Blue Bridge Hospitality Elevates Coronado Island’s Chef Driven Dining Experience by Announcing Stake Chophouse + Bar, a tried-and-true steakhouse, to open November 6th
Blue Bridge Hospitality is based in and born out of a love for the city of Coronado. With five existing concepts under their belt, the restaurant group has continuously raised the bar on the island’s culinary scene by creating thoughtful, local dining experiences. First surfacing in 1998 with a number of family-friendly concepts, Blue Bridge then announced their first chef-driven dining project in 2011 with the launch of Leroy’s Kitchen + Bar, led by Executive Chef JC Colón (Tempo in NYC, CUCINA urbana). Now, the group is pleased to announce Stake Chophouse + Bar, their newest steakhouse endeavor, which will elevate the collective to a new level as they venture into a more contemporary dining arena.
Nestled in the heart of Coronado’s iconic village, Stake is located at 1309 Orange Avenue. “Coronado is a treasured destination for visitors, but we’ve always kept our San Diego residents top of mind,” says co-owner, David Spatafore. “While there are plenty of big chain steakhouses in the city, we’re presenting a completely unique, local approach—and we’re encouraging San Diego diners to come across the bridge to experience a new side of dining.”
Spatafore is also quick to add that Stake will be anything but the classic, white linen, fine dining chophouse reminiscent of years past. While still in the very early stages of menu development, Stake’s culinary program will allow guests to indulge in a variety of offerings versus more traditional, larger entrée style portions. Cuts of steak at this new steakhouse will be more approachable in size with an innovative, chef-driven spin. Guests can expect to find an extensive selection of fresh seafood on the menu in addition to a bar program showcasing an incredible selection of wines as well as a signature martini menu.
Previously occupied by Ristorante La Terrazza, the upstairs, second-story space is currently in the early stages of construction, as the venue will undergo a substantial overhaul in structure and design. While specific details are currently under wraps, Stake will evolve from a creative collaboration between Blue Bridge and a talented design team comprised of Di Donato Architects and Studio MY ID interior architecture and design.
ABOUT STAKE CHOPHOUSE & BAR: Blue Bridge Hospitality (Leroy’s Kitchen + Lounge, MooTime Creamery, Village Pizzeria, Lil’ Piggy’s Bar-B-Q, Coronado Coffee Company, Liberty Public Market – set to debut in summer of 2015) will open doors to Coronado’s only existing tried-and-true steakhouse, the collective’s sixth individual concept, Stake Chophouse & Bar. 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, Executive Chef Tim 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. www.bluebridgehospitality.com
ABOUT EXECUTIVE CHEF TIM KOLANKO: Executive Chef Tim Kolanko’s wide breadth success is anchored in more than 20 years of culinary experience, working and training under several of the nation’s most respected industry innovators.
Like many great chefs, Chef Kolanko began his career in the heart of the house, washing dishes while moving through the ranks from the ground up. With a degree in Culinary Arts from Grand Rapids Community College, Tim spent several eye opening months backpacking throughout Western Europe before landing a job in the kitchen of the legendary Tapawingo restaurant in Ellsworth, Michigan in 2000. There, under Executive Chef Stuart Brioza (Food & Wine’s “10 Best New Chefs” in America in 2003), Tim began to develop his own unique style of cooking, blending simplicity with seasonal and local foods. With an opportunity to spend the following winter cooking in Aspen under Executive Chef Charles Dale (Food & Wine’s Best New Chef, 1995; James Beard Foundation nomination for Best Chef in 1998 and 1999), Tim left Northern Michigan and made his way west to one of Aspen, Colorado’s most luxurious restaurants, the former Renaissance.
In 2002 Tim was invited to be a part of the opening culinary team at La Jolla’s The Lodge at Torrey Pines under Executive Chef Jeff Jackson, and in 2005, he was promoted to Chef de Cuisine of A.R. Valentien, the signature restaurant within The Lodge’s Five Diamond boutique hotel. Here he spent the next seven years refining his fresh, ingredient-driven cuisine.
Tim Kolanko joined Blue Bridge Hospitality in 2013 as the overarching Executive Chef, and over the next few years he’ll continue to spearhead the culinary programs as the collective continues to grow and move forward in expansion.