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Gingham is the Next Malarkey Fabric.

foodiechick Oct 7, 2011 11:56 AM

Apparently the Brennan-Malarkey machine is opening Gingham in La Mesa before Herringbone in La Jolla.


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  1. DiningDiva RE: foodiechick Oct 7, 2011 12:36 PM

    It'll be interesting to see what they do with that space, it's somewhat awkward, but has a killer patio with fireplace. Nice location, decent (tho'metered) parking. If they succeed it would be a good addition to La Mesa Blvd. I'll be waiting to see their menu.

    1. l
      littlestevie RE: foodiechick Oct 7, 2011 03:39 PM

      I thought that they got shot down by the La Mesa CC on noise issues. Brennan wanted music out on the patio and the council wouldn't let them. I will go for the cheap joke and say well, the residents can just turn off their hearing aides and the loud music wont be a problem.

      1. Tripeler RE: foodiechick Oct 7, 2011 04:39 PM

        I guess this means that Malarkey's plan for Muslin Terrace will be further postponed.

        1. h
          hungerpane RE: foodiechick Oct 8, 2011 01:53 PM

          Gingham sorta fits the personality of La Mesa, I guess. Although I would have been ok with Denim, Dungaree or Leather. LOL

          2 Replies
          1. re: hungerpane
            DiningDiva RE: hungerpane Oct 8, 2011 02:55 PM

            But not Leather & Lace?

            1. re: DiningDiva
              daantaat RE: DiningDiva Oct 8, 2011 03:18 PM


          2. El Chevere RE: foodiechick Oct 15, 2011 11:16 PM

            Good...maybe all the people from La Mesa, etc. who invade Searsucker on weekends will stay home and I can go back there.

            Aside from that though, I've enjoyed some items, not all, at his Searsucker (have not had eaten at Burlap). Consider me a skeptic who does not see the justification for all the hoopla he receives. He was a chef at Oceanaire (a chain) cooking someone else's recipes who has done a wonderful job since marketing himself....am I missing something here?

            5 Replies
            1. re: El Chevere
              stevewag23 RE: El Chevere Oct 16, 2011 01:03 AM

              Yeah, you are missing something.

              You didn't mention the fedoras he can't seem to stop wearing.

              1. re: stevewag23
                El Chevere RE: stevewag23 Oct 16, 2011 07:55 AM

                LOL...good one Steve.

              2. re: El Chevere
                Fake Name RE: El Chevere Oct 16, 2011 04:09 PM

                Cuisine is art, restaurants are business.

                I didn't especially enjoy Searsucker and won't return, but he's done a helluva job as a restauranteur. My hat's off to him.

                611 5th Ave, San Diego, CA 92101

                1. re: Fake Name
                  El Chevere RE: Fake Name Oct 16, 2011 04:38 PM

                  I think we're in agreement...questioning his culinary talents, definitely not his marketing talents.

                  1. re: El Chevere
                    DiningDiva RE: El Chevere Oct 16, 2011 05:01 PM

                    And I think those marketing talents will be stretched in the East County. The space they're taking over has a fantastic (and large) patio, but the interior is choppy and disjointed. I'm not sure a menu designed for downtown and La Jolla will play the same in La Mesa, but you can't dumb it down too far either. The immediate clientel is not accustomed to paying downtown prices and I'm not entirely sure they will.

                    Terra has been wildly successful on an underserved and unattractive stretch of El Cajon Blvd. with the "nothing over $20" format (tho' they seriously need to upgrade their acoustics). La Mesa Blvd is neither underserved nor unattractive. They're going into the heart of LM Village which is a quaint and charming throwback to the 50s and 60s without the foot traffic of downtown.

                    From a purely selfish perspective, I hope Gingham is wildly successful so I don't have get roped into any more meals with the family at The Brig or Anthony's

              3. s
                stevewag23 RE: foodiechick Oct 17, 2011 08:12 PM

                With Searsucker, Burlap and Gingham, are we looking at a "Hat" trick from Brennan-Malarkey?

                2 Replies
                1. re: stevewag23
                  DiningDiva RE: stevewag23 Oct 17, 2011 08:58 PM


                  1. re: stevewag23
                    Tripeler RE: stevewag23 Oct 17, 2011 09:06 PM

                    I am still waiting for the opening of Muslin Terrace. There will certainly be some interesting headwear for that one!

                  2. s
                    stevewag23 RE: foodiechick Oct 18, 2011 07:14 PM

                    So, what is the general consensus on this?

                    Will Malarkey Pull a rabbit out of his hat with Gingham?

                    9 Replies
                    1. re: stevewag23
                      Tripeler RE: stevewag23 Oct 19, 2011 11:52 PM

                      So how's Melarkey gonna get a rabbit into one of those fedoras he wears?

                      My guess is that Gingham will also be a success. It seems that many people like to make fun of Brian but most seem to have good reports after going to one of his restaurants. Maybe he just needs to ditch the hats...

                      1. re: Tripeler
                        DiningDiva RE: Tripeler Oct 20, 2011 08:17 AM

                        Or stop being such a media whore

                        The success of Gingham will depend upon the menu mix and price points. East County desparately needs a good restaurant and the chosen venue has a TON of potential, but a good chunk of the locals there aren't willing to pay "downtown" prices for food they don't "get"

                        1. re: DiningDiva
                          Island RE: DiningDiva Oct 20, 2011 12:38 PM

                          Agree DD. I think there are a good chunk of locals all over the county who aren't willing or are tired of paying downtown tourist prices for food they don't get.

                          I applaud anyone willing to branch out and bring good food to all areas of the County instead of focusing just on downtown or Hillcrest. Still P.O'd that Blanca bailed N Coastal.

                          And maybe it will be Malarkey, so what. I couldn't care less about his hats and media attention, especially since he seems to get more attention in this board anyway. I'll try it before I pass judgement just like any other restaurant.

                          1. re: Island
                            DiningDiva RE: Island Oct 20, 2011 12:44 PM

                            I truly hope this venture is successful and can sustain itself. It will help make East County a more viable option for operators looking to open something other than a chain franchise, breakfast/lunch place or fast casual "cafe".

                            Terra helped to break som new ground by moving to a god-foresaken stretch of El Cajon Blvd, which was probably a giant leap of faith. The small plates and rock bottom pricing have worked so far.

                            1. re: Island
                              stevewag23 RE: Island Oct 20, 2011 12:49 PM

                              So you are saying that you approve of Malarkey "throwing his hat into the ring" in East County?

                              Me too.

                              1. re: stevewag23
                                DiningDiva RE: stevewag23 Oct 20, 2011 02:04 PM

                                I'm glad someone with what appears on the surface to be sufficient resources to open and sustain an indie (or at least quasi-indie) restaurant is attempting to break the through "not East of the 805" barrier.

                                I think if they try and plop down their downtown "formula" into La Mesa it may backfire on them, but if they tweak it a bit it might work. A lot will also depend on how strong the crew is that they install in the kitchen. It will work for at last the first 6 months just because people will be curious. If the prices are too high, or they can't find something to like on the menu, those same folks will not make a repeat visit.

                                1. re: DiningDiva
                                  stevewag23 RE: DiningDiva Oct 20, 2011 04:37 PM

                                  "I think if they try and plop down their downtown "formula" into La Mesa it may backfire on them, but if they tweak it a bit it might work."

                                  Do you think it is possible that if Marlarky does this, he may be trying to "wear too many hats"?

                                  1. re: stevewag23
                                    DiningDiva RE: stevewag23 Oct 20, 2011 05:50 PM

                                    No, I think if Gingham doesn't work it will be more because he didn't put his thinking cap on and figure out that his cleintel isn't the same even if there is only a 20 mile difference ;-)

                          2. re: Tripeler
                            stevewag23 RE: Tripeler Oct 20, 2011 08:43 AM

                            So, do you think we should "pass the hat around" for a collection so Malerky get get a new hat?

                        2. Tripeler RE: foodiechick Oct 20, 2011 05:08 PM

                          Actually, it's his fabric fixation that is hard to fathom.

                          1 Reply
                          1. re: Tripeler
                            honkman RE: Tripeler Oct 20, 2011 07:04 PM

                            I think it is a good (marketing) idea and like how they doing it

                          2. c
                            chetatkinsdiet RE: foodiechick Oct 25, 2011 10:38 AM

                            What is it with San Diego taking more and more of the same crap for food and lauding it as excellent?

                            Honestly, I've got to hand it to him as it was pretty genius to put Burlap next to Sammy's as it's just the next food price up from Sammy's, but against things like George's or even Market it just can't hold its own in that price point as far as food quality goes.

                            1. Beach Chick RE: foodiechick Dec 10, 2012 08:30 AM


                              8 Replies
                              1. re: Beach Chick
                                cstr RE: Beach Chick Dec 10, 2012 12:04 PM

                                Saw it on the news this am, didn't look like huge damage.

                                1. re: cstr
                                  RhonelyInsanediego RE: cstr Dec 10, 2012 12:17 PM

                                  Glad this was not worse than it was and probably could easily have been. Likely not very good way for them to endear themselves to their neighbors though.

                                  1. re: RhonelyInsanediego
                                    RB Hound RE: RhonelyInsanediego Dec 10, 2012 01:07 PM

                                    Why so much propane on site?

                                    1. re: RB Hound
                                      RhonelyInsanediego RE: RB Hound Dec 10, 2012 01:18 PM

                                      Good question . . . outdoor propane heaters?

                                      1. re: RhonelyInsanediego
                                        DiningDiva RE: RhonelyInsanediego Dec 10, 2012 01:49 PM

                                        Yes, they have a large patio with a lot of heaters. And from the news films it looks like it's their patio that went.

                                  2. re: cstr
                                    RhonelyInsanediego RE: cstr Dec 10, 2012 01:46 PM

                                    You can see some video at this link:


                                    Even from a distance the video is pretty scary.

                                  3. re: Beach Chick
                                    foodiechick RE: Beach Chick Dec 10, 2012 03:07 PM

                                    According to Eater San Diego, tentatively scheduled to reopen on Thursday. http://eater.cc/VuM1wR

                                    1. re: foodiechick
                                      Beach Chick RE: foodiechick Dec 11, 2012 06:27 AM

                                      Thanks chica!

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