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CORONADO, FROM THE BAY TO THE BEACH WE’VE GOT YOU COVERED For over 25 years The Clements Group has been the backbone of Coronado real estate! Year after year we have continued to elevate the local residential real estate industry by offering our clients an unsurpassed level of service, held to the highest ethical standards! Whether buying or selling a $700,000 condo or a $25,000,000 Oceanfront Estate, you need a Group who understands the market and exceeds expectations!

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Jan: 619-806-7052 | Chris: 619-203-8538 | L ennie: 619-894-0033 DRE#01120956 ©2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

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2 W

©2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not gu



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Was Offered at $1,233,000 Was Offered at $2,199,500 Was Offered at $2,199,500 Was Offered at $2,640,000 Was at $1,233,000 Offered at $2,199,500 $2,199,500 Was at $2,640,000 2 BR / 2Offered BA / 1,325 esf 2 Was BR/ 2.5 BA / 1,773 esf 2Was BR/Offered 2.5 BA /at 1,773 esf 4 BROffered / 3.5 Baths / 1,948 esf Was Offered at $1,233,000 Was Offered at $2,199,500 Was Offered at $2,199,500 Was Offered at $2,640,000 ot guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by


o not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by

Dining Menus on Page 22

Coronado Magazine

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Coronado Magazine

The Official Island Magazine

CORONADO October 2019 | no. 227 Since 1983

08 Eat Up to Give Back: CJCW Annual Taste of Coronado 13 Experience the WOW! Factor at The Henry 22 Dining Menus 46 Wholly Cannoli: A Young Chef Makes Cannoli Siciliani His Own

50 Breaking Down the Brew 56 Art of Collecting: Beer Steins and Glasses 60 Food and Drink: Traditional Chinese Hot Pot 63 Confessions of a Perfect(ish) Mom:

Broomsticks by the Beach

68 Operation Homelife: Eating Across the World 71 Fall Fashion Fling 2019 78 Finance: Ease Stress by Simplifying Your Financial Life 82 Yesteryear: Birthplace of the POW/MIA Wives’ Movement Publisher Dean Eckenroth


Advertising Director

David Axelson

Patricia Ross

Associate Publisher

Alessandra Selgi-Harrigan

Business Development

Dean K. Eckenroth Jr. Director of Operations Daniel Toennies

Susie Clifford

Amanda Ramirez Krysta Murray Renee Schoen

Production Andrew Koorey










Printing Advanced Web Offset Distribution Roberto Gamez

DINING Photo by Daniel Toennies Location The Brigantine

Coronado Magazine

Page 5

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Coronado Magazine

Eat Up to Give Back

Page 8

Coronado Magazine

Coronado Junior Woman’s Club Annual Taste of Coronado Serves Good Food for Good Causes By Samantha Bey In the late 1970s, Robert Hanson, a professor of Recreation Administration at San Diego State University (SDSU) had become acutely aware that recreational opportunities for disabled children were sorely lacking in the Southern California area. He knew the tremendous benefits of camping experiences for children and wanted to make them a reality for every child, regardless of their physical abilities. A few years later in 1980, Russ Cahill, the Director of the California State Parks and Recreation Department, saw Hanson’s vision and brought it to life. The following year, Crown Cove in Silver Strand State Beach became headquarters for the first Camp Able, a beach-based day camp of aquatic activities coupled with traditional camping activities like singing, crafts, and campfires. Camp Able has now provided children and adults with a wide range of disabilities with joyful activities like sailing, canoeing, boogie-boarding, water play, and games for 39 summers. It’s a place where, rather than feeling limited by their disability, participants can focus on their own individual abilities and strengths. Camp Able Director Jen Branford recalled one experience in particular that represents why the camp is so special. A few years ago, one of their campers had once been a healthy teenage girl who’d contracted a rare infection that had rendered her paralyzed and on a ventilator. She was angry about her situation, and didn’t hide it for the first couple of summers she came to Camp Able. “She was really just hating on everyone Coronado Magazine

Page 9


tastes such as crab and avocado stacks, mini Monte Cristo sandwiches, oyster vermouth shooters, tandoori quail, and wonton ahi poke, and beer and wine samples. Each year, CJWC chooses a new beneficiary for the funds raised by the popular event. Last year, Taste of Coronado raised $31k; proceeds were donated to A Walk on Water, which provides surf therapy in beach locations all over the country to and the situation. But we stayed really

Now in its tenth year, the celebrated event

people with special needs or disabilities,

positive and chipped away at it until one

has raised money for a number of charitable

and The Monarch School, which educates

day she was ready and willing to get in the

organizations, combining a lively walk about

students impacted by homelessness in San

water,” said Branford. The girl had a nurse

town for delicious food and drink with

Diego County. CJWC also uses funds to

by her side in the water to manage her

philanthropy. Tickets are $45 ($50 day-of )

donate to Coronado Schools and to award

ventilator, and a team of people helping her

and include decadently savory and sweet

two scholarships annually to graduating

float and just feel the water around her. “We

tastes from more than 30 restaurants on the

senior girls who embody the club’s values of

were all in tears, being witness to her sheer

island as well as live music to enjoy along the

educational, civic, and philanthropic service.

joy,” Branford said. “It’s moments like those

way and a complimentary trolley shuttle. For more information and tickets for

that keep me coming back to this camp year



adventure every year, all in the name of


Because of the campers’ unique situations,

raising funds for really deserving causes,”

more information on Camp Able, visit



said CJWC President Molly McKay. Come

know how many days they’ll have with

hungry; the four-hour smorgasbord features

after year.”




a participant. Regardless, they focus on making every day the best they can for them. “Camp Able is about creating a day full of joy,” she said. “And you should see the look on a kid’s face, who never thought they’d get on a boogie board, when they actually do. It’s amazing.” Given its longstanding service to empowering the disabled community, The Coronado Junior Woman’s Club (CJWC) has chosen Camp Able as the beneficiary for this year’s Taste of Coronado event on Thursday, Oct. 10.

Page 10

Coronado Magazine





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Coronado Magazine

Experience the




Factor at The Henry by David Axelson

M ost American businesses incorporate a catchy slogan into their marketing campaigns and The Henry, Coronado’s newest eatery located at

1031 Orange Avenue has adopted ‘The Greatest

Neighborhood Restaurant’ as their tagline. If the

two dining experiences the Better Half Sharon and I had last week at The Henry are any indication, they are selling themselves short. They should

insert the descriptor ‘Wow,’ in there somewhere, which was our first reaction to most of the food offerings we tasted.


he Henry Coronado is the fourth member of a

smallish restaurant chain under the auspices of

Fox Restaurant Concepts (FRC), with their other locations being in Dallas, Phoenix and West

Hollywood. In turn FRC, which is based in Phoenix, is under the larger umbrella of The Cheesecake Factory. The benefit to The Henry Coronado is FRC knows what works in the

kitchen from their previous locations and the recipes have been refined. According to Executive Chef Brian Drosenos. “The Fox culinary directors create the menus and then they come

and train us on them. And then we tweak anything that needs to be done to make the dishes for Coronado as opposed to Dallas.”

The first question most people ask about a new dining

establishment is, “What kind of food do they serve?” The

Henry’s menu might best be described as American Eclectic, which according to Chef Drosenos works in their favor. “We have something for everyone in your group. It’s difficult to get six people to commit to eat Italian, as an example. We

have a variety of dishes and cuisines and everybody can find

something they want to eat. The restaurant isn’t super-focused on being local and sustainable. But we source from Santa Monica Seafood and we use sustainable seafood. And we

work with Chef’s Warehouse to get as much local product as Page 14

Coronado Magazine

possible. And we get our gelato from a company in North San Diego.”

Drosenos hails from Akron, Ohio originally and if

you are a basketball fan, you’ll recognize the name of his high school, St. Vincent-St. Mary, which counts three-

time NBA Champion LeBron James among their alumni. Drosenos discussed his culinary background. “I guess it

started with the obvious cliché of growing up and eating my grandmother’s food. My mother was fantastic, but it was always weird for me because for Thanksgiving and

Christmas, we always ate my Grandmother’s rigatoni with

three meatballs each. I don’t think I ever took a piece of the turkey during the holidays growing up.”

We have the best guests and people are happy and excited we’re here.

After high school Drosenos matriculated to the

Florida Culinary Institute in West Palm Beach, where he found the tropical weather to be a challenge. “The

humidity was wicked, and it always got to me. It rained every day, sometimes just for 20 minutes and it was so

the wait staff, bartenders, baristas, bussers, hosts and bartenders

under her direction. Elmes has the overall responsibility for The

Henry’s Coronado location, although she seems perfectly content to let Drosenos run the food operation.

muggy afterwards. I had a convertible when I moved

there, and I’ll never forget the first time I was stopped at a stop light. It was so muggy and uncomfortable. I was there for two years.”

His first job after graduation was at a restaurant in

Sequoia National Park, working for the conglomerate Delaware North. He considers the last two chefs he

worked with before coming to Coronado, David Burke of BLT Prime Steakhouse in Washington, D.C. and Giada De Laurentiis, the Food Network star who owns GDL Italian by Giada in Baltimore, as mentors. “Giada’s

restaurant was a pizza and pasta concept,” Drosenos

said. “Baltimore isn’t the greatest city, but it’s similar to Cleveland, so it felt somewhat like home and they have

the same kind of mentality. I spent a good amount of time in Los Angeles and worked at the Hollywood Roosevelt Hotel. Then I went to the East Coast and I couldn’t

wait to move back to Southern California. Coronado is gorgeous, the weather is perfect, and I love it here.”

When Chef Drosenos was hired at The Henry, he and

his staff had two weeks from the completion of the re-

build of the location until Opening Day, which was Aug. 27, 2019. “Everything in the kitchen is brand new and I

took it out of the box with my own hands. The run up to

the opening day was short but doable. So far, our clientele

Elmes came to the hospitality industry via a circuitous

has received the food very well and I honestly think they

path, starting first as a textile designer in her native country.

the taste of the food. We have quite a handful of people

industry, I always had a job in a bar. Then I started working


wanted to be in.” Now a 20-year hospitality veteran, her stops

dinner, the staff is larger than most restaurants in

for Urban Solace in North Park. “That was my introduction

5,176 square feet of interior size and 1,445 square feet

that company. It started me off on the right foot and helped me

like what we’re doing. They like the look of the place and

“I’ve always loved design and even when I worked in that

who keep coming back on a regular basis, which is a

full time in a bar and realized that was the line of work I

Since the Henry is open for breakfast, lunch and

include a six and one-half year run as the General Manager

Coronado. The restaurant’s footprint is also large at

to hospitality in the States,” Elmes said. “I learned a lot from

outside. Drosenos has 35 chefs and cooks in the kitchen,

move into a corporate environment.”

New Aberdeen, Scotland, with stops in Glasgow and

including Blanco Tequila, an upscale Mexican restaurant in

while General Manager Emma Elmes, the pride of

Edinburgh, has 70 front-of-the house employees including

The Henry is the third restaurant Elmes has opened,

Fashion Valley. Prior to the opening in Coronado, Elmes Coronado Magazine

Page 15

trained in the three other The Henry

was crisp and tasty, while the eggs

we’ll have an explanation for that piece

Elmes had some help from the FRC

of ‘over easy.’ I figured the ‘Smashed


locations. In addition after the opening,

perfectly hit my requested preparation Avocado Toast’ would be some form of

Corporate office. “Yes, they are

hands-on. We had a person here from the home office in Phoenix for over a

month. And we have all been working long hours trying to get amazing

Henry is eclectic. As an example, two

egg, farmhouse cheddar cheese, poppy

have frames reminiscent of the 1920’s,

more. Avocado pieces, with crushed seed and crispy onion served on a

have us returning soon for breakfast.

As for her favorite part of being

If the Avocado Toast didn’t seal

in Coronado on a nearly daily basis,

Like the food, the décor at The

guacamole on bread, but it was much

delicious piece of artisan bread, will


of Coronado trivia at the bottom of the

large mirrors in the main dining room

set among a Southern California surfing motif. Again like the food, it all works together.

One of the people collaborating on

Elmes replied, “The people. We have

the deal, the Salted Caramel Roll did.

this article is a devotee of salads, the

across the Bridge, I feel like I’m on

independently pointed out during our

guess which is which. However, we

Both Chef Drosenos and GM Elmes

the nicest guests ever. When I drive holiday. The other night we had

two women who came in and said, ‘We wanted to hate this place, but

we love it.’ We have the best guests and people are happy and excited we’re here.”

Our food journey with The

Henry started with breakfast

Thursday morning. One of the

ideas I had in mind in going was to

show the interior to Sharon. Instead

The first ‘Wow’ of the evening was reserved for the Short Rib Potstickers.

breakfast, not to be confused with

interview Wednesday afternoon, their

served outside in a European Café style

in-house, with the pastry chefs arriving

Brunch on Saturdays and Sundays, is

street-side setting. The main restaurant was still open, but the breakfast is

served and consumed outside. I found the foot traffic from Orange Avenue

was great and we both went with the

basic black coffee option, as opposed to The Henry’s multiple espresso

offerings. I ordered the two egg and

bacon breakfast, and instead of bread I added a side order of fruit. The bacon Coronado Magazine

choy, baby greens and toasted

sesame was first rate. All of the

ingredients were absolutely crisp and fresh, with the ginger miso vinaigrette dressing perfectly

complimenting the presentation. The bok choy gave the salad a slight Asian influence.

On the recommendation of Chef

House-Made Pretzels & Cheese

deprivation is definitely the consumer’s gain for breakfast.

Dinner Friday evening was even

One of the more topical decorating

purposes of course. First, the coffee

cucumber, snow pea, bok

on-site at 3 a.m. The pain of their sleep

trip and the two of us essentially ate a

total of four breakfasts, all for research

salad, featuring heirloom carrot,

Drosenos, we doubled down on the

better. The décor, which has a definite

However, the food was worth the

both agreed the Charred Avocado

pastries are all prepared and baked

somewhat distracting.

Page 16

other not so much. You can probably

Coronado flair, was on full display.

points is a mural which features the

late Coronado businessman and surfer

Lorton Mitchell. There is also a display

appetizers, ordering both ‘Our Famous Fondue’ and the Short Rib Potstickers. First, the pretzels, were soft, warm, perfectly salted and along with the

fondue might comprise the ultimate

appetizer to accompany a beer. There was no crunch with the pretzels, but they were delicious. They are also

really good left over the following day.   The first ‘Wow’ of the evening was

of historic Coronado photos over the

reserved for the Short Rib Potstickers.

pennants which depict a variety of

Food, potstickers are a family favorite

fireplace and a separate display of 12 stories related to the city. One of the pennants simply says Nelebel’s, and

As a long-time devotee of Chinese and these were in the ‘Best-Ever’

category. The short ribs are cooked for

Coronado Magazine

Page 17

14 hours, the same way the full short

boiled, roasted and covered in a beet

with the spices from the rice and ginger

wrappers were crisp, light and browned

didn’t sound promising, but it was

the steak.”

rib entrée is prepared. The potsticker on one side. When combined with

the short rib, it made for an amazing mouthful.

Our entrees were next, with me

ordering the Scottish Salmon with

glaze. Doubling down on beet taste

delicious. The risotto was nicely done,

session with Chef Drosenos and GM

the star of the plate.

recommendation. Enter friends George

overwhelmed the Salmon, which was Sharon opted for the Korean Prime

Skirt Steak., with double egg fried rice,

pomegranate molasses. The salmon

and spicy ginger butter. One of the

had a slight crunch on the outside, was juicy inside and came in a perfectlysized portion.

I’ve made an eating career based

on an intense dislike of three foods, beets, Brussel sprouts and sweet

potatoes. My next surprise of the night were the roasted beets served with

the salmon. It turns out the beets are

Page 18

Coronado Magazine

In my Wednesday interview

and complimented, as opposed to

toasted grain risotto, roasted beet, marcona almond pesto and sherry

butter, it was a perfect complement to

bok choy, snow pea, pickled shiitake great things about American Cuisine is we take the best of the food from all cultures and co-opt as our own.

One person’s cultural appropriation

Elmes, I failed to ask for a dessert and Becky Galdorisi, who we ran

into as they were exiting The Henry,

and we were on our way into dinner.

They both said the bread pudding was

delightful, so problem solved, that was our dessert order. And it was a great recommendation.

When you discover the bread

is another’s really great restaurant

pudding is in fact made with croissants,

“There was enough spice to make

whiskey raisins (Who knew that was a

dish. Sharon said of the Korean Steak, it very interesting. It was cooked to

perfection. The rice was delicious and

toasted pecans, caramel ice cream, and thing?), you get an idea of how good this dessert was. In a restaurant with

this quality food, even the decaf coffee is good.

with wine sold by the glass for $6. There is also a selection of

experienced Friday, including the roasted beets, whiskey

potstickers referenced above.

In summary, there were four food ‘Best Evers’ we

raisins, the bread pudding and the pot stickers. Please be

food dishes including the house-made pretzels and the short rib Elmes said of the weekend brunch, “It’s fun and crazy

advised, do not pass on the Pot Stickers. The service was

and everything is a la carte. It’s a build your own brunch. It’s

meal recommendations which added to the evening. The one

in Sunday and there’s a buzz about the brunch. People were

well-paced, and our waiter Andrew made a couple of strong

hour and forty-five minutes spent in The Henry passed more quickly than that would seem.

The Henry is open at 7 a.m. daily for breakfast.

Breakfast is served from 7 to 10 a.m. on weekdays and

on the weekends from 7 to 8 a.m. Saturday and Sunday brunch runs from 8 a.m. until 3 p.m., followed by a

smaller transition menu from 3 to 4 p.m. Weekdays lunch

busy, so I would advise people to make a reservation. I came

waiting for two hours for a table.” Elmes added, “We will do catering and we are doing a couple of events soon to support

local businesses. When we get the dining and the private dining set, we will do catering as well.” You can make reservations by going to The Henry website at or by calling 619-762-1022.

Trivia Answer: The Nelebel’s pennant at The Henry

runs from 11 a.m. to 4 p.m., and dinner from 4 p.m. to 9

is an homage to a short story published by L. Frank Baum

through Thursday the restaurant closes a 9 p.m. with the bar

“Nelebel’s Fairyland,” where the lead character transforms a

p.m. and dinner is served until 10 p.m. Saturday. Sunday

remaining open until 10 p.m. for beverages. The Henry also has a Happy Hour Monday through Friday from 3 to 6 p.m.

of “Wizard of Oz” fame in June 1905. The story is entitled barren area into a paradise called Coronado.

Photos Submitted by The Henry, credit Haley Hill Photography. Coronado Magazine

Page 19

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Coronado Magazine

Coronado Magazine

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Bluewater Boathouse (619) 435-0155 | 1701 Strand Way |



Idaho Trout Amandine Crusted with toasted almonds and sautéed, served with scalloped potatoes and sautéed vegetables

Spicy Charred Edamame Togarashi and lemon juice

Lemon Pepper Mahi Mahi Sautéed with lemon pepper crust atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

Fire Grilled Artichoke Split, grilled and served with pesto aioli

Prawn Linguine Grape tomatoes, basil, garlic and spicy tomato broth

Baked Crab & Artichoke Dip Topped with grated Romano cheese served with corn tortilla chips

Chipotle Blackened Halibut Chipotle dirty rice, corn and avocado relish

San Francisco Cioppino A zesty marinara sauce, clams, mussels,crabmeat, shrimp, scallops and fish Pan-Seared Sea Scallops Goat cheese grits, sweet corn, asparagus and chive oil

Ahi Tuna Poke Diced ahi tuna, avocado, tomato, cucumber, cilantro, ginger, soy sauce, sesame and chili oil

Rock Lobster Tail 11oz oven baked and served with drawn butter

Alaskan King Crab 1 b steamed and split, served with drawn butter

Maryland Style Crabcakes Remoulade, scallion oil and micro greens


Seafood Louie Salad Lettuce, tomatoes, cucumber, egg, avocado with San Francisco Louie dressing, red rock crab and bay shrimp

Caesar Salad Romaine hearts, anchovy, fresh grated parmesan with housemade lemon caesar dressing (available with ahi, shrimp, chicken or salmon)

Magic Thai Salmon Salmon, baby spinach, quinoa, tropical fruit salsa, zucchini, carrot, cabbage, red pepper, sesame seeds and herbed magic sauce


Jumbo Prawn Cocktail Housemade cocktail sauce

Garden Salad Four lettuce mix with grape tomatoes, herb crouton and choice of dressing

Grilled Spanish Octopus Potatoes, smoked paprika aioli and pickled onion

Crab & Avocado Salad Arugula, mixed greens and vinaigrette

Seared Scallops with Roasted Jalapeño Aioli Tomato oil, chopped cilantro and bacon

Wedge Salad with Bacon Blue cheese dressing, grape tomatoes and red onion. Add bay shrimp

Seafood Ceviche Cocktail Citrus marinated shrimp and white fish, tomato, avocado, cilantro, tortilla chips

Cilantro Lime Shrimp Shrimp, mixed greens, quinoa, corn, black beans, tortilla strips, pepitas, green onion, and Jack cheese

HOURS Page Page 22 22


Sun–Thu: 11:30 a.m. – 9 p.m. Fri–Sat: 11:30 a.m. – 9:30 p.m. Happy Hour Sun–Thurs: 3 – 6 p.m.

CORONADO ISLAND VOTED “BEST SEAFOOD” Coronado Coronado Magazine Magazine

Calamari Fritti Sweet chili sauce and cajun remoulade

Key Lime Pie Chocolate Lava Cake Java Mud Pie Crème Brûlée Seasonal Bread Pudding


riendl Dog F

LUNCH Fish Tacos Choice of blackened mahi mahi, crispy fried cod or shrimp. Served on flour or corn tortillas, with avocado, shredded cabbage, tomato and cotija cheese Grilled Salmon Ciabatta Open-faced on toasted ciabatta, arugula, tomato and honey mustard aioli Grilled Mahi Mahi Sandwich Brioche bun, roasted tomato, jalapeño aioli

Seared Ahi Sandwich Wasabi aioli, pickled ginger, cilantro lime slaw, housemade potato chips

Albacore Tuna Melt Cheddar cheese, oven dried tomato, sourdough and served with housemade potato chips Old Bay Fried Chicken Sandwich Buttermilk fried chicken, swiss cheese, coleslaw, heirloom tomato, housemade chips

Angus Cheeseburger Traditional works, choice of cheese, with choice of housemade potato chips or french fries. Add bacon $1. Bluewater Burger “An Aussie Classic!” Crispy onions, wild arugula, heirloom tomato, beet slice, with a fried egg Crab “BLTA” Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips

Lobster Roll Served hot buttered or with chilled lobster in a toasted brioche bun with housemade potato chips

BE SHELLFISH Oysters on the Half Shell Ask your server for daily selections Ponzu Sashimi Scallops Wasabi aioli, wakame salad and pickled ginger

Oysters Rockefeller Four oysters, baked with creamed spinach, melted romano

Mussels with Spanish Chorizo Catalina Sea Ranch mussels, grape tomatoes, garlic, white wine, grilled bread Steamer Pot of Clams Steamed in white wine, garlic and butter Combo Pot of Mussels & Clams Steamed in white wine, garlic and butter Chilled Seafood Platter Four oysters, four ponzu scallops and four shrimp

CHOWDER New England Clam Chowder Our famous award winner Manhattan Chowder

Half & Half Chowder Can’t decide? Try both!


Sanddabs, CA, Sautéed Rainbow Trout, Idaho Shrimp Skewer

Shrimp & Scallop Skewer Scallop Skewer

Mahi Mahi, Pacific Salmon, Scottish

Swordfish, Pacific Ahi Tuna, Pacific Halibut, AK

1) Tropical Fruit Salsa 2) Mediterranean Herb Chermoula 3) Chimichurri Beer Battered Fish & Chips Panko Fried Shrimp Fisherman’s Platter Panko shrimp, sea scallops and beer battered fish

MEAT & POULTRY Mary’s Chicken Under A Brick Herb-crusted w/parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus Angus New York Steak

USDA Prime Top Sirloin Angus Cheeseburger Steak & Lobster

For our complete menu, visit our website. Call for specials.

Coronado Magazine

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Coronado Magazine

Brigantine (619) 435-4166 | 1333 Orange Ave.|


Signature Grilled Marinated Swordfish Avocado lime butter (Gluten free)

relish, cheesy polenta & balsamic butter sauce

Golden Ale-Battered Cod Fish & Chips Wild Alaskan cod & hand-cut french fries

Local Grassed Raised-New York Steak 10oz cut topped with foraged mushroom & truffle crust, mashed potatoes, daily fresh vegetable & pandemi gravy

The Brig’s Famous Fish Tacos Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing

Northern Alaskan Halibut Sicilian eggplant caponata

Crispy Lobster Tempura Tacos Marinated cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle fries & house vegetables

Wagyu Burger 1/2 lb American wagyu, smoked bacon, wild mushroom confit, caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries

HOURS Open Daily @ 11 a.m. Sunday Brunch 10 a.m.- 2:30 p.m. Dinner M-F 5 p.m.-9 p.m. Sat & Sun - 4:30- 9 p.m. Happy Hour Daily in Bar & Lounge 3-6pm


Miguel’s Cocina (619) 437-4237 | 1351 Orange Ave.|


Calamari Relleno Tender calamari steakwrapped chile relleno, fried & topped with jalapeño white sauce

Camarones a la Diabla Sautéed spicy Mexican shrimp in red chile sauce, queso asadero

Fajitas Supremo Skirt steak & chicken topped with our signature bacon wrapped jumbo shrimp stuffed with jack cheese & rajas


Carne Adobada Citrus-achiote marinated roasted pork, sliced & served with avocado salsa, onion, cilantro & warm tortillas Open @ 9 a.m. with breakfast served daily Sunday Brunch 9 a.m.-2 p.m. Happy Hour Daily 3-6 p.m. excluding Saturday

Carnitas Tender marinated pork with salsa fresca, sliced onion & avocado; served with warm tortillas, rice & beans Lobster Quesadilla Chipotle flour tortilla with melted cheese & lobster sautéed with garlic, fresh lime, salsa fresca & chile flakes; served with guacamole, sour cream & pico de gallo

For full menus, visit our websites!


Coronado Magazine

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Clayton’s (619) 435-5425| 979 Orange Ave.


OMELET Meatlover’s Bacon, sausage, ham & cheddar Denver Ham, green peppers, & onion Garbage 4 eggs, bacon, sausage, ham, three cheeses, & veggies Veggie Muchroom, tomato, bell pepper, spinach, & onion Irish Homemade corned beef hash & cheddar Nado Swiss & tomato topped with avocado HOUSE SPECIALS Cha-Cha’s Chorizo Burrito Eggs, chorizo, feta, black beans, grilled onions, avocado, served w/homemade house salsa Steak & Eggs Served with hash browns and toast Pork Chops & Eggs Served with hash browns, toast & chutney

SCRAMBLES/BENEDICTS Eggs Benedict Served w/hashbrowns Florentine Benedict Spinch, tomato, smoked bacon with hash browns Country Benedict Spicy sausage, thick cut bacon, 2 poached eggs & country gravy on a tasted biscuit served w/hashbrowns Veggie Scramble Eggs, mushrooms, bell peppers, & onions served with hash browns and toast Chorizo Scramble Eggs, chorizo, & cheese served with beans and a flour tortilla Machaca Scramble Eggs, Machaca beef, & cheese served with beans and a flour tortilla Mexicana Scramble Eggs, ham, cheese, tomato, onions and jalapeños served with beans and a flour tortilla


Oatmeal Bowl Acai Bowl Yogurt Bowl Belgian Waffles

“Where The Locals Go” Page 26

Coronado Magazine

Old-Fashioned Waffle Strawberry Shortcake Waffle Birthday Pancake “Surprise” Chicken & Waffles

BREAKFAST SANDWICHES Fried Egg Sandwich Omelet-style eggs, ham & American cheese Spicy Sausage English Muffin Omelet-style eggs, hot sausage & American cheese Croissant Veggie Sandwich Omelet-style eggs, avocado, tomato & Swiss Florentine Biscuit Omelet-style eggs filled with spniach, roasted red peppers, grilled onions, & gruyere cheese served on a bacon biscuit Chicken Fried Steak Biscuit Sandwich Chicken fried steak, topped with a fried egg, country gravy, and cheddar cheese BLT Egg Burger Angus beeg patties, two fried eggs, bacon, lettuce, & tomato on an amoroso roll For the complete menu, visit our website. Call for specials.

HOURS Daily 6 a.m. – 10 p.m. Take-Out Window opens at 5 a.m.


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Clayton’s (619) 435-5425| 979 Orange Ave.




Caprese Fresh tomato, housemade mozzerella, fresh basil, vinaigrette

Baked Turkey & Stuffing Served w/cranberry sauce

Coronado Cubano Turkey, ham, Swiss, dill pickles, mustard & mayo

Flat Iron Steak

Chili Cheese Fries

Chicken Fried Steak

Onion Rings

Fish ‘N’ Chips

Mozzerella Sticks

Spaghetti & Meatballs

Fried Pickles

Chicken Strips & Fries

Fried Zucchini

Open-Faced Turkey Sandwich Served w/mashed potatoes and gravy

Mac & Cheese

London Broil Roast Beef Horseradish, cheddar, red onions, roasted red pepper, horseradish mayo Turkey Day Baked Turkey, stuffing, muenster, cranberry sauce, served with gravy BLTA Bacon, lettuce, tomato, avocado Peanut Butter & Jelly With banana

Baked Meatloaf & Gravy

(All plates include homemade mashed potatoes, vegetables, a dinner roll & soup or salad)



Tuna Melt On marble rye w/cheddar

Chicken Tortilla Soup (Cup or Bowl Serving Size) Soup of the Day (Cup or Bowl Serving Size) Homemade Chili Topped w/onions & cheese (Cup or Bowl Serving Size)

Cheese, grilled onions, thousand island dressing

Reuben Corned beef, Swiss, sauerkraut, 1,000 island on marble rye Traditional Monte Cristo Turkey, ham, Swiss, mayo, & mustard in deep fried batter

Greek Salad Grilled chicken, black olives, tomatoes, pepperoncini, red onion, cucumber, feta, vinaigrette

French Fries +cheese +bacon

Creamed Corn Coleslaw


Homemade Apple Pie Coconut, Banana, Strawberry or Chocolate Cream Pie Cherry or Blueberry Pie Chocolate Chip Cookies Hot Fudge Sundae Ice Cream Scoops Milkshakes Fresh baked donuts

Coronado Magazine

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Clayton’s Mexican Take-Out (619) 437-8811| 1107 Tenth St



Red or Green Chilaquiles Fried tortilla chips w/ranchero sauce, 2 scrambled eggs, cheese & sour cream

Huevos Rancheros With sour cream and guacamole

Chorizo & Eggs Huevos Con Jamon Huevos Ala Mexicana 3 scrambled eggs with pico de gallo


All served w/hash browns and beans

Jalapeños and Carrots

Nachos Supreme Quesadillas


Supreme Taco Salad Served in a large shell

Papasada Mashed potatoes, carne asada, sour cream, cheese

Carne Asada Nacho Supreme

Rice & Beans

Hash Browns



Jalapeño Cheese Sauce

Bunuelos Fried tortilla, cinnamon, sugar, & syrup


#1 Cheese Quesadilla Served with rice, beans or fries

Carne Asada Fries


#1 Two shredded beef tacos #2 Beef taco & cheese enchilada #3 Bean tostada & cheese enchilada

Carne Asada Beef Chicken Machaca

Salsa Verde Street Tacos 3 street tacos w/ eggs, salsa verde & cheese

#2 Two Rolled Tacos Served with rice, beans or fries

#4 Two cheese enchiladas #5 Carne Asada Plate #6 Pollo Verde Enchiladas Jalapeño cheese sauce, sour cream, and frijoles

#3 Bean & Cheese Burrito

STREET TACOS Carne Asada Guacamole, onion & cilantro Carnitas Guacamole, onion, cilantro Chicken & Cheese


Adovada Guacamole, onions, cilantro

Daily 6 a.m. - 10 p.m.


Veggie Black beans, guacamole, lettuce, pico de gallo, sour cream and cheese

Coronado Magazine

Shrimp Pico de gallo, sour cream, cheese Salsa Verde Street Tacos Scrambled eggs, salsa verde, beans & cheese

Party Trays Available

Clayton’s Mexican Take-Out (619) 437-8811| 1107 Tenth St


Carne Asada Guacamole, lettuce, tomato, cheese Shredded Beef Adovada Guacamole, onions, cilantro Mixed Shredded beef & beans


All served w/fries, sour cream, & cheese inside The Original Carne Asada The Pollo Chicken


The Adovada Marinated Pork

Machaca Shredded beef & 3 eggs

Monster MTO Burritos

Coronado Carne asada, shrimp, bacon, rice, guacamole & pico de gallo Fish Cabbage, salsa, white sauce, cheese Shrimp Pico del gallo, sour cream, rice Veggie Lettuce, black beans, rice, tomato, guacamole, sour cream, cheese Chile Rojo Beans, rice, cortija cheese, carnitas Bean & Cheese

The Protein Eggs, fries, carne asada, adovada, cheese, sour cream The Gains Eggs, guacamole, jalapeños, carne asada


2 Cheese 2 Beef 2 Chicken

CHIMICHANGAS Beef Chicken Beef or Chicken + beans

QUESADILLAS Cheese Chicken Carne Asada


Carne Asada Shredded Beef Chicken Shrimp

Fish Carnitas Ground Beef Adovada

The Reina Carne asada, shrimp, rice, beans, sour cream, fries, and cheese


The Rey Ground beef, rice, beans, sour cream, fries, and cheese

5 Beef or Chicken Guacamole & sour cream

Supreme Carne asada, shrimp, bacon, fries, cheese, sour cream, guacamole, pico de gallo


3 Beef or Chicken Guacamole & sour cream

Clayton’s Take Out

*This is a summarized menu

Coronado Magazine

Page 29

Egg, Bacon, Fontina on Butter Croissant Egg, Spinach, Tomato, Parmesan on Everything Croissant Egg, House Sausage, Cheddar Bistro Bagel (herb & black pepper cream cheese, cucumber, tomato, red onion)

Clayton’s Bakery & Bistro

Egg, House Sausage, Cheddar Bistro Bagel (herb & black pepper cream cheese, cucumber, tomato, red (619) 319-5001 | 849 Orange Ave Lorraine / Seasonal with House Potatoes or Seasonal Fruit 14

Lorraine / Seasonal with House Potatoes or Seasonal Fruit 14 Irish Oatmeal with Brown Sugar, Banana, Golden Raisins 9

Acai topped with Seasonal Berries, Bananas, Irish OatmealHoney with Brown Sugar,Peanut Banana,Butter Golden Granola, Coconut, 11 +Natural 1.5 Raisins 9

French / Grain Acai topped with Seasonal Berries, Bananas, ural Peanut Butter & Seasonal Scratch Made Jam 6 Plain Greek Yogurt, Seasonal Fruit, Granola & Honey 10 French / Grain Granola, Coconut, Honey 11 +Natural Peanut Butter 1.5 vocado, Herbs, Tomato & Olive Oil & market priceScratch Made Jam 6 Natural Peanut Butter Seasonal Prosciutto, FontinaHerbs, & Fig Tomato Jam 9 & Olive Oil marketPlain Avocado, price Greek Yogurt, Seasonal Fruit, Granola & Honey 10 + EggProsciutto, 2 BAGELS 3 Fontina & Fig Jam 9 Salt / Everything / Cinnamon Sugar + Egg 2 + Schmear 2 BAGELS 3 Plain / Caramelized Onion / Herb & Black Pepper Lavender Honey Butter Sugar 12
 Salt / Everything CROISSANTS / Cinnamon Sugar Strawberry & Basil 13 Honey Butter Sugar 12
 + Schmear 2 Lavender Butter 3/ Everything 4 / Almond 5/ Chocolate 5 Nutella, Peanut Butter, Banana 13 Plain / Caramelized Onion / Herb & Black Pepper Strawberry & Basil 13 + Scratch Made Seasonal Jam 1 Dutch Baby…Lemon &Nutella, Powdered Sugar 13 Banana 13 CROISSANTS Peanut Butter, Butter 3/ Everything Almond 5/ Chocolate 5 Dutch Baby…Lemon & Powdered SugarPair 13 With... ½ Avocado 44/ /House Potatoes + Scratch Made Seasonal Jam 1 4 / 
 Seasonal Fruit 6/ House Sausage Patty or Links 5 / Bacon 5 Ham & Gruyere Pair With... ½ Avocado 4 / House Potatoes 4 / 
 Mushroom, Thyme, Goat Ham Cheese & Gruyere Seasonal Fruit 6/ House Sausage Patty or Links 5 / Baco Mushroom, Thyme, Goat Cheese Rosemary Ham, Gruyere, Egg on Sourdough Rosemary Ham, Gruyere, Egg on Sourdough

Egg, Bacon, Fontina on Butter Croissant pinach, Tomato, Parmesan on Everything Croissant Egg, Bacon, Fontina on Butter Croissant

Egg, Spinach, Tomato, Parmesan on Everything Croissant

Egg, House Sausage, Cheddar l (herb & black pepper cream Egg, cheese,House cucumber, tomato, red onion) Sausage, Cheddar

Bistro Bagel (herb & black pepper cream cheese, cucumber, tomato, red onion)

Lorraine / Seasonal with House Potatoes or Seasonal Fruit/14 Lorraine Seasonal

with House Potatoes or Seasonal Fruit 14

Oatmeal with Brown Sugar, Banana, Golden Raisins 9

Irish Oatmeal with Brown Sugar, Banana, Golden Raisins 9 AcaiMimosas topped with Berries, onSeasonal Saturday andBananas, Sundays ola, Coconut, Honey 11 topped +Natural Peanut Butter 1.5 Bananas, Acai with Seasonal Berries, Page 30

Coronado Magazine

Granola, Coconut, Honey 11 +Natural Peanut Butter 1.5

Served with house chips Fried Shrimp, Pickled Jalapeño Slaw, Chipotle Aioli 13 Crispy Buffalo Chicken, Tobacco Onions, Shredded Lettuce, Bleu Cheese Crum WRAPS

Served with house chips Veggie Spinach, Red Onion, Carrot, Mushroom, Gruyere, Garlic Aioli 11 Chicken Kale Caesar 13 GRILLED CHEESE

on Sourdough & Served with house chips Croque Monsieur (ham , gruyere & bechamel) 13 Swiss & Cheddar 8 Tomato, Pancetta, Swiss & Cheddar 12 French Onion 8 / Matzo Ball 8

Pair With...

Salad & House Vinaigrette 5 / Seasonal Fruit 6 / Frites 5 French Onion 8 / Matzo Ball 8

House Caesar with Daily Croutons 9 +Chicken 3 Garden with Basil Balsamic Vinaigrette 8 House Caesar with Daily Croutons 9 Beet
 +ChickenAcai 3 topped with Seasonal Berries, Bananas, ugula, Fried Goat Cheese, Horseradish Tarragon 10Granola, GardenDressing with Basil BalsamicCoconut, Vinaigrette 8 11 +Natural Peanut Butter 1.5 Honey Beet
 Greek Yogurt, Arugula, Fried Goat Cheese,Plain Horseradish TarragonSeasonal Dressing Fruit, 10 Granola & Honey 10 lettuce, tomato, onion, mustard & mayo

split plate charge +2 Roasted Turkey & Swiss on Sourdough 9 tomato, onion, mustard & mayo lettuce, With house chips & greens

Ham & Gruyere on Sourdough 9 Turkey & Swiss on Sourdough 9 Roasted With house chips & greens
 With house chips & greens Italian Hoagie 11 Ham & Gruyere on Sourdough 9 Salami, Ham, Capicola, Pepperoncini 
 With house chips & greens
 Served with house chips Italian Hoagie 11 Pancetta (PLTA) on SourdoughSalami, 11 Ham, Capicola, Pepperoncini 
 Served with house chips 

Served with house chips

Pancetta (PLTA) on Sourdough 11 Served with house chips

Served with house chips 
 Fried Shrimp, Pickled Jalapeño Slaw, Chipotle Aioli 13 PO BOYS 
 hicken, Tobacco Onions, Shredded Lettuce, Bleu Cheese Served with Crumble house chips13 Fried Shrimp, Pickled Jalapeño Slaw, Chipotle Aioli 13 WRAPS
 Crispy Buffalo Chicken, Tobacco Onions, Shredded Lettuce, Bleu Cheese Crumble 13 Served with house chips Spinach, Red Onion, Carrot, Mushroom, Gruyere, Garlic Aioli 11 WRAPS
 Chicken Kale Caesar 13 Served with house chips Veggie Spinach, Red Onion, Carrot, Mushroom, Gruyere, Garlic Aioli 11 GRILLED CHEESE Chicken Kale Caesar 13 y riendl F on Sourdough & Served with house chips g o D Croque Monsieur (ham , gruyere & bechamel) 13 GRILLED CHEESE Swiss & Cheddar 8 on Sourdough & Served with house chips Tomato, Pancetta, Swiss &Croque Cheddar 12 Monsieur (ham , gruyere & bechamel) 13 Coronado Magazine Page 31 Swiss & Cheddar 8

Aegean Isle Platter & Grilled Salted Pita 14

paired with crudités 

Baked Artichoke & Spinach Dip & Crostini 10 

Pigs in a Blanket 8

Clayton’s Bakery & Bistro

Popcorn Chicken & Waffles 14 with Chipotle Aioli Butter & Maple Syrup 
 (619) 319-5001 | 849 Orange Ave House Chips & House French Onion Dip 5
 Artisanal Cheese & Charcuterie Pairing 33 includes accompaniments paired with crudités 
 Pigs in a Blanket 8 French Onion 8 / Matzo Ball 8 Aegean Isle Platter && Grilled Salted Pita 14
 33 Artisanal Cheese Charcuterie Pairing includes accompaniments Baked Artichoke & Spinach Dip & Crostini 10 
 Popcorn Chicken & Waffles 14 with Chipotle Aioli Butter8 & Maple Syrup French Onion / Matzo Ball 8 
 House Chips & House French Onion Dip 5
 paired with crudités 

House Caesar with Daily Croutons 9.5 +Chicken 3

Wedge 11 Iceberg, Pancetta, Tomatoes, Roquefort, Buttermilk Ranch Garden with Basil Balsamic Vinaigrette 10

HousePigs Caesar with Daily in a Blanket 8 Croutons 9.5 +Chicken 3 Wedge 11 ½ Roasted Chicken 21
 Iceberg, Pancetta, Tomatoes, Roquefort, Buttermilk Ranch Creamed Spinach, Tobacco Onions, Cherry Tomato Artisanal Cheese & Charcuterie Pairing 33 Garden with Basil Balsamic Vinaigrette 10 includes accompaniments Pistachio Crusted Pacific Halibut 28
 Roasted Beet, Arugula, Orange Vinaigrette
 Prime N.Y. Strip Loin 36
 French Onion 8 / Matzo Ball 8 Potatoes Au Gratin, Seasonal Vegetables, Green Peppercorn Balsamic ½ Roasted Chicken 21
 Creamed Spinach, Tobacco Onions, Cherry Tomato House Made Fettuccine 18
 Complimentary Seasonal Roasted Vegetables & Pesto Pistachio Crusted Pacific Halibut 28
 dessert w/purchase Roasted Orange9.5 Vinaigrette
 Croque Monsieur (ham ,of House CaesarBeet, with Arugula, Daily Croutons Sunday supper 18
 gruyere & béchamel) +Chicken 3 service entree with our simple garden salad Prime N.Y. Strip Loin 36
 Wedge 11 Potatoes Au Gratin, Seasonal Vegetables, Green Peppercorn Balsamic Sauce Pair With… Iceberg, Pancetta, Tomatoes, Roquefort, Buttermilk Ranch House Made Fettuccine 18
 Garden with Basil Balsamic Vinaigrette&10Pesto Seasonal Roasted Vegetables Croque Monsieur (ham , gruyere & béchamel) 18
 with our simple garden salad ½ Roasted Pair Chicken 21
 With… Creamed Spinach, Tobacco Cherry Tomato MacOnions, & Cheese 8

Mac & Cheese 8

Hours of Operation: Roasted Zucchini & Squash 5

6-11:30 p.m. Breakfast, until Pommes Frites 5 12:30 p.m. on weekendsCreamed Spinach 6

Potatoes AuService Gratin 8 12 - 4 p.m. Mid-Day

4 - 6 p.m. Happy Hour Specials 6 - 9 p.m. Supper Services

1/2 pricedPistachio bottles of wine Zucchini Monday& and Wednesday w/purchase of a separate entree Roasted Squash 5 Crusted Pacific Halibut 28

Page 32

Pommes Frites 5

Coronado Magazine Roasted Beet, Arugula, Orange Vinaigrette
 Creamed Spinach 6

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riendl Dog F Coronado Magazine

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Island Pasta (619) 435-4545 | 1202 Orange Ave.|


Rigatoni Bake Oven baked rigatoni, meat sauce, melted mozzarella. Tomato Basil Spaghettini Spaghettini pasta with fresh tomatoes, basil, garlic & olive oil.

Garlic Chicken Savory chicken, garlic and mushrooms in a white wine & light cream sauce. Served over fettuccine

Verdura Pasta Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic. Served over spaghetti. Rosemary Chicken Fresh chicken breast baked with rosemary and garlic. Served with rigatoni pesto Lasagna with Meat Sauce


Cheese Pizza Build Your Own Pizza Add any ingredient for a $1.95 each Prima Vera Pizza Green & red peppers, onions, black olives, mushrooms & mozzarella Artichoke Heart Pizza Artichoke hearts, tomatoes & mozzarella

White Pizza Pesto, tomatoes & mozzarella

BBQ Chicken Pizza BBQ sauce, chicken, tomatoes, cilantro & mozzarella

Island Pizza Sausage, pepperoni, green and red peppers & onion Four Cheese Pizza Fontina, mozzarella, parmesan & fresh mozzarella cheeses

Roy-Roy Pizza Four cheese pizza with double pepperoni & double pizza sauce Hawaiian Pizza Freshly baked pizza with ham & pineapple slices

Sundried Tomato Pizza Freshly baked pizza with sundried tomatoes, feta & mozzarella cheeses

Portobello Mushroom Pizza Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions Spicy Scampi Pizza White shrimp, garlic, jalapeno, tomato & cilantro

For a full menu, visit our website


Torpedo Fresh deli meats and mozzarella, served hot or cold.

Turkey Breast Fresh turkey breast and mozzarella, served hot or cold.


STUFFED PASTA Manicotti Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese Lobster Ravioli Ravioli stuffed with lobster and topped with creamy alfredo sauce

Wild Mushroom Ravioli Savory ravioli stuffed with shiitake mushrooms and cheese and topped with marinara and pesto sauce.


Shrimp Scampi Jumbo shrimp, tomatoes, fresh basil, onion and capers, sauteed with white wine garlic andoliveoil served over spaghetti Fettuccine & Clam Sauce White wine clam sauce with mushrooms, garlic & tomatoes served over fettucine

Seafood Alfredo Scallops, shrimp & clams in olive oil & garlic served over a bed of fettucine alfredo

Fresh Salmon Atlantic salmon baked and topped with spicy cilantro and serrano pesto

12 & UNDER

Meatball or Sausage Sub Home-made meatballs or Italian spicy sausage topped with marinara & melted mozzarella

Pee-Wee Pasta Plates

Caprese Sandwich Fresh mozzarella, pesto, tomato & basil

Cheese Ravioli

Cheesy Pepperoni Garlic Bread

Daily 11 a.m. to 9 p.m. Happy Hour: M-F 3 to 6 p.m. & all day Sunday


Coronado Magazine

Crown Landing (619) 424-4000| 4000 Coronado Bay Road |


Organic Yogurt Plain, mixed berry or seasonal fruit House-made Granola Greek Yogurt Parfait Berries, granola, agave Seasonal Fruit Plate Selection of seasonal fruit and berries, banana bread, choice of yogurt or cottage cheese Chia Seed Bowl Coconut milk, fresh berries, banana, shaved coconut, almonds The Continental Assorted pastry, seasonal jam, drip coffee, choice of juice Blueberry Pancakes Blueberry compote, vanilla bean mascarpone, powdered sugar, almond crunch Traditional French Toast Fresh berries, maple syrup, powdered sugar

PRESSED JUICES All natural, made to order

Cleanse Granny smith apple, lemon, celery, kale Rejuvenate Pineapple, orange, beet root, lemon, lime Energy Red delicious apple, cucumber, lime, ginger root, spinach

Sunrise Orange, carrot, ginger root


Mimosas Bubbles, orange juice

Bloody Mary’s New Amsterdam vodka, housemade bloody mary mix

Bottomless Mimosas or Bloody Mary’s

EGGS Pork Belly Benedict Mushrooms, caramelized onions, shishito peppers, pepperjack fondue, breakfast potatoes Smoked Salmon Benedict Smoked salmon, spinach, tomato, poached eggs, chive hollandaise, breakfast potatoes Crown Landing Omelet Lobster, spinach, tomato, house boursin cheese, breakfast potatoes Three Egg Omelet Choice of tomato, spinach, onion, pepper, mushroom, bacon, ham, chorizo, cheddar, pepperjack, queso fresco Black Bean & Oaxaca Cheese Crisp Farm fresh eggs, black bean, queso Oaxaca , ancho crema, avocado, salsa verde Crispy Mulitas Farm fresh eggs, black beans, queso, Oaxaca, ancho crema, avocado, salsa verde Avocado Toast Avocado, kale, house boursin, cumin oil, sunny-side up egg, pico-de-gallo, micro cilantro Quinoa Wrap Quinoa, egg whites, spinach, feta cheese, sun dried tomatoes, potatoes

locally-inspired fare with a commitment to sourcing seasonal, sustainable ingredients Page 38

Coronado Magazine

Crown Landing (619) 424-4000| 4000 Coronado Bay Road |


Seafood Platter Mussels, oysters, prawns, tuna poke, ceviche, lobster tail and crab legs

Yellowtail Crudo Fennel confit, burnt orange, shallot, fresno chilie, californis Shrimp Cocktail Jumbo shrimp, cocktail sauce, shaved radish, pickled red onion, chimichurri

PLATES FROM THE LAND Roast Half Chicken Walnut pesto, braised greens, savory bread pudding, garlic jus Grilled Ribeye 18 oz grilled ribeye, green peppercorn sauce

LOCAL PARTNERS Catalina Offshore Products Mike Hess Brewing You & Yours Distilling Co. Sweet Cheeks Baking Co. Andrea’s Truffles

FLATBREAD Bianca Flatbread Salt and pepper calamari, charred lemon, arugula, roasted garlic, shishito peppers

Margherita Fresh burrata, San Marzano tomatoes, basil oil

COLD BITES Fall Panzanella Salad Kale, roast winter squash, apple, pumpkin seeds, goats cheese, pomegranate seeds, banyuls vinaigrette

Crisp Romaine Toasted hemp seed crumble, 6-minute egg, Spanish anchovy, parmesan dressing Market Greens Dried cranberries, fennel, quinoa, parmesan cheese, shallot vinaigrette



Local Fish Mongers Catch of the Day Farmers market vegetables

Salmon Baby turnips, fennel, heirloom carrots, beet root, herb vinaigrette

Lobster Bolognese Bucatini pasta, San Marzano tomatoes, chili basil

Seared Scallops Black forbidden rice, butternut squash puree, wild mushrooms, coconut broth, cilantro, crispy shallots, pancetta

Lobster Roll Poached lobster, lemon chive aioli, truffle parmesan, fries Seared Seabass Saffron orange emulsion, mussels, shelling beans, spinach smoked aioli, fine herbs

Full menu available on our website!

Breakfast: Monday through Friday 7 a.m. to 12 p.m. Brunch: Saturday and Sunday 7 a.m. to 2 p.m. Dinner: Sunday through Thursday 5 p.m. to 9 p.m. Friday and Saturday 5 p.m. to 10 p.m.

Coronado Magazine

Page 39

Albaca (619) 435-3150 | 2000 second street |

SHARE Sadie Rose Bread VEG Spice rubbed, ricotta cream, herb oil Calamari Hoja santa remoulade, charred lemon Salsa & Chips V Verde, roja Guacamole V Tortilla chips, herb oil, toasted pumpkin seeds White Bean Hummus V Roasted mushrooms, tempeh chorizo, herb oil, grilled bread, and tomatillo chimichurri Baja Lettuce Wrap Tacos GF Miso and guajillo marinated NY steak, onion, cilantro, and peanut salsa Red Mojo Seafood Ceviche Wild Mexican shrimp, fish, octopus Alta Poke GF Local tuna, scallions, mango habanero soy sauce, roasted peanuts and avocado Squash Blossom Quesadilla Queso oaxaca, salsa verde Grilled Octopus & Chorizo Taco Pickled onions, salsa borracha Papas al Mojo Crispy Idaho potatoes, aioli, red mojo sauce Buffet breakfast, Continental breakfast, and Full American breakfast options


Caesar Romaine lettuce, shaved dry jack cheese, brioche croutons Green Bean & Beet Salad V GF Arugula, agave cider, vinaigrette, ricotta yogurt, toasted pumpkin seeds Lentils and Root Veggie Salad V GF Fennel, celery root, rutabaga, carrots, endive, dates, artichoke dressing Roasted Seasonal Veggies Avocado mojo, peanuts, coffee nibs Charred Cauliflower Black and blue butter, green mole sauce


Draft Beers

Baja Wines Emeve “Isabella” White Blend La Lomita “Tinto de la Hacienda” Cocktails Smokey Mule Summer Love Agua Bendita Alta Margarita

Coconut Margarita 1800 coconut tequila, triple sec, fresh lime juice and simple syrup

Cape Coronado Absolut® mandarin, cranberry, strawberry puree


Coronado Magazine

PLATES Seafood Pasilla Rice GF Squid, octopus, wild Mexican shrimp, local fish, aioli, chimichurri Local Catch Couscous, roasted sunchokes, braised leeks, spinach, almond mole Alta Crispy Chicken Fideo seco, vegetable mole, local squash, cream Baja Crab Pasta Meyer lemon cream, crushed aleppo pepper Morita Pork Meatballs Heirloom mix rice, braised beans, pickled onion, tomatillo salsa, tortillas Snake River Rib Eye Butternut squash puree, roasted mushrooms, braised chipotle swiss chard, pomegranate glaze, goat cheese foam Coronado Burger Bacon jam, white cheddar, arugula, aioli, pretzel bun Crispy Local Fish Beer battered seasonal local fish, fries, tartar sauce Impossible Burger V Cheddar cheese, almond mayo, roasted tomato pepper jam Open 7 days a week! Breakfast: 6:30 a.m. - 11:30 a.m. Lunch: 11:30 a.m. - 2:00 p.m. Dinner: 5:00 p.m. - 9:00 p.m. For a full menu, please visit our website

McP’s Irish Pub & Grill (619) 435-5280 | 1107 Orange Ave.|

Pretzel Stix Cheese beer dip, sea salt Pub Brat Mustard and sauerkraut Irish Fries Guiness gravy Ground Beef Taco


Beer Battered Fish Taco Crispy O-Rings w/Ranch Cheese Quesadilla Chips and Salsa Sweet Potato Shoestring Fries Sweet pepper ASK FOR OUR ACTIVE DUTY MILITARY DISCOUNT

Lettuce Cups BBQ chicken, bell peppers, onion, carrots, macadamia nuts served with two zesty sauces Meatball Skillet Herb seasoned short rib meatballs, rich roasted red pepper, tomato, Pub sauce, and baguette slices

Avocado Toast Mexican street corn salsa, housemade guacamole, topped with cotija cheese on toasted multigrain McSliders Three beef sliders, American cheese, on toasted pretzel bun


House Salad Grilled Chicken Caesar Salad Chef’s Salad Grilled Chicken Breast Salad Seafood Stuffed Avocado Stuffed Tomato New England Clam Chowder or Soup of the Day


Cisco Burger Sourdough, grilled onions, jack cheese

Nachos Melted cheese, jalapeños, salsa

Ceviche Topped with avocado, served with tortilla chips Calamari Strips Cockatil sauce to dip

Guacamole Swiss Burger

St. Paddy Melt Rye, grilled onions, Swiss Mushroom Cheeseburger

Pub Crusties Toasted baguette slices, cheddar and monterey jack cheese, tomatoes, garlic, feta, balsamic dressing

Potato Skins Bacon, onions, cheddar and jack cheese, salsa, sour cream

Irish Dip Turkey breast sandwich on a French roll with gravy Tuna Melt Rye with Swiss cheese Monte Cristo Turkey, ham, cheese, grilled eggbattered sourdough Clubhouse Supreme Turkey, bacon, roast beef, lettuce, tomato, mayo Tuna or Chicken Salad Grilled Cheese Choice of bread and cheese

For a full menu, visit our website. Call for daily specials.

Half-pound Charbroiled Burger Bacon Cheeseburger

**New Items!**


Corned Beef on Rye Hot or cold, Swiss cheese Reuben McP on Rye Swiss cheese, sauerkraut, Thousand Island Dressing McPhilly Cheesesteak or Chicken Mushrooms, onion, pepperonicinis, cheese on a French roll Charbroiled Chicken Breast Caesar dressing, French roll French Dip Lean roast beef on a French roll w/ a side of aus jus Basic Good Old B-L-T

Half pound burger, corned beef, Swiss cheese, grilled onions, Thousand Island dressing, sauerkraut


riendl Dog F


McP’s Mulligan Stew Sourdough bread bowl Shepherd’s Pie Corned Beef and Cabbage Traditional favorite-boiled Irish potatoes Teriyaki Chicken Breast Grilled chicken, rice pilaf, vegetables Fish ’n’ Chips Beer battered Arctic Cod, fries



Live music Tuesday through Sunday!

Daily 11 a.m. to 9 p.m. Late Night Menu until 11 p.m. Happy Hour: M-F 4-6 p.m. except holidays


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Primavera Ristorante (619) 435-0454| 932 Orange Ave.|

MAIN MENU Carciofi al Burro Grilled artichoke hearts, lemon beurre blanc sauce Carpaccio al Grana Padano Thinly-sliced filet mignon, baby arugula, capers, EVOO, Grana Padano shavings

Risotto ai Quattro Formaggio Creamy risotto, gorgonzola, parmigiano, mozzarella, provolone Tortellini Verdi Spinach tortellini stuffed with ricotta, porcini mushroom, tomato cream sauce

Scampi alla Griglia Pancetta-wrapped jumbo scampi, white wine, lemon and paprika reduction sauce

Insalata di Barbabietole Roasted red beets, arugula, goat cheese, candied walnuts, crimson pear, citrus vinaigrette Insalata Caprese Organic Kumato tomato, basil, pesto, Bufala mozzarella, balsamic syrup


Agnello con Balsamico Grilled lamb chops, topped with balsamic vinegar, EVOO, garlic, fresh herb sauce Linguine frutti di Mare Linguine made with fresh tomato, shrimp, mussels and baby clams in light saffron sauce Scampi Classico Jumbo scampi, white wine, garlic, lemon butter sauce, served over linguini Pappardelle alla Bolognese Pappardelle, veal, pork and beef ragu, dried chile oil, mascarpone

Osso Buco alla Milanese Slowly braised veal shank with vegetables, white wine and broth, served with risotto or fettuccine Happy Hours: Weekdays 5-7 p.m. Ask about our Tuscany Room, a private dining room that accommodates up to 14 guests! For our full menu, please visit our website.

Sunday through Thursday 5-9 p.m., Friday & Saturday 5-10 p.m.

Serving Great Food For More Than 30 years!

Page 42

Pollo Parmigiano con Melanzane Panko-breaded chicken breast, eggplant, mozzarella cheese, house marinara sauce Vitello Piccatina al Limone Veal medallions, mushrooms, lemon, butter, capers, white wine sauce

Polpo al Limone Grilled Spanish octopus, fresh herb and lemon dressing

Avocado alla Griglia Grilled jumbo shrimp, avocado, artichokes hearts, toasted crostini, lemon herb vinaigrette

Ravioli di Aragosta Lobster-stuffed ravioli, creamy tomato vodka cream sauce

Coronado Magazine


619.435.8110 | 1001 C Avenue


Spring Rolls Four deep-fried spring rolls with ground chicken, cabbage, carrots, & clear thin noodles served with plum sauce Satay Four pieces of skewered chicken served with peanut sauce Swaddee Shrimp Garlic marinated shrimp, cilantro & black pepper wrapped in a spring roll skin; served with plum sauce

NOODLES & RICE Vegetarian (Tofu) Chicken or Pork Beef Shrimp Pad Thai Paradise Noodles Yum Woonsen Pad Se-Ew Pad Woonsen Drunken Noodles Regular Fried Rice Spicy Fried Rice Pineapple Fried Rice


SOUPS Gang Jued Clear broth with chinese cabbage, ground pork, clear noodles and scallions Tom Yum Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom

Pae Sa Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables Pla Kratiam Golden brown whole fish topped with a roasted garlic

Tom Kar Vividly flavored coconut soup; seasoned with lime juice, lemon grass, tomato, green onion and mushroom Poh Tak Large tasty soup with shrimp, scallops, mussels and squid; seasoned with spicy sauce, lemon grass and basil

Pla Sam Ros Golden fried whole fish with a combination of three flavored sauce, garlic and chili Pla Choo Chee Golden fried whole fish topped with tasty choo chee curry; simmered in coconut cream Larb Pla Deep fried whole red snapper topped with green apple, red onion, lime juice and fresh mint leaves


Swaddee Chef Salad Lettuce, tomato, carrot, cucumber and onion; topped with tofu and served with peanut sauce Som Tom Shredded green papaya mixed with peanuts, tomatoes and lime juice Nam Minced pork, fresh ginger, red onions, peanuts, chillies and lime juice

Hours: Tuesday thru Saturday 11 a.m.–2 p.m. Dining 5 p.m.–9 p.m. Monday - Closed



riendl Dog F

Hoa Mok Scallops, squid, shrimp, & mussels served in banana leaf bowl, covered in curry coconut sauce


Vegetarian (Tofu) Chicken or Pork Beef Shrimp Panang, Red Curry, Green Curry, Yellow Curry Gang Massaman, Gang Kua, Choo Chee Full menu available online! Coronado Magazine

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Coronado Magazine

Coronado Magazine

Page 45

‘Wholly Cannoli’

A Young Chef Makes Cannoli Siciliani His Own

by Alessandra Selgi-Harrigan

Many of us have had Sicilian cannoli

The origins of cannoli is not clear.

during the Carnevale festivities as a

while traveling to Italy or right here in

Legend has it that during the Arabian

representation of a faucet where instead

the U.S. The scrumptious dessert has

domination of Sicily between 827 and

of water, out would come a sweet filling.

many variations of filing and decor.

1091 in the town of Caltanissetta,

Growing up in Sicily, my favorite

(which translates to Castle of Women),

In the end whichever story you believe,

cannolo (singular for cannoli) was filled

this dessert was created by women who

what really counts is the taste of cannoli

with chocolate cream. But as I grew up,

lived in the harem to please the emir. The

and its preparation.

I started to appreciate the ricotta filling

recipe was later perfected by cloistered

I caught up with Chef Davide La Rosa,

sprinkled with chocolate chips.

nuns in a convent near Caltanissetta.

who is originally from the town of

Some sources say that it was first made

Niscemi in the province of Caltanissetta.

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Coronado Magazine

Meet the Chef Let’s get to know this young, 28-year-old

La Rosa now lives and works in

“Cannolo is simple. But in its simplicity,

Ospedaletti, a small seaside town near

it’s special,” he explained.

the well-known city of Sanremo in the Liguria region of Italy, a few miles

He remembers making cannoli with his

from the French border and Monte

mom growing up and it was a dessert

Carlo. This young chef was recently

his family ate on Sundays as a special

featured in the region of Liguria food

treat. La Rosa has always loved cannoli

and entertainment guide in the daily

and since becoming a chef he has made

newspaper La Repubblica.

the family recipe his own by making a few changes to his mother’s recipe. He

Recently, La Rosa was making cannoli

uses a different liquor than his mother

from scratch, starting with the shell.

used and makes the dough for the shells

I watched him as he worked. Even

thinner for a more crumbly feel. La Rosa

though I’m Sicilian, I’ve never seen

has also made his recipe less sweet.

anyone make this dessert at home until now.

chef. La Rosa was one of six siblings and enjoyed helping his mother in the kitchen. La Rosa started working at 14-years-old in a restaurant while attending high school at Istituto Alberghiero in Gela, Sicily, geared to cooking and hotel management. When it was time to decide a career, La Rosa chose to be a chef. He soon realized that cooking meant being part of a team, something he really enjoyed. “I fell in love with cooking and started to create different dishes. In this job you can grow and learn something different every day. I never have the feeling I want to stop cooking. I do it with passion,” he explained. In his opinion, the most important things about culinary art are passion and ingredients.

Coronado Magazine

Page 47

Sicilian Cannoli For the dough: 250 gr. of flour (1 cup) 30 gr. of sugar. (2 tablespoons) 30 gr. lard (2 tablespoons) 1 egg 10 ml. Zibibo (Sweet Sicilian wine) or Marsala

Only fill cannoli shells as you get ready to eat them or the shells will get soft. Shells can be kept for a week or more in a zip loc bag. Ricotta mixture can also be refrigerated for a few days.

To prepare the dough: Mix the ingredients with hands or mixer until you have a ball of dough which is elastic. Wrap in clear plastic wrap and store in the fridge for at least two hours. Flatten the dough and put through a pasta machine until you reach 1.5 mm thickness. La Rosa compared the thickness of the cannoli dough to lasagna dough.

10 ml. of vinegar pinch of salt 2 gr. of cinnamon (0.4 tsp) One egg yolk

Using a round cookie cutter or small bowl, cut the dough into round shapes and wrap them around a metal tube 15 to 20 cm. Close the shape around the tube with bit of beaten egg.

Peanut oil

For the filling: 400 gr. cow milk ricotta (1.6 cups or 14 ounces) 400 gr. goat milk ricotta

Fry in a fryer or pot of hot oil, (enough to cover the cannoli shells when submersed), when oil has reached 180ยบ C (about 350ยบ F). Once the shell turns brown take it out and dry. Once it cools off a bit, remove the metal tube and reuse to fry more dough. (In the old days bamboo was cut to size and used instead of the metal tubes for this purpose.)

(1.6 cups or 14 ounces)

For decoration or garnish

Prepare the filling by mixing the two ricottas and sugar with a fork. If you wish, add chocolate chips to the mix.

choose from:

Fill the shells using an icing bag.

200 gr. confectioner sugar (.84 cup)

Chocolate chips Candied orange peels Pistachios

To decorate, add any of garnish of your choice along the ends of each cannolo and sprinkle with confectioner sugar. Enjoy!

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Coronado Magazine

576 C Avenue

Enjoy the perfect family vacation in your DREAM house! Built and designed by the owner, so much love and attention exists in this home. Enjoy a peaceful, private backyard oasis that takes indoor/outdoor living to the next level. Relax on the spectacular rooftop deck which boasts a fireplace, BBQ, bar and table seating with views from the ocean to downtown San Diego. Built-in bunk beds with separate Queen bed on the lower floor. Upstairs features two private guest rooms, and a master bedroom suite with balcony. Lease for the holidays and the owner will have it fully decorated! This home sits across from a Spreckles Park. Offered at $25,000 for the winter months and $35,000 for summer months. Call Coronado Shores Co. at 619-435-6238 to inquire!

(619) 435-6238 Full Service Property Management Tazzie Treadwell Bryanna Wyllie Leasing Supervisor

Jr. Leasing Agent

Ara Koubeserian DRE# 00454510

Juliet Luevanos Blyss McCann Leasing Assistant

Maintenance Coordinator

Coronado Magazine

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Coronado Magazine

Breaking Down the Brew As of August 2019, there were 216 locations in San Diego

county dedicated to brewing and/or tasting beer, most of which are craft

brews. San Diego is often referred to

as the Craft Beer Capital of the World.

Have you ever walked into one of these

phenomenal breweries, looked up at the ever-changing beers on tap list and just

been utterly overwhelmed or confused? Us too. We decided to break down the

brews for you so choosing and savoring this delicious, frothy beverage is a little easier.

So what is beer? It is a grain-based,

fermented beverage. To make beer, there are four main ingredients; malted grains, most commonly barley although wheat, oats, and rye are also used; yeast, water and hops.

Coronado Magazine

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Did You Know? Malt -

The starch in a grain isn’t ready to be fermented into alcohol until it has been malted, the process of soaking the grain, allowing it to germinate, and then stopping germination with heat, usually by roasting. The amount of roasting that malt receives has profound effects on the color and body of the beer.

Yeast - More like an agent for a chemical reaction than an ingredient itself, yeast is a single-celled organism which carries out the fermentation process by consuming sugar-rich solutions and creating more yeast. The waste products of yeast metabolism are alcohol and carbon dioxide, two must-haves to make beer. Water - This would seem simple enough, but since it makes up 95% of the beer ingredient profile, it has a profound effect on flavor. The chemical composition of a brewer‘s local water source has a large influence on the character of local beer. Water with a higher or lower mineral content such as calcium and magnesium, and bicarbonate, is behind the special qualities of beer styles we associate with particular locations.Brewers today have the ability to alter the chemical makeup of water to suit their needs and brew a particular style of beer. Hops - These delicate cone-like flowers of a vining plant secrete a sticky substance called lupulin when boiled. This substance counterbalances the sweetness of the barley, adds flavor and provides aroma. It also helps preserve the beer. There are more than 50 hop varieties grown throughout the world, greatly differentiating the beer profiles that can be created. Each hop

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Coronado Magazine

variety has a a level of bitterness measured by alpha acid content, which can be seen on beer labels and menus as the IBU, international bittering unit. This helps determine quantity needed for recipes and whether they need more bittering hops or finishing hops for aroma. As far as craft brews go, use of other ingredients to experiment with flavor is not uncommon. Fruits and coffee, chocolate and other sweetners are just some of the added ingredients you‘ll see in flavor profiles of beers. What type of beer is it? Most beers can be divided into two classifications; either the ale family, or the lager family. The distinguishing ingredient is the strain of yeast used, which tends to determine the manner in which it is fermeneted. Ales use a strain of yeast that works better at warmer temperatures for less time. This tends to create other flavors in the beer such a notes of fruit or spice. Lagers are fermented at cooler temperatures for longer periods of time creating a smoothness with purer notes of hop and malt and less notes of fruit or spice. So what‘s your style? Well, that can depend on a number on things. There are so many subcategories of these two main types of beer that the term style can even have varying meanings. With the amount of hybrids in exisistence and so many regional styles arising, styles of beer are basically limitless. It‘s in part why so many craft breweries can exist even in one area. That and the millions of beer lovers who enjoy trying new things or even those just happy sticking with their favorite brews.

Belgian Ale

r ee BSt yles Heavy emphasis on malts and fruity yeast. Whites are cloudy, pale with some unmalted wheat. Lambics are sour with little hop bitterness.

American Pale Lager

e l A n w o r B

to dark Medium hop ith high w n w a bro nd arom a s s e n bitter iness. et malt e w s h wit


Opaque black, varies by substyle. Medium to high hop bitterness, slight acidity, roasted barley flavor. Foreign style stouts have some fruitiness mixed with the malty sweetness.

Pale Ale

Golden to d eep amber, low to medium maltiness, h igh hop bitterness, fl avor and aroma. Very fruity.

Pale, light-bodied, traces of malt flavor, no traces of hop aroma or flavor.


Variety of colors, malt and hop flavors subdued, light to medium-bodied.


Pale to golden color, low malt aroma and flavors, high hop bitterness, lightmedium bodied.

Red Ales

Unique malty taste, low bitterness, notes of caramel.

Coronado Magazine

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Coronado Magazine

When McP’s opened in 1982, the little Irish pub was a novelty. Today, still under original ownership, it is a respected member of the restaurant community, McP’s is one of the most popular restaurants on the island and one of the oldest. McP’s was the brainchild of former Navy SEAL Greg McPartlin. He said, “It was always my dream to create a restaurant where my SEAL Team friends could feel comfortable - someplace the community could also enjoy as their own”. And Greg’s dream has done more than come true, McPs has become a has become a place to gather, enjoy great food and create many, many memories. Locals, visitors, our men and women in uniform, and even furry friends all come to McPs because it is more than just a local pub, it’s a second home. If you’re looking for a place to relax, celebrate, hear great music, meet incredible people, you can find it at McP’s.

1 1 0 7 O r a n g e Av e • 6 1 9 - 4 3 5 - 5 2 8 0 • m c p s p u b. c o m Coronado Magazine

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The Art Of Collecting

“You can’t be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.” --Frank Zappa

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Coronado Magazine

What is the art of collecting ... the compilation of that which is beautiful, desirable, valuable? Or is it something more?

Coronado Magazine

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Coronado Magazine

What’s in Season?

The Little Trees - Broccoli While you can find broccoli all year round, it’s actual season begins in October and runs through April. The whole plant is edible, which often resemble miniature trees when cut up. It belongs to the cruciferous vegetable family (think kale, Brussel sprouts, cabbage, etc.), and originated in the eastern Mediterranean area. It was first cultivated in Italy during the Roman Empire and brought to the U.S. in the late 1700s.

The nutritional properties of broccoli make it a powerhouse. It is high in iron and one cup of broccoli contains over 100% of the vitamins A, C and K your body needs. It is rich in beta carotene, folate, and sulforaphane. It helps fight cancer, promotes bone health, helps form collagen (younger looking skin), and aids digestion.

When purchasing, look for heavy stalks with tight buds, a dark vibrant green in color, possibly with a slight tint of purple. Any yellowing says it’s past its due date. The stalk ends should be fresh and moist looking. Keep broccoli in the fridge, unwashed, stored in a loose, open plastic bag so it can continue to breathe. Eat as soon as possible, but a fresh cut broccoli could last up to 10 days. These “little trees” are perfect eating for the coming winter months, but luckily we can enjoy them anytime!

155 Orange Avenue


Open 8:30 am - 9:00 Daily

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Coronado Magazine



In China, the most popular winter food is Hot Pot, because it is a perfect way to enjoy a meal with family and friends without the food getting cold. Hot Pot is also well suited to warmer months, as Hot Pot dinners encourage conversation and a fun, communal atmosphere. Hot Pot is usually presented as a simmering communal pot of seasoned broth heated on an induction or alcohol burner, placed in the middle of the table. Raw or prepared dishes of thinly sliced meats, mushrooms, vegetables, a variety of tofu, fresh seafood, meat balls, soup dumplings and noodles, etc. are arrayed on the table at the start of the meal. Everyone boils their selection in the soup. The flavors of the fresh meats, seafood and vegetables enrich the broth, which builds to new complexities as the meal progresses. Everyone

from May Lyon

Traditional Chinese Hot Pot

takes from the pot and shares the food as each round finishes cooking. Each diner has a small bowl of dipping sauce that they or their host has blended as the Hot Pot heated up. Sauces usually consist of a soy sauce/ vinegar base with fresh crushed garlic, chopped cilantro, scallions, and chili oil. Other common ingredients are oyster sauce, sesame oil, sesame paste, fermented tofu, and pickled chilies. Hot Pot restaurants frequently have a ‘sauce bar’ that allows for a vast array of preferences.

Diners dip the food in the sauce, or transfer the cooked food into a small individual bowl to cool down first. This style of eating in which there are many rounds of food being cooked simultaneously at different rates (meats cook very quickly while starches like potatoes or taro may take several minutes) ensures that there is very little actual waiting for food to be cooked, but ample time for conversation. The focus of Hot Pot is on creating a comfortable and intimate experience for family and friends. One of the best parts about Hot Pot is that it is infinitely adaptable to each diners preference, feel free to personalize your meal!


Soup Base

Homemade bone broth: We boil pork spare ribs in a pressure cooker with salt and a few tablespoons of rice cooking wine for about an hour. We allow the broth to cool and then refrigerate it over night so that we can remove the layer of lard that forms on the surface. Just before serving, you can add chili paste or oil, large chunks of sliced scallions, a few dried goji berries, and cilantro.


Note: In a pinch, you can substitute canned chicken broth, we prefer Campbell’s, or prepackaged “Haidilao” or “Little Sheep” Hot Pot base that you can purchase from Asian super markets.

Traditional Hot Pot Dishes Thinly sliced wagyu/ribeye beef Thinly sliced lamb Thinly sliced pork Meat or fish balls (homemade or purchase in Asians markets, serve frozen) Shrimp, shell on or off Whole Scallops, seasoned with garlic salt Fresh lobster, cut into large pieces

Baby Bok Choi leaves Slices of Asian radish Large slices of Napa Cabbage Large slices of potatoes or chunks of taro Small bundles of Enoki mushrooms Slices of King Oyster mushrooms Halved Shitake mushrooms Coronado Magazine

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Frightfully Fun Halloween Events

On Friday, Oct. 25, the City of Coronado Recreation and Golf Services department is hosting the Annual

Halloween Happening! from 3:30 to 5:30 p.m.

Join in the frightful fun at the Coronado Community Center, 1835 Strand Way. Mons-terrific crafts, carnival games, a bouncy house, gruesome grub and a tot lot are just some of the highlights planned for the event. Win prizes when you ring a goblin, shoot a ghost or toss a pumpkin at one of the many carnival games. Enjoy pizza, hot dogs, nachos, beverages and more at the gruesome grub refreshment stand. The H2A Dance Teams will entertain happening attendees with their choreographed hip-hop routines. Our youngest trick-or-treaters can run, tumble and spin in the tot lot. Take home a treat when you win the spooktacular cakewalk or participate in the ever-popular ghostly cookie decorating. And of course, don’t forget to wear your Halloween costume! Purchase tickets for the activities and food at the event. Tickets are $1 each or 25 tickets for $25. For additional details on the Halloween Happening, contact Recreation and Golf Services at 619-522-7342 or visit for event updates! The Coronado Library will host a spooktacular

Halloween Party, Friday Oct. 25 from 6 to 7:30 p.m.

In the Children’s Room. Entrance will be from the patio gate. Dress your best in costume and enjoy a carnival with fun games. Fun for all! The Coronado Library is at 640 Orange Avenue, 619-522-7390 for more information. The Halloween fun continues on Thursday, Oct. 31 with

Coronado MainStreet’s Downtown Goes Ghostly from 3:30 to 5 p.m.

Merchants in the central downtown will be prepared to welcome trick or treaters. MainStreet will have a cauldron in Rotary Plaza to collect entry coupons for a drawing for Coronado Currency, MainStreet’s citywide gift certificate program. Coupons will be on fliers sent home with the Coronado children. Residents can also drop candy off at the MainStreet office if they would like to participate in the fun but can’t give at home. For more information, visit or 619-437-0254. Page 62

Coronado Magazine


Confessions of a Perfect(ish) Mom by Hattie Foote

Coronado Magazine

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Grab your broomsticks everyone, Halloween is upon us! My enthusiasm for this holiday knows no bounds, I am downright giddy. I have always loved this time of year, but having kids really propelled me to the next level. Just like every other holiday, Halloween in Coronado is really special and there is no where I would rather be (except maybe Salem). The tricks and treats are unmatched, and this is how I make the most out of my favorite time of year. The obvious first step is decor and what is Halloween without pumpkins? One of my favorite fall photo locations is Summers Past Farms; it is the pumpkin patch that dreams are made of. After you take your obligatory Instagram picture, you can grab a wheelbarrow and load up on the goods. I’m super excited that we have an option closer to home this year! The Coronado Pumpkin Patch opens Oct. 18 at the Ferry Landing. It looks to be lots of hocus-pocus fun so bike, wagon or golf cart on over and have some great family time. Aside from pumpkins being the perfect festive decoration, we can’t forget about pumpkin spice flavored everything. I love it all; give me pumpkin spice toothpaste for all I care!

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Coronado Magazine

PARENTING I have this vision of my family having a cozy night in, carving pumpkins around the table and sipping hot apple cider. I have tried it every year since becoming a parent and it never turns out the way I pictured it, but that’s parenthood in a nutshell! Inevitable meltdowns over the pumpkin guts or lofty carving goals that end in traumatizing looking jack-o’-lanterns are pretty much a recipe for disaster, but at least some laughs and funny memories are created to look back on. Speaking of making memories, my absolute favorite tradition is something my best friends and I started five years ago. What started as a cute first Halloween bestie pic, has turned into quite the yearly production. It has only gotten more chaotic when we added three little brothers into the mix. Should you need some costume ideas, we have you covered: Disney princesses; 80’s aerobics instructors; cat/mouse; superheroes; Pink Ladies/T-Birds. You should have and might have seen our circus take over Claytons last year for our shoot, wowzers! You will have to check into my social media (@hattiefoote) for this year’s big reveal, its gonna be pretty cute if I do say so myself!

Coronado Magazine

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Like many others, Toy Story had a big year in our household, so after many - (so so many) back and forth discussions, our family will be marching down Margarita Avenue as Woody and the gang. Speaking of Margarita, holy Halloween heaven. I am in awe every year, that street knows how to do it. The decorations are just insane, and the sense of community is treasured. A huge thank to all of the families that participate and make it such a magical night for all of us. An extra shout out to those who have poured me some witches brew along the way, that’s my kinda treat! This is hardly groundbreaking, but I like to make a hearty Crock Pot to have ready for dinner as soon as we get home to feed my werewolves. I feel like this is one of the nights they will actually eat all of their food in exchange for some of that candy! I hope everyone has a spooky and safe night and if you need to drop off any unwanted Reese’s peanut butter cups, message me for my address! Happy Halloween, Coronado! Page 66

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Adventures in Food by Krysta Murray A fun aspect of the military is the diversity of people you meet by being a part of it. With this blend of various cultures, people from all over different regions of the nation, and being stationed all over the world, the palate gets a fair share of new and interesting foods throughout a military career. I am from the Northeast. My husband is

shrimp, brick oven pizza and Fluffernutter not the same as California Mexican food.

from the East Coast but further south of the

and peanut butter sandwiches. We spent a

Mason-Dixon, and so even when we met I

day at the “Big E” fair and ate pure maple sauces. That Dunkin’ Donuts is not the only

was introduced to foods he was familiar with

syrup products and a cheeseburger on a Krispy

place to get coffee, though it is still my go-

that I was not. For example, I had homemade

Cream donut for the bun. I also learned that

to for a regular iced coffee. There are also so

sweet tea for the first time when he made it for

fried dough has a sister called funnel cake.

many ways to prepare the same food and get

That there are various kinds of barbecue

me, not the flavored Nestea I was accustomed

an entirely different meal out of it. Thanks

to. On a visit to see his family, I had my first

That was just my husband and I sharing to many friends having strong Filipino ties,

hearty breakfast of biscuits and gravy. Not to

traditions of ours. I then moved to the South I have also since fallen in love with pancit

mention those pepperoni rolls, not at all like

for our first duty station and was introduced

pizza rolls by the way.

to even more cuisine. Fried chicken (yes, on showed me how to make the best fried rice,

and lumpia. An Indonesian friend of mine

waffles too), drive-thru barbecues, collared

and to top it off with an over easy egg cooked

When we traveled to see extended family in

greens and cornbread. Not to mention that

just right.

Philadelphia for Hanukkah, I indulged in

at that time the Northeast did not yet have

latkes, whitefish spread on bagels, lox and

Chik-fil-A, Hardees or Wawa.

A move overseas opened my mind to another whole new world of food, and even a lack

matzo ball soup; none of which I have ever tried before and in fact, not being Jewish

There were the people I met along the way,

thereof. Peanuts are not grown in Europe,

myself, a holiday I never participated in.

who introduced my taste buds to even more

therefore, there’s not much peanut butter. No

Meanwhile, I introduced him to fresh, grilled

foods. I learned that Texas Mexican food is Reese’s cups, Reese’s Pieces, Nutter Butters. If you did find them, in the “American” section of the supermarket, you better be willing to pay up. It was so interesting to encounter cultural difference in preparation or presentation of meals. If you order fish, expect it to come with the head attached. Do not expect butter with your bread. Also, I met fried dough’s cousin, Kürtoskalács, or chimney cakes. These dough spirals could be filled with all

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Coronado Magazine

kinds of delicious sweetness. I first had one from a street vendor in Poland and it was glorious. Yes, I ate pierogis too, of course they were amazing, but I am a sucker for sweets. Stroopwaffles also stole my heart in the Netherlands and I indulged in chocolate in Switzerland. I also ate potica in Slovenia and crepes in France. It was a good thing I explored these cities primarily on foot. It wasn’t all about the sweets. Any place I stopped to eat in Italy never disappointed. Fresh pasta, homemade sauces, warm fluffy breads with thick olive oil. I always left with a full belly and that wasn’t even indulging in the second piaitti, yes that’s right, two courses! I had to skip dessert to save room for gelato on my walk back. Then there were the cheeses. From fondue in Zurich, and Gouda in, well, Gouda. Living in Spain I ate the hard, buttery cheese, Manchego, and plenty of Spanish tortilla. My son was popping olives in his mouth and spitting pits out at age two and still wonders why when we sit down to eat we get soft bread rolls instead of picos, and though he doesn’t mind either one, he wonders why there aren’t any big, juicy green olives with it. I could easily go on and on about food; there’s a lot of it that I have tried, and a lot more I haven’t. Friends that were stationed in Japan have kids who love seaweed snacks. A friend from Korea that introduced me to bulgogi. I frequently hit up the international food section when I can. Now living here in Southern California there are all sorts of foodie influences available, expanding my appetite more than I knew possible. Even right here in Coronado there are so many options to savor. So do yourself a favor, venture out now and then and try something new, you could be pleasantly surprised. Coronado Magazine

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Raquel Fernandez

Fall Fashion Fling 2019 By Jas Blynn This fall of 2019 is zooming us into the end of the teen years and into the twenties so to speak, with a more grown up, refined look coming. We must say our goodbyes to some looks that had our eyes rolling and shaking our heads.

Let’s look into the future, maybe with a tear or two, say goodbye to our teen years of fashion frolics before we step into the twenties next year. But first, let’s wrap this chapter up with our engagements and outfits till we ring in the fashion New Year of 2020.

Note that the big color is millennium purple right now. I was shocked how much purple was out there. So if you are a purple fan, then this is your year. However, I did embrace the pistachio color, a gorgeous accent to see. A new fresh color that not many woman wear and I was excited to see on the runway. It’s normally a spring pallet, so to see it in the Fall, was fun.

Outfit from Pretty Please Boutique

Coronado Magazine

Page 71

Dressing to look divine for the Coronado Schools Foundation Dinner and Benefit Auction, Oct. 19, you must shine. I mean that literally ladies! The black tie look for ladies is truly holding steady with a few changes. First off, what was silver, is now gold. Yes, everything you touch, will turn to gold! Gold was the star of the Fall 2019 runway shows for gilded gowns and evening accents. Silver was a no show. (Designers are as fickle as yesterday’s paper!) So ladies, go for the gold!

Next on the list for this event or the holidays is the luscious slip dress. It’s satin and comes in all colors. This is the dress to own. Some have drawstrings at the waist to help those problem areas and adds dimension. With a shawl over your arms, you are rocking the room. Keep jewelry to simple long earrings and bracelets. Add a slip-heeled mule. The purse should be small. This is the dress of the year, all season, all occasion. It will be the goto. You will see it and think, “never,” but try it. It has to be good fabric, lined, and like I said, good quality.

Slip dress from Pretty Please Boutique

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Coronado Magazine

Both outfits from Pretty Please Boutique.

Everything prep school is on! Remember the early days of those

Will we have cooler weather for the Coronado’s Art Walk, Oct. 19 - 20?

wonderful real cotton sweaters with the V-neck and two color stripes

It might be perfect for vests. Would you believe the fashion world of

down the V? Well, folks, they are making a huge comeback. Preppy is

designers even have a thing for vests ? Yes, they do! Now designers

all over. Stripe sweaters, tartan plaid jackets, anything Pappagallo is

have vamped the vest look by using logos, stitching, denim, and all the

back. Big time. I see this trending in the Spring 2020 as well. It’s a classic

tricks of the trade to show that our vests are still strong!

change from the neon trend we have seen.

With the Coronado Junior Woman’s Club sponsoring the 10th annual Taste of Coronado, Oct. 10, why not try the new glam, “have-to-have” blouse? The Renaissance look is here! The square collared blouse shows off your sexy collar bones from those days of Romeo and Juliet. The difference here of course is the luxury fabrics and some with boning in structure for the true effect. Wear with nice jeans, top with a cape, (which I must say is another major “in” this fall). Wear your rugged booties, add some stunning long earrings, (yes big earrings are still strong), and vavoom! You are Juliet 2019!

Blouse from Studio 12:20 Coronado Magazine

Page 73

I highly recommend some of the biggest trends this fall for the Nov. 8 - 11 Coronado Island Film Festival coming up.

The cinched waist jacket is in. It is a suit jacket with belt. It emphasizes the female waist with the belt. You have no waist you say? Never fear, these high quality jackets are made with the slightest shoulder pads. They lift your posture and cinch your waist. Some, as you have seen, wear a camisole under, and well, (cough) some, nothing under. I will say, this jacket, usually sold with pants or skirts, is one of the best investment pieces ever. Think of the older movies with those jackets cinched at waist, how spectacular they were. And fabulous! You can wear this with a cigarette pant and slip on mule, then done! And looking like a movie star.

Outfit from Studio 12:20

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Coronado Magazine

Quilted patchwork is huge too. Anything in tops, jeans or dresses! Patchwork that is pulled together on fabric was shown at Louis Vuitton and Tory Birch shows. Believe it or not, this 70s trend was stylish looking and put together well. Think of a jumper you owned when you were small that had several different designs, and you could wear a simple black turtle neck with it and black tights. It all blended.

Notice that big bags are bye bye. This season it’s all about small bags, bags that you carry on your wrist. Okay, I don’t know about you, but I really do not care to hold a bag on my wrist. I think it’s just a short trend personally, since the designers make more money on the larger sizes. They are now making the clear bags for high security events which is nice too. Backpacks are still the rage. I think this trend will peak soon and they will be used by many for travel and work.

This wraps up the “teen years” as we move on to the new “roaring twenties” with 2020.

Dress & bag from La Mer

Coronado Magazine

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Coronado Magazine

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Ease Stress by Simplifying By Chaz Fahrner, CFP®, EA Associate Wealth Advisor at the Gensler Group

According to the American Psychological Association, 72 percent of Americans are occasionally stressed about their finances and 22 percent feel extremely stressed about their

Consolidate Investment Account The average baby boomer has worked 12 jobs


over the course of his or her career which is why many people have opened or enrolled in various financial accounts with their old employers. For those who don’t make the effort to consolidate may end up with

finances. One of the biggest culprits for financial stress is

accounts scattered across multiple custodians

the creation of unnecessary complexity. When we get busy,

and different financial advisors. No wonder

we tend to procrastinate and put our finances on the back burner. As a result, many people find keeping track of their

there is stress and confusion. One way to ease this complexity is to take the time and consolidate your finances where you can.

assets and financial obligations daunting, confusing and

Once this is done, you will have clarity and

time consuming. As a Wealth Advisor, one of my goals

know what you have, where it is located and

is to help clients reduce financial stress by consolidating, automating and simplifying their financial lives. Applying the following tips will help you create good financial habits that will ease the burden of tracking your finances and create more time for you to do the things you enjoy.

how it’s invested. There are other benefits to




easier account monitoring, one investment


approach with complete oversight, and simplification when your required minimum distributions start.

Set up Automatic Investing

The “Set it and Forget it” method is a technique to simplify your investing habits. The most effective way to do this is by creating a monthly automatic contribution to your investment accounts from your bank or payroll. Automating this task saves you time because you don’t have to write a check or set up a transfer. This tool is available through




including your 401k account provider at work. The challenge to the auto-invest approach is to make sure your investment allocation is aligned with your retirement date and risk comfort. If you’re unsure, a Financial Advisor can help with that.

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Coronado Magazine


Your Financial Life

3 4 7 6 5 Set up Automatic Payments

Auto-pay is an arrangement of linking your bank account or credit card to your financial





money withdrawn on a specified date to pay them. You can set it to go out weekly,

biweekly, monthly or some other specified arrangement. You can also receive electronic

statements and review them to make sure there are not any unauthorized transactions. I set up automatic payments for utilities like

water, gas and electric, the one credit card that I pay off each month and my mortgage.

one credit card that gives you the biggest

give you some wins with the smaller debts

Consolidating Banking Accounts

personal benefit and cut up the other cards.

and motivate you to continue the process of

Do you bank with several different financial

Using a credit card comes with a warning;

getting everything paid off.

institutions? Tracking and managing different

I never recommend using a credit card and

bank accounts can be cumbersome and

carrying a balance from month to month. I

Go Paperless

confusing. Utilizing one bank account will

realize many people use them to accumulate

Going paperless on all financial statements is

help you see your deposits and withdrawals

points and mileage. However, this is only

a great way to reduce clutter and confusion.

easily, while saving time and money in fees.

beneficial if you pay off your credit card

Setting up electronic statements will help you

The only time I would advise opening a

each month before high interest charges

reduce your mail load, ease environmental

different checking or savings account is


impact, help protect you from identity

if you have more than $250,000 in your

theft and potentially save on the fees some

checking and savings account combined.

Pay off Debt

companies charge for paper statements.

Then it is advisable since the FDIC only

Debt can be the biggest source of stress and

Most financial institutions have paperless

protects deposits of up to $250,000 at each

cause the most struggles to financial well-

options and this can be accomplished by

banking institution.

being. This tip will not apply to everyone,

updating your profile online or calling in to

but if it does apply to you, paying off debt

request the change.

Consolidating Credit Cards

may be the most powerful way to simplify

The average American carries five credit

your financial life. Debt is often necessary if

Financial stress is common, but implementing

cards. This means on a monthly basis you

you are taking out student loans or you are

these tips will significantly reduce stress and

must reconcile five statements, pay five

buying a home. However, debt can cripple

confusion while providing clarity to your

different bills and send five different stamped

you if you carry a high interest credit card

overall picture. By consolidating, automating



balance from month to month or take out

and simplifying you can attain financial

cards is overwhelming and you could miss

high interest loans. There are a few ways to

harmony and know that you’ll have time

fraudulent charges or even forget to pay your

approach paying off debt, but my favorite is

and money for the things that are important

bill, leading to potential high interest and

to stack your debts from smallest to largest

to you.

penalty charges. Simplicity is our goal. Pick

and tackle the smallest debt first. This will



Coronado Magazine

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Coronado Magazine

About Last Month’s Cover We were going for an end of summer theme when it came to the cover. While summer may seem to be over with the advent of school starting in August, Coronado enjoys some of its best, warmest beach days in September. So we went to the beach for an endof-day shot, trying to signify autumn’s approach. We got to the beach with lantern in hand, only to find that the sunset we had hoped for was not going to happen with the marine layer off the coast. We set the lantern into the dunes along dog beach and hoped for the best. The sky was full of shades of lavender and warm light tones. It made for a unique shot, especially with the candle’s light reflected on all sides of the lantern and the lifeguard stand and Point Loma in the background. Although we came back full of sand, it had been worth it. Coronado Magazine

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From left, Shirley Stark, Patsy Crayton, Heath Hardage Lee, Jenny Connell Robertson, Debby Burns Henry, Karen Butler. January, 2017. Photo credit Heath Hardage Lee

Coronado: Birthplace of the POW/MIA Wives’ Movement By Heath Hardage Lee for the Coronado Historical Association.

Quite often, you don’t know when history is happening to you. Such was the case when women sat at Coronado resident Sybil Stockdale’s massive dining room table at 547 A Avenue in early October of 1966. Shirley Stark, Patsy Crayton, Jenny Connell, Debby Burns, and Karen Butler, pictured, were young Navy wives whose pilot husbands had all been shot down during the Vietnam War in enemy territory. All the men had been captured and imprisoned. Some would come home, some would not. At this point in the conflict, the women all had been told by President Lyndon Johnson’s administration to “keep quiet” about their husband’s situation. No one but close family should know of their horrifying scenario. After months had passed, the women needed relief. They realized that the only other people they could share this terrible burden with were other military wives in the same situation. Stark, Crayton, Connell, Burns, Butler, and many others in Page Page 82 82

Coronado CoronadoMagazine Magazine

the Coronado/San Diego area, including Pat Mearns, Chole Moore, and Shirley Martin, gained acceptance into a “reluctant sorority” of POW/MIA wives—a sorority no one wanted to belong to. Being the most senior Navy wife in Coronado, Sybil Stockdale took over organizing the gatherings. At first, the meetings were much-needed group therapy sessions where everyone could talk and share what little information they had. But by October of 1967, the women created a more formal organization, which they named The League of Wives of American Prisoners of War (later this title would include the missing also). The women began to reconsider the keep quiet dictate which they knew was not helping their husbands. In 1968, with the support of the Coronado-based League, Stockdale would be the first wife to go public in the San Diego Union newspaper about her husband’s POW plight. On Oct. 28, 1968, she declared “The North Vietnamese have

shown me the only thing that they respond to is world opinion. The world does not know of their negligence and they should know!” The wives knew well at this point (due to their top-secret coded letters to their husbands) about the widespread torture and the enemy’s constant violations of the Geneva Conventions of War. The U.S. government had been unwilling to acknowledge this publicly, afraid of upsetting negotiations with the North Vietnamese. Stockdale and her League of Wives knew instinctively this was the wrong call. Under Stockdale, the League of Wives organization would soon become national, and it would include POW/MIA wives and families from all over the country. In June of 1970, The National League of Families of American Prisoners and Missing in Southeast Asia would be incorporated in D.C. with Stockdale as its first National Coordinator. Due to the wives’ tireless advocacy, their insistent push for publicity about American

prisoners and missing service members, and their intense lobbying of Congress for the POW/MIA issue, the course of history would change as well as the role of military wives forever. History can happen anywhere, anytime, anyplace. In this case a dining room table became the birthplace of a movement that empowered these women to take a stand, saving American lives thousands of miles away. You can see this table and scores of related objects in “The League of Wives: Vietnam Advocates & Allies” a traveling exhibition at Coronado Historical Association (CHA) opening Oct. 5, 2019 through March 31, 2020, located in the historic 1100 Orange Avenue museum building gifted by Don and Leslie Budinger. The table is generously being loaned by Taylor B. Stockdale and will be on exhibit until mid-November. “The League of Wives” exhibition originated at the Robert J. Dole Institute of Politics in Lawrence, Kansas ( and is curated by Heath Hardage Lee, the author of “The League of Wives: The Untold Story of the Women Who Took on the U.S. Government to Bring Their Husbands Home,” (St. Martin’s Press, April 2, 2019). Coronado was not only the birthplace of naval aviation, but was also the incubator of the POW/MIA movement. It is the proud home to many women designated by President Nixon as “the bravest and most magnificent women I have ever met…The First Ladies of America!” CHA is honored to host a nationally-travelling exhibit featuring many of Coronado’s “First Ladies.” Coronado Magazine

Page 83

C ontributors

Information about our writers, features and photographers for submitted pieces.

Eat Up to Give Back: Coronado Junior Woman’s Club Annual Taste of Coronado Serves Good Food for Good Causes Page 8 Samantha Bey, contributor

Camp Able photos by Jesse Yim; Coronado Junior Woman’s Club photos by B. Wise Photography

Experience the Wow Factor at The Henry Page 13 David Axelson, columnist for the Eagle Newspapers Photos credit Haley Hill Photography and photo by David Axelson

Wholly Cannoli: A Young Chef Makes Cannoli Siciliani His Own Page 46

Alessandra Selgi-Harrigan, reporter, Eagle Newspapers Photos by Alessandra Selgi-Harrigan

Breaking Down the Brew Page 50

Krysta Murray, columnist, military spouse and mom, beer aficianado

Art of Collecting Page 56

Krysta Murray, columnist, military spouse and mom Photos by Daniel Toennies

Food & Drink: Traditional Chinese Hot Pot Page 60 May Lyon, contributor Photos by May Lyon

Confessions of a Perfect(ish) Mom: Broomsticks by the Beach Page 63

Hattie Foote, columnist, photographer, mother of two Photos by Hattie Foote

Operation Homelife: Eating Across the World Page 68 Krysta Murray, columnist, military spouse and mom

Fall Fashion Fling 2019 Page 71

Jas Blynn, contributor and fashion blogger Photos by Susie Clifford

Finance: Ease Stress by Simplifying Your Financial Life Page 78

Chaz Fahrner, Registered Representative Wealth Advisor, LPL Financial Member FINRA/SIPC. The Gensler Group Wealth Management Solutions, 619-554-1300.

Yesteryear: Birthplace of the POW/MIA Wives’ Movement Page 82

Heath Hardage Lee, author, historian and curator Photos courtesy of the Coronado Historical Association

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Coronado Magazine

Frightful Reflections “Be afraid. Be very afraid.” The Fly (1986) “Where there is not imagination, there is no horror.” Sir Arthur Canon Doyle “It’s as much for to scare as to be scared.” Vincent Price “Clothes make a statement; costumes tell a story.” Mason Cooley “Believe nothing you hear, and only one half that you see.” Edgar Allan Poe “I love Halloween, and I love that feeling: the cold air, the spooky dangers lurking around the corner.” Evan Peters “Anyone could see that the wind was a special wind this night, and the darkness took on a special feel because it was All Hallows’ Eve.” Ray Bradbury “There is nothing that gives more assurance than a mask.” Sidoni-Garielle Colette “Those who do not believe in magic will never find it.” Roald Dahl “I am so glad I live in a world where there are Octobers.” L.M. Montgomery Coronado Magazine

Page 85

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Find a Realtor

Clarissa Delgado Nakaima

(619) 948-5131 DRE#01871697

John Harrington

(619) 200-8504 DRE#01210260

Willis Allen Real Estate

Coronado Shores Co.

Adrienne Dente

Francine Howard

(619) 850-2880 DRE#00932112

(619) 302-0234 DRE#01802654

Berkshire Hathaway Home Services

RE/MAX Hometown Realtors

Julia M. Elassaad

Karen Hust

(619) 573-8350

(619) 838-7021


Ascent Real Estate

Berkshire Hathaway Home Services

Georgia Ellis

Richard Inghram


(619) 998-2455

The Koop Group (619) 435-8722

Kathy Koop

(619) 985-8722 DRE#00460840

Karrie Koop Gilby (619) 857-7665 DRE#01465419

Allison Koop Rice (619)490-9049 DRE#01818903

Berkshire Hathaway Home Services

(619) 301-7766

Berkshire Hathaway Home Services

Berkshire Hathaway Home Services

Ruth Ann Fisher

Vicki Inghram



(619) 733-4100 DRE#01909797 Del Coronado Realty

Raquel Fernandez

(619) 204-3400

Ryan Koubeserian


Berkshire Hathaway Home Services

Neva Kaye

Ara Koubeserian

(619) 339-9736 (619) 339-2383 DRE#01738738

DRE#0045410 Coronado Shores Co.

Martha Kuenhold

(619) 453-4513

(619) 865-2019



Coronado Shores Co.

Pacific Sotheby’s Realty


Apua Garbutt

Molly Korson

(619) 818-8126

(619) 808-6610



Berkshire Hathaway Home Services

Korson Properties

Caroline Haines

Linda Kofler

(619) 435-1565 (619) 435-5200

(619) 246-9949


Ascent Real Estate

Coronado Shores Co.

DRE# 00953131

(619) 987-7725

Coronado Shores Co.

Olga Lavalle

(619) 995-6259 DRE#01724705

Douglas Elliman Real Estate

Linda Lomas

(619) 884-4499

1200 Orange Ave DRE#00595800

Pacific Sotheby’s Realty

Coronado Magazine

Page 87

Find a Realtor

Kari Lyons

Connie Spitzer

(619) 884-4193

(619) 843-0437


Park Life | Compass

Maryellen McMahon (619) 252-4778 DRE#01992431

Douglas Elliman

Ken May

(619) 254-7497 DRE#01260645

Compass Real Estate


Cheryl Morabito


Ed Noonan

(619) 252-1232 CoronadoCays

Meridith Metzger

(619) 850-8285 DRE#01435132 Berkshire Hathaway Home Services

At Home Realty

Carrie O’Brien


Beth Delano


(619) 847-3524 (619) 514-7740

Flagship Properties, Inc.

Jon Palmieri

(619) 400-7583 DRE#01901955

Compass Real Estate


Compass Real Estate



Berkshire Hathaway Home Services Page 88

Coronado Magazine

Danny Olivias

Office (619) 866-6974

(619) 684-0040


Laura Chisholm


(619) 997-3171

(619) 630-3570

(360) 689-6836

(619) 433-4733

Kathy Pounds

Carrie Mickel

Marlene Scheffer


Noonan Properties

Berkshire Hathaway Home Services

Berkshire Hathaway Home Services


Real Living Napolitano Real Estate



(619) 368-1898

(619) 987-3066

(619) 905-8965

(619) 985-2726

Nancy Parrett


Carol McGraw

Molly Haines McKay

Independence Realty

Dino Morabito

Phyl Sarber

(619) 933-1276 DRE#00636519

Charlotte Rudowicz (619) 865-0794 DRE#01435710

Frances MacCartee (619) 312-7466 DRE#0200954 Berkshire Hathaway Home Services

Carol Stanford

Olga Stevens DRE#01105050

(619) 987-8766 DRE#01390529

Pacific Sotheby’s Realty

(619) 778-8011

Willis Allen Real Estate

Find a Realtor

Jeff Tyler

Tom Tilford

(619) 865-7153

(619) 300-2218

Pete Slaughter

Paulette Fennello

(619) 240-4064 (619) 318-5707 DRE#01407834



Berkshire Hathaway Home Services

Edith Salas

(619) 905-5780


Real Living Napolitano Real Estate

Ascent Real Estate

Suzanne Fahy (619) 841-5870


Tara Brown (619) 869-1547 DRE#01452962


Lisa Davenport Stephanie Baker (619) 306-6317


(619) 261-5963 DRE#01422713

Dave Werth

(858) 926-9181 DRE#01865561

Kristina Quesada (619) 840-4550 DRE#01976758

Whitney Benzian (619) 840-4550 DRE#01986654


Jill Lehr Josh Barbera

(619) 981-2750

(619) 957-5357

DRE#02035838 Douglas Elliman Real Estate DRE#02053563

Hope Baker

Remi Pieratt

(619) 972-7364

(480) 221-0516 DRE#02030667

(619) 518-7501


Evan Piritz

Renee Wilson Seashore Properties

(619) 600-7817

DRE #01192858

Scott Grimes

(619) 847-4282

DRE #01391946 Parklife | Compass

CAPT USN (ret) DRE#02022374

Mark O’Brien

(619) 254-5277 DRE#02077676 Salas Properties

Kate Danilova

Chris Toogood



(619) 865-3402 (619) 865-3334 Toogood Realty

Brunilda Zaragoza

(619) 520-7799 DRE#00840495

Dany Zaragoza

(619) 520-0772 DRE#01826683

Berkshire Hathaway Home Services Coronado Magazine

Page 89

Find a Realtor

Village Elementary School’s Big Fall Event!


l Festival

Friday October 18, 2019 4:00 pm - 7:00 pm Zach Todaro

(619) 302-9239

Erin Todaro

(619) 302-0481 DRE#01881566 DRE#01947874 Compass Real Estate

Barbara Wamhoff (619) 517-8880 DRE#01225350

Celebrate on the Upper Playground with carnival games, a DJ dance party, Village Pizzeria and Moo Time Creamery, inflatables and more! PTO funds raised benefit Village Elementary.

c raft PUMPKINS s e s gam FOO




Sponsored by:

Pacific Sotheby’s Realty

Christy Ward

$10 Single or $30 Family Admission Prices increase after Oct 11 - Questions? Email:

(619) 884-0774 DRE#02040078

Crestmont Realty

Estela Williamson, SFR

(619) 549-0501 1200 Orange Ave DRE#01394896

Pacific Sotheby’s Realty

Call Today if you would like to be in the next Find A Realtor

619-437-8800 Trisha x 203 Amanda x 204 Renee x 211

Page 90

Coronado Magazine

• Inflatables • Hair Painting • Face Painting • Basketball Shot

• Clothes Pin Toss • Quarter Back Challenge • Knock Down Can


• Soccer Shoot Out • Rope The Bull • Photo Booth

Come play to collect gold coins and win a class party!

--Bring $5 for Pumpkins--

Dress for some Line Dancing and a Hoedown!

Island Living Group is the premier, all-encompassing real estate development firm of luxury, custom-designed homes in prestigious Coronado, CA. We specialize in all three critical phases of high-end residential development; design, entitlement, and construction. Island Living has been on the island for over 5 years. Clients have the unique opportunity to fully participate with our expert design and construction team from inception to culmination. Our mission is to provide accountable customer service as we build remarkable properties incorporating modern design with Coronado’s distinguished architectural character. Island Living | 1206 10th Street Coronado CA 92118 (619) 350 7750 |

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Call us for a complimentary sleep consultation. Diseases and common ailments related to Sleep Breathing Disorders, including snoring, are: Diabetes • High Blood Pressure • Heart Failure • Stroke • Depression • Acid Reflux • Weight Gain

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• Snore Appliances • Implant Dentistry • Porcelain Veneers • Teeth Whitening

Suzanne Popp, D.D.S. Natalie Bailey, D.D.S. 1010 8th Street, Coronado 619-435-4444 • w w

• Laser Dentistry • Invisalign® • NuCalm® • Sedation Dentistry

Profile for Coronado Magazine

Coronado Magazine - Fall/Winter Dining Guide  

In this issue, the 2019 Fall/Winter Dining Guide showcases menus from some of the most popular restaurants in Coronado.

Coronado Magazine - Fall/Winter Dining Guide  

In this issue, the 2019 Fall/Winter Dining Guide showcases menus from some of the most popular restaurants in Coronado.