Culinary House Party

Celebrity chef Brian Malarkey invites diners to eat until they throw in the towel at Searsucker

From the moment you meet Chef Brian Malarkey, co-star of TV series The Taste and a finalist on Top Chef, you know that he loves what he does. His passion for great food is apparent, whether leading a demonstration at the Austin Food & Wine Festival or being interviewed by Food Republic, sitting on the edge of his chair, grinning widely and bouncing with excess energy as he talks about his various culinary projects.

Fortunately, Chef Malarkey is bringing his enthusiasm to Austin by way of his upcoming restaurant in the Warehouse district, Searsucker. The restaurant, slated to open in early June, will be the third location for his popular new American cuisine concept and will offer a menu of small plates and larger entrees featuring playful takes on traditional dishes like farm bird lollipops, chicken and waffles and a beef tongue and cheek dish with agave. The menu is tailored for sharing, encouraging guests to socialize and linger as they sip hand-crafted cocktails, craft beer and select wines from around the world.

Malarkey and business partners James Brennan of the Enlightened Hospitality Group (EHGRP) picked Austin because of its dynamic restaurant and music scene. “We don't want to come in and be different,” he says. “We want to come in and be part of the Austin family.”

Searsucker is taking over the space previously occupied by Maria, Maria, a 7,000 square foot site that has had difficulty holding on to long-term tenants. Malarkey said the first thing Designer Thomas Schoos did was open up the space and highlight the natural beauty of the building — brick, beams and sky lights that were hidden in previous designs.

“We ripped out all the stuff that did that building injustice,” says Malarkey. “We tore down the dividing walls and made it a big open floor plan.”

Guests can now see into the formerly hidden kitchen, becoming part of the action. Diners looking for more adventure can sit at the chef’s counter where they can enjoy the Chef’s Whim package, during which the kitchen will serve counter guests special dishes until, in Malarkey’s words, “you throw in the towel.”

The restaurant also includes a space for guests to enjoy live music, creating what Malarkey hopes feels like an adult playground. “I want people to come early and stay late,” he says. “Come have a couple of bites at the bar or meet your friends, hang out on the couch, then go eat. It’s a big house party.”

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Searsucker is slated to open in early June at 415 Colorado St. and will serve weekday lunch, dinner daily, and brunch on Sundays, as well as a late night menu until 2 a.m. on weekends.

Chef Brian Malarkey

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Near and Deer

Vespaio-trained chef serves venison from trailer at Austin's Sign Bar

Photo courtesy of Sign Bar.

Born and Braised, specializing in native ingredients and braised meats, is now open at Sign Bar.

Born and Braised, a food trailer specializing in native ingredients and braised meats, has just opened for business at Sign Bar. Chef and owner William Woodland, a.k.a. Woody, says so far things are going great.

"They're doing a great job promoting us at Sign Bar. I feel really special," says Woodland.

This is a big change from several years ago when sign bar first opened and Woodland says he "pestered" the folks behind the cool new space.

"I think at that time they wanted to see a couple of years of good experience," says Woodland. "And now my reviews are insanely good — so I think that helped!"

Born and Braised started out at Lustre Pearl back in 2022, and then quickly moved over to Sage Brush where it stayed for more than a year. More recently, Woodland has been operating out of Bastrop and is happy to be closer to town again at Sign Bar, which is located in East Austin. It's still a bit of a drive for many, but not as far south.

Some of the menu items include birria tacos, homemade birria ramen, and multiple venison-based dishes: chili, a smash burger, and bratwurst. There's also grilled cheese, street corn, and other sides.

"I think it's one of only a couple of places in town where you can get venison any time," says Woodland. He adds that the main focus of any foods he prepares is minimal waste and using good, quality, native ingredients. "I'm kind of an ingredient hippie," he laughs.

These cooking roots can be traced back to Woodland's days at his grandparents' out in the country, where his uncles butchering deer in the garage was the norm, and venison was always on the table. As an adult, Woodland got his "formal" education in the kitchen at Vespaio under the tutelage of Ryan Samson.

"He gave me his culinary book from when he went to school and quizzed me everyday; basically took me to culinary school through that job," says Woodland. "I cry thinking about him all the time. Great guy; a really good mentor."

Born and Braised is open Tuesdays through Fridays from 4 pm to 2 am, and Saturdays from 11 am to 2 am, at Sign Bar Austin (9909 FM 969, Bldg. 3). The bar, decorated with more than 75 retired signs from legendary local businesses, offers a variety of beers, wines, and cocktails.

Sign Bar Holiday Tree This miniature Zilker Tree is the newest permanent installation at Sign Bar. Photo courtesy of Sign Bar

As of early December, guests can enjoy all Sign Bar has to offer next to the Sign Bar Holiday Tree. This 64-foot tall tree is an homage to the Zilker Tree, and unlike most holiday displays, this tree will be up year-round. Guests can even spin under this mini-Zilker Tree — but may want to give it a minute after a bowl of venison chili.

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