We asked San Diego chef Brian Malarkey, who plans to open Herringbone L.A. this month: What lured you north?
My first restaurant job was in L.A. at the late, great Citrus. You can get a bit more creative in Los Angeles than you can in San Diego. We have fun down here, but it’s more of a filet-and-lobster town. We’re hoping in L.A. to get more adventurous eaters and to experiment with ingredients like
abalone, uni, and geoduck.
We hear you worked with our restaurant critic, Patric Kuh, at Citrus, where he was a chef. What was that like?
Patric was my mentor. He was the one to really take me in and give me a chance. I was young and dumb, and Patric encouraged me and beat me up. No, not really—he was always the good cop.
Herringbone L.A. at the Mondrian Hotel, 8440 W. Sunset Blvd., West Hollywood, 323-848-6000 or morganshotelgroup.com.