Chef Brian Malarkey’s popular seafood-centric restaurant Herringbone will open in Santa Monica this Saturday, August 1. This new location will soon be the concept’s only L.A. outpost—the Herringbone that opened at the Mondrian on the Sunset Strip last year is set to transition into a new Malarkey creation. The first of the trio debuted in La Jolla back in 2012.
The new seaside restaurant, located at the plaza of The Seychelle at Ocean Avenue South, will be helmed by Aaron Mitrano. The chef de cuisine—who worked most recently as the executive chef at The Horn in West Hollywood and spent time as Gordon Ramsey’s sous chef—will bring his own culinary spin to the Santa Monica menu.
Keeping with Malarkey’s “Fish Meets Field” credo, perhaps the most interesting addition is the Salt & Brine Bar: a mix-and-match array of seafood and charcuterie that will feature innovative dishes like uni with cucumbers and fermented chile, and octopus with piquillo peppers, olives, and saffron alongside standard-bearing plates of raw oysters and prosciutto.
“I am very excited to be working alongside Chef Malarkey and Chef Jordan in this awesome venture,” says Mitrano. “Being able to work with the best of what Southern California has to offer both from the land and the ocean is an amazing opportunity, and I look forward to serving the Santa Monica community.”
The starter section of the menu is divided into “Hot Fare” and “Cold Fare” small plates. Think whole-fish ceviche colorfully accented with Fresno chilies and cilantro, and of course, poke—the seafood-darling-of-the-moment—will also be available in the form of albacore mixed with ginger, soy, nori, avocado, and spicy mayo. Hotter (literally) are the arancini, mussels tikka masala, and squash blossoms stuffed with shrimp and pork.
Roasted and grilled fish dishes make up half of a small list of main dishes, but the seafood wary can play it safe with vegetarian-friendly house-made pasta, slow-cooked short ribs, and roasted chicken. Stone-fired flat breads layered with mozzarella and veggie, seafood, and meat toppings round out the menu along with cleverly named cocktails (i.e. the Grow a Pear made with cucumber-infused gin, cilantro, jalapeño, St. Germain, and lemon) and a wine list that includes a relatively large collection of organic and bio-dynamic wines.
Herringbone Santa Monica will be open for dinner to start with brunch and lunch in the works.
Herringbone, 1755 Ocean Avenue at The Seychelle, 310-971-4460