Serẽa at The Del is Now Open

Serẽa, the new sea-to-table dining experience created by boutique hospitality powerhouse Clique Hospitality for the Hotel del Coronado, is now open. The concept comes as part of the iconic hotel’s reimagination, which includes a multi-phase renovation to preserve, revitalize and re-introduce various aspects of the property, slated for completion late 2021.

“We have been working on this concept with The Del for a long time,” said Andy Masi, founder of Clique Hospitality. “It was important to our team to create a concept that mirrored the future-looking vision of the hotel and honored its history; we also wanted to create a memorable experience for Coronado and San Diego—something special that keeps guests and visitors to the hotel coming back time and time again. We’re excited to be a part of the major culinary revitalization currently under way in Coronado.”

Chef JoJo Ruiz [image courtesy j public relations]
Serẽa’s kitchen is helmed by Clique Hospitality Partner and Executive Chef JoJo Ruiz, and offers an expertly curated menu of sustainable seafood, meats and other signature selections with a Mediterranean flair. Ruiz, a San Diego native, has cultivated long-standing relationships with local and regional fishermen from Tuna Harbor Dockside Market, Catalina Offshore Products, Baja California’s Pacifico Aquaculture, Los Angeles-based Superior Seafoods and other local and regional purveyors–all of which will be prominently displayed on the plate at Serẽa.

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Menu highlights include an innovative selection of ingredients creatively prepared to complement their origins and the region:

  • Lobster croquettes with Italian sturgeon reserve caviar, roasted garlic aioli, chive
  • Del Pacifico shrimp al ajillo with squid, chorizo sofrito, hoja santa pesto, rustic sourdough
  • Charcoal grilled octopus with marble red potato red onion, sumac, olive, red chimichurri
  • Local halibut ceviche with cucumber, avocado, lemon, coconut, agave pickled serrano, spring onion
  • San Diego sea urchin with charred scallion relish, lime, olive oil
  • Glazed California black cod with crispy snap pea, pea vine, herb gnocchi, pea vine salsa
  • Grilled lamb chops with crispy fingerling potato, mustard green, chermoula
  • 26-oz. charcoal grilled angus t-bone with chickpea, beet, cabrales cheese and beet green mojo verde

Serẽa also offers various whole fish, freshly caught and sourced locally, sold by the pound at market price. Guests have the opportunity to choose their own catch from the restaurant’s fresh fish display, to be expertly deboned tableside and prepared over an open fire and seasoned with olive oil, lemon and salt.

“Clique Hospitality is an amazing partner for this next phase of The Del,” said Harold Rapoza Jr., general manager of Hotel del Coronado. “Their expertise in hospitality and creating memorable experiences pairs perfectly with our vision for this iconic property and it’s our pleasure to introduce Serẽa as one of the hotel’s newest additions, with more unprecedented leisure, culinary and business experiences to come as we continue through this exciting reimagination over the next three years.”

In addition to its impressive culinary offerings, Serẽa’s beverage program is curated by seasoned spirits professional and Clique Hospitality Lead Mixologist Eric Hobbie. The menu boasts an impressive selection of beer, wine, sake and other spirits in addition to a specialty cocktail menu that honors the history of The Del and the nautical nature of Serẽa. Selections include the Ocean Breeze, a blend of El Silencio mezcal, honeydew melon, meyer lemon and melon cordial; the Floodtide, prepared with hibiscus-infused Hendrick’s gin, watermelon juice, cucumber, dill and fresh lemon; and the ultra-luxe Fugu Del, made with Beluga platinum vodka, marcona almond orgeat, Meyer lemon, 2006 Dom Perignon Champagne and a caviar bump.

Designed by celebrated interior design firm Studio Munge, Serẽa is a distinct Southern California oasis, offering a luxurious yet inviting atmosphere complemented by leather, worn wood and a soft color palette. The restaurant’s interior opens up to an expansive, two-tiered patio complete with breathtaking views of the Pacific Ocean via retractable French doors. The restaurant also features mixed material artwork and playful fabrics with pops of terracotta and faded turquoise to contrast raked white oak tables and woven teak lounge chairs.

Serẽa is open daily at 4 p.m. and on Saturdays for lunch service beginning at 11 a.m. For more information, follow Serẽa and Hotel del Coronado on Instagram at www.instagram.com/sereasandiego and www.instagram.com/delcoronado; and on Facebook at www.facebook.com/sereasandiego and www.facebook.com/delcoronado.

Dining reservations may be made by calling 619.435.6611.

All images courtesy of j public relations and the Hotel del Coronado

Related:

Behind the Scenes with Creators of Serẽa at The Del

Hotel Del Restaurant Space with Impressive Past Readies for the Future

 

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