15 Restaurants in 5 Years

[DiningDiva]

From the U/T, the restaurant duo of Brennan & Malark yhave made their future plans known, 15 new places in 5 years at a cost of $40 mil.

http://www.signonsandiego.com/news/20...

BTW, the La Jolla place on Herschel will be a seafood resto called Herringbone

[Stiflers_Mom]

Looks like Herringbone is set to open at the end of May according to the "Brian Malarkey Strikes Again" employment posting on Craigslist.

http://sandiego.craigslist.org/csd/fb...

I wonder, based on the "wear what best expresses who you are" statement at the end of the ad, how many herringbone blazers and fedoras one will see lining up for interviews at Searsucker on Saturday morning.

[foodiechick]

If anyone is interested, this is the new Herringbone location on Herschel. OLD property that has been vacant at least 20 years. LOTS of work to be done.

http://bit.ly/p7uCRr

[littlestevie]

You know that really could be turned into a very nice restaurant space at least I always thought that when I walked by it. It just seems that end of Hershel is kinda dead. And it seems better than working with that monstrosity that was Jacks.

[foodiechick]

I agree. I hope that they are going to maintain some of the old charm of the building.

[hungerpane]

Considering it's going to be a seafood themed place, Herringbone works for me! Sure as heck beats anything with "Bar and Grill" in the name. I'm surprised no one has come up with the all inclusive, San Diego County Bar and Grill Restaurant.

[DiningDiva]

They have it's call 'bertos and is located next to a freeway on-ramp and a C-store ;-)

[chris2269]

Is there a review of Burlap on this site? I did do a search nothing came up. I did eat at Sear sucker with good service and (I was going to say bad) mediocre food and corked wine.

I am kinda torn ....part of me wants to say if you if you can make money in this economy more power to you. Second part says if you are asking people for money in this economy provide product that's worth it.

Also DD this was not directed at you I just know you are very knowledgeable :)

[pickypicky]

I feel so old. Last week, I sent my daughter to a restaurant in Charlottesville VA-- the C&O--- which I had frequented when I was her age. The dinner couldn't have been better, she said, in fact it beat most places in Brooklyn where she lives. She also said the dining room still had its iconic all white, simple interior. Not bad for a 40 yr old restaurant. Then she stopped in Richmond VA, just to eat at Millie's, a bistro we had patronized as a family when she was a child. The line was out the door, and she had to settle for a hug from the owner.

My chef husband calls restaurants like this "classics:" places that thrive because they maintain their standards while also evolving. That's why I feel old. In this age, classic has no meaning, and new is everything. It seems such a waste and such a shallow, empty way to use one's talent.

[honkman]

"It seems such a waste and such a shallow, empty way to use one's talent." - Isn't it a bit early to say without knowing how good the restaurant will be. Often "classics" look/taste better than they truely are as we have good memories about them which tend to "cover up" anything bad. And without new restaurants opening there won'y be new "classics" in 10-20 years.

[RB Hound]

So, what you are saying is that you long for some of the San Diego "classics", like the Old Spaghetti Factory in the Gaslamp? :)

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Old Spaghetti Factory
111 N Twin Oaks Valley Rd, San Marcos, CA 92069

[DiningDiva]

Or the Aspen Mine Company, which will be repurposed as "Denim"

[hungerpane]

I'm with you. Places like Bully's, Imperial House and The Red Fox Room are fine for a kitschy dinner once in awhile, but will I have the best salad ever? I think not. It's 2011, not 1971, and that's a good thing.

[nileg]

The problem is that San Diego has a history of mediocre restaurants, so we have few (if ANY) great older restaurants to preserve. As honkman said we NEED new places with great food to become the classic restaurants in coming years, places that will become our iconic destination restaurants.

[pickypicky]

Thanks, Nileg, for understanding the meaning of the word "classic" -- which is NOT tired, old places that have been here forever that weren't that good to begin with. My point was that creating a place that will last doesn't seem part of a young chef's dream.

[DiningDiva]

My question is...where are they going to get the $40 mil for the expansion. That's some serious change and with Brennan's financial track record the past 5 years, he doesn't exactly engender confidence. If the economy were better I think they'd have a chance, but that much funding/investment in this economy is a tad bit iffy.

[cstr]

watch out private investors!

[stevewag23]

Looks like they are targeting "second tier" (or more realistically third tier) American cities (which are fifth, sixth and seventh tier World cities).

Sounds about right for their level of product.

[RB Hound]

Herringbone? The name alone will scare away a good number of tourists and the blue haired sect. :)

[honkman]

I think Herringbone is a good name for a seafood restaurant

[DiningDiva]

I kind of agree with Honkman here. Herring is a fish and it has bones. And herringbone as a pattern in fabric is also very traditional. I like it better than Searsucker or Burlap

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Searsucker
611 5th Ave, San Diego, CA 92101

[Tripeler]

Not to mention Muslin Terrace.

[Tripeler]

When I heard about this place, I wondered if it was the latest Melarkey venture. Sounds pretty ominous if you ask me. I mean, muslin is also a fabric, but....

[Island]

Agree, best name yet and the "blue haired sect" is more likely more familiar with the fabric than the young and trendy.

[cstr]

Herringbone, Searsucker, Sharkskin, whatever suit you wish to wear, hope they put on some great fare.