Sea Rocket Chef Sets Off for Malarkey's Gabardine
I should have known it when I heard they'd been palling around. Two young chefs with seemingly limitless energy and a flare for the dramatic. It's appropriate that Brian Malarkey and Chad White have found each other and it turns out they'll be seeing lots more of each other outside their downtown clubbing escapades. Malarkey just inked White to a contract to have him helm his newest restaurant, Point Loma's upcoming Gabardine.
That spot will be a seafood-centric eatery with an extensive craft beer inventory. Given White's former post was at Sea Rocket Bistro, a restaurant that specialized in equal parts suds and sea, he seems a perfect fit for the new venue.
Questions immediately spring to mind. Will he bring his uni ice cream? Will he have the flexibility to indulge in his seemingly endless parade of outside-the-box tasting dinners, promotions and interactive foodie gaming events? And, the inevitable...what about Sea Rocket Bistro? Turns out, White will remain a partner in that business, so he'll still have a stake, a say and a chance to rock it at the Rocket.
In other White paper news, he will be one of four chefs to cook for celebrities at the ChefDance invitation-only dinner held as the major culinary component of the 2012 Sundance Film Festival. That event will take place in Park City, Utah on January 20 and will feature some of White's most forward-thinking fare, including the aforementioned sea urchin ice cream.
Other dishes include cinnamon roll gnocchi with kimchee cotton candy and black cod confit with smoked bananas and smoked shrimp dust. With imagination like that, it's easy to see what made him an appealing employment candidate for his new bro-slash-boss. Gabardine is set to open in February and will be located at 1005 Rosecrans Street.
Image of Chad White from searocketbistro.com
More like this:
- A bite with Chad White at Counterpoint — Sept. 21, 2012
- Fashion Week: Gabardine — July 2, 2012
- Checking in on Sea Rocket Bistro — May 28, 2012
- Good Eats and a Foie Gras Alternative at Gabardine — April 3, 2012
- Gabardine in March — Feb. 24, 2012