About
Located in the heart of downtown san diego
The restaurant blends the indulgence and spectacle of a classic steakhouse with the dynamic flavors, influences, and cultural perspectives that define the Asian American experience.
The name Animae reflects this duality. Inspired by the visual energy of anime and a tribute to trailblazing Chinese American actress Anna May Wong, the name honors a legacy of creativity, identity, and cultural expression.
Executive Chef Tara Monsod draws from the diverse culinary landscape that shaped her as an Asian American chef in Southern California. At the center of the kitchen is a coal fired oven and Japanese robata grill, where seasonal ingredients are prepared with smoke, fire, and layered flavor. The result is a menu that feels both refined and deeply personal.
Inside, the dining room reflects the drama of the experience. Inspired by the architecture of Pacific Gate Tower above it, Animae presents a futurist interpretation of Art Deco glamour. The space feels lush, cinematic, and designed for celebration. Dining here feels like stepping onto a stage where food, design, and energy come together.
Our Team
— sara pablo —
chef de cuisine
— myrna matias —
sous chef
— june yoo —
sous chef
— kylie Cablayan —
pastry chef
— dick raynes —
general manager
— jordan mcconnell —
ASSISTANT GENERAL manager
— Arielle moorman —
manager
tara monsod
Executive Chef
Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to her role as Executive Chef of Puffer Malarkey Collective’s Le Coq and ANIMAE in San Diego. Monsod’s culinary journey includes positions at acclaimed San Diego restaurants, including Juniper & Ivy, Herringbone, Burlap, and Mozza.
In summer 2021, Monsod assumed the role of executive chef at ANIMAE, immediately garnering a loyal following and accolades for her reinterpretation of the restaurant’s culinary origins through dishes revelatory of her Southeast Asian heritage. During her tenure, she became a three-time James Beard Award Semifinalist, a testament to her bold culinary voice and leadership. Monsod was later named San Diego’s first-ever James Beard Foundation Best Chef California Finalist in April 2024 — recognition that reflects her commitment to her craft and the supportive, positive environment she’s established to nurture the growth of her team.
brian malarkey & christopher puffer
Founders
Restaurateurs and longtime partners, Chris Puffer and Brian Malarkey reclaimed one of their old projects and reinvented it to create Chef Tara’s Le Coq. It is in downtown La Jolla in a 1930’s historic building with exposed brick walls, steel trusses, and a barrel-vaulted ceiling. Into this storied shell is inserted a posh 1970’s diner club. Working side-by-side for over a decade, the duo launched the original Searsucker and Herringbone venues, building the Fabric of Social Dining restaurant group, which they sold to Hakkasan in 2012. Proven fine-dining operators, they founded Puffer Malarkey Collective and, to date, have opened 10 different concepts in 5 years, including the nationally acclaimed Herb & Wood, Herb & Sea, and Le Coq.
Awards
