Haven't you heard? Searsucker is the hottest restaurant in San Diego (http://www.searsucker.com/). Situated on Fifth Avenue, in the heart of the Gaslamp Quarter, Searsucker has already become a legendary hangout in its one year of existence. Searsucker was founded by Top Chef finalist Brian Malarkey, who serves as the executive chef, in collaboration with nightclub manager extraordinaire James Brennan of Stingaree fame (http://www.stingsandiego.com/). The cuisine is New American Classic and the menu is filled with "approachable and unpretentious dishes". Somewhat remarkably, our first visit to Searsucker was just recently. We went in there hoping that the place would be gluten free friendly and we were pleased to find out that it was!
The menu is fun but takes some getting used to. It is divided into categories such as "Bites", "Smalls", "Greens", "Ocean", "Ranch", and "Farm". Each item on the menu has the bare minimum listed in the way of ingredients and description. For example, I chose to order "butter potato" -- I wasn't sure exactly what this entailed, but it didn't have gluten in it so that was good enough for me! The unconventionality of the menu is part of the charm of Searsucker. A menu with minimal descriptions forces the diner to take chances and place trust in the hands of the chefs. If you trust the chef to create something delicious, then you won't be disappointed with anything you order. You might not know exactly what your plate will look like when you order "Butt, brandied applies + bacon emulsion" but it will definitely taste good when it arrives at your table! And, the staff at Searsucker was extremely accommodating and understanding about my gluten free needs. They were extremely careful to point out the menu selections that would be safe for me to eat. I felt comfortable ordering and everything that I ate was scrumptious!
Adding to the popularity of Searsucker is the fun and unpretentious attitude. The menu ranges from $8 sides and $13 crab cakes to a rib eye costing $75. The chef is a world class, celebrity chef, yet there is an easygoing spirit that permeates the building. I sat in the bar/lounge side of the restaurant and I had the feeling that I could hang out for hours without being pressured to leave. I ordered off the "smalls" and the "and . . . " portions of the menu, and I didn't order a true main course. The point I am trying to make is that Searsucker is a truly "cool" place where you can walk in, meet up with your friends after work, and grab a bite to eat or a cup of coffee, without feeling pressured to go through the ritual of ordering a 3-course meal.
Finally, their coffee was amazing. I always judge a restaurant based on the quality of the coffee and Searsucker won me over.
Their dessert menu was so cute and everything sounded amazing -- but only the King Sundae was gluten free.
butter potato!
grilled asparagus.
bacon grits.
Jalapeno-Chorizo "Corn off the Cob" --AMAZING! I loved this. Thank you, Chef Malarkey, for putting jalapenos on the menu...
fried Brussels + walnuts.
heirloom tomato + ricotta salata + white balsamic.
king sundae.http://www.noexcusesglutenfreecookbook.com/
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