Herb and Sea

The latest creation from Top Chef alumni Brian Malarkey. This Encinitas outpost of the ever popular Herb and Wood lives up to its older brothers hype. Chef Sara Harris lends her unique twist to this absolutely stunning restaurant that will be sure to impress all that come.

Come for the Aesthetics, Return for the Drinks

Not a surprise but this restaurant is stunning. Like every one of Chef Brian’s places, this beauty has tons of character. From the art ceco art, chandeliers, tiffany blue oven, this restaurant screams Malarkey. Once inside enjoy a delicious cocktail from the talented team.

My personal favorite drink is the Ash and Vine, a truly thoughtful cocktail thought up by bartender Connor Duncan.

“This cocktail is a nod to my home habit of having a glass of wine in the evening and rinsing my glass out with a little sip of whiskey as a nightcap before bed. This cocktail shows a connection of each ingredient through grapes - grape stem dust, a whiskey aged in sherry and wine barrels, and vermouth (aromatized and fortified wine).” - Connor Duncan

Just like Connor said, this drink has lots of late night vibes going on. Its subtle and complex notes are a welcome surprise. The Grape Dust not only adds bitterness but is just so cool!

Seafood is King

Not a surprise since this location is less than 2 miles from the ocean, but seafood is plentiful here at Herb and Sea. Between the freshly shucked oysters, clams on the half, mussels, salmon, shrimp toast, crab louie, puttanesca, and my personal favorite the whole roasted branzino, Herb and Sea is definitely a seafood restaurant.

For apps I tend to stick with oysters but if you are feeling adventurous try some freshly shucked clams with seasonal accruements.

Try the Branzino for your entree. With its crispy skin and moist flesh paired with the spicy Calabrian chilis and briny castelvetrano olives this dish is as good as its gets for whole fish in my book!