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Stake's Steaks Debut Next Week

A first look at the menu at Coronado's Stake.

Coronado's newest steakhouse has high hopes of being a cut above the rest. Stake Chophouse, currently prepping for a Nov. 4 opening, will offer luxurious meats like American Wagyu to Japanese Kobe beef.

The most expensive? A 50-oz. Tomahawk steak for $120 meant for two.

Blue Bridge Hospitality's David Spatafore wants Stake, his sixth Coronado eatery, to scratch the concept of a traditional steakhouse. That means waiters will trade tuxes for blue button-down shirts under striped grey aprons. Instead of art hanging on the walls, materials in the 4,600-square-foot space will act as the decor. Think wood sculptures, back-lit onyx paneling and indigo-dyed blue carpeting mixed with wood flooring.

The menu is a marriage between farm-to-table and different cuts sourced from various regions, like Flannary Meat in San Francisco, cooked in a 1800 degree over-fired broiler.

For inspiration Spatafore traveled with exec chef Tim Kolanko to the crème de la crème of steakhouses across the country. One stop was Wolfgang Puck's Cut at The Palazzo, also a modern-day spin on the steakhouse with cuts that tip the $100 scale.

The first sides out of the gate ($9-$13) will include apple cider sweet potatoes, which are in season, and roasted squash stuffed with brussels sprouts and hazelnuts.

Stake's tentative plan is to work with New Jersey's famous Debragga butcher.

Cuts will be brought out sitting in their own juices and separated from sides to avoid "a train wreck on the plate," says Spatafore. He's hoping customers adopt a family-style approach to sharing meats at the table.

Also expect USDA prime and dry-aged selections, with filets starting at $38 and Kobe running at $28 an ounce.

The opening has taken over a year due to the giant overhaul needed, he says. That included completely stripping the former Italian eatery La Terrazza upstairs, replacing gas lines and adding a new electrical system.

One kink came during the eleventh hour, when the fire marshall didn't like the 40-foot-long fire pit. Spatafore's working out a way to keep it, which might mean adding a glass barrier. The pit area can fit 25 to 30 people in low lounge seating. "I don't know if you'd want to eat a ribeye steak out there. It's a great place for bites and a cocktail," he says.

He's especially excited about the wine list, which may be among the top five in the country, he says. To handpick the 1,500-bottle wine selection, he nabbed Greg Majors (wine director from Tom Colicchio's Craft in New York).

The meal's finale is also a top priority. He scored Francis Laureano, pastry chef from LA's Bottega Louie, "who understands the indulgence of a steak dinner. Dessert is part of it, no matter how much you ate," he says.

The restaurant will be open for dinner only, and he's looking to add weekend brunch in the spring.

Spatafore's brand also includes Leroy's Kitchen, Village Pizzeria, Li'l Piggy's Bar-B-Q, Coronado Coffee Company, and MooTime Creamery.

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