Puffer Malarkey’s Herb & Sea In Encinitas Is Now OpenEat + Drink The Puffer Malarkey Collective's newest concept opens just off the 101 in Downtown Encinitas
The Puffer Malarkey Collective’s (PMC) newest concept, Herb & Sea, is now open in Encinitas!
Occupying a 6,500 square foot 1920’s art deco building, Herb & Sea is a chic coastal dining experience with a neighborhood-friendly vibe, that serves as a little sister concept to Little Italy’s highly acclaimed Herb & Wood Restaurant.
Along with the loyal investment team from Herb & Wood and Animae, Herb & Sea is supported by San Diego skateboarding legend, Tony Hawk, who is an investor in the project, and chef Brian Malarkey’s mother, Lesley Day.
Rebuilding the PMC way
For PMC, the most important aspect was to restore the building and bring it back to its original glory for the Encinitas’ community and breathe life into that corridor. PMC had to rebuild the aging structure from the ground up, a process that took 12 months, while preserving the exterior’s historical architectural elements.
Designed by partner/owner Christopher Puffer (designer of Herb & Wood and Animae), alongside Bells & Whistles (Animae, Jeune et Jolie), the interior’s inspiration stems from Malarkey’s longtime love of the coast, having grown up in Oregon, and a favorite place from Puffer’s childhood, Pemaquid Point Maine.
The interior fuses classic east coast design with modern west coast elements, and features an open kitchen with a custom carribean turquoise Hesten cook line, honeycomb shaped bar sconces, clay beaded chandeliers, dramatic banquettes wrapped around the back dining room, a curved oyster bar, and wainscoting panels behind the bar.
A lighter and seafood-focused menu
Partner/owner Brian Malarkey and executive chef/partner Sara Harris, who has over five years of experience working with the PMC team, created a menu that is lighter and more focused on seafood than Herb & Wood, including an oyster and raw bar. Diners will see some Herb & Wood favorites on the menu at Herb & Sea, while additional similarities include expertly executed wood fire cookery and an amazing array of house-made pastas, pizzas and desserts.
Focusing on ingredient inspired food, and using local and seasonal produce particularly from neighboring North County farms, Harris strives for simple, clean and bright flavors. The menu is approachable, joining east coast seafood with California cuisine.
Featured dishes from the raw bar include Oysters and Clams on the Half Shell and Hamachi Crudo with Clear Ponzu, Radish Sprout, Fresno, Sunflower Seeds, Citrus, and Avocado.
The dinner menu includes a mix of seafood and meat dishes with a heavy focus on locally sourced vegetables, items include Roasted Oysters & Bone Marrow, Pernod, Kale, Lemon, Breadcrumbs, Farmers Market Crudité with Vegan Ranch, Woodfire Roasted Eye of Rib, Pink Peppercorn and Chimichurri, and Plancha Fired Whole Branzino with Castelvetrano Olives and Calabrian Chili.
A variety of pizzas and vegetables are prepared in the wood-fired oven, including Wood-Grilled Portabello, Charred Onion Vinaigrette, White Balsamic, Garlic Crunch, Fall Veggie Pizza, Delicata Squash, Red Onion, Goat Cheese, Crispy Kale, and Fennel Sausage Broccolini, Garlic, Lemon, Ricotta.
Executive pastry chef Adrian Mendoza has once again created a delectable dessert menu, which includes a Butterscotch Budino, Butterscotch Pudding, Salted Caramel, Lavender Cream, Cinnamon Shortbread, Honey & Rosemary Crème Brulee, Seasonal Fruit, Vanilla Chantilly, and Lava Cake, Truffle Center, Vanilla and Chocolate and Vanilla Ice Cream.
The neighborhood-friendly restaurant features a full bar program and wine list curated by Puffer Malarkey Collective sommelier, Brandon Lervold. Herb & Sea also offers a children’s menu and will serve brunch on weekends, launching approximately 30 days after opening.
Hours of operation are as follows:
- Dinner nightly, Monday through Sunday from 5:30pm to 10pm
- Happy Hour (launching appx. 2 weeks after opening) Monday through Friday from 4:30pm to 6pm and Saturday and Sunday from 3 pm to 6 pm
- Brunch (launching appx 30 days after opening) will be served Saturdays and Sundays from 10 am to 3 pm
See you there!