The hits keep coming on Coronado.
Social Syndicate is hard at work with its sprawling waterfront project set to open next year, the new Bower Hotel just debuted (complete with views and booze at Dive, its rooftop bar), and after a $550-million makeover, the Hotel del Coronado feels refreshed, revived, and ready for summer.
But global sushi phenomenon Nobu isn’t the only hot new thing coming to the Victorian icon. Next month, Veranda steps into view.
Earlier this year, the hotel tapped executive chef Brian Archibald to head all culinary operations across the property, including Serea, Sun Deck, and the forthcoming Nobu and Veranda. He’s been in the game for over 25 years, working with big names like Daniel Boulud and Alex Lee and at properties like Playa Largo Resort & Spa in Florida, and JW Marriott Desert Ridge, The Boulders Resort & Spa, and The Phoenician Resort in Arizona, to name a few. Heading restaurants in hotels is a completely different beast than running one, or even several restaurants by themselves.
“I’ve dedicated my entire adult life to working with food in restaurants and resorts,” Archibald says. “I am really excited and humbled to bring a focus on quality and simplicity to Hotel del Coronado.”
Veranda’s menu feels contemporary Californian, emphasizing continental and coastal classics like grilled California artichokes, oysters pulled from the icy Pacific, the requisite steaks, salads, and seafood. Archibald says he wants it to feel casual but upscale, and plans to introduce themed events like fried chicken night on Wednesdays, prime rib specials on Thursdays, and seafood boils on Fridays to create a sense of community, even with hotel guests. Named for the original wraparound porch, Veranda seats 159 guests at a time, with only 18 of them inside. Besides the food, the entire point is the view, and it’s well worth $550 million.
The wine list features California-grown labels, as well as global classics, but Archibald says Veranda’s goal is to highlight as much local produce and products as possible. That, and be a part of an icon that’s helped build the island-that’s-not-really-an-island into the quintessential destination it is today. “What’s exciting about the revitalization in Coronado is the energy that you can see and feel on the island,” he says. “I’m ecstatic to welcome local San Diegans to Veranda and share that experience with them.”
Reservations at Veranda are now available on OpenTable.
San Diego Restaurant News & Food Events
Celebrate 4/20 on 4/21 at Mango Madness with Lia’s Lumpia
The Plant Lady—resident cannabis expert and SDM’s content strategist—Jackie Bryant is co-hosting the Mango Madness cannabis pairing dinner at Lia’s Lumpia. Bryant and her co-host Spencer Hunter (Lia’s Lumpia) will guide 21+ guests on a multi-course pairing of bites and puffs starting at 7 p.m. on Monday, April 21, with every morsel centered around a “mango” theme. (Think mango chicken adobo, but with an accompanying tincture and followed by THC-infused mango cheesecake.) It goes without saying, but you should probably come hungry (and plan to rideshare home).
Beth’s Bites
- Hotels only become AAA five diamond-rated when they manage to excel in absolutely every detail, from the linens to the dining options to the thread count. When it comes to the food, Park Hyatt Aviara is one of those magnificent fairylands that has managed to attract Michelin-grade talent, and their new executive pastry chef is no exception. Chef Charlotte Almayrac has worked in Michelin-starred kitchens in Paris, including Pavillon Ledoyen (three stars), Grand Véfour (two stars) and Le Dame de Pic (one star), and most recently worked as the assistant sous chef at the storied Hotel Bel Air, Dorchester Collection in LA. Needless to say, it sounds like she’s got hands of gold and I can’t wait to try literally every single pastry she produces.
- I managed to snag a reservation for a party of six at Leu Leu last weekend, and wow, was it worth it. Chef Claudette Zepeda’s latest landing pad oozes with witchiness, woo-woo, and plenty of wine. Her tightly curated menu includes delicious nibbles like toum with pistachio dukkha and herbs with Prager Bros bread and pickled vegetables, a mouthwateringly tender pibil lamb shank with wild mushroom pickles and Calypso beans, and incredibly cute ice cream sundaes for dessert. With so many goodies to choose from, I was glad I came with a group. We ordered one of (almost) everything and left floating on another plane of existence. Lose yourself in Leucadia, pronto.
- Pizza lovers and foodies of all stripes know the name Chris Bianco. He’s the first pizzaiolo to win Best Chef at the James Beard Awards back in 2003, followed by Outstanding Restaurateur in 2022. His pizza empire spans Pizzeria Bianco in LA and Phoenix, Arizona, as well as Bar Bianco, Pane Bianco, and Tratto. (Yeah, he’s kind of a big deal.) And he’s coming to Rancho Valencia. On Thursday, April 24 in partnership with the Baja Wine & Food Festival, Don Camillo Magoni of Bodegas Magoni wines (sometimes called the godfather of Mexican winemaking) will join Bianco for one night only for an evening of wine, pizza, art, music, and most definitely some wow-worthy vibes.
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