Last night we went to Searsucker, Brian Malarkey's http://www.brianmalarkey.com/ new restaurant. Most of you remember Brian in Top Chef Season 3...he was like the 2010 San Diego Padres, got down to the final days but did not win. Searsucker http://www.searsucker.com/ is Brian's new restaurant in the Gas Lamp district occupying the old Z-Gallerie retail space. We got there a little early when it was a little quieter. The restaurant is very open (7000 SqFt) and lit well, there are exposed ceilings and air ducts that give it that warehouse feel. He has decorated with signs of words (EAT), large pictures of utensils, lighting over the tables decorated with rope, conversation areas with disparate chairs and couches. Overall it has very comfortable look and feel. Let's get to the food and service. Our server was Jamie a journeyman photo artist who was from Seattle and travels from city to city to hone his art. Jamie was a great waiter, he had good suggestions about bar Drinks (Try the "Best Served Cold") wine pairings and encouraged us to try some of the signature dishes. The menu definitely is unique, you can eat off the Tapas portion of the menu which features Bone Marrow, Sauteed Squid, Eggs and Bacon, Duck Fat Fries and on and on. We started with the Mozzarella, Tomato, Arugula and Prosciutto Salad. For our Entrees my wife had the Swordfish with the Dried Cherry reduction topped with hazelnuts, I had the Pork Butt with Bacon and Baked Granny Smith Apples. The meals were both very good and as my dad would always say "they were great value". After dinner we went to a concert and came back later to find the restaurant booming. Searsucker is one of those restaurants that will be around for a few years and then change it's theme but in the mean time I am going to go there again to enjoy it while it lasts.