San Diego's Celebrity Chef Brian Malarkey Opens Fifth Restaurant Concept | Welcome to Herringbone

May 25, 2012

Chef Brian Malarkey
Scheduled to open 'softly' to the public today, May 25, 2012, Herringbone will be the fifth San Diego culinary installment by Enlightened Hospitality Group, helmed by local Celebrity Chef Brian Malarkey and hospitality visionary James Brennan. The opening of Herringbone marks what is said to be the final piece in Enlightened Hospitality Group’s “big three,” completing the trilogy alongside the successful Searsucker and Burlap (not to mention Gingham and Gabardine).

Located in the beautiful coastal San Diego community of La Jolla, Herringbone will serve up “Ocean Bazaar” cuisine from a kitchen led by Top Chef Season 7’s Amanda Baumgarten. Culinary offerings will be “fish meats field,” featuring ocean specialties from around the world as well as unexpected surf and turf dishes.

Chef Amanda Baumgarten
“We couldn’t be more excited to welcome a talented, Top Chef alum to our team,” said Chef/Partner Brian Malarkey. “Amanda’s extensive background working with high-end seafood and big personality in the kitchen will pair perfectly with our overall direction for Herringbone.”

“Enlightened Hospitality Group is thrilled to deliver its fifth culinary concept to patrons,” said Managing Partner James Brennan. “Our goal has always been to produce unique culinary experiences married with our concept of social dining, and Herringbone holds true to that. Guests can expect an other-worldly ambiance and modern yet approachable cuisine. In addition, we are excited to bring an element of electricity and nightlife to the La Jolla neighborhood and are confident Herringbone will quickly become a must-visit spot for locals and tourists alike.”

Formerly of Los Angeles’ Water Grill, Baumgarten will bring to life Herringbone’s “Ocean Bazaar” concept through stimulating, lighthearted and playful dishes. With offerings divided into simple categories such as “Cold,” “Hot,” “Green,” and “Crust,” exotic proteins will be the star, married with old world flavors such as lemon, garlic, and olives, throughout.

Herringbone under construction
“I’m honored to be working alongside Chef Brian Malarkey and such an inspired team,” said Executive Chef Amanda Baumgarten. “I am excited to create memorable and unconventional culinary experiences that expand the standard perceptions of seafood and ‘surf and turf’ dishes.”

The new La Jolla restaurant’s fresh dishes will be paired with culinary-inspired cocktails from the innovative minds of Snake Oil Cocktail Co., which have dreamed up and crafted an alluring selection of cocktails, infusing old world art with modern day ingredients. Traditional spirits, along with local craft brews and small production, global wine will also be offered.

What it was
Herringbone puts a wry spin on the familiar design of typical seafood restaurants, bringing classic nautical imagery into the 21st century. Taking full advantage of the vintage warehouse structure in which it is set, internationally acclaimed designer and interiors visionary Thomas Schoos has created a fresh, contemporary atmosphere of easy California beach living that also pays homage to the history of the building and the quaint coastal village of La Jolla. But even while incorporating iconic images and artifacts associated with seafood and the beach, Schoos has found unexpected ways to reinterpret traditional elements, giving the space an eclectic modernism and transforming the cold industrial austerity. One way in which he accomplished this feat was by introducing six ancient olive trees, each approximately 100 years old, their massive, twisted trunks and overarching branches helped to convert a warehouse environment into an indoor garden. The aged texture of these gnarled trees adds a touch of both traditional beauty and modern openness to the restaurant, warming the room with natural textures, fresh aromas and dappled light.

Herringbone is scheduled to be open for lunch Monday – Friday from 11:30 A.M. – 2:00 P.M. and for Sunday Brunch from 10:00 A.M. – 3:00 P.M; Dinner Sunday – Thursday from 5:00 P.M. – 10:00 P.M. and Friday & Saturday from 5:00 P.M. – 11:00 P.M. Bar hours are daily from 5:00 P.M. to close.

Herringbone is located at 7837 Herschel Ave., San Diego, CA 92037.  Check out Herringbone at and be sure to follow it on Facebook and Twitter.