Searsucker

Happy Birthday to Us!

admin — Thu, 04 Aug 2011 19:20:33 +0000

Time flies when you’re having fun! On Wednesday, July 27th, Searsucker celebrated its very first birthday. We couldn’t be more appreciative of all the support we’ve received over the last year. Our fans helped to make us San Diego Home /Garden’s Best New Restaurant(July 2011), San Diego Magazine’s Best New Restaurant & Best Chef(June 2011) and OpenTable Inc.’s #2 Hottest New Restaurant in the Country(April 2011). Amidst our bliss, we couldn’t help but think about WHY we’ve had such an amazing year. What makes a successful restaurant? Is it the food? The service? The décor? A combination of all of those and more? For answers, we turned to none other than our executive chef Brian Malarkey. He replied, in true Malarkey fashion, “You know how sometimes, you feel like you HAVE to hang out with some of your family members? Well, with true friends, you really ENJOY the time you spend. At Searsucker, we are true friends, we consider our guests true friends, and we like to throw great dinner parties with all of our true friends EVERY night!” In other words, at Searsucker we love what we do, we love who we do it with, and we love who we do it for.

Searsucker has grown a considerable amount since we opened our doors in July of 2010. We started out with our dinner service, added our casual weekday lunch service a few months later, and are now serving up a fabulous Sunday brunch that’s more of a party than a sit down meal! We’re ecstatic about how far we’ve come and we know that we couldn’t have done it without each and every one of our employees and guests. Searsucker’s birthday party wasn’t a small dinner of owners and investors; it was a huge get-together that involved every member of the staff. We’re talking about everyone from dishwashers to servers to Mr. Malarkey himself. It was a truly wonderful family affair reflective of what Searsucker is all about. We invited all of our friends on Facebook and Twitter to join in a complimentary champagne toast at 10pm, & we were so happy to see that so many people showed.

From the bottom of our hearts, thank you to everyone who has made our year so special. We hope you continue with us on this journey..cheers to the year ahead!!

Super Heroic Comi-Cocktails

admin — Wed, 20 Jul 2011 04:42:49 +0000

It’s the end of July in San Diego, which means it’s almost time to celebrate the historic and ongoing contribution of comics to art and culture. With Comic-Con right around the corner, our Snake Oil mixologists felt the need to get creative. They knew they were going to need more than a good ol’ Peter Rabbit to get the taste buds of 130,000 super-fans turning. The solution: COMI-COCKTAILS!! That’s right; our favorite mixperts have created three specialty cocktails that will only be available during the week of Comic-Con, and, of course, only at Searsucker.

Our first two Comi-cocktails were created in honor of Planet of the Apes. Just like the film, they’re potent and savagely effective:

The Apes: Banana & Green Chartreuse Jam, Cachaca and lime. You’ll be sorry you were ever born human.

The Humans: Arugula, Celery, Fresh pressed lemon juice & Kanon organic Vodka. Primitive.

Our third comi-cocktail is mild-mannered but brave, and inspired by none other than America’s favorite superhero.

Captain America: Kanon organic vodka, house made grenadine & quality blue curacao. Avengers assemble!!

So once you’ve tired your inner geek, stop in and celebrate with us!! In the heart of the Gaslamp District, Searsucker is sure to be buzzing with fellow Comic-conners. Did we mention we’ve got 40 pandas coming in for drinks on Thursday, July 21st?? You’ll have to see it to believe it.

About Snake Oil Cocktail Company

The Snake Oil Cocktail Co. came together in 2009 to create a trifecta of experience, spirit knowledge and innovation for the cocktail industry. As opposed to a classic cocktail approach — which usually just entails modifying spirits — the Snake Oil mixperts make use of a lot of better things from the kitchen, including fresh produce. They aim to create the perfect libation for any situation using local, seasonal, unique ingredients.

Snake Oil Cocktail Co. has been creating masterpiece cocktails for Searsucker since our opening in July of 2010. A unanimous favorite, The Peter Rabbit (Pimm’s No. 1, combined with bruised basil, pressed lemon and a pickled carrot) is just one of many best sellers. Snake Oil will continue to make booze sing at Searsucker’s not-so-little-sister restaurant, BURLAP, opening this week in Del Mar!

BURLAPeats.com | Facebook | Twitter

Salty Sweets

admin — Wed, 20 Apr 2011 16:44:07 +0000

Some of you may be thinking “Salt? With…dessert?” That was my first thought when I noticed that our Sucker Bar was sprinkled with Fleur de Sel, a hand-harvested French sea salt. Like most people, I tend to associate salt with savory foods, not sweets. The truth of the matter is that the salty/sweet combination has been around forever (think Cracker Jack, Snickers Bars, chocolate covered pretzels). But it wasn’t until recently that the culinary world started using the combination to start a whole new dessert category. To my surprise, some of the richest, most exquisite desserts are now topped with a few salt crystals. After taking my first bite of our Sucker bar, I no longer questioned the trend. Not only did the sea salt add a delectable crunchy texture, but it also added dimension and intensity to each individual flavor. It perfectly balanced the sweetness of the caramel and made the chocolate taste magnificently rich. The flavors seemed to last forever, and I could swear I was still savoring the treat at home a couple of hours later. So the next time you come into Searsucker and are contemplating our King’s Sundae made with bacon and honey caramel, BE NOT AFRAID! Salt, whether used as a background ingredient or as a garnish, truly heightens the flavor of any sweet dessert.

How do you feel about salted sweets? Had one recently that was to die for?! Share your thoughts with us!

- Sam Swenson, guest blogger and hostess at Searsucker

Searsucker is Open for Lunch!

admin — Wed, 17 Nov 2010 23:43:28 +0000

That’s right, the hottest restaurant to hit the Gaslamp District this season is welcoming in the winter with a brand new menu for lunch San Diego style! Chef Malarkey and his stellar team of food wizards have devised a magnificent menu as well as a great system for catering to downtown San Diego’s bustling lunch crowds.

Head to the corner of 5th and Market, walk in the door, and pick up a menu off the reception table. Browse the choices — there’s enough for a variety but not too many to overwhelm the mind of a busy urbanite — and then pick your deliciousness. Order your starter, meal, and dessert up front and then pick a seat in the spacious wall-free dining area or at the bar looking into the exhibition-style kitchen. Oh, and the host might give you a little rubber farm animal — duck, pig, etc. — hang on to that for later.

Ordering up front saves a shocking amount of time. You are free to pick up your water and cutlery on your way to a seat and have plenty of time to review the morning’s business or escape the working life for just a few more minutes. The waiter will bring out your mouth-watering food and you dine at your leisure. And remember the little rubber duck? Take that to the bar when you’re ready to satisfy your craving for the divine; trade the animal for a dessert made fresh by Sweets, Searsucker’s resident pastry chef.

Lunch is served Monday through Friday from 11:30am to 2pm. Stop by and enjoy!

New Year’s Eve at Searsucker

admin — Mon, 15 Nov 2010 21:19:08 +0000

Ring in 2011 at Searsucker! This December 31, Searsucker is offering a fabulous New Year’s Even dinner special exclusive to those who make reservations in time. Guests will enjoy a fabulous five-course meal designed by the maestro himself, Celebrity Chef Brian Malarkey. Pay either $75 dollars for reservations before 7pm or $100 for reservations after. More details to come on the delectable dishes that New Year’s at Searsucker will bring, but for now save the date and your table!

Contact Kristen or Alisha at 619.233.7327 (SEAR) to make your reservations today.

Malarkeys welcome twins!

admin — Mon, 01 Nov 2010 22:54:24 +0000

Searsucker’s Executive Celebrity Chef Brain Malarkey and his wife Chantelle Marie brought two new little Malarkeys in the world on October 18, 2010. Fraternal twins Miles James and his sister Sailor Elizabeth join big brother Huntington ‘Hunter’ O’Neil as the newest additions to the Malarkey clan. Mama and babies are doing wonderfully and we send all our well-wishes and congratulations to the family. Welcome, Miles and Sailor!

Chantelle is an accomplished wedding and lifestyle photographer whose word has been featured in prominent national periodicals. Chef Malarkey can still be found hosting or guest “chefereeing” on television as well as in the kitchen of his brand new restaurant, Searsucker. All the best to the whole Malarkey family.