It’s About Thyme

By Catlin Dorset

With five San Diego restaurants under his belt (so far), it was only a matter time before Bravo “Top Chef " Brian Malarkey penned a how-to for diners wanting to know how to recreate his signature dishes.

“We want you to come and have some drinks with us, have some great food, share some laughs - and that’s exactly what the cookbook is there to convey,” Malarkey says.

With recipes listed according to the restaurants at which they appear on the menu, Come Early, Stay Late provides aspiring chefs insight into how to cook up the “Asian Cowboy” flavors served at Malarkey’s Burlap restaurant in Del Mar and the surf ‘n’ turf offerings popular at the new Herringbone restaurant in La Jolla.

To sweeten the pie, the book, which hits stores late November, also includes anecdotal accounts of Malarkey’s experience in the restaurant industry, not to mention dessert decadence from executive pastry chef Rachel King.

A Bunch of Malarkey

Brian Malarkey is executive chef and partner for five Enlightened Hospitality Group restaurants: Burlap in Del Mar, Gabardine in Point Loma, Gingham in La Mesa, Herringbone in La Jolla and Searsucker in the Gaslamp. (A Searsucker in Scottsdale, Ariz., is coming soon.)