Coronado Boathouse Restaurant
Description: Blackened Ahi tuna grilled medium rare and served with a ginger soy butter and a wasabi cream.
Copyright: www.sandiegorestaurants.com
Restaurant Photos
Restaurant Review
Classic Cuisine Seeped in History
Review by: Lauren Duffy
- Business Dining
- Catering Services
- Child Friendly
- Dining Alone
- Full Bar
- Happy Hours
- Healthy Options
- Lounge / Bar
- Ocean View
- Outdoor Seating
- Personal Wines Allowed
- Private Room
- Romantic Dining
- Special Occasion
- Wheelchair Access
Features
Although just a short drive over the Coronado Bay Bridge, the Coronado Boathouse 1887 feels worlds apart from bustling downtown San Diego. The restaurant’s historic setting, casual atmosphere, and marina location give it the feel of a small-town institution, one where friends and family routinely gather to meet up after a long day out on the water.
The building itself appears to be a miniature version of the neighboring Hotel Del, with white siding, red roofs, and dramatic Victorian design. The resemblance is no accident—it was designed by the same architects, built by the same crew, and functioned as the hotel’s boathouse for almost a century. Despite being cast in the shadow of the Hotel Del, the building boasts its own unique history. Its claims to fame include playing host to an oceanographic laboratory that helped establish the more-permanent Scripps Institution of Oceanography in La Jolla. The building’s use as a boathouse officially came to an end in 1967, when it was moved closer to shore and converted into a restaurant. Today, its 19th-century design remains graceful and stylish on a small scale, projecting a quaint version of grand elegance.
As we walked from our car to the boathouse, I almost wished we had spent the afternoon sailing on the bay. Sitting atop a pier in the Glorietta Bay Marina, the restaurant is surrounded by water and boats, and immediately evokes a desire to embrace the sea. This theme, unsurprisingly, continues throughout the restaurant, beginning with the narrow entrance corridor, which is covered with paintings and old photographs of the beach and the sea.
We were greeted at the hostess stand by owner Marty Jensen, and were quickly led through the dining room to a window-side table overlooking the water. The room’s casual setting seemed at once historic and comforting. Antique chairs and tables fill the dining room, with each table featuring an old map of Coronado embedded beneath thick lacquer. White ceilings and walls reveal architectural details of the Victorian-era design, with tall ceilings, wood paneling, and large windows. Images of boats cover the walls, and colorful Tiffany-style lamps hang above the tables. The only outlier in the setting is the open kitchen, which, encased in steel and glass offers a decidedly modern contrast.
We were greeted by Laurie, one of the most friendly, genuine servers I have ever encountered. As she handed us menus and explained the day’s specials, we perused the wine and beer list. Our eyes instantly spotted the locally brewed Coronado Pale Ale, and we decided it was the perfect way to begin our Boathouse experience. Our excitement heightened when we found out the brewer and founder of Coronado Brewery was an old friend of Laurie’s from high school. Swept away by the charming small-town feel of ordering a beer brewed not just locally, but by a personal friend of our server, we each ordered a pint.
The menu, I must confess, caused us a bit more trouble in terms of making a decision. While Executive Chef Scott Delgado’s enticing array of seafood and steaks seemed to offer just the right amount of options, it proved remarkably difficult to choose between them. Although, I will admit that being forced to choose between Fresh Alaskan King Crab, Maine Lobster Tail, and USDA Prime Filet Mignon is quite an enjoyable predicament. In the end though, two unique dishes caught our eye—New York “Blues” Steak and Macadamia Halibut—and we ended up leaving the triumvirate of indulgent entrees for another time.
We also selected two appetizers to accompany our refreshing Coronado Pale Ales: Creole Shrimp and Dungeness Crab Cakes. Just after we took our first sips of the crisp, creamy ale, Laurie returned with two large platters. The shrimp caught our attention first, with an awakening aroma of buttery spice rising from the plate. A generous portion of pale pink shrimp floated in a deep red New Orleans-style barbeque butter sauce, with two thin slivers of crisp brioche as an accompaniment. The shrimp were tender yet firm to the bite, with a feisty flavor that exploded on the tongue. A subtle hint of spiciness was just enough to give the dish a good kick while mild enough to keep us coming back for another bite. The sizeable appetizer easily could have been shared by a table of six, or ordered, along with one of the tempting side dishes or salads, as a full meal.
The Dungeness Crab Cakes were served in equally generous portions, with three plump cakes leaning against a tower of Asian slaw and a garlic-Dijon aioli. The cakes were soft and savory, with just a hint of crunch from the crispy shell. My palate welcomed the unmistakable flavor of Old Bay Seasoning, which it rarely encountered since my move from the East coast. The aioli was tangy and creamy, and I indulged in generously dipping each bite into the sauce. I felt nothing could have paired as well with our beers as the succulent crab cakes.
As Laurie cleared our appetizer plates, which despite our valiant efforts included a few lingering shrimp and part of a crab cake, I perused the wine list. The selection was small enough to be approachable, but large enough to offer a mix of unique wines and reliable selections, both by the glass and bottle. I ended up ordering Laurie’s favorite, a Sonoma Cutrer Chardonnay from Russian River Valley. Crisp and laden with complex minerality, it would balance well against my rich fish dish while holding up nicely to my companion’s steak.
When our entrees arrived we couldn’t have been more delighted—both were a visual feast. The New York “Blues” set before my date featured a substantial USDA prime New York steak topped with crispy bleu cheese and panko bread crumbs and set atop a deep port wine demiglace. The steak, as with all steaks on the menu, was accompanied by a reliable Idaho spud and a ramekin layered with butter, sour cream, and chives. As my date set to work scooping the traditional accoutrements onto his potato, I snuck a bite of his steak. The meat was tender as only USDA Prime can be, almost soft to the bite and ultimately savory. The show was stolen away, however, by the bleu cheese crust: a thin but still chunky layer of crisp, earthy cheese whose subtly pungent flavor was an ideal counterpart to the succulent steak. Why all steaks don’t come topped with bleu cheese, I decided, was one of life’s great mysteries. The port wine sauce was decidedly tart, and a bite of the cheese, steak, sauce combination was bursting with flavor.
I turned my attention to my own plate, which offered the most impressive moment of the meal. I had ordered the Macadamia Halibut based solely on Laurie’s enthusiasm and her claim that “people return over and over just for this dish;” I instantly realized why this was the case. The thick fish was barely visible on the plate, having been marinated in coconut milk, baked beneath a layer of crushed macadamia nuts and panko bread crumbs, then plated atop a warm peanut sauce and drizzled with both teriyaki reduction and a mango puree. For all its visual appeal, the dish did not disappoint the palate. The sauces gracefully mingled on the plate, the mango making the peanut sauce seem sweet, the teriyaki giving it body. The macadamia nuts, which I often find overwhelming, offered the perfect amount of richness. Each component was so rich that had the chef swapped the halibut for ice cream (maybe coconut-flavored?) the dish would have passed as dessert. I barely touched the tropical rice pilaf it was served with, opting to devote every bit of my appetite to the rich fish.
As we gleefully made our way through our entrees, the sun slowly vanished and lights lit up across the marina. While we were on the North side of the restaurant, tables to the South, especially those on the enclosed porch, had even better views of the boats docked nearby. The restaurant had filled to capacity over the course of the evening, and the room had filled with the buzz of casual conversation. While I could certainly hear the conversations of nearby tables, the atmosphere was so casual that this didn’t seem to bother anyone in the dining room. The upstairs dining room, which I snuck a glance of on the way out, was also filled that evening, and with gently sloping walls, dormer windows, and a private bar, I could see why it was a popular location for private parties.
After our plates were cleared, Laurie returned, toting a tempting dessert tray with an array of sweet conclusions—in absolutely enormous portions. Each offering, from the raspberry cheesecake to the crème brulee, looked like it could serve at least two, if not four people. The towering chocolate lava cake actually looked like it would satisfy six. Had we not indulged in such a rich meal, we admittedly would have gone for the chocolate lava cake. As it was, the sublime halibut still lingering on my mind, we opted for a more refined slice of key lime pie.
Sharing a slice of pie, seated in an historic boathouse and overlooking a marina with the faintest hint of light left in the sky, I could not have felt more content. As the tart citrus bites washed away the lingering tastes of our meal, I relished the simplicity of our springtime evening—filled with good food and good company; beginning with a refreshing local beer and ending with a simple and equally refreshing slice of key lime pie. I felt as if I were home, or better yet, on vacation, without having to travel very far from home at all.
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Customer Reviews
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Coronado Boathouse
Name: Don | Date: July.13.2010
Excellent food, service and fun experience.
Seafood delight
Name: Kim | Date: June.25.2010
excellent venue would go back again and am in February
Look for good food with a great view Coronado
Name: Rick | Date: June.14.2010
Look for good food with great service and a wonderful view the Coronado Boathouse is for you.
The Best in Coronado
Name: Douglas | Date: June.12.2010
Absolutely wonderful! Great food and company!
Great place to eat!
Name: Robert | Date: April.18.2010
Very nice restaurant to complement your stay at the coronado hotel. Ambience i rated as a 4 still good but you can hear other tables somewhat.
WHAT A GREAT NIGHT......
Name: TIM | Date: April.08.2010
SO MUCH FUN. FROM STARTING AT THE BAR TO OUR SERVICE AND MEAL, WE LOVED IT AND WILL MAKE IT A "DATE NIGHT" STOP MANY TIMES TO COME.
Great food and service
Name: Robert | Date: March.19.2010
The meal was fantastic and the service was excellent. A great place to take my wife for her birthday! Even the owner checked to see if we enjoyed the meal. If you have not eaten here yet,I highly recommend it.
Coronado Boathouse
Name: Gregory | Date: February.04.2010
Highly recommended by myself and wife. We will definitely visit again. The food selection was great. My only complaint...all of the items that are listed on the online menu, are not available at the restaurant. Greg and Emily
Valentine's Day Blunder
Name: Craig | Date: February.25.2009 I was very displeased about having to wait 45 minutes past my reservation to be seated. It was valentine's day and it definitely did not impress my girlfriend. Luckily my g/f and I have been dating for a while because if it was a first impression, I am sure it would have been the last. I overheard a couple talking about how they didn't even have a reservation, but only had to wait 10 minutes to be seated. I am glad I made a reservation and a special request to be by the windows, and was instead seated 45 minutes past my reservation. What is the point of making a reservation in a scenario like this? Overbooking portrays poor management and is a very good way to lose customers. Fortunately, there are excellent waiters that can make up for management's ignorance. Our waiter was constantly checking on us to make sure we were satisfied, but not in an annoying way. I would definitely recommend the seared ahi entree and the calamari appetizer. The staff, excluding management, was very helpful and accomadated us to the best of their ability. Hats off to them for having to make up for mistakes made by others.
Mediocre
Name: sharon | Date: October.10.2008 The place is historic - a great place to have a drink to say you have done it - food was bad, service poor and well lets just say 'corny' - full of tourists - trying to experience san diego. Wouldnt recommend further.
very nice
Name: corinda | Date: February.05.2008 I went there on friday night to take advantage of restaurant week. I had the terriaki sirloin with chowder and my boyfriend had the filet mignon and we shared the creole shrimp, which were awesome!our steaks were very good and cooked properly, and quite large. The bread was very good as well. The only thing was i asked for a window seat and couldnt be accomodated and the service was just okay, i would expect a little more though. overall though it was a very nice meal and i would go again.
Not good
Name: Mark | Date: July.01.2007 Let me say that first off, the Alaskan King Crab that I ordered was tasty and well cooked. The view from the restaurant was also very nice. The overall experience, however, was lousy. The service was very poor, disjointed and at times insulting. The restaurant was about 80% full on a Saturday evening. It took too long for our server to greet us (approx 10 minutes). After we were greeted, our initial round of drinks took another 15-20minutes to arrive. The sourdough bread that was dumped on our table with no butter, was microwaved...hot and spongey (crust included). The menu was limited and overpriced. Most entrees seemed to only come with a meager portion of lack-luster rice pilaf. The crab, while tasty, cost $47 which didn't include a salad or any trimmings in addition to the scoop of pilaf. If you do want a salad or a baked potato, you will incure additional fees. A second drink which was ordered when the food was delivered never arrived at the table after 2 requests. My dinner companion was given the wrong dressing with her salad and the correct one took two requests to summon. No quality check by the manager or server added to my distaste for the experience. I got the distinct impression that The Coronado Boathouse is comfortable giving out poor service and overpriced food to tourists because they are not concerned about return business. Do they automatically add a gratituity to large parties? Take your restaurant dollars somewhere else while in Coronado.
GREAT SERVICE, GREAT FOOD
Name: Tom | Date: April.04.2006 Delicious food, friendly and attentive service, and terrific atmosphere! My wife and I visited Coronado for the first time and had a wonderful experience at the Boathouse. We started out with an oyster appetizer, followed by lobster bisque and clam chowder soups- both delicious. Just after our wine arrived, we were served some very nice dinner salads, followed by the main course. I had the sesame salmon, the wife had the ahi tuna. Both were generous portions and very tasty. I wish we'd had room for dessert, but we were stuffed. We got all this for $105.00, which is very reasonable for the quality of the food and the portions we received. The thing that surprised us the most was the service. The staff didn't interfere, but were extraordinarily attentive. We never waited or wanted for anything the entire night- including the check. If you go on Saturdays, make a reservation or get there before 7 p.m. to ensure a good seat and beat the rush. There's plenty of parking adjacent to the restaurant. Most people wore business casual attire- no need to dress up too much. definitely our kind of place.
A little to be desired.
Name: Fred | Date: March.07.2006 I've visited the Boathouse several times before but this time I was a little disappointed. The view & ambiance was great. The food was delicious but I though the portions were a little skimpy. I had the combination of Filet & Coconut Shrimp. The server said the filet was 6oz. but it looked to be closer to 3oz. I wish I had just ordered the surf and skipped the turf. Maybe it's just me but I have a problem with restaurants where you drop 80, 90, 100 bucks or more and you have to take a side trip to Burger King afterwards. For those prices the food should be tasty and well proportioned. Just my opinion ;)
Excellent place to eat!!!!
Name: Doug/Amy | Date: March.04.2006 The service was excellent the food was too!! It's a five star place.
Mom's Birthday
Name: David | Date: December.07.2005 The restaurant, located on beautiful Coronado Island is comfortable and laid-back. Initially, I was displeased with the two person table we were directed to because it is located alongside the door leading to the patio. There was far too much foot traffic to make it a comfortable setting, particularly since I was sitting alongside the aisle. I asked for another table and was quickly and politely directed to another table which was comfortable and rather private. We were very pleased. We started with two orders of lobster bisque which was one of the best soups I have ever had. For an entree, we ordered prime rib which was both excellent in taste and plentiful and the service was impeccable. I highly recommend the Coronado Boathouse 1887.
Always enjoyed it here
Name: Jenny | Date: November.28.2005 I have eaten several times at this restaurant this year. I have always found the staff to be friendly and attentive and the food very good. The fish dishes are especially well prepared. The chocolate lava cake, too, is delicious. Its situation on the waterfront is quite delightful.
Excellent dinner
Name: Don | Date: August.22.2005 We were hesitate to dine there after reading Andreas review but happy to report our dinner was excellent & service was also. Ceaser salad very good and prime rib tender, big & perfectly done. Highly recommend this restaurant.
Average at Best
Name: andreas | Date: July.28.2005 My reservation was for 3 people. When I arrived they had a reservation for 4. When I told them it was only 3, I was placed at a 2 top with a fold out for a child. The food was average at best. If the steaks are prime, I am the king of Spain. I live in a steakhouse town and this did not compare at all. Service was good and attentive.
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Restaurant Info
| Cuisine: | American |
|---|---|
| Neighborhood: | Coronado |
| Cost: | 3 |
| Dress Code: | Casual |
| Tel: | (619) 435-0155 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2003 |
| Cuisine: | American |
| Neighborhood: | Coronado |
| Cost: | 3 |
| Dress Code: | Casual |
| Tel: | (619) 435-0155 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2003 |
Map & Directions
Address: 1701 Strand Way, San Diego, CA 92118Menus & Wine List
Business Hours
| Monday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
|---|---|
| Tuesday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
| Wednesday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
| Thursday |
Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
| Friday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 11:00PM Happy Hours: 5:00PM - 6:30PM |
| Saturday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 11:00PM |
| Sunday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 10:00PM Happy Hours: 5:00PM - 6:30PM |
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
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Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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