Top Chef finalist Brian Malarkey and Stinagaree impresario James Brennan are planning on opening his second restaurant in San Diego this one in North County on the corner of El Camino Real and Del Mar Heights road. The restaurant will be called Burlap, encompassing a cuisine that Malarkey likes to call "Cowboy Asian", a mix  of ranch style proteins, seafood, and Asian dishes

Brian describes the menu as broad enough to satisfy both manly appetites (big steaks and seafood dishes with a rotisserie to roast chicken, duck, pork butt and prime rib) and lighter eaters (sashimi, hama- chi, salads, Asian-inspired stir-fry and Malarkey’s signature crab cakes). “It’s a protein house but we’ll have subtle flavors like ginger butter, yuzu sauce, soys, pickled cactus and sage. It’s fun not having to work inside the rules. I’m looking forward to play- ing with the flavors. We’ve got crab cakes and rotisserie chicken, but we also have cowboy caviar (beef testicles), beef cheek, octopus, bone marrow and spinach salad with sweetbread croutons,” he said. “The first time people come, they’re conservative with what they eat, but they come back to experiment.”

The restaurant is scheduled to open opening day of the races July 20th.

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