tic week. Malarkey spent seven years
at Canterbury before going back into
the restaurant business full time.
His first big success came with a
restaurant in Del Mar he named Sear-
sucker.
"I named Searsucker after the sum-
mer suit that you wear to the Ken-
tucky Derby," said Malarkey, who
has gone on to be a far better chef
than speller. "With a seersucker suit,
you're getting dressed up, but you are
comfortable. You're having a good
time, the sun is shining, you have a
cocktail in your hand, you're having a
cold beverage and life is good. That
was from my love of horse racing and
all the good times I spent at the Der-
by with my uncle."
He also opened a restaurant named
Herringbone, which currently has five
locations. There are now four Sear-
suckers. Eventually, Malarkey sold a
majority stake in those restaurants to
a company called Hakkasan, a global
upscale hospitality group. Though he
is still involved with Searsucker and
Herringbone, the sale allowed him
the time to start over and open new
restaurants.
He now operates the eateries Herb
& Wood, Herb & Eatery, Green Acre
and Farmer & The Seahorse. His flag-
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