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A tree grows in Herringbone...

...actually, a forest. Did Brian borrow a page from the Blue Bayou restaurant in Orleans Square at Disneyland, or...?

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    1. This might be the best thread ever on Chow-SD.

      1. Fascinating. Beautiful. But what do trees as decor have to do with a seafood restaurant/market?

        1 Reply
        1. re: foodiechick

          I think that's what I like most about the trees being there. It has nothing to do with the sea. Give me an element of surprise anytime, instead of a contrived seafood theme restaurant with fishermen, aquariums and boats. Then again, I hope I didn't speak too soon.

        2. Was the tree planted, or did it exist? It appears to be a very old olive tree, and I'm completely down with the symbolic nature of it. It actually might make me want to go there.

          It has the FN seal of approval, and not those dirty wretched creatures that foul the water at the Children's pool, either.

          3 Replies
          1. re: Fake Name

            Let's not get too political.... Next time I see someone getting starred down by one of those pinnipeds, I'll introduce myself!

            1. re: Fake Name

              The trees were recently brought in and planted -- here's a shot from the back door.

            2. A tree. Okay, what's your point?

              1. Interesting...if the tree will be inside the restaurant, reminds me of a restuarant in NY, Rayuela's.


                3 Replies
                1. re: El Chevere

                  Just hope they planted the non-fruiting olive tress. The fruiting kinds can be a real mess.

                  1. re: littlestevie

                    They can be sprayed with fruit-inhibiting stuff. Think Olive Tree Progestin. Not really practical in the great outdoors on trees of any size, but possible on smaller, indoor trees.

                    1. re: Fake Name

                      I knew you could spray olive trees outdoors, such as around pools and patios, but I was not sure you could spray that stuff indoors.

                2. Just saw in the Twitterverse that they bought Snake Oil Cocktail - overall good approach from them to try to hire (chefs, e.g. White, Baumgarten) and buy (cocktails) high quality additions to their company and not trying to save money for the wrong reasons.

                  1 Reply
                  1. re: honkman

                    @honkman - interesting, I saw that in the UT, as well. Kudos to the snake oil guys. Makes me wonder how an M&A deal for a beverage consulting company would be structured or if it was just a hiring w/ some PR spin (and maybe a signing bonus or some points in the company) to take the talent off the market/add to their team....perhaps, we'll be seeing a line of Snake Oil beverages from the group in the future...

                      1. re: RB Hound

                        I guess I believe them, but it sure doesn't look anywhere close to being done.

                        1. re: foodiechick

                          Neither did Gingham. They opened that on the advertised date held together by duct tape and safety pins. They opened, then remained closed for a couple days to finish up the detail work and then reopened and have been going great guns since. They may end up doing something similar with Herringbone

                      2. You all are very generous to the Mad Hatter. I'm thinking Rainforest Cafe. It's gimmicks and tricks and rake in the money fast. Restaurantainment.


                        2 Replies
                        1. re: pickypicky

                          Been to Gabardine?

                          What did you think?

                          1. re: Fake Name

                            Haven't been, but like its look and location. I've seen the Gingham menu and was turned off, but of the ones open so far, I'd try Gabby first. But I'll have to go to Early Bird Special or Geezer Happy Hour.

                        2. Looks like they're doing a soft opening on Friday, May 25...

                          2 Replies
                          1. re: bizzwriter

                            The place actually looks great, glad they have kept the rustic feel (although there are a couple of spots over the entrance that look a little hazardous). I have seen quite a bit of media on the Friday opening. We will give it a couple of weeks to settle in. Let us know if you try it out!

                            1. re: foodiechick

                              Yeah -- I'm going to hold off for a bit too -- will definitely report in after I check it out.

                          2. Yes, the renov job is very attractive. Thank goodness, it's no Jack's. As much as I complain, I do want good things to succeed in San Diego, and I can always hope. Look forward to your report, Bizzwriter and other intrepidos. (They hired my favorite Front of House guy to be their FOH guy, so that gives me extra hope.)

                            1. My partner and I stopped by Herringbone this evening after another event. We thought we could peek in and maybe grab a drink at the bar. The inside is beautiful and the place was PACKED. It was definitely scene-y which was a bit off a turn-off, but hey, it's opening night and what else is there to do in La Jolla? What I really found disappointing was their cocktail list. Since there had been some buzz about their cocktails, I guess I was expecting something other than very slight variations on old favorites--rob roy, old fashioned, aviation, gin and tonic, vodka tonic (can I even call that an 'old favorite'?). We ended up leaving without ordering. I don't want to write it off, because the space is lovely, but maybe we'll head back later this summer when things have calmed down and we could actually talk to a bartender.

                              1. Herringbone is now open for lunch 1130-2, Oyster Hour 4-6 and beginning Sunday, Brunch 10-3p.

                                1 Reply
                                1. re: foodiechick

                                  I'll be there for lunch on the 27th -- looking forward to it!

                                2. Had lunch @ Herringbone today. My lobster roll was heavenly. The three-fried french fries maybe the best FF of my life. Even the last nubbins were delish. This is my first Malarky experience, and I'll definitely go back. At least for lunch.

                                  2 Replies
                                  1. re: pickypicky

                                    What a difference a week makes. Glad for you. We lunched there last friday and the fries were awful. The crab cakes were absolutely forgettable. Oceanaire really became famous for their crab cakes under Malarky's watch as chef...he needs to police the chef he hired to create the Herringbone crab cakes. There is no resemblance to his previous claim to fame and I would lump them in(rolling my own eyes) with the Cohen group version (thin, greasy and no flavor).

                                    On a more positive note, Chuck had the salmon pastrami sandwich and it was very good. Our server was very good but frustrated at the volume level.

                                    I'm going back just to try the lobster roll, which was VERY popular.

                                    1. re: foodiechick

                                      My friend had tasted the crab cake served to her friends before I arrived and pronounced it "too fishy." I rarely order crab cake because it's on every single menu from here to Maine 12 months a year, and rarely good. I had no idea it was a Malarkey speciality. The manager explained that all staff is working all shifts. (Not an idle comment. I know him and asked the question.) Is that usual? Seems a bit intense to me, but there you go.To be honest, I expected to hate everything. I was surprised. I would go back.

                                      But as most of us understand, to maintain consistent quality is much harder than making a splash.

                                  2. Wanted to take my husband out to lunch at Herringbone today. (He hadn't been.) Our server came to take our drink order, and we weren't ready. Then we couldn't get her back. Tried everything, even chasing her down. No luck.

                                    All of her other tables got several rounds of attention, so clearly we were either invisible or undeserving. The place was maybe half full. If I'd gotten that glass of wine, I would have waited happily all day.

                                    But we left. I really need to lighten up if I'm to survive in SD.

                                    3 Replies
                                    1. re: pickypicky

                                      Johnny V's in PB also has a tree inside.

                                      1. re: pickypicky

                                        Simply unacceptable, your better half deserves better. Maybe next time, if there is a next time, lasso her, like a heffer, with a rope

                                        1. re: cstr

                                          Thanks guys. Next time I'll try hogtying. we went to Urban Solace. The biscuits helped.

                                      2. Ahem. A cookbook...just in time for your fabric themed, holiday gift giving.


                                        1. 30 smackeroos! And it doesn't come with a free fedora. Is there any dish at any of his places you're dying to recreate?

                                          4 Replies
                                          1. re: pickypicky

                                            And he's laughing all the way to the bank ;-)

                                            1. re: DiningDiva

                                              cuisine = art
                                              restaurant = business

                                              1. re: DiningDiva

                                                This book may be more appropriate...

                                              2. re: pickypicky

                                                'Is there any dish at any of his places you're dying to recreate?' Excellent point!