If you’re looking for a nice restaurant to dine at during restaurant week, I highly recommend Stake Chophouse. Located in Coronado, this sleek and modern steakhouse provided us with a very memorable meal to start off our week.
San Diego Restaurant Week is here once again (January 17-24). We love using San Diego Restaurant Week as an opportunity to try out new places that have been on our to-do list. We especially look forward to the January edition because it always coincides with the date Mr. K and I first got together, which gives us an excuse to have a few nice meals to celebrate our anniversary.
We were very fortunate to be invited in for a preview of Stake’s restaurant week offerings. While doing my thorough restaurant week menu research, Stake had actually been one of my top choices. While most of Coronado has an old city charm, Stake has a much more modern atmosphere. I immediately fell in love with the sleek interior and fire pit lounge area.
For restaurant week, they offer a three course meal for $50. There are seven appetizers, six main courses, and three desserts to choose from. There are also several optional add-ons and supplements.
Dip and Sip
Our meal started with a little amuse bouche of Japanese A5 Wagyu paired with a small cup of hot dashi broth. The thinly sliced wagyu sashimi is to be dipped into the broth, warming it up slightly before eating it. I couldn’t help but admire the beautiful color and marbling. The wagyu nearly melted in my mouth, rich with flavor and a smooth finish.
We’ve tasted Japanese A5 Wagyu a few times before, but this was the first time we’ve had such a playful display and it was a wonderful way to start my meal and also a mental note that I need to come back for more.
Wood Fired Oysters Rockefeller
For my first choice, I chose wood fired oysters. During our trip to New Orleans last year, we ate our weight in wood fired and oysters rockefeller. We haven’t had much success finding good wood fired oysters in San Diego, but I was very happy with these.
The smoky wood aroma that wafted from the shells was quite pleasing. The warm oysters were covered in medley of spinach, herbs, butter, and breadcrumbs, for a very flavorful bite.
Stake Tartar, Potato Chips, Quail Egg, Capers
Mr. K’s choice was a steak tartar that was equally pleasing. The raw, seasoned chopped beef was topped with a raw quail egg yolk and served with thin, oversized house-made potato chips. The chips looked quite delicate, yet were sturdy enough to handle being spread with steak tartare.
Before our steaks came out, we were presented with a box of knives from around the world. Once we selected the one that appealed to us most, we were told what kind of knife and where it came from.
Dry Aged Bone-In Rib Eye
I couldn’t resist choosing the dry aged rib eye, which is an additional $14 supplement. Given this steak is normally priced a little over $50 on their regular menu, this seems like a great time to try it.
The steaks were served on very large plates, so it’s hard to show just how large this steak was, but it was a very generous cut, weighing around 20 oz, and I had trouble finishing mine. The rib eye was very much worth the extra $14. You could taste the depth of flavor that can only be achieved through dry aging.
The steak was accompanied by crispy smashed potatoes and broccoli rabe.
Petite Filet Mignon, Smashed Potato, Broccoli Rabe
Mr. K went for his favorite, the filet mignon. It was cooked just perfectly, tender and soft. The only downside was that it was eaten at a meal with a dry aged rib eye and you couldn’t help but notice the flavor difference. Still, it was a delicious piece of filet mignon.
Fire Roasted Carrots, Mole, Avocado
A side dish of fire roasted carrots, parsnips, on a bed of spicy sweet mole helped break up all of the meat we were consuming.
Duo of Profiteroles
To finish our evening, I chose profiteroles filled with banana Nutella ice cream and topped with a hot fudge sauce.
Triple Chocolate Torte
Mr. K, the chocoholic of the family, chose this triple chocolate dessert, consisting of chocolate mousse, brownie and ganache, balanced with a raspberry coulis and amarena cherry. I usually find these type of chocolate desserts to be too rich for me, but I found myself really enjoying this one.
Before we said our farewells, we were presented with a few chocolate mint discs to cleanse our palates.
Overall, we had a fantastic meal at Stake and we hadn’t even finished our meal when I began planning for a future visit. We are so pleased to find this gem in Coronado and their San Diego Restaurant Week menu exceeded our expectations. I love how many dishes from their menu are offered up for the SDRW selection and it’s a great opportunity to try some of their higher grades of steak for a discounted price as well. You can check out all the San Diego Restaurant Week menus and participating places here.
1309 Orange Ave, Coronado, CA 92118