In less than two years, Brian Malarkey has created five wildly successful restaurant concepts in San Diego that together form the Fabric of Social Dining. Searsucker, Burlap, Gabrdine, Gingham and Herringbone each opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 hottest restaurant. With plans to open 15 more restaurants over the next five years, Malarkey has taken the show on the road with the national expansion of his “big three” flagship restaurants Searsucker, Burlap and Herringbone. First stop Scottsdale, which welcomed Searsucker this past November and next up is Searsucker Austin in April 2013. Prior to opening his first restaurant Malarkey, a graduate of Le Cordon Bleu Portland, held positions at several marquee restaurants in Los Angeles including Chef Michel Richard’s Citrus. Soon after he was hired by The Oceanaire Seafood Room and opened their San Diego location as Executive Chef/Partner, where he garnered over 60 industry awards in five y
