Alix Liiv reports on the hottest hot spot in San Diego-- SEARSUCKER.
In the heart of the bustling gaslamp district in Downtown San Diego, Searsucker is the hottest ticket in town and has been for some time. It is at the top of so many “best new restaurant” lists that I can’t even keep track.
The initial draw is Chef Brian Malarkey- former Top Chef contestant on Bravo's hit show. But once you step foot into the awesome establishment, it is easy to see why this place is doing so well. Every element of what makes a restaurant/bar successful is prevalent. The décor is hip; drawing a young crowd, but also exudes a warm and homey feeling to appeal to that older more professional clientele. Thomas Schoos is responsible for the interior design. There is a contemporary urban feel mixed with a rustic-chic design - long couches and hanging rope light chandalers and wooden metal stools. This dichotomy works just fabulously. You can tell there was a lot of TLC put into designing this place.
The staff is super friendly and knowledgeable about the menu. The food is just simply: really well done. Nothing fancy or forced, yet creative and all around delicious and consistent. There are enough options for any type of eater (there are even some veggie options).
Lunch has only been offered for a few months now, and although it is a very different menu, it is completely worth checking out. The prices are beyond reasonable and the whole process of dining is a bit different. You order your food and pay at the front. Then you receive a number and are directed towards a large wooden table where you are to pour your own water and get your own silverware and then finally choose a table or place to sit. It is almost like being back in High School in the Cafeteria at lunchtime There are sections which seem to be “cooler” as in “more comfortable” than others. While there is no bad place to enjoy your food and each nook and cranny is interesting and special, I would think that most would prefer to recline on a couch while they eat, then sit on a stool. But, to each their own. Lunch recommendations: The Blat 10 (Bacon, Lettuce, Avocado, and Tomato)- so tasty. The Steak and Egg Sandwich- heavy, but incredibly savory. And the Chop Chop Salad- very interesting flavors and the dressing is just light and right.
Dinner is your traditional seating and being waited on. But good luck getting a reservation. Tables are booked up two weeks to a month in advance. The entrée prices could be considered relatively high, but given the presentation and quality of the food, not to mention the portion size, I don’t see how many people could have an issue. Dinner recommendations: Duck fat fries- don’t think about the name. Just order them. You won’t be upset. The Scallops “Baja” Foie Gras was a very unique, but delicious combination. The scallops are cooked to perfection, a bit more chewy to juxtapose with the loose, smooth texture of the foie gras. And the Chicken Lemon and Oregano was moist and super flavorful.
There is a full bar with talented and skilled bartenders who can concoct any drink you can dream up or one from their excellent cocktail list. So, while you wait for a table, you can enjoy a cocktail, a pint of beer, or a glass of wine. The wine and beer list are not extensive and nothing to write home about, but they are sufficient enough to coincide with the scrumptious food.
Malarkey’s partner is James Brennan (main owner of Stingaree- another hot spot in Downtown, San Diego). The Brennan brothers, there are three to be exact, seem to know how to do “hospitality” right. With youngest bro, Shane, running the door as the VIP Host for Club Stingaree, and middle bro, Eugene, opening the relatively new and extremely successful American gastropub in NYC called Park Avenue Tavern, these are three brothers to keep your eye on, which it isn’t hard as all three are easy on the eyes. And you can be sure that I will be writing about them again soon.
Burlap in Del Mar is Malarkey and Brennan’s latest venture, opening up in July. I can’t wait to try out this new Asian-Cowboy themed restaurant. I have a feeling I won’t be disappointed.