ANIMAE: Asian Flavor Meets Fine-Dining Steakhouse
The Inspiration Behind ANIMAE
Brian Malarkey’s ANIMAE features Japan’s finest A5 wagyu beef, complementing an Asian-inspired menu crafted by Executive Chef Tara Monsod that pulls from all corners of the Far East.
The design pulls inspiration from the stunning, modern architecture of BOSA’s Pacific Gate Tower that sits atop the restaurant. The dining room is a futurist’s interpretation of Art Deco design, suspending time and space, setting the stage for dining, as theater.
The cocktail program is as vivacious as it is refreshing. Offering a playful spin on the crushable beverages that are meant to transport imbibers to a paradise far, far away. Sake at ANIMAE is a highly curated experience focusing on small producers and traditional brewing techniques.
Chef Tara’s cuisine is centered around the coal-fired oven and Japanese robata grill, and utilizes globally sourced ingredients to complement the sophisticated, stylish experience that compels guests to dawn their finest fashion, pull up their Instagram, and strike a pose in the elegance of the room.
The People Behind ANIMAE
Executive Chef Tara Monsod
In her first executive chef role, Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to Puffer Malarkey Collective’s ANIMAE. Her culinary journey has placed her in some of San Diego’s most prominent restaurants. Studying under Nate Appleman as Executive Sous Chef at ANIMAE, she continued to hone her fine-dining craft while also experimenting with pushing forward the Filipino flavors she’s always known.
Now working alongside Celebrated Chef Brian Malarkey as Executive Chef, Tara’s interpretation of ANIMAE gives diners a chance to experiment with new dishes, like the Som Tam Salad, the Corn Scallion Karaage, and the Kare Kare Short Ribs with bagoong peanut oil. Mirroring Malarkey’s emphasis on hospitality and generosity, Tara can be seen walking the dining room on any given night, greeting guests, sharing her thoughts and experiences regarding a particular spice or cooking technique.
Brian Malarkey
Brian Malarkey is one of the country’s most successful and sought-after chef or restaurateurs. Throughout his career, he has created over 15 wildly successful restaurant concepts. Together with longtime business partner, Christopher Puffer, the duo founded Puffer Malarkey Collective, and, to date, have opened 10 different concepts in 5 years, including the nationally acclaimed Herb & Wood and his most recent, opulent wagyu steakhouse experience, ANIMAE.
