Upscale restaurant on way to San Diego downtown
Chef Brian Malarkey is getting ready to open Animae on the waterfront in San Diego's downtown. The high-end restaurant will be located on the ground floor of the luxurious Pacific Gate condo building, at Broadway and Pacific Highway.
Malarkey and Chris Puffer, his business partner, run the successful restaurant Herb & Wood in the Little Italy neighborhood. Instead of opening another spot in the trendy area, the duo is banking on a revival at the waterfront to make this latest venture a success.
Thus far, a new InterContinental Hotel has opened on the Embarcadero, and approximately $1.5bn has been earmarked for redeveloping some of the property owned by the Navy. New businesses like this can help create brand awareness by distributing promotional products at their opening celebrations.
The space will be large—9,300 square feet—and will focus on blending a number of Asian cuisines. Malarkey says he is calling the cuisine “French Asian charcoal grill,” starting with basic California cooking, which has its roots in France, and then adding flavors from Hawaii, China, Southeast Asia, and Japan. Unlike many other restaurants, Animae will not have an open kitchen, allowing diners to concentrate on their meals and chat with other diners, rather than what Malarkey considers kitchen theater.
The décor will not be oriental, but will instead feature the classic lines of art deco. Windows that reach from floor to ceiling will provide amazing views.
Malarkey and Chris Puffer, his business partner, run the successful restaurant Herb & Wood in the Little Italy neighborhood. Instead of opening another spot in the trendy area, the duo is banking on a revival at the waterfront to make this latest venture a success.
Thus far, a new InterContinental Hotel has opened on the Embarcadero, and approximately $1.5bn has been earmarked for redeveloping some of the property owned by the Navy. New businesses like this can help create brand awareness by distributing promotional products at their opening celebrations.
The space will be large—9,300 square feet—and will focus on blending a number of Asian cuisines. Malarkey says he is calling the cuisine “French Asian charcoal grill,” starting with basic California cooking, which has its roots in France, and then adding flavors from Hawaii, China, Southeast Asia, and Japan. Unlike many other restaurants, Animae will not have an open kitchen, allowing diners to concentrate on their meals and chat with other diners, rather than what Malarkey considers kitchen theater.
The décor will not be oriental, but will instead feature the classic lines of art deco. Windows that reach from floor to ceiling will provide amazing views.