(See TDN September Weekend feature.)
Brian Malarkey just happens to be the for-
mer track photographer at Canterbury Park,
where he worked for his uncle, Reed Palmer.
Couldn't tell you if he takes good winner's
circle pictures, but he sure can whip up a
nice meal. Malarkey, whose mother trained
Thoroughbreds and Quarter Horses back
in the day at Portland Meadows, has been
associated with several restaurants in the
area, but Herb & Wood is his current crown
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house in the rejuvenated Little Italy neigh-
borhood in San Diego. It's a huge building,
which is a good thing. It doesn't have the
constant noise and clatter that is ubiquitous
at many restaurants these days and the at-
mosphere is airy. Critics have called the in-
terior "stunning."
I tried one of Herb & Wood's gourmet
pizzas. To those of us from the East Coast,
you'll be hard pressed to see how this is a
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coast). While it was very good, I missed out
on some of the dishes that Malarkey fans
are raving about. San Diego Union-Tribune
critic Michele Parente was ecstatic about
the gnocchi with oxtail and the gemelli with
Manila clams.
With his connections to racing and his
reputation, Malarkey has been signed on to
plan the menu and cook during the Breed-
ers' Cup in Del Mar's Turf Club.
HERB & WOOD
