Editorial Review of
Herringbone La Jolla
Brian Malarkey and James Brennan have done it again with their fifth San Diego restaurant, Herringbone. Located in La Jolla, this Ocean Bazaar dining concept is lead by fellow “Top Chef” alum Amanda Baumgarten of Bravo’s season 7. The menu seeks to reinvent the traditional seafood and surf ‘n’ turf dishes of our time. Get ready for clam and bone marrow pizza, whole fish ceviche, Chatham day boat cod fish and chips with lemon and tartar sauce, and Maryland soft shell blue crabs with creamed corn and tomato bacon vinaigrette.
The menu is divided into basic categories, from “Cold” and “Hot” to “Green” and “Crust.” Over in the bar, expect local craft brews, small production wines, and inventive craft cocktails by the Snake Oil Cocktail Co. crew. Acclaimed designer Thomas Schoos channeled classic nautical imagery for Herringbone, while honoring the restaurant’s historic sea-side location. He even brought in six 100-year-old olive trees, turning the warehouse space into a rustic indoor garden. Read the full Herringbone story.