Try: Searsucker's New Fall Lunch Items

With gloomier days on the horizon, getting out of the office for a bite to eat can be daunting and downright messy. Does anyone in San Diego actually own an umbrella? Before we resort to eating whatever’s left in the back of the staff fridge, dutiful downtown employees are encouraged to make a stop through Searsucker. Even if there’s a little drizzle looming in the distance, lunch at this Gaslamp spot vows to be quick, healthy, refreshing and ever-changing with the flavors of the season.

Chef Brian Malarkey is not allowing us to eat the same-old, same-old lunches any longer. This no-food-slump policy is reminding us what it is about Searsucker that keeps us coming back, and not just for the classy dinner scene. The giant chalkboard lunch menu allows guests to select their meal up front in the afternoon hours, grab their own silverware and water, and chow down on some fine cuisine in an efficient manner. Just in time for the season of eating, over-eating, and repeating, Searsucker has launched new items on the lunch board, varying between fresh salads and cold cuts to warm bites filled with expertly-cooked meats.  

On the Greens and Bowls side of the menu, the new Watermelon Salad lends guests looking for refreshing summer taste in the winter of San Diego an ideal plate, lightly tossed with heirloom tomato, pickled onion, goat cheese, basil and arugula. Or, for a simple salad done well, the Lemon and Lettuce Salad tosses together champagne, radishes and a citrus vinaigrette.

Once hooked by the greens, new diners and faithful patrons can choose from a vast selection on the Sandwich Board. New hot and cold creations are picking up on seasonal ingredients and the warmth we all crave to munch on. The new Chive Turkey Sandwich on a cold crust combines cranberry jam, ricotta-herbs, watermelon radish and sprouts on sourdough. Meanwhile, the new and recommended Drunken Chicken Salad Sandwich uses brown butter aioli, almonds, rosemary, orange zest and port cherries on ciabatta to craft a must-have plate.

Stepping into a warmer world, the hot crust sandwiches new for the season are delectable on a rainy day, or any day at all. The Apple Pulled Pork Sandwich is pure mouth-watering, juicy goodness in its combination of brandy bbq/apple slaw, onion jam, and baconnaise on toasty ciabatta bread. The innovative Steak and Egg Sandwich, also on a hot crust, embraces a poached egg, blue cheese, roasted tomato and chipotle, and hollandaise on ciabatta.

Sweet Tooth: Every good meal and gloomy day deserves some dessert. The Sucker Bar, imitating a Twix and the Pucker “Lemon Bar” both do tantalizing things to the taste buds, but it’s the Alba Sandwich that really captures the holiday season. This sweet treat features carrot cake sandwiched around mascarpone ice cream.

To try the new lunch items, as well as some of the classics, step into Searsucker Monday through Friday from 11:30am to 2pm. For more information, call 877.351.8073 or visit Searsucker in San Diego.

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