Editorial Review of
Gabardine San Diego
Brian Malarkey and James Brennan's fourth San Diego restaurant Gabardine has revved up the Point Loma dining scene, following in the footsteps of Searsucker in the Gaslamp Quarter, Burlap in Del Mar Highlands, and Gingham in La Mesa. 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.
Diners will find everything from oysters, to prawns, uni and clams in the Cold Bar. Spice things up at the Hot Bar, which houses octopus, sardines, mussels, abalone and much more. For a lighter course, pick a few items from the Green Bar to share. The Fry Bar serves up more filling eats, and the Gab Bar offer some sides such as house pickles, pickled eggs and shishito peppers. Unique to Gabardine, the menu offers a Sea, Garden and Land dinner entrée that changes daily, as well as daily specials.