Puffer Malarkey Collective Portfolio

Herb & Wood

A timeless dining escape where the warmth of wood-fired cooking meets the vibrant flavors of seasonal California and Mediterranean cuisine. Set in a space that blends 1920s elegance with a modern industrial edge, it's a sought-after spot for those craving atmosphere, flavor, and a touch of the unexpected.

Animae

Led by two-time James Beard nominee Tara Monsod, this coal-fired, Filipino-inspired kitchen brings bold, unexpected flavors to life with Mediterranean, French, and California influences. Japan A5 Wagyu stars on a menu that balances fire, finesse, and fearless creativity — all set in a moody, art deco-meets-theatrical space.

Herb & Sea

A relaxed coastal dining experience in the heart of downtown Encinitas, where Australian-born Culinary Director Aiden Owens serves up a wood-fired menu centered on sustainable seafood and locally sourced ingredients. With a raw bar, open kitchen, and neighborhood-friendly vibe, it’s a place where fresh flavors and laid-back charm come together.

Le Coq

Le Coq is James Beard Best Chef finalist Tara Monsod’s new wave French steakhouse. Inspired by the modern Parisian culinary landscape, chef Tara reinvents classic dishes through her signature approach, blending cross-cultural references and ingredients for a distinctly SoCal expression of French cuisine. Bright touches and hyper-seasonal products ground the menu with San Diego style, while nods to chef Tara’s Southeast Asian background are interwoven throughout.

Herb & Ranch

This modern food hall redefines daytime dining with five distinct culinary stations serving bold, chef-driven options for breakfast, lunch, and happy hour. Located at the Irvine Company’s UCI Research Park Campus, it’s a vibrant gathering spot for the neighborhood’s office crowd — fast, fresh, and far from ordinary.