The Inspiration Behind ANIMAE – Fashionable restaurant showcasing high-end steak & Asian fusion dishes in a luxurious atmosphere. 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.
It’s smack dab in the heart of San Diego’s power scene, located on the ground floor of the Pacific Gate by Bosa in the Embarcadero Marina, so it comes as no surprise that Animae is sexy and scene-y. This bastion of glamour attracts a who’s who of trendy diners who come here largely to be seen—attention seekers should ask for the cushy round booths in the center of it all.
Luxe details abound, with thick velvet curtains and art deco elegance, but the Asian fusion plates are on pace with the setting and most dishes are meant to be shared. The coal-fired octopus skewer with shishito peppers, basil aïoli and bacon is a reliable pick, while the chef’s rendition of glazed black cod with tatsoi , sunflower dashi and shimeji mushrooms is a total crowd-pleaser.
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