Coronado Restaurants for San Diego Restaurant Week

Looking to experience San Diego Restaurant Week and stay on the island? This eight day event, September 24- October 1, features three of Coronado’s best restaurants.

LEROY’S KITCHEN + LOUNGE 
LUNCH MENU * DINNER MENU
Urban. Modern. Reclaimed. Leroy’s Kitchen + Lounge in Coronado. A veritable hangout for locals and tourists alike, Leroy’s is a departure from conventional island eateries. We are committed to fresh, local, sustainable food, specializing in eclectic cuisine that changes with the season to provide diverse flavors year round. Leroy’s Kitchen + Lounge is proud to partner with local farmers, brewers and manufacturers to create a true farm-to-table dining experience.

MARETALIA RISTORANTE
LUNCH MENU * DINNER MENU
Modern, coastal, Italian cuisine in the heart of Coronado.
Italian-born Chef Marco Sedda and Blue Bridge Hospitality Executive Chef Tim Kolanko curate Maretalia’s modern coastal menu, which places a strong emphasis on seafood-driven entrees, bright dishes of hand-crafted pasta, and shareable antipasti plates using fresh mozzarella and pasta made in-house. Maretalia’s desserts are fashioned by Blue Bridge Hospitality’s Pastry Chef, Lori Sauer, who focuses on traditional Italian flavors to create housemade specialties such as tiramisu, olive oil cake with fresh fruit, and cannoli.

Complementing Chef Kolanko and Chef Sedda’s coastal-inspired cuisine, Blue Bridge Hospitality Beverage Director Greg Majors has compiled a wine list rooted solely in Italian and domestic varietals. The cocktail selection features straightforward classics
including Negronis, martinis and Manhattans, while also highlighting Maretalia’s housemade limoncello—a secret family recipe from Chef Sedda’s Florence lineage.

STAKE CHOPHOUSE & BAR
DINNER MENU
Prominently situated in the heart of Coronado’s iconic village, the stunning 4,600 square-foot, second-story venue is located at 1309 Orange Avenue and offers San Diegans and visitors alike a modern take on the classic chophouse of decades past. Allowing guests to indulge in a variety of offerings, versus more traditional, larger-style entrée portions, Executive Chef Tim Kolanko’s menu includes a number of share-friendly filets, chops and dry-aged prime steak, an expansive selection of ice cold shellfish & crudo, healthy salads and rustic, wood fire-roasted side dishes, in addition to a handful of freshly composed seafood entrées.

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