Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/533211
continued on page 72 photography by peter harasty Searsucker's albacore tuna and prosciutto with sherry aioli and balsamic. Come early, stay late! That's the motto of the new Caesars Palace hot spot Searsucker, and it couldn't be more fitting. Nobody is worried about turning tables here. Think of Searsucker as your living room, and use it as you wish. The brainchild of chef Brian Malarkey, who gained fame on season three of Bravo's top chef, the original Searsucker is in San Diego's trendy Gaslamp Quarter, where it's a favorite of the cool kids who converge on that neighborhood. Some come for the food. But others come to hang out on a couch in the large lounge area. It's as much a gathering spot as a restaurant, and Malarkey wants Las Vegans to feel the same way about his new place. "The idea is, it's not necessarily just dinner. It's about going out and getting together with your friends," the chef says. "We have a lot of people [who] dine in large groups, and what we're asking is they embrace Summer Social With the arrival of Brian Malarkey's SearSuc er, restaurant dining feels like enjoying snacks in your living rooM, a Midnight Brunch, and an ice creaM social—all in one. by al mancini vegasmagazine.com 71 TasTe