Malarkey says strategically chosen menu items can spur conversations that help market the restaurant.
Brian Malarkey likes to play with his food, as is evident on the whimsical menus at Enlightened Hospitality Group’s five concepts. That fun vibe carries over in his recent cookbook, Come Early, Stay Late, which gathers some of the most popular dishes from Searsucker, Herringbone, Burlap, Gingham and Gabardine, the popular Southern California/Arizona spots that he and business partner James Brennan have created. Malarkey recently explained the thinking behind his cooking style and ...
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