Tom Yum mushrooms are served with luscious burrata. Duck bao buns are topped with pungent blue cheese. Lobster udon are topped with until-you-say-‘when’ parmesan (spoiler alert: I’m never saying ‘when’).

Adding cheese to East Asian dishes is but one expression of the impertinence Animae was built on.

Developed by the Puffer Malarkey Collective (who also introduced Herb & Wood in Little Italy), partner/owner Brian Malarkey and executive chef/partner Joe Magnanelli wanted to surprise guests with a little thoughtful irreverence.

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Image: Dustin Bailey

In addition to surprising flavor combinations, the pair have also eschewed popular wood-fired ovens in favor of a Mibrasa oven, in which dishes are cooked over charcoal.

The 7,600 square foot dining room was designed to be a stage for the creative dishes, with plush booths, curtains, and carpet ensuring that no discomfort or excessive noise will distract you from the menageries that will appear on your plate.

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Photo 1: Seasonal specials make use of local produce.Image: Courtesy of Animae
Photo 2: Image: Courtesy of Author
Photo 1: Seasonal specials make use of local produce.Image: Courtesy of Animae
Photo 2: Image: Courtesy of Author

A crisp and refreshing snow pea salad is meant to awaken your palate with light, bright flavors. The delicate peas are served with mizuna (Japanese mustard greens) and mint, tossed in a nori vinaigrette, and topped with crunchy slivers of fried garlic.

For the Baja-Asian street corn, housemade kimchi adds a Korean spin to elote-style corn that’s warmed with pickled jicama and shallots and topped with togarashi and cotija cheese. Most notable in this dish is the texture, with corn that’s almost al dente, like a perfectly cooked pasta, thanks to that Mibrasa oven.

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Image: Courtesy of Animae

A bit heartier, are the pair of bao buns filled with roasted Mary’s duck, topped with blue cheese, and served with persimmon.

“Once the duck is cooked, we cure the duck leg first with sugar and salt and add some coriander, cilantro, and lime leaves,” explains Chef Magnanelli. “Then, we braise them in water, salt, vinegar, sugar and lemon grass. Then they are tossed with the maple miso and put in the Mibrasa oven so it gets this charcoal, smokey thing going for it.”

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Image: Courtesy of Author

Tom Yum mushrooms, sourced from Mountain Meadow Mushrooms in Escondido, offer a hot and sour counterpoint to cool, creamy burrata. “Wanted to create the unexpected and make people ask why,” says Chef Magnanelli.

For dessert, black velvet charcoal sponge cake is the Instagram-favorite, but the chocolate pavlova might be the best dessert in San Diego.

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Photo 1: Image: Chris Costa
Photo 2: Image: Courtesy of Animae
Photo 1: Image: Chris Costa
Photo 2: Image: Courtesy of Animae
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