One of Coronado Ferry Landing’s long-established eateries officially unveils a new look and menu today. Blue Bridge Hospitality, which took over the decade-old Candelas on the Bay last May, has transformed the 5,700-square-foot space, which features panoramic views of the downtown San Diego skyline and a 1,200-square-foot elevated sundeck, into el Roy’s Tequila Bar + Kitchen. Led by Coronado native David Spatafore, Blue Bridge has built a significant presence on the island with eateries including Maretalia Ristorante, West Pac Noodle Bar, Stake Chophouse & Bar, Leroy’s Kitchen + Lounge; the group also developed Liberty Public Market.
The menu was created by Blue Bridge’s executive chef Tim Kolanko along with el Roy’s executive chef Chis Gallo, who previously cooked at Bertrand at Mister A’s and A.R. Valentien. Gallo says that though the food is not authentically Mexican, the cuisine’s classic flavors do feature prominently. Traditional tacos al pastor is translated into a grilled pork chop served with chorizo cornbread, chipotle roasted carrots, and pineapple habanero salsa and elote, a popular street snack, is turned into a Mexican corn pudding with roasted local corn, charred poblano, cotija cheese, chive, and chipotle crema.
The bar stocks more than 90 varieties of agave spirits, available in tasting flights, and serves an array of cocktails ranging from the Melonrita made with Corazon Blanco, fresh watermelon, lime juice and agave to a Cucumber Cilantro Gimlet made with Old Harbor Gin, fresh lime, and agave. Next month, the bar will be expanded to double its current size. Open for lunch, dinner, and weekend brunch, el Roy’s will offer a daily 3 p.m. to 6 p.m. happy hour.