Stake Chophouse & Bar to Sizzle in Coronado Starting Thursday, November 6

Executive Chef Tim Kolanko preparing the Tomahawks
October 31, 2014

David Spatafore's Blue Bridge Hospitality (Leroy’s Kitchen + Lounge, MooTime Creamery, Village Pizzeria, Lil’ Piggy’s Bar-B-Q, Coronado Coffee Company, soon-to-come Liberty Public Market) will continue its take over of Coronado when it opens the doors to the island’s only steakhouse, the collective’s sixth individual concept, Stake Chophouse & Bar, starting on Thursday, November 6 (not the 4th as reported by other publications). Helmed by Executive Chef Tim Kolanko, Stake will employ an all-star culinary and wine team and offer elegant cuts of meat grilled to perfection along with fresh seafood, farm-to-table dishes and sides, craft cocktails and a top notch wine and beer program.

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 will offer 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, Chef Kolanko’s menu will include 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.

Stake boasts an all-star staff to assist Chef Kolanko in bringing the best to Coronado, including Wine Director Greg Majors (NYC: Tom Colicchio’s Craft Restaurant, Robert Bohr’s former CRU, Chef Marco Canora & Sommelier Paul Grieco’s former Insieme);  Executive Party Chef Francis Laureano (Bottega Louie Gourmet Kitchen and Market, Los Angeles; Bashi and Catalina Kitchen at Terranea Resort, Rancho Palos Verdes); Sous Chef Andrew Kedzidora (Daniel Patterson’s two Michelin-starred restaurant Coi, San Francisco; San Diego: The Fishery, Top of the Market, Chef Deborah Scott’s Indigo Grill); and Sous Chef Tommy Morstad (Local 11 Ten Food & Wine, Savannah, GA; Blind Lady Ale House, San Diego). 

Starting November 6, Stake will be open on Sunday through Thursday from 4:30-10pm and Friday and Saturday from 4:30-11pm. For more information, visit, check out some of the food photos below and check out San Diego Magazine's photos of the space.