San Diego,  California
Top Chef finalist Brian Malarkey opened this 7,000-square-foot restaurant, filled with mismatched salvaged chairs, bold wall art, and vintage accents. The seasonal menu includes locally caught seafood, handcrafted desserts, and out-there concoctions such as farm bird lollipops coated in a spicy house-made Bloody Mary mix with bleu fondue. Note: Wear comfortable shoes; there will likely be a wait.
Last Reviewed February 2012
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