A New Kind of Chophouse Stakes a Claim in Coronado

Blue Bridge Hospitality, which runs seven food-centric businesses in Coronado including Leroy's Kitchen + Lounge and the Village Pizzerias, is betting that the group's latest venture will draw its fair share diners across the bridge.

Coronado native, principal David Spatafore, has assembled an all-star lineup for Stake Chophouse + Bar, which is due to land on the island by October. Anchored by executive chef Tim Kolanko (A.R. Valentien) who joined Blue Bridge as its corporate chef last year, the food and beverage team also includes exec pastry chef Francis Laureano, formerly of LA's Bottega Louie, and wine director Greg Majors, who was previously the beverage director at CRAFT in New York.

Spatafore and Kolanko, who traveled extensively to eat at the country's top steakhouses, say that Stake will be a departure from the mostly chain steakhouses that exist in San Diego, aiming to establish itself as a high-end, contemporary meat palace without the stuffy, white linen-draped atmosphere.

The 4,600-square-foot upper level restaurant, once an Italian restaurant, has been completely overhauled and divided into a 50-seat main dining room with additional capacity on a fire pit-fronted patio and a bar/lounge area.

Stake wants to set itself apart by offering quality over quantity. While there will still be some oversized cuts available, most of the meat menu, from 21-day dry aged prime to Kobe, Wagyu and grassed beef, will be presented sliced and ready to share alongside steakhouse sides cooked up in a wood-fired oven, including seasonal produce and classics like piped duchess potatoes. There will also be entree alternatives to red meat, plus chilled seafood platters.

The bar will focus on martinis, whiskey and wine, with 2,000 bottles stocked in their display cellars.
· Blue Bridge Hospitality [Official Site]
· All Coming Attractions on Eater [~ESD~]