The chef — who already has Searsucker locations in San Diego, Del Mar, Calif., and Austin, Texas — plans to open a 7,500-square-foot restaurant with a retro Americana theme from designer Thomas Schoos that captures the cowboy culture of the Southwest.
Coarse rope chandeliers, neon “Eat” signs and tables made from wood and marble as well as paintings from Schoos decorate the space, which can hold 138 guests. A private dining room with room for 32 and a bar area round out the design scheme of the restaurant. It is next to Omnia, the massive nightclub that opens Thursday, Mar. 12, at the resort.
Malarkey’s menu includes dishes meant to share. Highlights include a 38-ounce bone-in ribeye tomahawk steak, eggs and bacon pork belly with a soft poached egg and brown butter Hollandaise, beer-braised short rib and for dessert, a s’mores bar.
The restaurant opens nightly at 5 p.m., and given its proximity to Omnia, plans to stay open late for those hangover meals.
Info: Searsucker, (702) 866-1800