If the above photo of what must taste like sugary sweet heaven doesn't lure you into the new chef-driven Stake Chophouse & Bar in Coronado, CA., the rest of these photos definitely will. The 4,600-square-foot, rooftop modern restaurant, which is run by Blue Bridge Hospitality, features a 50-seat dining room with a patio, lounge, and a bar with 2,000 stocked bottles.
Decorated using shades of cream and indigo, Stake features a "quartzite bar, six linear outdoor fire pits and an 18-foot backlight onyx wall that doubles as décor in the dining room."
With executive chef Tim Kolanko on the roster (who is also the corporate chef for BBH and the former Chef de Cuisine of A.R. Valentien), the menu is focused on quality over quantity. With 35-day dry-aged bone-in New York Strip, Kobe, and A5 Japanese Wagyu, the meat selection is wide and varied, but that's not to say vegetarians are unwelcome. Actually, the veggie options on the menu are pretty impressive, featuring dishes like Delicata Squash and Shaved Brussels Sprouts & Hazelnuts which are right in line with San Diego's health-conscious crowds. And of course, what would a coastal menu be without seafood? The restaurant offers an extensive list of fresh fare caught from nearby coastlines and up in Hawaii, like shellfish and crudo.
If you're still drooling over the dessert—because we know that we are—you better save enough room for the Leftover Sundae or the Lemon Meringue Macaron.
