-rabbit sausage, “DeadDog,” or eggs Benedict at 1:30 in the morning. I’ve always missed a fun and hip place to dine in the middle of the night since moving to San Diego six years ago. Then we’re going to open for lunch with an entirely different feel: counter service and very informal — chalk board meets fast and flavorful. Ten salads, 10 sandwiches, 10 bucks and 10 minutes. In and out, without the time or money commitment, in a fabulous environment. AND then if all is going well we’re going to go for the Sunday brunch scene in the heart of the Gaslamp: big, bold and beautiful on Sunday morning. Word is we may have some live music on the weekends. Wait and see — or wait and listen. I hope you all come enjoy the ride that is sure to be an adventure.

http://www.sandiegomagazine.com/media...

  1. This place sounds like a disaster already.

    Also from the article:
    One more Searsucker bite: We are very excited to congratulate the restaurant in Brooklyn which last month opened up with our name likeness — Seersucker — and stole all of our fun by being mentioned as one of the worst-named restaurants in New York by the aptly named publication Fork in the Road. I agree that Seersucker is a ridiculous name, and I am extremely happy we went with “sear” to pay homage to the sea and the style of cooking. So much more appropriate.

    If you know the name is awful why would you ever name it that?

    2 Replies
    1. re: SDGourmand

      "If you know the name is awful why would you ever name it that?"
      ~~~~~~~~
      if it was anyone else i'd say they chose the name simply to get attention, because it clearly generated a buzz...but we all know Malarkey doesn't like to be in the spotlight, so that couldn't possibly be it.

      speaking of which, has anyone else seen his *awful* commercial for San Diego Kitchen and Bath?

      1. re: goodhealthgourmet

        I think they should have chosen the name Malarkey. I wonder if that Is that is his real name.

    2. The original comment has been removed
      1. At least there will be some place where you can eat late now though right? And rattlesnake & rabbit sausage sounds interesting.

        1. I heard its like 7000 square feet. Pretty big.

          I do think this is a good move though: "serving food and booze until 2 a.m. on the weekends."

          That might be a gaslamp first.

          1. The name still makes me think of Sears Department Stores. Can't believe Brennan didn't put his foot down on that name.

            1 Reply
            1. re: mcgrath

              "I bought it a Sears and I was a sucker," my grandfather used to say.

              Stevewag's "hype machine" is in full blossom in that puff piece giving that much space to a chef who is best known for shucking oysters in a bad hat and an owner who has a much higher list of failures than successes. Good for all of us if it works out. Color me wary.