Brian Malarkey is moving Herringbone, his seafood-focused restaurant at the Mondrian Hotel on Sunset Boulevard, to Santa Monica. He plans to open the new location in early summer with a new concept.
The Santa Monica Herringbone will be located in the Seychelle plaza at Ocean Avenue South.
The menu will feature Malarkey's signature seafood dishes, including a lobster roll; pan-roasted striped bass with fregola sarda, burnt orange vinaigrette and olive butter; and Moroccan-spiced quail with okra, tomato, eggplant and vadauvan.
The Santa Monica Herringbone will have a full raw bar with oysters, lobster, king crab and more. And there will also be some items specific to the Santa Monica location, as Malarkey plans on making full use of the Santa Monica farmers market.
Current Herringbone chef de cuisine Jason Witzl will remain at the West Hollywood restaurant for now, and Malarkey is still deciding on a chef de cuisine to helm the Santa Monica location on a daily basis. Malarkey, known for his colorful bowties and commentary on ABC's "The Taste" cooking competition show, plans on being in Santa Monica for the restaurant opening in the summer.
Craft cocktails will accompany the food, with specials including the Peter Rabbit, featuring Pimm's #1, basil, lemon and pickled carrot; and the Coyote, made with cinnamon apple-infused bourbon, lime, bitters and ginger beer. There will also be a full selection of wine and craft beers.
And to go with your oysters and craft cocktails, a nightly lineup of live music.
Designer Thomas Schoos, who also designed the West Hollywood Herringbone, is working on the Santa Monica location. The 7,400-square-foot space will feature two outdoor dining patios with wood planter boxes full of fresh herbs on the patio and hung from steel beams.
Herringbone will be open for lunch and dinner daily, with a weekday oyster hour and weekend brunch.
1755 Ocean Ave., Santa Monica, www.herringboneeats.com.