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The FABRIC empire expands

From Facebook tonight:

Our new line of Fabric Wines! #gabardine #gabardineeats #wine #sandiego http://instagr.am/p/Qa34PEKN4D/

I am SO done with them.

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    1. re: Tripeler

      Dig the Malarkey profile cameo complete with Fedora hat on the Searsucker wine bottle.
      Gee, how many Parker Points for that one?

      1. re: Tripeler

        >>How truly lamé

        Heh -- almost missed that accent mark.

      2. It's not unusual for a restaurant to have a private label. (ie Hitching Post) BUT those Fabric labels are creepy, tacky shills. The concept reeks of a restaurant chain more about personal promotion than food-- and certainly not about wine or the customer.

        6 Replies
            1. re: cstr

              Oooooo, cstr, good one. where's the "Like" button...

            2. re: pickypicky

              Agree that restaurants (often chains) have a wine made by someone else and bottled with the restaurant's name. For example, Roy's use to have an excellent Au Bon Climat bottled with a Roy's label while still giving credit to the winery. (Hitching Post wines, on the other hand, are actually made by the owner of Hitching Post Restaurants so they are a little different in that regard. Also, very good.)

              You can also find wines (e.g. Windsor Vineyards) who will bottle their swill and put anyone's name on it. Great gift idea for egotists whose friends don't care what they drink or who they assume will never open the bottle.

              I don't know which category these "fabric" wines fall into but would (cynically) guess the latter.

              1. re: eatemup

                It's not really just chains that have house branded wines. Quite of the few Michelin starred places I've been to had their own champagnes or wines too. Or cheese. Or chocolate. Or beer. And so on...

                1. re: DougOLis

                  No quarrel. That's why I said "often chains."

            3. And now...ABC-TV will be full of Malarkey. Did you know he was a "Maverick" chef? I guess he and Bourdain will become "besties"...not.


              6 Replies
                1. re: foodiechick

                  "Wildly successful" ?? -- This proves (as if I needed more proof) that anything can be spun out of a PR machine. Is the chain really that successful? Does anyone know? Anybody been to one recently?

                  1. re: pickypicky

                    I hear that Herringbone is not doing so hot.

                    1. re: foodiechick

                      It just got an "Orchid" for design in the Orchid/Onion deal for SD architecture and design -- which I found unbelievable as well.

                      hmmmmmm. wonder if Malarkey is marlarkeying on to another expression of his culinary greatness in case the empire's a no-go.

                      1. re: pickypicky

                        I imagine it's hard to run that in La Jolla- i mean you're steps from George's, Prepkitchen, Whisknladle, Eddie V's, and on and on and on.

                      2. re: foodiechick

                        Gingham is doing pretty well as far as being busy. Who knows what their numbers may show. But there's not a lot of sophisticated dining in the East County

                  2. There was a kook out surfing yesterday at LJShores wearing his wetsuit on backwards (zipper in front) and a plaid fedora. Malarkey?

                    2 Replies
                    1. re: pickypicky

                      Only if there were TV cameras nearby

                    2. And perhaps the FABRIC empire is contracting.

                      SD Mag and the UT are reporting Brennan and Malarky are in talks to jettison Gingham


                      Friend lives across the street in back of Gingham, said the explosions and resulting fire were intense but not as much damage as expected.

                      If the sale goes through I wonder if this will be another Deborah Scott vehicle

                      4 Replies
                      1. re: DiningDiva

                        Yep, also saw that Gabardine is in play. Saw it twice. But Brennan is denying.

                        1. re: foodiechick

                          What I took away from the article(s) is that Searsucker and Herringbone have "legs" and both concepts are expandable to other cities...Gingham and Gaberdine, not so much

                          1. re: DiningDiva

                            EaterSD also reported that Gabardine is up for sale.

                            1. re: foodiechick

                              Gosh, you know, I really hate to sound jaded and cynical, but given Brennan's track record, is it all that surprising?

                      2. My prediction, both will shutter in the new year.

                        10 Replies
                        1. re: Rodzilla

                          Actually, I hope the Gingham space does not shutter. It's really a great location and Malarkey and Brennan did a very nice remodel on it. The original space was choppy and awkward and they made sense out of it. The patio space is actually larger than the indoor space I think. It's a great location that deserves a to be open and in use.

                          If it's a Cohen group resto, well, so be it. The location just needs to be up and running

                          1. re: DiningDiva

                            I felt the same way about Gabardine. Nice location, pretty place. Edible food. Two out of three is good enough for me.

                            My 2cents: none will survive. it takes more than balls and money to give a restaurant "legs," as DD so aptly puts it. But what do I know?

                            1. re: pickypicky

                              The food is 'edible'.... that's it, unfortunately of the three ; 1. a pretty place and 2. nice location mean little unless the food leads the charge. A fidora on the plate will do nothing for my palate! In any other culinary city this style would be doomed but hey, we're SD....bring it!

                              1. re: cstr

                                Well, since they're cloning Searsucker and Herringbone in other cities already, it will be interesting to see how if they work or not outside their niche in SD, no?

                                1. re: DiningDiva

                                  Have they opened any places outside SD? Is there anything happening beyond talk?

                                  1. re: pickypicky

                                    Yes, they opened a Searsucker in Phoenix and I think they're in process for Herringbone in Austin, or maybe it's the other was around.

                                    1. re: DiningDiva

                                      It's a Searsucker. Here's the excited response of Austin CHfolk: http://chowhound.chow.com/topics/878745 and snarky announcement of Austin Eater: http://austin.eater.com/archives/2012... They're not holding their breath for fantasticness.

                                      (I'm in the Hill Country near Austin right now for the holidays.)

                                      1. re: DiningDiva

                                        Searsucker hasn't had many Chowhound reviews on the Phoenix board yet http://chowhound.chow.com/topics/881502

                                        But I did see a Searsucker brunch recommendation from Beach Chick on the Phoenix board, so perhaps she can give some feedback.?

                                        1. re: RhonelyInsanediego

                                          Maybe BC was schilling for the Fabric!

                                          1. re: cstr

                                            Yeah, I'm shilling for the man.

                                            Friends went to Scottsdale Searsucker and enjoyed it.
                                            Went to their brunch here in SD and it was surprisingly delicious.

                          2. Well, looks like the Gingham --> Cohen Group is a no-go.


                            At least with the Cohen Group you kind of always know what you're going to get...good, bad or indifferent... and they're probably a pretty good match for the East County. Up for grabs now. Any CHers with deep pockets want to take stab at it?

                            Personally, I think an Alchemy-style clone would work really well there.

                            1. I don't have anything against anyone trying to make a buck, but what I don't get about all of this is, didn't he loose on Top Chef? If he won, I MIGHT understand some of the fame, but he lost!

                              3 Replies
                              1. re: sdnosh

                                Ding, ding, ding, ding, ding! Winner-winner, chicken dinner.

                                1. re: sdnosh

                                  Probably asking an unreasonable amount.

                                  1. re: foodiechick

                                    Crap! Last week I got a gift certificate to Gingham for my aunt in La Mesa who loves to try new restaurants. I will encourage her to use it sooner than later.

                                2. I don't have anything against Malarkey. The thing is I work for 2 small business owners one a restaurant and one another type. I just do not understand how they can expand so fast based on profit ...it has to be more of investment money and hope. They probably do generate a lot of cash from drink sales at Searsucker and the other restaurants.. Plus every move they do is in Eater SD or here so great advertising (any publicity is good publicity) They do remind me a lot of the Chon group, great happy hour, mediocre food and a lot of hype The one meal I had at Searsucker actually sucked:) I had just come of a trip to Atlanta and eaten at Holeman and Finch (great restaurant btw) So I was all in to lamb fries and rocky mountain oysters (just say it balls) I went to Seersucker just because they had them on the menu. Service was slow, so much they comped as a pork belly app. Everything was bland and the wine was corked. Again a lot of hyped menu description at prices you could do better somewhere else with poor execution.

                                  Chon's group Cowboy Bone-in Ribeye Steak $41.95
                                  Seersucker Ribeye Tomahawk $ 75 (you have to be fing kiding)

                                  Cowboystar 21 Day aged Niman Ranch $37

                                  Also Craft and Cut are better priced and aged. even with the gas..so sad

                                  1 Reply
                                  1. re: chris2269

                                    What's with those prices geez, I've eaten at a number of the top steak restaurants in nyc and maybe 1 or 2 are close to those prices.

                                  2. Returned from TX Xmas to hear from friends that a Malarkey place had closed and that kitchen staff had been hired by chef friends elsewhere-- but funnily nobody could remember which place it was that closed. ("Gingham, Calico, whatever.") The internet seems scrubbed. Do yall know?

                                    1 Reply
                                    1. re: pickypicky

                                      " The internet seems scrubbed."

                                      Clearly a NSA plot.