Puffer Malarkey Collective Unveils Animae
The Puffer Malarkey Collective has unveiled Animae, a $5.5 million Pan Asian American concept on the ground floor of Pacific Gate by Bosa, a luxury condo building near Downtown San Diego’s waterfront.
Animae brings a sophisticated, stylish experience matching the level of excitement that the group is known for with concepts like Herb & Wood and Farmer & The Seahorse. Designed by partner/owner Christopher Puffer (designer of Herb & Wood), and Bells + Whistles (Jeune et Jolie, Lola 55), the 7,600 square foot dining room juxtaposes natural elements and architectural lines of the Art Deco period.
The result is a seductive atmosphere that sets the stage for highly theatrical dining amongst jewel-toned custom booths, ceiling length curtains, and carpet that mimics a mossy forest floor.
Coal-fired, Asian-inspired dishes
Partner/owner Brian Malarkey and executive chef/partner Joe Magnanelli (Urban Kitchen Group) threw out the playbook when conceptualizing Animae’s menu. The coal-fired, Asian-inspired dishes that are rooted in street food, push culinary boundaries by incorporating unexpected ingredients, cooking techniques, and flavors. Guests can revel in the opulent setting with a dinner to match, or enjoy a playful high-low experience by dining on a sampling of small plates.
Utilizing a Josper oven and Japanese robata grill to prepare large format proteins and serving the finest raw seafoods delicately presented as crudos, dinner at Animae ranges from Steelhead Trout Poke with Sea Bean, Daikon, Shiso and Plum Vinegar; Tom Yum Mushrooms with Burrata and Leek; Black Garlic Udon Noodles with Lobster, Chili, Choy Sum, Bisque and Espelette; Roasted Duck with Pineapple, Gochujang and Mint; and a 32-Ounce Snake River Farms Wagyu Porter House with Miso Butter and Chef’s Choice Accoutrements.
Created by bartender Adam Ono (Yeast of Eden, Bourbon & Branch) the menu takes influence from Japanese cocktail bars that focus on making straightforward cocktails outstanding through detailed precision, emphasizing the quality and shape of ice, temperature of spirits prior to mixing, shaking technique, aeration and texture, carbonation, and water quality. Animae focuses on single malts and gins, and has an extensive Japanese whisky and sake program.
A stunning dessert menu
Just like at Herb & Wood, executive pastry chef, Adrian Mendoza, stuns with a dessert menu that includes, Chocolate Pavlova with Yuzu Mousse, Concord Grape and Chocolate Cremeux; Black Velvet Charcoal Sponge Cake with Banana Caramel, Miso, Ancient Grain Brittle, Raspberry Ponzu surrounded by Charcoal Marbled Meringue; and Honey Panna Cotta with Soy Almonds, Jasmine Tea Boba, Shiso and Lemon Ice.
Joining the Puffer Malarkey Collective at Animae as general manager/partner is Lucien Conner (Snake Oil, Puesto) who hosts a nightly dinner service that exemplifies refinement and polish without pretense.
Animae is open Monday-Friday from 5:30-10:00pm and Friday-Saturday from 5:30-11:00pm. Happy Hour will be served Monday through Friday from 4:30-6:00pm.
See you there!