Brian Malarkey and James Brennan’s fourth San Diego restaurant Gabardine is now open in Point Loma. Gabardine follows in the footsteps of Searsucker in the Gaslamp Quarter, Burlap in Del Mar Highlands and Gingham in La Mesa, the latest addition which opened in early 2012.
Malarkey partnered with San Diego chef Chad White (of Sea Rocket Bistro) to bring the Gabardine dining concept to life. Gabardine is the first restaurant in the Malarkey / Brennan Empire with a dedicated seafood focus. And as they say, at Gabardine, guests can Gab, Bar and Dine.
Get a taste of the new Gabardine menu here first.
The menu is divided into multiple bars, including the Cold Bar, Hot Bar, Green Bar, Fry Bar, Gab Bar and Aged Bar. Sadly, alcohol is not the universal ingredient in the aforementioned bars, but there are some delish original Snake Oil Cocktail Co. spirits to be gushed over below.
Back to the foodie basics, diners will find everything from oysters, to prawns, uni and clams in the Cold Bar. Stand-out items include Local Uni, a live shooter with ceviche (Chef White’s signature); and Yellowtail Crudo with shallot, lime and Serrano-carrot vinaigrette. Spice things up at the Hot Bar, which houses octopus, sardines, mussels, abalone and much more. Dare to try the Octopus Asada with escarole, mustard and chourico butter; Black Cod “Foie Gras” with brioche, port cherries and pistachios; and Squid & Chorizo Sausage with corn relish, egg and heat.
For a lighter course, pick a few items from the Green Bar to share. Highlights include the fresh and simple Tomato & Cucumber with lardo, limon and chile; and the Sword Bacon & Egg with asparagus, black truffle and brioche. The Fry Bar serves up Shark Corn Dogs, Fish n Chips, Papas Fritas and the house HAMburger with apple-currant jam, jalapeno aioli and onion confit. Add on a few sides from the Gab Bar, such as house pickles, pickled eggs and shishito peppers; or design your ideal creation at the Aged Bar, with a variety of porco, queso and pescado options. Unique to Gabardine, the menu offers a Sea, Garden and Land dinner entrée that changes daily, as well as daily specials.
And now for the booze. Snake Oil Cocktail Co. crafted a menu of signature spirits to pair with the seafood-centric dishes. The Calimoxo elixirs blend wine in unexpected ways. Sip on a Basque, made with Mexi-Coke and red wine; or a Portugal, made with Mexi-Sprite and red wine. More cocktails range from the Miles, a mix of Maurin, bubbly, cucumber-ginger syrup and a squeeze of lemon; to the Sailor, made with Cocchi Americno, fresh lemonade and white wine; and the Sofia, made with Pomme d’ Normande, hibiscus and a twist over a “big ole” rock of ice. The menu also features an international wine list and San Diego’s local craft brews.
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Pictured: Chef Brian Malarkey (left) and business partner James Brennan - Earnie Grafton U-T