I have no interest in being productive with my life, thanks to my senioritis. Having previously attended a work function at Malibu Farm two years ago — yes, I do contribute to the American economy — I thought I would revisit it on a random Wednesday night.
Overlooking the beautiful San Diego Bay, Malibu Farm feels plucked out of Cape Cod with high ceilings and massive windows, providing picturesque water views and curating an airiness to the space. You’ll be occasionally tickled by a calming, salty ocean breeze as the waves roll mere steps away from your seat. It’s coastal dining at its finest, though the food offers a more nuanced story with occasional lapses in seasoning and portioning.
After my friend and I finished snapping our performative artsy photos, we began with the crab cakes: three petite, golden-crusted rounds topped with dollops of tangy caper aioli. A trio of caper berries circled the plate, while a mountain of mixed greens dominated the dish. Although the cakes looked promising, they were unfortunately underseasoned. Tasting more like stuffing than crab, it was weighed down by too many filler ingredients. What was supposed to be a seafood dish felt more like a premium salad tossed with a sharp vinaigrette, dressed with crab cakes…