Editorial Review of
Inside Searsucker, a modern and industrial edge is softened by an overflow of comfy couches, Oriental rugs, textured animal patterns, and understated graphics that simply read “EAT” in black and white. There are no secrets at Searsucker – the open kitchen invites patrons to be a part of the culinary experience from start to finish while smelling every flavor along the way.
The straight-forward menu of new American classic cuisine is divided into seven sections: Bites, Smalls, Greens, Ocean, Ranch, Farm and “And…”. Start with such simple and tasty Bites as the Pretzel with ham and honey; Fennel Ribs; and Duck Fat Garlic Fries. The Small items may be petite in portion but are certainly strong in flavor. Chef Malarkey has a strong affinity for seafood and is known for adding a vibrant flair to our favorite items from the sea … the San Diego sea to be exact.. If you want to remain on land, check out the Ranch portion of the menu that boasts such stand-out dishes as Loin Filet Mignon with lobster butter; or Ribeye Tomahawk with cognac and horseradish. Searsucker is also open for a chalkboard-menu lunch and Sunday brunch.