top chef contender brian malarkey is the executive chef at this seafood restaurant in the gas lamp quarter of san diego.
as the name suggests, the specialty is seafood. while you can choose however you want your fish prepared, you can also opt to go by the chef's recommendation on how the fish is to be prepared.
the server started us off with some warm sourdough bread and some chilled veggies and ceviche. they were good enough but we weren't there for the freebies.
the caesar salad was good topped with anchovies, although i thought there was too much dressing.
the clam chowder was passable. it did not wow me though.
the blue crab cocktail was pretty fresh, sweet and good.
my pan roasted black sea bass was served with pancetta and morels. it was good and not overcooked. but it also did not make my mouth water.
j's halibut cheeks with triple corn was also good. not memorable though.
now, c's crab cakes were a different story. they were light and fresh and perfect. the cakes were not breaded, or if they were, ever so lightly. i loved these.
the side of mashed potatoes came big. and too buttery for my taste.
if i come back, it'll be because of the crab cakes.
