Gabardine (Point Loma) Restaurant Week

 

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Finally we made it to another Malarkey restaurant!  So far Anh and I have been to Searsucker, Gingham, and now Gabardine crossed off the list.  I used to go to Oceanaire when Chef Brian grazed the kitchen before his Top Chef days and have been a fan of his ever since.  The food industry is a funny thing now with celebrity chefs or tv chefs becoming more celebrity than chef.  Could his vision be executed without him in the kitchen?

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Believe it or not, this was the Clam Chowder.  There was bacon, corn, potatoes, and a few clams with shells in there.  The soup was certainly thick and packed a flavorful punch.  Can’t go wrong with bacon right?

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Gabby’s Greens looked pretty basic.  The grapefruit did add a nice touch.  This serves as documentation and will mark the second time Anh liked grapefruit.

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Onto the main courses!  Above is the Costa Rican Mahi Mahi.  I guess I should have read the description closer because I completely missed the port “drunken” cherries part.  8 times out of 10 I prefer to keep my sweets separated from my savories.  This would constitute one of those 8 out of 10 times.  The presentation was nice and I dig what they are trying to do with the tart cherries and the nutty almonds.  It just wasn’t my favorite.  Oceanaire has a very similar item on their menu but another course on I used to order is the “Dynamite” Ono.

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The Pork Chop featured a generous portion of pork with a little sweetness added with the apples.  Funny thing is with this one I wish there was more apples as opposed to less cherries on the fish course.  The meat was very moist.  Anh managed to clean every ounce off the bone.  :)

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Our waiter recommended the Sticky Toffee Pudding over the King Sundae so I got that.  Basically it was a bread pudding with buttermilk ice cream.  It wasn’t all that bad but didn’t make the go to dessert list either.  The buttermilk ice cream seemed a little too sour for my taste.

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Anh got the Chocolate Mousse which looked like cute little turds on a plate.  Luckily they didn’t taste the way they looked.  Underneath was a layer of  chocolate brownie and it had little chocolate (malt?) pearls mixed in.  Hands down this was the dessert champion that night.

So there you have it.  The best Malarkey experience out of the three so far probably was Searsucker about a year and a half ago for brunch.  I heard it has changed since then but I guess that just means we have to check it out soon!  Anh and I want to come back to try some of the other items here though as well.  The steak looked delicious and our server was raving about the lobster gnocchi.  I’m happy to report another successful San Diego Restaurant Week experience.  Hope you all had a chance to get out there and try some new things!

Gabardine
1005 Rosecrans St.
Point Loma, CA 92106
619-398-9810
www.gabardineeats.com

 

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Darren

Fooood! I love it if you can't tell already. I love everything about it. The taste, the smell, the look, the feel, the satisfaction, the gratification, and ultimately: the fun! I've been in San Diego for about 7 years now and it amazes me that there are still places to uncover. Traveling, eating, and taking pictures of food has always been a hobby of mine. So naturally Michael and I thought it made sense to share what we found with all of you. I tend to side with the savory but never shy away from a knock out dessert. If you have a place you think we haven't tried let us know! We're always on the lookout...

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About Darren

Fooood! I love it if you can't tell already. I love everything about it. The taste, the smell, the look, the feel, the satisfaction, the gratification, and ultimately: the fun! I've been in San Diego for about 7 years now and it amazes me that there are still places to uncover. Traveling, eating, and taking pictures of food has always been a hobby of mine. So naturally Michael and I thought it made sense to share what we found with all of you. I tend to side with the savory but never shy away from a knock out dessert. If you have a place you think we haven't tried let us know! We're always on the lookout...