Industry Weekly

[Night Bites]

From San Diego to Vegas, Searsucker serves creativity

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Searsucker is perfect for a bite before clubbing at Omnia commences.
Marie Buck

San Diego chef and Top Chef grad Brian Malarkey is fairly new to the Las Vegas Strip. His first Vegas venture—already a must-dine hit in SoCal—has San Diego similarities. Searsucker Vegas is near mega-nightclub Omnia, as it is in downtown San Diego’s bustling Gaslamp Quarter. The two venues in Caesars are adjoining, perfect for a bite before clubbing commences.

Searsucker specializes in the freshest of food from the farm and sea. The recently revamped menu is separated into creative categories with an emphasis on shareables, including the spicy hamachi and avocado sashimi-style dish with Fresno chili and cilantro, and the shrimp ceviche and toast with cucumber and pickled banana. A bit heartier but equally fun to pass around the table are the biscuits with whipped butter and infused honey, the play-on-breakfast eggs and bacon with pork belly and a crispy poached egg, and the Buffalo-influenced lollipop wings.

Consider the beer-braised shortribs, braised pork butt and scallops with spring peas from the signature dishes selection, but save room for the sweets, from the s’mores bar and chocolate trifecta to the back-to-basics cookies and milk. Enjoy it all with Searsucker’s inventive and savory cocktail menu, an absolute delight. Searsucker at Caesars Palace, 702-866-1800; Sunday, Monday, Wednesday & Thursday 5-11 p.m., Tuesday, Friday & Saturday 5 p.m.-midnight.

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