Like a refreshing ocean breeze, celebrity chef Brian Malarkey and hospitality developer James Brennan have swept into Point Loma with an innovative, new dining concept to add to their expanding repertoire of popular restaurants like Searsucker in the Gaslamp District, Burlap in Del Mar and the forthcoming Herringbone in La Jolla. The recently opened Gabardine restaurant, located at 1005 Rosecrans St., is host to an invitingly bright and refreshing atmosphere that entices guests to “gab at the bar and dine” over creative, exquisitely prepared Portuguese-style cuisine, local craft brews, carefully selected wines and trend-setting aperitif cocktails by Snake Oil Cocktail Co. “Gabardine is different from our other restaurants in that it is a more intimate and boutique-style experience,” said managing partner James Brennan. “Food enthusiasts can expect a unique experience in a vibrant atmosphere, where new culinary adventures can be had.” Leading the kitchen’s adventurous takes on seafood is celebrated chef Chad White, dubbed by Malarkey as the “sea urchin guru of Southern California.” “We couldn’t be more thrilled to have Chad White leading the kitchen at Gabardine,” said Malarkey. “Seafood lovers will be seduced by this sexy, niche eatery and the outstanding cuisine White will be crafting.” White has come up with myriad fresh offerings at the restaurant’s seafood bar, which are categorized by style of preparation — including a cold bar, hot bar, aged bar, green bar and fry bar — in addition to small bites and sides such as pickled eggs, tremocos ragout, marble potatoes and corn succotash. Chefs will also prepare whole fish, shuck oysters and work with live sea urchin behind a Nantucket-style, screened-in porch station inside the restaurant. In addition to sea-, garden- and land-based menu items, chefs at Gabardine will showcase their imaginative culinary expertise with featured specials that change daily. Malarkey and Brennan are not known for operating bland, run-of-the-mill restaurant concepts, but for pioneering cutting-edge dining establishments with innovative menu items. And Gabardine is no different. To create that memorable, one-of-a-kind element to their latest concept, the duo enlisted the help of Snake Oil Cocktail Co. to create inventive cocktails and aperitifs — pre-dinner cocktails that contribute an essential role in the overall dining experience. The leading mixology specialists have created standout concoctions that fuse wine-based spirits and boutique sodas in cocktails like the Isabella with bonal, juniper lime soda and an orange twist, the Miles with maurin, bubbly, cucumber-ginger syrup and a squeeze of lemon, and Spanish-style Kalimotxo elixirs. To complete the atmosphere, design visionary Thomas Schoos — the same interior design master of sister sites Searsucker and Burlap — transformed the 3,000-square-foot setting into a fresh-take-on-seafood establishment. Instead of tacky lobsters and seafood characters staring down at customers as they dine, Schoos constructed the interior with raw wood textures, a stone-topped bar, white doors and windows, red and white-striped seat cushions on wooden benches, and an old wood barn ceiling. Smart design elements — like shared tables with cutout centers to catch seafood discards and hold ice buckets, lobster cases adorned with Shoos’ original paintings, and light fixtures that have been crafted from antique fishing poles — incorporate a bright Nantucket-feel without overwhelming guests with over-the-top embellishments, a perfect pairing for the fresh fare offered by executive chef White and his team. “I have many fond memories of Point Loma and am excited to be back in this cozy fishing town, working alongside Brian Malarkey,” said White. “I look forward to bringing unique, local catch to the restaurant and creating new culinary experiences for diners and seafood lovers.” Gabardine is open for dinner Sundays through Thursdays from 5 to 10 p.m., Fridays and Saturdays from 5 to 11 p.m., and for Sunday brunch from 10 a.m. to 2 p.m. Lunch buyouts and picnic basket style lunches are also available. For more information or to make reservations, visit www.gabardineeats.com or call (619) 398-9810.
