Sneak Peek of Herringbone, Open Tomorrow at Mondrian
Here's one early look at Herringbone, the new restaurant at the Mondrian Hotel from San Diegan and Top Cheffer Brian Malarkey, which has its soft open tomorrow, January 10. It was supposed to open in time for New Year's Eve but got pushed back, and obviously it was to fluff some extra pillows and make sure all those sofas were in place. Replacing Asia de Cuba, the Thomas Schoos-designed space is definitely breezier, more like a living room than a dining room, with ostrich bone chandeliers, cypress trees, lobster traps filled with puffer fish for the bar, and the designer's own paintings as tabletops.
Anthony Sinsay, who was last at Malarkey's now-shuttered Burlap restaurant in San Diego, will lead the day-to-day kitchen, preparing things like seared scallops with crispy sweetbreads, Parisian gnocchi with persimmon and sage, and pork belly with wood-roasted sunchokes, Manila clam and green apple. The plan is to serve lunch, dinner, happy hour and brunch, and Herringbone will provide 24-hour room service for hotel guests, but for the soft-open phase, hours and menu will be limited until the full debut on January 16.