Map
611 5th Ave., San Diego, California | 619/233-7327
Price
$$$$
Last Reviewed
February 04, 2012
website

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.

Restaurant
Searsucker

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.