CORONADO E C K E N R O T H P U B L I C AT I O N S
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THIS MONTH: » Happy Hallowen » Coronado’s Fall Dining Guide » CoSA Celebrates 30 Years
October 2026
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| CORONADO MAGAZINE
BUYING | SELLING | PROPERTY MANAGEMENT
Treats Only at Shore House As October settles over Coronado, the island takes on a little more mystery. Crisp ocean air, golden sunsets, and the glow of autumn evenings create an enchanting backdrop for a coastal escape at Shore House at The Del. Set along the sands of Coronado Beach, Shore House pairs the privacy and comfort of a beautifully designed beach home with the timeless character and legendary hospitality of Hotel del Coronado. From moonlit walks along the shore to festive evenings filled with the spirit of the season, October offers a different way to experience Coronado. As the iconic Hotel del Coronado embraces its legendary history and Halloween traditions, Shore House invites you to slow down, settle in, and savor the magic of the coast. Connect with Del Coronado Realty to explore our available Shore House listings and discover what whole ownership, limited use means for one of Coronado’s most iconic destinations.
F E AT U R E D P RO P E RT I E S FOR SALE
1500 Orange Ave #57 SHORE HOUSE AT THE DEL
JUST PENDING LISTED
PACIFIC BEACH
$7.198 M
$2.398 M
3 Bedrooms
4 Bedrooms
3 Bathrooms
2 Bathrooms
Whole-Ownership, Limited-Use
Panoramic Views
Pool and Ocean View
FOR SALE
4886 Jewell St
1500 Orange Ave #62 SHORE HOUSE AT THE DEL
FOR RENT
457 E Ave CORONADO VILLAGE
$8,000/mo furnished
$5.5 M
Whole-Ownership, Limited-Use
2 Bedrooms
3 Bedrooms
1 Bathroom
3 Bathrooms
Private Patio
Bay and Ocean Views
CONNECT WITH US
Ruth Ann Fisher Cassandra Goldberg CA DRE #01281432
CA DRE# 02100680
Hogan Willis
CA DRE# 02063785
John Rebeiro
CA DRE #02250388
Emma Schultz
CA DRE #02374885
619.437.1888 | 1500 ORANGE AVENUE, CORONADO, CA 92118 | DRE #01909797 OCTOBER 2026 |
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Peggy’s priorities for
our schools
01
Strong academics, good governance and real support for the whole child.
CORO NADO S CH OOL BO A RD Student Mental Health
More support for student well-being, especially in middle school.
02
Smart Technology Policy
03
Teaching Excellence
04
Good Governance
Clear, thoughtful rules for cell phones, computers, and AI in our classrooms. Attract and keep great teachers. No academic excellence without them.
Prudent budgets and common-sense decisions as CUSD moves to basic aid.
“I’ve dedicated my career to helping children. I’m excited to bring my experience as a school trustee, attorney, nonprofit leader, and parent home to CUSD.” -Peggy Duncan
Vote Nov. 3 CORONADO UNIFIED SCHOOL DISTRICT
PeggyDuncanforSchoolBoard.com
Paid for by Peggy Duncan for School Board 2026 FPPC # 1489959
Carrie O'Brien
619-847-3524
Cal DRE# 01144127 R.E. Broker
Serena Bleam
480-235-5600 Cal DRE #2137496
1125 Loma Ave, Coronado www.Flagship.net
766-768 Delaware St, Imperial Beach - $1,095,000 Newly Built 2 units just 7 blocks from the beach!
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| CORONADO MAGAZINE
THE CLEMENTS GROUP PROUDLY PRESENTS
7 OPPORTUNITIES TO MAKE YOUR COASTAL DREAMS A REALITY JUST LISTED
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BUYING OR S ELLING? CALL US TODAY ! Jan: 619.806.7052 | Chris: 619.203.8538
Jan Clements 619.806.7052 DRE 01120956
Lennie Clements 619.894.0033 DRE 01864061
Chris Clements 619.203.8538 DRE 01877934
Office 619.435.3700 ClementsGroupRE. com
1341 Orange Avenue | Coronado, CA 92118 | Info@ClementsGroupRE. com Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 1527365. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footage are approximate.
OCTOBER 2026 |
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Contents
OCTOBER 2026
this issue
17
Coronado Dining Guide Get ready to dine out with this season's local restaurant offerings
40
Tavern Coronado's cozy cornerstone of culinary creativity
48
Celebrating 30 Years of CoSA The Coronado School of the Arts program has a long history of enriching the community and school
53
Rooted in Roses Natural rose gardening by Rita Perwich
57
Island Icons: Charlotte Harris and Kathie Parish
60
Happy Tails Rescue Stories from PAWS of Coronado
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| CORONADO MAGAZINE
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THE FIRST WORD
The Heat Is Gone (Famous Last Word?) ...
66 favorites
10
Spooky Szn Time for candy corn, ghosts, and flu shots!
14
Witch way to the Boos The Creepy Cosmpolitan is guaranteed to make your party fun
66
Portland, Oregon Where creativity comes to the table
from our partners
52
Book Corner What people are reading this month
62
What's In Season? Swiss Chard Delicious roasted, stir-fried, or even pickled
64
Financial Focus Tax benefits of home ownership
... and my SDG&E bill will be the better for. Though, now that I’ve breathed those words into life, I suppose I should prepare to rue the day ... It’s October, and here comes fall, complete with football, the baseball playoffs and Halloween. The days should get cooler, and the nights longer. Now is the time to head out into town and enjoy the myriad of dining options that Coronado has to offer. From a quick take-out burrito to the finest of steak dining (and everywhere in between), Coronado has something that is sure to tickle your fancy, not to mention whet your palette ... or was that whet your whistle? Heck, I’ll take both! Kel Casey provides this months craveable cover, a delicious local beet & goat salad ... can you figure out where it’s from? Halloween (or as Hattie says) - “Spooky Szn” - is here, complete with candy corn, ghosts ... and a Creepy Cosmo from Christine! Lauren takes us out for a gnosh and a snort at the Tavern, I must admit I’ve had more than a few Old-Fashioneds there - do recommend. CoSA (the Coronado School of the Arts) celebrates 30 years, a truly remarkable local effort in education and the arts. We should all be proud of what locals can create when they dream big. Coronado’s “Rose Whisperer”, Rita Perwich, shares her passion for roses in her first book, available now. Be sure to get your very own copy, it’s sure to give you a leg up for the annual Flower Show and Homefront Judging. A “sister act” of Film Festival supporters, Charlotte Harris and Kathie Parish, are this month’s Island Icons. What advice would they give to their 16-year-old selves? Read and see, it should resonate with us all. PAWS of Coronado shares Happy Tails, a rescue story to make you smile. And, finally, Kris takes us away ... all the way to Portland, Oregon. A wedding may have brought her there ... but from the pictures, it looks like the food might have been the star of the show! Fall is my favorite time of year ... the heat of summer has passed, the holidays are on the horizon - and it’s just a little slower. So ... enjoy your Fall in Coronado, grab a local bite, watch out for trick-or-treaters, and stay away from my second plate of turkey and mashed potatos. That’s right, Thanksgiving, I’m coming for you!
Dean Eckenroth Jr. (and Sadie) Editor & Associate Publisher
OCTOBER 2026 |
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CORONADO MAGAZINE
The offical magazine of Coronado, California PUBLISHER
Dean Eckenroth publisher.eaglenews@gmail.com ASSOCIATE PUBLISHER
Dean K. Eckenroth Jr. editor.eaglenews@gmail.com
EDITORIAL Alessandra Selgi-Harrigan alessandra.eaglenews@gmail.com
CORONADO KITCHEN AND BATH DESIGN AND REMODELING Cabinets / Stone / Tile / Flooring / Plumbing Fixtures / Lighting European Interior Doors by Belldinni Window Treatments by Hunter Douglas 225 PALM AVE. IMPERIAL BEACH, CA 91932
Lauren Curtis Lauren.eaglenews@gmail.com Kel Casey kel.eaglenews@gmail.com Christine Johnson christine.eaglenews@gmail.com Brooke Clifford eaglenewsbrooke@gmail.com PHOTOGRAPHER
Hattie Foote
BUSINESS DEVELOPMENT ADVERTISING DIRECTOR
Patricia Ross patricia.eaglenews@gmail.com Kelly Baldino kelly.eaglenews@gmail.com
PRODUCTION Andrew Koorey
PRINTING Reed
OLENA SHABER | OWNER DESIGNER
Design by: 6 1 9 . 3 4 1 . 2 4 0 4 | 6 1 9 . 9 3 4 . 0 6 3 1 | CoronadoKitchenAndBath.com 10
| CORONADO MAGAZINE
DISTRIBUTION Roberto Gamez Copyright ©2026 Eagle Newspapers All rights reserved. Reproduction of any material in whole or in part without written permission is prohibited.
FRIENDS MURDER MYSTERY NIGHT An Interactive Old Hollywood Whodunit A NIGHT OF MYSTERY, INTRIGUE & MURDER Join us for dinner at the estate of Sir Warren Peace—where murder is on the menu. Dress in your 1930s Hollywood attire, gather clues, question suspects, and put your detective skills to the test. Can you uncover the killer before the night is over? 6:30 - 9:00 PM
FRIDAY, NOVEMBER 13, 2026 LOCATION:
CORONADO PUBLIC LIBRARY, 640 ORANGE AVE.
TICKETS:
$70 PER PERSON • DINNER & DRINKS INCLUDED
SECURE YOUR TICKET TODAY, ONLY 60 SEATS
DS OF THE FRIEN
CORONADO PUBLIC LIBRARY
The Friends of the Coronado Public Library (FRIENDS) has supported Coronado Public Library programs and services for readers and learners of all ages since 1970. Learn more: CoronadoFOL.org OCTOBER 2026 |
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Spooky Szn By HATTIE FOOTE
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| CORONADO MAGAZINE
Boo !
It’s spooky season! It’s time for candy corn, ghosts, and flu shots! In fact, we just got home from Crown Coast Pharmacy, and the experience was anything but scary. How lucky are we to have such a knowledgeable, caring local pharmacy? They even deliver prescriptions and are conveniently located next door to Gelato Paradiso, which is a great bribery tool! Now the flu fears us, and we are ready to party, because Lord knows we are booked and busy this season! Starting off with one of Coronado’s hallowed traditions, Village Elementary PTO’s Harvest Hoedown! Mark your calendar for Friday, October 16, from 4-7 p.m. This is for our entire community, so bring your friends, family, and neighbors for a night of festive fun! Music, carnival games, a pumpkin patch, a petting zoo, and even pie-eating contests! It’s one of the best nights of the year; don’t miss it! Tickets will be available at the door. I swear my daughter was just a kindergartner getting her face painted, and now she is working the event this year with her middle school ASB class. Don’t blink! OCTOBER 2026 |
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papering never make a comeback. Speaking of costumes, it’s almost time for our annual group costume! Last year we pranced down the yellow brick road as The Wizard of Oz/Wicked. I was a little offended we weren’t offered a job at the Del as their holiday theme was Oz, but that’s their loss! This year we are headed to Indiana in the 80s for our costumes; any Strange guesses? Family/friend costumes have become such a special tradition. Every year I feel grateful that our kids don’t feel too cool for it; this year we even I did, in fact, blink many times last
of October is for Booing! Basically,
recruited several 7th-grade girlfriends
year when we went to the Whaley
ding-dong-ditching, but dressed in
to join the look! I love it so much;
House in Old Town San Diego. If
disguise, leaving little tricks or treats
Coronado’s community really shines
you aren’t familiar, it is known as
on the doorstep before taking off at
this time of year. Neighbors are so
“America’s most haunted home,”
full speed into the foggy night. Last
generous with their treats, downtown
and they offer a few different tour
year I was allowed in on the fun as
trick-or-treating, and Halloween
options. We did the evening guided
the golf cart getaway driver, and let
Happenings in Spreckels Park. And
tour. The history is really interesting,
me tell you, it is just as exhilarating in
the best news is Halloween falls on a
and the vibes were, in fact, haunted.
your 40s! Ring cameras have made it
Saturday this year! A gift to all parents!
I highly recommend adding this
more difficult to get away with, hence
I hope everyone has a great holiday,
into your Halloween rotation with
the disguises. I love that it still has
and as always, save me your Almond
middle school-aged kids. I left my
legs, and hopefully egging and toilet
Joys!
third grader at home for this one, and I’m glad I did, because he would have added the experience to his future therapy bill. It's also fun for an adult-only date night: head to nearby Tahona for fantastic tacos, and be sure to stop at the speakeasy Oculto 477 for a drink. It’s literally located next to an old cemetery! A really fun night OTB. Back in Coronado, there is a lot of funny business going on in the month of October. When I was a kid, we loved to ding-dong-ditch; it was so exhilarating. The kids these days have upped the ante, and the month 14
| CORONADO MAGAZINE
Here Comes Halloween ... “Once upon a midnight dreary, while I pondered, weak and weary, Over many a quaint and curious volume of forgotten lore, While I nodded, nearly napping, suddenly there came a tapping, As of some one gently rapping, rapping at my chamber door. Tis some visitor,” I muttered, “tapping at my chamber door — Only this, and nothing more.” - Edgar Allen Poe
Photo by MAUREEN ECKENROTH
OCTOBER 2026 |
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CHEERS: CHRISTINE JOHNSON
... Witch Way To The Boos ...
T
he year seems to begin its change in the month of October. Waking up to crisp Autumn weather and the colorful changing of leaves. As we look at endless days of 80+ degrees, it seems like this is not a reality – but soon our Fall dreams will come true. The most important day of the month is the very first day of October. October 1 is National Coffee Day!! This is the BEST day! Is it possible to live without the warm caffeine that wakes us each morning and puts a smile on our faces? I’m not talking about the pumpkin spice invasion. Do you feel left out of a secret group if you dislike pumpkin in you cup of joe? The drinks look so pretty and actually smell good, but isn’t pumpkin solely meant for pie and muffins? Coronado will also be preparing for an invasion of black, orange and purple. The
dedication and creativity visible on the island are inspirational. Halloween seems to bring out the kid in all of us. It’s a family effort to create the costumes, decorate the yards and plan a party. Then there is the Margarita Avenue phenomenon. Not sure if the residents of that street enjoy Halloween or want to escape the day, but it’s an amazing and fun night watching literally thousands of children and families on the hunt for candy. The street is closed off for safety and residents anxiously wait for trick or treaters at their driveway. While parents are getting their children dressed for Halloween, take time to have a little fun yourself with a special drink to celebrate goblins, ghouls and vampires. The CREEPY COSMOPOLITAN is a Halloween twist on the original and guaranteed to make your party fun. WITCH WAY TO THE BOOS…..
Creepy Cosmopolitan INGREDIENTS *1.5 ounces vodka *.75 ounces fresh lime juice *.75 ounces triple sec *.75 ounces pomegranate juice *Honey *Red food dye (small amount)
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MIXOLOGY On a plate, mix honey with red food dye and spread on plate Dip rim of a martini glass into red honey Chill glass in freezer till mixture is solid on glass Add vodka, lime juice, triple sec, and pomegranate juice to a shaker filled with ice. Shake till very cold. Drain liquid into “blood” rimmed glass Trim glass with any Halloween décor: Vampire teeth, bats, ghosts
Photo by SAMMY JOHNSON OCTOBER 2026 |
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October
Sweater Weather wooden ships PAOLA BUENDA
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(619) 435-9270 | 1122 Orange Ave., Coronado
edwardjones.com | Member SIPC
Dreaming up the ideal retirement is your job. Helping you get there is ours.
MULLINS
Orthodontics
We’re excited to hear from you
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jmullinsorthodontics.com
Hayley N Beard, CFP®
1116 1st St. • Coronado
Financial Advisor
963 Orange Ave Coronado, CA 92118 619-435-7712
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IRT-4395I-A AECSPAD 27038779
619-522-9032
CORONADO DINING OCTOBER 2026 |
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CORONADO DINING 20
| CORONADO MAGAZINE
CORONADO DINING OCTOBER 2026 |
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ENTREES
(619) 435-4166 | 1333 Orange Ave.| www.Brigantine.com
SIGNATURE GRILLED MARINATED SWORDFISH Avocado lime butter (Gluten free) THE BRIG’S FAMOUS FISH TACOS Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing GOLDEN ALE-BATTERED COD FISH & CHIPS Wild Alaskan cod & hand-cut french fries JUMBO DAY BOAT SCALLOPS Roasted mushrooms, brussels sprout leaves, pork belly, caramelized shallots, roasted pepper & butternut squash purée GRILLED SONORAN SPICED SWORDFISH TACOS Cabbage, salsa fresca, ched dar, ranch dressing, corn torti llas (Gluten free)
CRISPY LOBSTER TEMPURA TACOS Marinated cucumber-jicama salad & cilantro remoulade on blue corn vegetables
CRAB STUFFED JUMBO PRAWNS Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeño white sauce
CERTIFIED STERLING NEW YORK STEAK 12oz cut topped with blue cheese-truffle crust, mashed potatoes, garlic French beans & red wine demi glace WAGYU BURGER 1/2 lb American wagyu, smoked caramelized onion, roasted garlic spread, bibb lettuce & aged cheddar with hand-cut french fries PARMESAN CRUSTED SAUTÉED SAND DABS Lemon butter sauce, parmesan risotto & broccolini
Full menu on our website Open daily @ 11:30 a.m. Sunday Brunch 10 a.m.- 2:30 p.m. Dinner M-F 4:30 p.m.-9 p.m. Sat & Sun - 4:30- 9 p.m. Happy Hour Daily in Bar & Lounge daily 3-6 p.m. excluding Saturdays
(619) 437-4237 | 1351 Orange Ave.| www.miguels-cocina.com
CORONADO DINING
Platos de la Casa Calamari Relleno
Camarones a la Diabla
Tender calamari steak-wrapped chile relleno, fried & topped with jalapeño white sauce
Sautéed spicy Mexican shrimp in red chile sauce, queso asadero
Carne Adobada
Fajitas Supremo
Citrus-achiote marinated roasted pork, sliced & served with avocado salsa, onion, cilantro & warm tortillas
Miguel’s Torta
Choice of skirt steak, pollo asado or calamari steak on a telera roll with avocado, lettuce, tomato, pepper jack cheese & chipotle mayo; served with rice & beans
Skirt steak & chicken topped with our signature bacon wrapped jumbo shrimp stuffed with jack cheese & rajas
HOURS
Open @ 11 a.m. Saturday Brunch 10 a.m. - 2 p.m. Sunday Brunch 10 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 cheese & lobster sautéed with garlic, fresh lime, with guacamole, sour cream & pico de gallo
Miguel’s Tamales
One hand-made pork & one handmade green chile-cheese tamale with our sauces & topped with cheese; served with rice & beans For the full menu, visit our website!
AUTHENTIC, MOUTHWATERING MEXICAN CUISINE SERVED SAN DIEGO STYLE 22
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CORONADO DINING O C T O B E R 2 0 2 6 | 23
lunchtime
Daily from 11am-3pm
breakfast
Daily from 7am-2pm
le classique BISTRO BREAKFAST 22 two eggs, Italian tomato confit, roasted potatoes, fresh-baked sourdough, choice of rosemary ham, house-made sausage, bacon
CRISPY BRUSSELS SPROUTS 13 pancetta, pecorino romano, Pedro Ximenez reduction
PIGGIES IN THE BLANKET 15 puff pastry, ketchup, dijonnaise
CHARCUTERIE BOARD 28 prosciutto San Daniele, saucisson sec, pork rillettes, chicken liver mousse, pickled mustard seed, dijon, fig compote, baguette
FROMAGE BOARD 25
CROQUE MADAME 22.5 rosemary ham, gruyere, sunny egg, chive, mornay, fresh-baked sourdough
Point Reyes blue, Petit Basque, Humboldt Fog, Camembert, cipollini onion, marcona almonds, seasonal fruit, baguette
JAMBON & GRUYERE CROISSANT 19.5
soups & salads
rosemary ham, gruyere, soft scramble, wild arugula, dijon
BREAKFAST CROISSANT SANDWICH 19.5 applewood smoked bacon, soft scramble, fontina, garlic aioli, everything croissant sub sausage 1
FRENCH ONION SOUP 16 melted gruyere cheese, charred rustic bread
ROASTED TOMATO BISQUE 15 San Marzano tomatoes, aromatics, micro basil
BREAKFAST WRAP 20 soft scrambled eggs, house-made chorizo, avocado, peppers & onions, cheddar, crispy potato sub brown sugar & maple turkey or ginger-sage pork sausage
QUICHE LORRAINE 17 smoked bacon, caramelized onions, gruyere, petite greens, oregano add seasonal berries 3.5
HAM & GRUYERE FRITTATA 19 cast iron baked eggs, rosemary ham, leeks, gruyere
california mornings ACAI BOWL 15 Sambazon acai, banana, berries, house-made granola, coconut, honey add natural peanut butter 3.5 almond butter 4.25
GREEK YOGURT CREME 13 seasonal berries, hazelnut granola, coconut, wildflower honey
CHILAQUILES 19 sunny egg, crisp corn tortillas, poblano salsa, black bean puree, pickled red onion, queso fresco add avocado 4
AVOCADO TOAST 18
CORONADO DINING
to start
poached egg, fresh-baked multigrain, heirloom tomato, pickled shallot, everything spice, sea salt sub GF bread 2.5
BISTRO BAGEL 15 everything bagel, herbed schmear, Roma tomato, Persian cucumber, shaved red onion
SMOKED SALMON TARTINE 23 everything bagel, herbed schmear, Roma tomato, Persian cucumber, pickled shallot, capers, fresh dill
something sweeter
MEDITERRANEAN GREENS 22 grilled chicken, artichoke hearts, cherry tomato, Persian cucumber, Castelvetrano olives, feta cheese, baby romaine, oregano vinaigrette
BUTTER LETTUCE SALAD 16 chive, tarragon, Point Reyes blue, toasted hazelnuts, mimosa vinaigrette
BABY GEMS CAESAR 14 artisan romaine hearts, shaved Pecorino Romano, croutons, anchovy parmesan dressing add grilled flat iron steak 12 chicken 6.5 make it a wrap 1.5
bistro fare BISTRO TRIO 24 gourmet grilled cheese boursin, fontina, gruyere on Japanese white bread, roasted tomato bisque, oregano butter salad add chef's candied bacon 8
CLAYTON'S BURGER MELT 23 sirloin-brisket, american cheese, secret sauce, house-made Japanese milk bread, parmesan fries sub truffle fries 2
BISTRO BLT 17 applewood smoked bacon, butter lettuce, Roma tomato, garlic aioli, everything croissant, sea salt chips
LA MORTADELLA 19 mortadella, pistachio pesto, mozzarella di bufala, garlic herb confit, Italian worriesome bread
STEAK SANDWICH 22 marinated flat iron steak, garlic confit, roasted peppers, wild arugula, chimichurri, ciabatta, sea salt chips
WARM BEIGNETS 11.5
RATATOUILLE TARTINE 17
seasonal berries, lemon curd, vanilla powdered sugar
summer vegetables, chevre goat cheese, pine nuts, petite amaranth
DUTCH BABY PANCAKE 16.5 cast iron baked, fresh lemon, powdered sugar, pure maple syrup add seasonal berries & lemon curd 6
MAPLE GLAZED HOTCAKES 19 blueberry compote, wildflower honey butter
BRULEED BRIOCHE FRENCH TOAST 18.5 almond pain perdu, praline pudding, peach cobbler jam
NUTELLA PB CREPES 15
ROASTED TURKEY & BRIE 18.5 garlic aioli, strawberry rosemary jam, butter lettuce, fresh-baked sourdough, sea salt chips
SIDES parmesan fries 7 truffle herb fries 9 house-made sea salt chips 4.5 creme fraiche & chive tater tots 9.5
nutella, peanut butter, banana, toasted hazelnut
ADD ONS 1 egg any style 2.5 seasonal berries 8.5 avocado 4 roasted potatoes 7 bagel & schmear 5.5 - 6.5 applewood smoked bacon or rosemary ham 7 candied bacon 8 brown sugar & maple turkey or ginger-sage pork sausage 8
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| CORONADO MAGAZINE
THANK YOU FOR BEING HERE. Welcoming you is the best part of what we do. Please come back and see us soon.
dinner
Daily from 3pm
starters CHARCUTERIE BOARD 28
bistro fare STEAK FRITES 32 8 oz grilled flat iron, au poivre, parmesan fries, garlic aioli sub truffle fries 2
POULET ROTI 28
prosciutto San Daniele, saucisson sec, pork rillettes, chicken liver mousse, pickled mustard seed, dijon, cherry compote, baguette
roasted half chicken, warm torn bread salad, aromatic herbs, bitter greens, sun-dried fruit, sherry vinaigrette
FROMAGE BOARD 25
sirloin-brisket, american cheese, secret sauce, parmesan fries, house-made Japanese milk bread sub truffle fries 2
Point Reyes blue, Petit Basque, Humboldt Fog, Camembert, cipollini onion, marcona almonds, seasonal fruit, baguette
CRISPY PORK BELLY 18 creamy polenta, soft egg, chimichurri, chive, balsamic
MARYLAND STYLE CRABCAKE 21 apple-fennel slaw, mint, sauce gribiche
PIGGIES IN THE BLANKET 15 puff pastry, ketchup, dijonnaise
CRISPY BRUSSELS SPROUTS 14
CLAYTON'S BURGER MELT 23
RIGATONI 28 house-made lamb sausage, garbanzo beans, roasted tomatoes, mint, calabrian chilies, wild arugula, fromage blanc
ROASTED TURKEY & BRIE 18.5 garlic aioli, strawberry rosemary jam, butter lettuce, fresh-baked sourdough, sea salt chips
RATATOUILLE TARTINE 17 summer vegetables, chevre goat cheese, pine nuts, petite amaranth
pancetta, pecorino romano, Pedro Ximenez reduction
BOEUF BOURGUIGNON 33
ROASTED HEIRLOOM CARROTS 16
red wine braised beef, baby carrot, cipollini onion, cremini mushroom, whipped potatoes, natural jus
whipped labneh, toasted hazelnuts, mint salsa verde
BISTRO BLT 17 HOUSE-MADE SEA SALT CHIPS & ONION DIP 11
soups & salads
applewood smoked bacon, butter lettuce, Roma tomato, garlic aioli, everything croissant, sea salt chips
LA MORTADELLA 19 mortadella, pistachio pesto, mozzarella di bufala, garlic herb confit, Italian worriesome bread
FRENCH ONION SOUP 16
CROQUE MADAME 22.5
melted gruyere cheese, charred rustic bread
rosemary ham, gruyere, sunny egg, chive, mornay, fresh-baked sourdough
ROASTED TOMATO BISQUE 15 San Marzano tomatoes, aromatics, micro basil
BUTTER LETTUCE SALAD 15
sweets
chive, tarragon, Point Reyes blue, toasted hazelnuts, mimosa vinaigrette
WARM BEIGNETS 11.5
MEDITERRANEAN GREENS 22
SEASONAL CREME BRULEE 9
grilled chicken, artichoke hearts, cherry tomato, Persian cucumber, Castelvetrano olives, feta cheese, baby romaine, oregano vinaigrette
almond florentine, burnt turbinado
seasonal berries, lemon curd, vanilla powdered sugar
espresso panna cotta, vanilla crema, anise seed biscotti
BABY GEMS CAESAR 14 artisan romaine hearts, shaved Pecorino Romano, croutons, anchovy parmesan dressing add grilled flat iron steak 12 chicken 6.5 make it a wrap 1.5
GATEAU AUX AMANDES 11 almond cake, honey creme fraiche, Marcona almond
BLACK & WHITE CHOCOLATE BREAD PUDDING 12 hazelnut crunch, praline anglaise, vanilla bean gelato
CAKES BY THE SLICE 11
sides
red velvet or signature carrot cake with cream cheese frosting vanilla velvet or chocolate velvet with vanilla bean frosting
parmesan fries 7
*all desserts are house-made from our bakery just next door
truffle herb fries 9
CORONADO DINING
"CAPPUCCINO" 10
house-made sea salt chips 4.5 creme fraiche & chive tater tots 9.5 empanada 6.5 spicy chorizo, butternut squash, caramelized onions, brown sugar & sage
THANK YOU FOR BEING HERE. Welcoming you is the best part of what we do. Please come back and see us soon.
O C T O B E R 2 0 2 6 | 25
to drink
cocktails
coffee & tea coffee made with whole milk add flavor 1 add espresso shot 2 sub oat or almond milk 1
HOUSE FRENCH ROAST with refills 5 FRENCH PRESS FOR TWO 13 CAFE AU LAIT 5.25 COLD BREW 7 VIETNAMESE COLD BREW 7.5 lavender 1
CAPPUCCINO 5.5/6.5 AMERICANO 5 CLASSIC LATTE 6.75 vanilla 1 cinnamon & honey 1 honey & lavender 1
CARAMEL MACCHIATO 7.75 HONEY BEE CORTADO 5.25 MOCHA 7.75 MEXICAN MOCHA 8 DIRTY CHAI 8 GOLDEN TURMERIC OAT LATTE 8
tea & chocolate MATCHA LATTE 7.5 sweetened or unsweetened
TOASTED COCONUT MATCHA 8 REISHI CACAO LATTE 8 cinnamon 8.5 HOT TEA 5.25
CORONADO DINING
earl grey, English breakfast, chamomile mint, rooibos, berry
CHAI TEA LATTE 6.5 LONDON FOG 6 ICED TEA 5 unsweetened or sweetened refills
HOT CHOCOLATE 5.75 MEXICAN HOT CHOCOLATE 6
beverages HOUSE LEMONADE 5.5 ARNOLD PALMER 5 HOUSE FRENCH LAVENDER LEMONADE 6 APPLE JUICE 5.5 ORANGE JUICE 6 SODA 3.5-4.5
Ketel One Vodka, house espresso, Kahlua, simple syrup, topped with cinnamon
BISTRO BLOODY 13 Tito's vodka, bloody mix, house seasoning rim with lime, olive & cornichon garnish make it spicy with house-made hot sauce add smoky bacon garnish 2 add chef's candied bacon 4
BISTRO MICHELADA 11 Pacifico, clamato mix, tajin rim
IRISH COFFEE 13 Jameson Irish whiskey, Bailey's, coffee, sugar, topped with whipped cream
CARAJILLO 13 Licor 43 & house espresso with notes of vanilla
FRENCH 75 15 Hendrick's gin, fresh-squeezed lemon, prosecco
APEROL SPRITZ 15 Aperol, prosecco, sparkling water, orange sub rosemary-infused Aperol 1
HUGO SPRITZ 15 St. Germain, lemon, fresh mint, honey, prosecco
TEXMEX OLD FASHIONED 15 Woodford bourbon, 400 Conejos mezcal, chocolate bitters, simple syrup, served chilled. rocks per request
MADAME LAVENDER 15 Ketel One vodka, fresh-squeezed lemon, lavender, honey
"MY MOM LIKES GIN" 15 Empress gin, lemonade, lavender
admire then stir STRAWBERRY MOON "NO" JITO 12 strawberries, agave, fresh mint, lime, sparkling water
non-alcoholic
wine & bubbly PROSECCO 11/42 La Gioiosa, Italy PROSECCO 12/50 La Marca, Italy ROSE 12/42 Wente, Riva Vineyard, Monterey SAUVIGNON BLANC 11/36 Drylands, Marlborough CHARDONNAY 12/42 Rodney Strong Chalk Hill, Sonoma 2023 PINOT NOIR 14/52 Weather Vineyards, Sonoma 2021 CABERNET SAUVIGNON 13/47 Educated Guess, California 2022 CHAMPAGNE 130 Veuve Clicquot, France
coca-cola, diet coke, sprite
THANK YOU FOR BEING HERE. Welcoming you is the best part of what we do. Please come back and see us soon.
26
HOUSE MIMOSA 14 ESPRESSO MARTINI 16
| CORONADO MAGAZINE
beer BALLAST POINT, sculpin ipa 8 COORS LIGHT, Colorado lager 7 CORONADO BREWING COMPANY, orange whit 7 PACIFICO, Mexican lager 7 SAPPORO, Japanese lager 7 STONE, delicious ipa 7
Breakfast Eggs & Omelets
served all day
Served with breakfast potatoes & 1 slice of toast, 2 upon request: white, wheat, rye, sourdough, or english muffin SUB: gluten free toast, biscuit, pancake, or french toast + 2.5
Clayton’s 2 Eggs Breakfast
ADD: ham, sausage links, or sausage patties bacon, spicy sausage patty, or hamburger patty
Cheese cheddar, swiss, american, or muenster Egg White feta, spinach & tomato Meatlover’s bacon, sausage, ham & cheddar Denver ham, green pepper & onion Steak & Pepperjack red onions & roasted red peppers Veggie mushrooms, tomato, bell pepper, spinach & onion Nado swiss & tomato, topped with avocado Farmer Benny’s seasonal veggies & green goddess hollandaise Kitchen Sink 4 eggs, bacon, sausage, ham, 3 cheeses & veggies
11.99 4.99 5.99 14.49 17.99 17.99 16.99 18.99 16.49 16.99 19.49
19.99 SUB: egg whites 3.5 fruit for breakfast potatoes 2
ADD: avocado M.P veggies or cheese 1.5 bacon, ham, or sausage 3 spicy sausage or homemade corned beef hash 4
Benedicts & Scrambles
Benedicts served with breakfast potatoes
Eggs Benedict 2 poached eggs, Canadian bacon
17.99
Eggs Florentine Benedict 2 poached eggs, spinach,
18.99
Corned Beef Hash Benedict homemade corned beef hash,
19.99
hollandaise on an english muffin
tomato, roasted red peppers & smoked bacon on an english muffin
2 poached eggs & hollandaise on an english muffin Country Benedict 2 poached eggs, spicy sausage, thick cut bacon & country gravy on a toasted biscuit
19.99
Veggie Scramble 3 eggs, mushrooms, spinach,
15.99
Mexicana Scramble 3 eggs, ham, cheddar, tomato, onions,
16.99
bell peppers, onions & tomatoes; breakfast potatoes & toast
& jalapeños; beans or breakfast potatoes & a flour tortilla Machaca Scramble 3 eggs, marinated beef with onions, 17.99 bell peppers & cheddar; beans or breakfast potatoes & a flour tortilla
Breakfast Sandwiches Served with breakfast potatoes
Clayton’s bakery
Muffins, Donuts, Donut Holes, Croissants, or Homemade Cinnamon Roll with Cream Cheese Frosting
House Specialties
Mary’s Toad in the Road over easy egg in the middle
12.99
of sourdough toast served with breakfast potatoes ADD: cup of country gravy or country sausage gravy + 3 Huevos Rancheros 2 eggs on corn tortillas with homemade ranchero sauce, sour cream, guacamole & cheddar; beans & potatoes Biscuit & Sausage Gravy 2 eggs & breakfast potatoes Chicken Fried Steak & Eggs breakfast potatoes & toast Prime Rib-Eye Steak & Eggs breakfast potatoes & toast Betty’s Biscuit Bowl homemade biscuit layered with a cheese omelet, country gravy, potatoes & pico de gallo Homemade Corned Beef Hash 2 eggs, potatoes & toast Carnitas & Chorizo Hash eggs, potatoes, cheddar & black beans, topped with sour cream & pico de gallo Farmer Benny’s Market Hash 2 poached eggs, seasonal veggies, breakfast potatoes & our green goddess hollandaise Avocado Toast olive oil & herbs on multigrain ADD: Tomato & Mozzarella + 3 ADD: Feta Cheese + 1.5 Chef Luis’ Chilaquiles super spicy salsa roja with tortilla chips, guacamole, sour cream, cheese & 2 eggs any style Breakfast Burrito eggs, cheddar, refried beans & potatoes ADD: bacon, sausage, ham, spicy sausage, chorizo, or avocado + 3 ea Clay’s Burrito eggs, feta cheese, black beans, avocado, grilled onions & chorizo served with homemade Chuey’s salsa
17.99 17.99 18.99 20.99 18.99 18.99 19.99 18.99 12.99 17.99 13.99 18.99
Pancakes, Waffles & French Toast ADD: Real Maple Syrup + 3.5
Cinnamon Roll Pancakes cinnamon cream cheese frosting Levi’s Banana Ricotta Pecan Pancakes Hot Cakes 3 buttermilk *gluten friendly + 2 Short Stack 2 buttermilk *gluten friendly + 2
15.99 16.99 13.99 10.99
Belgian Waffle
12.99
ADD: strawberries or blueberries + 2.5 ea ADD: bananas or chocolate chips + 1.5 ea ADD: bacon to waffle batter + 2.5
Old Fashioned Fried Egg Sandwich
13.49
Bagel Sandwich
14.49
Spicy Sausage English Muffin Sandwich
14.99
honey ADD: bacon to waffle batter + 2.5
Gramps’ Breakfast Croissant Sandwich
15.49
French Toast topped with powdered sugar Berry French Toast triple berry compote
14.99 18.49
Veggie Croissant Sandwich
15.49
The Combo
18.99
Chicken Fried Steak Biscuit Sandwich
17.99
2 fried eggs, lettuce, tomato & mayonnaise on toasted white bread omelet-style eggs, ham & american cheese
omelet-style eggs, homemade spicy sausage & american cheese
omelet-style eggs, avocado, tomato & swiss cheese chicken fried steak topped with a fried egg, country gravy & cheddar cheese French Toast Stacker 2 fried eggs, ham & swiss cheese topped with powdered sugar Spicy Sausage BLTA & Eggs homemade spicy sausage, 2 fried eggs, bacon, lettuce, tomato, avocado & cheddar on a hoagie roll
Breakfast Bowls
Oatmeal Bowl served with brown sugar & raisins
ADD: bananas, strawberries, pecans, or sliced almonds + 1.5 ea
Berry Oatmeal Bowl served with triple berry compote &
18.49 17.99
8.99 12.49
honey ADD: Peanut Butter + 2
Yogurt Bowl plain or vanilla Greek yogurt topped with
13.49
strawberries, bananas, granola & honey
Acai Bowl topped with strawberries, bananas, granola, coconut & honey ADD: Peanut Butter + 2 ADD: Almond Butter + 3
13.99
13.99 16.99
homemade strawberry sauce, fresh strawberries & whipped cream
Chicken & Waffle Belgian waffle, homemade fried chicken &
18.99
Choice of 1 Belgian waffle, short stack of French Toast, or Pancakes; 2 eggs (any style); 2 strips of bacon or 2 sausage links
Breakfast Side Orders
1, 2, or 3 Eggs (any style) 2.99 / 4.49 / 5.99 4.49 Biscuit with butter & honey 7.99 Biscuit & Country Gravy 6.99 Sausage Links or Patties, Bacon, or Honey Ham 7.99 Turkey Bacon 7.99 Homemade Spicy Sausage Patty 7.99 Homemade Corned Beef Hash 4.99 Cinnamon Toast 5.99 Shredded Hashbrowns or Breakfast Potatoes 5.99 Dave’s Crispy Potatoes cup 4.99 / bowl 7.99 Fresh Fruit cup 5.49 / bowl 8.49 Strawberries & Bananas cup 4.49 / bowl 7.49 Grits with Butter cup 5.99 / bowl 8.99 Bacon Cheddar Grits 4.99 Butter Croissant with Strawberry Preserves 4.99 Clayton’s bakery Bagel & Cream Cheese 4.99 Homemade Muffin *gluten friendly + 1 Homemade Cinnamon Roll & Cream Cheese Frosting 8.49
CORONADO DINING
omelet-style eggs, bacon & swiss cheese
Cinnamon-Sugar Churro Waffle with whipped cream Strawberry Shortcake Waffle Belgian waffle topped with
18% gratuity added to parties of 8 or more
OCTOBER 2026 |
27
Lunch
Burgers
6 oz. premium angus burgers served on a brioche bun with lettuce, tomato, pickles, onions & homemade garlic aioli Choice of crinkle cut fries or coleslaw sweet potato waffle fries + 2.5 / beer-battered onion rings + 3
Hamburger
16.49
Cheeseburger american cheese
17.49
Bacon Cheeseburger american cheese & smoked bacon
18.99
BBQ Bacon Swiss Burger
19.49
Chili Cheese Burger homemade chili & cheddar cheese
19.49
Clayton’s Stacker topped with a homemade beer-battered
19.99
onion ring, swiss cheese, bacon & BBQ sauce
Double Decker double patty, bacon & american cheese
22.99
Mikey Melt grilled onions, swiss cheese & 1000 island on
17.99
sourdough
Beyond Burger plant based burger on a brioche bun
17.99
Shop Sliders american cheese & 1000 island dressing
13.49
Make it a Dewey & add grilled onions
1/2 Plate Crinkle Cut French Fries
5.99
ADD: cheddar cheese +2.5 / bacon crumbles +2.5
1/2 Plate Sweet Potato Waffle Fries Chili Cheese Fries homemade chili & shredded
7.99 12.99
cheddar cheese
Dewey French Fries american cheese, grilled onions &
11.99
1000 island dressing
Homemade Beer-Battered Onion Rings
9.99
Salads
CORONADO DINING
gravy, vegetables, cranberry sauce & a dinner roll
Open Faced Turkey Sandwich Brody’s Chicken Strips & Crinkle Cut Fries
14.99
5 southern style chicken strips with bbq or ranch dressing
Captain Jake’s Fish ‘n’ Chips served with fries,
17.99
coleslaw & tartar sauce
Traditional Monte Cristo turkey, ham, swiss cheese,
17.99
mayonnaise & mustard in a deep fried batter served with choice of crinkle cut fries or coleslaw
Franny’s Fried Chicken Sandwich topped with
17.99
cream of corn & served on our homemade buttermilk biscuit with choice of crinkle cut fries or coleslaw
The Frisco grilled chicken, romaine lettuce, parmesan
15.99
cheese & caesar dressing on garlic sourdough with choice of crinkle cut fries or coleslaw SUB: sweet potato waffle fries + 2.5 / beer-battered onion rings + 3
Apple Gorgonzola apple slices, gorgonzola cheese, candied walnuts, red grapes & spring mix, tossed in a chardonnay vinaigrette ADD: chicken +5
with mayonnaise, lettuce & tomato Choice of crinkle cut fries, coleslaw, or chips sweet potato waffle fries + 2.5 / beer-battered onion rings + 3
Deli Roasted Turkey & Havarti on sourdough
14.99
Tuna, Swiss, Avocado on multigrain
16.99
BLT on toasted white
13.99
Deli Roasted Turkey, Bacon, Avocado
16.99
ADD: fried egg +3 / avocado M.P.
on toasted sourdough
Black Forest Ham boursin cheese, muenster, garlic aioli, lettuce & tomato only, on a croissant
16.99
8.99
The Veggie cheddar, boursin cheese, muenster, avocado, cucumber & pickled onion on multigrain
15.49
Club triple decker deli roasted turkey & bacon on sourdough SUB: oven baked turkey +1
17.99
9.99
11.99
Caesar parmesan cheese, garlic croutons & romaine, tossed in caesar dressing ADD: chicken +5
Hot Sandwiches
Choice of crinkle cut fries, coleslaw, or chips sweet potato waffle fries + 2.5 / beer-battered onion rings + 3 14.99
Grilled Cheese american cheese on thick challah bread
11.49
ADD: bacon or ham +3
The Dewey american cheese, grilled onions & 1000
Greek grilled chicken, black olives, tomatoes,
16.99
island on thick challah bread
Cobb deli turkey, bacon, avocado, tomato, black olives, hardboiled egg, gorgonzola cheese, iceberg & ranch dressing
16.99
1000 island on marble rye
Side Salad caesar or garden
6.49
pepperoncini, red onion, cucumber & romaine, tossed in a feta vinaigrette
Tuna Cheddar Melt on marble rye Reuben corned beef, swiss cheese, sauerkraut & Cheesesteak prime roast beef, grilled onions,
11.99 14.99 16.99 17.99
peppers & swiss cheese on a hoagie roll
California Chicken grilled chicken breast, bacon, avocado
18.99
swiss cheese, mayonnaise, lettuce & tomato on a brioche bun
Soup & Chili
ADD: Homemade Cornbread + 3 / Dinner Roll + 1 cup 6.99 / bowl 9.99 Homemade Chicken Tortilla Soup topped with tortilla strips, avocado & sour cream cup 5.99 / bowl 8.99 cup 6.99 / bowl 9.99
topped with cheddar cheese & onions ADD: sour cream + 1 18% gratuity added to parties of 8 or more
| CORONADO MAGAZINE
15.99
baked turkey on sourdough served with mashed potatoes & gravy
8.99
sweet-n-spicy aioli
Mozarella Sticks marinara sauce or ranch dressing Grandma’s Fried Pickles ranch dressing Diner Mac & Cheese parmesan & bread crumbs
Soup of the Day Homemade Chili
18.99
with homemade cornbread stuffing, mashed potatoes,
Deli Sandwiches
Starters & Sides
28
House Specialties
Thanksgiving Baked Turkey
Paninis
Choice of crinkle cut fries, coleslaw, or chips sweet potato waffle fries + 2.5 / beer-battered onion rings + 3
Coronado Cubano turkey, ham, swiss cheese,
15.99
dill pickles, mustard & mayonnaise
Caprese fresh tomato, basil pesto, mozzarella,
14.99
spinach & balsamic vinaigrette
Turkey Day oven baked turkey, stuffing, muenster, cranberry sauce & gravy
16.99
Breakfast All Day
Dinner
Eggs & Omelets served with breakfast potatoes & 1 slice of toast, 2 upon request: white, wheat, rye, sourdough, or english muffin SUB: gluten free toast, biscuit, pancake, or french toast + 2.5
Clayton’s Classic 2 Eggs Breakfast
11.99 4.99 5.99
Prime Rib-Eye Steak & Eggs breakfast potatoes & toast Chicken-Fried Steak & Eggs breakfast potatoes & toast Cheese Omelet cheddar, swiss, american, or muenster Denver Omelet ham, green pepper & onion Veggie mushrooms, tomato, bell pepper, spinach & onion Kitchen Sink 4 eggs, bacon, sausage, ham, 3 cheeses & veggies Breakfast Burrito eggs, cheddar, refried beans, potatoes
20.99 18.99 14.49 16.99 16.49
ADD: ham, sausage links, or sausage patties bacon, spicy sausage patty, or hamburger patty
ADD: bacon, sausage, ham, spicy sausage, chorizo or avocado +3 ea Chef Luis’ Chilaquiles super spicy salsa roja with tortilla chips, guacamole, sour cream, cheese & 2 eggs any style Biscuit & Sausage Gravy 2 eggs & breakfast potatoes Homemade Corned Beef Hash 2 eggs, toast & potatoes Spicy Sausage English Muffin Sandwich omelete-style eggs, homemade spicy sausage & american cheese with potatoes Old Fashioned Fried Egg Sandwich 2 fried eggs, lettuce, tomato & mayonnaise on toasted white bread Mary’s Toad in the Road over easy egg in the middle of sourdough toast served with breakfast potatoes Belgian Waffle ADD: real maple syrup +3.5 Chicken &Waffle Belgian waffle, fried chicken & honey French Toast topped with powdered sugar Hot Cakes 3 buttermilk *gluten-friendly +2 ADD: strawberries or blueberries +2.5 ea ADD: bananas or chocolate chips +1.5 ea
19.99 13.99 17.99
18.99 14.99 13.49 12.99 12.99 18.99 14.99 13.99
Full Plate Crinkle Cut French Fries 1/2 Plate Sweet Potato Waffle Fries Full Plate Sweet Potato Waffle Fries Chili Cheese Fries homemade chili & shredded
9.99 7.99 10.99 12.99
Dewey French Fries american cheese, grilled onions
11.99
Homemade Beer-Battered Onion Rings
9.99
Mozarella Sticks marinara sauce or ranch dressing Grandma’s Fried Pickles ranch dressing Diner Mac & Cheese parmesan & bread crumbs
8.99 8.99 9.99
Caesar parmesan cheese, garlic croutons &
11.99
cheddar cheese
Salads
romaine, tossed in caesar dressing ADD: chicken +5 Apple Gorgonzola apple slices, gorgonzola cheese, candied walnuts, red grapes & spring mix, tossed in a chardonnay vinaigrette ADD: chicken +5 Greek grilled chicken, black olives, tomatoes, pepperoncini, red onion, cucumber & romaine, tossed in a feta vinaigrette Cobb turkey, bacon, avocado, tomato, black olives, hardboiled egg, gorgonzola cheese, iceberg & ranch dressing Side Salad caesar or garden
Soup & Chili
14.99
16.99 16.99
6.49
ADD: Homemade Cornbread + 3 / Dinner Roll + 1 cup 6.99 / bowl 9.99 topped with tortilla strips, avocado & sour cream cup 6.99 / bowl 9.99 Homemade Chili topped with cheddar cheese & onions Soup of the Day cup 5.99 / bowl 8.99
Homemade Chicken Tortilla
16.99 17.99 17.99 23.99 16.99 14.99
5 southern style chicken strips with bbq or ranch dressing
Burgers & Sandwiches
Choice of crinkle cut fries or homemade coleslaw sweet potato waffle fries + 2.5 / beer-battered onion rings + 3
Cheeseburger 6oz premium angus burger on a brioche bun with lettuce, tomato, pickles, onions & garlic aioli Bacon Cheeseburger american cheese & smoked bacon
BBQ Bacon Swiss Burger Chili Cheese Burger homemade chili & cheddar cheese Clayton’s Stacker topped with a homemade
17.49 18.99 19.49 19.49 19.99
beer-battered onion ring, swiss, bacon & BBQ sauce
Double Decker double patty, bacon & american cheese Mikey Melt grilled onions, swiss cheese & 1000 island
22.99 17.99
Shop Sliders american cheese & 1000 island dressing Make it a Dewey & add grilled onions Beyond Burger plant based burger on a brioche bun
13.49
Traditional Monte Cristo turkey, ham, swiss cheese,
17.99
mayonnaise & mustard, in a deep fried batter BBQ Brisket Sandwich smokey & tangy BBQ sauce, beer-battered onion rings & coleslaw on a hoagie roll Fried Chicken Sandwich fried chicken, ham, swiss cheese, pickles & chipotle-mayo on a brioche bun Reuben corned beef, swiss cheese, sauerkraut & 1000 island on marble rye Cheesesteak prime roast beef, grilled onions, peppers & swiss cheese on a hoagie roll French Dip thin sliced London Broil on a hoagie roll served with au jus California Chicken grilled chicken breast, bacon, avocado, swiss cheese, mayonnaise, lettuce & tomato on a brioche bun Grilled Cheese american cheese on thick challah bread ADD: bacon or ham + 3 Grilled Louie turkey, muenster cheese, grilled mushrooms & onions on thick challah bread The Dewey american cheese, grilled onions & 1000 island on thick challah bread Tuna Cheddar Melt on marble rye Club triple decker deli roasted turkey, bacon, lettuce, tomato & mayonnaise on sourdough
Deli Roasted Turkey, Bacon, Avocado
on toasted sourdough BLT on toasted white
17.99 18.99 16.99 17.99 16.99 18.99 11.49 13.99 11.99 14.99 17.99 16.99
ADD: fried egg +3 / avocado + M.P
Kids 12 & Under and Kids At
17.99
65+ Only
Mickey Mouse Pancakes with whipped cream Grilled Cheese on white bread with fries Baby Burgers with fries ADD: cheese+ 1 Chicken Strips with fries Kraft Mac & Cheese Hot Dog with fries Kids Fish ‘n’ Chips with fries
13.99
CORONADO DINING
5.99
sweet-n-spicy aioli
Brody’s Chicken Strips & Crinkle Cut Fries
20.99
on sourdough
1/2 Plate Crinkle Cut French Fries
& 1000 island dressing
cornbread stuffing, mashed potatoes, gravy, vegetables, cranberry sauce, dinner roll & a cup of soup or salad Classic Spaghetti and Meatballs with tomato basil sauce & served with garlic bread Homemade Meatloaf served with mashed potatoes & vegetables Captain Jake’s Fish ‘n’ Chips served with fries, coleslaw & tartar sauce 8oz Prime Ribeye Steak with mashed potatoes, seasonal vegetables, dinner roll & a cup of soup or salad Diner Loaded Mac & Cheese diced ham, bacon, parmesan & topped with bread crumbs
17.99
Starters & Sides
ADD: cheddar cheese +2.5 / bacon crumbles +2.5
House Specialties
Thanksgiving Baked Turkey Dinner with homemade
8.99 8.99 11.99 10.99 7.99 8.99 10.99
18% gratuity added to parties of 8 or more
O C T O B E R 2 0 2 6 | 29
Kids Clayton’s Kids Menu 12 and Under and Kids at Breakfast All Day
65+ Only Lunch
Mickey Mouse Pancakes with whipped cream Chocolate Chip Pancakes French Toast Strips
8.99
Peanut Butter & Jelly on wheat with fruit Baby Burgers with fries
8.99
ADD: cheese + 1
8.99
ADD: egg + 2.5 ADD: bacon or sausage patty + 3.5
Chicken Strips with fries Fish ‘n’ Chips Kraft Mac & Cheese Hot Dog with fries Grilled Cheese on white bread with fries
8.99 11.99 10.99
“Where everybody goes”
10.99
Clayton’s Coffee Shop was first established as Gerry’s Coffee Shop in 1938. Gerry owned her diner until 1942 when Mr. Clayton took over. Then in 1981, Mr. Bill became the owner and added Clayton’s Mexican Takeout. In 2008 I instantly fell in love with this special little diner when I took my 4 year old son in for a milkshake and fries after pre-school one day, and Clayton’s diner and I began our journey. Today we host our local community and guests from all over the globe. Clayton’s Coffee Shop has the only original horseshoe counter left in San Diego County and is one of the few classic American Diners remaining across the United States. Clayton’s is a place of many life moments where the booths and the counter seats have sparked love stories and heartfelt family memories. We do our best to provide timeless hospitality with simple old fashioned comfort food to be enjoyed by all who visit every time you step back in time with us. We are very grateful for the Clayton’s work family, friends, family members, military community, Coronado locals and visitors for keeping this historical little coffee shop going for almost a century. Looking forward to many more memories in the years to come. Thank you. Love, Mary
CORONADO DINING
Woman-Owned 1938
Gerry
Clayton’s Circa 1940
Hotel Del Coronado Bellmen
30
| CORONADO MAGAZINE
7.99 8.99 8.99
Drinks & Super Delicious Desserts Coffee & Espresso
Fair Trade & Organic by Cafe Moto Drinks are made with whole milk or nonfat milk ADD: almond or oat milk $1, coconut milk $1.5 / syrup flavor $.75
Beer, Wine & Bubbly
Mimosa
9.00
San Diego AleSmith .394
7.00
3.49
Modelo Negra
7.00
medium
Coors Light
6.00
Café au Lait
3.99
Sierra Nevada
7.00
Rise & Shine house coffee & 1 shot of espresso
3.99
Sutter Home Cabernet Sauvignon
8.00
Cafe Moto Cold Brew
5.99
Sutter Home Sauvignon Blanc
8.00
MK’s Creamy Cold Brew oat milk & sugar free vanilla
6.99
Soda Pop or Pink Lemonade (free refills)
3.99
Cherry Coke or Shirley Temple (free refills)
4.99 3.99
Bottomless cup of great diner coffee
Iced Coffee
3.49 double
Soda Pop & More
Double Espresso
3.99
Americano
3.99
Fresh Brewed Iced Tea (free refills)
Cappuccino
5.99
Arnold Palmer (free refills)
3.99
Classic Latte
5.99
Chocolate Milk
4.49
Vanilla Latte
6.49
4.99
Caramel Macchiato
6.49
Orange, Apple, Cranberry, Tomato, or Grapefruit Juice 16 oz.
Cinnamon Honey Latte
6.49
Classic Mocha & homemade whipped cream
6.49
Mexican Mocha & homemade whipped cream
6.49
White Chocolate Mocha & homemade whipped cream
6.49
S’mores Mocha & homemade whipped cream
6.99
Dirty Chai Latte
6.49
Hope’s Honey Lavender Latte
6.99
Hot Chocolate & Tea
Hot Chocolate & homemade whipped cream
medium 4.99
White Hot Chocolate & homemade whipped cream
4.99
Mexican Hot Chocolate & homemade whipped cream
5.49
Chai Tea Latte vanilla
5.49
Matcha Tea Latte sweet
6.49
Matcha Chai Tea Latte
6.49
Hot Organic Tea variety of flavors
4.99
Pies a la mode + 3.5
Homemade Granny Smith Apple Pie
7.99
Cream Pie ask your server for today’s flavors
7.49
Berry Pie ask your server for today’s flavors
7.49
Traditional Hot Fudge Sundae
8.99
Double Fudge Brownie Sundae
12.49
Gooey Cinnamon Roll Sundae
12.49
Warm Chocolate Chip Cookies & Milk for 2
11.99
Homemade Brownie
5.99
Homemade Muffin *gluten friendly + 1
4.99
Homemade Chocolate Chip Cookie
5.49
Gluten-Friendly Peanut Butter Monster Cookie
5.99
Big Scoop of Vanilla Ice Cream
4.49
Soft Serve vanilla, chocolate, or swirl
4.49
Clayton’s Crema vanilla soft serve with espresso, caramel & cinnamon 6.99 Ask your server for Seasonal Desserts & Pies Whole Pies available to order
Strawberry-Banana
7.99
Strawberry-Banana-Blueberry
7.99
Raspberry-Strawberry-Mango
7.99
Milkshakes, Malts & Soda Floats Handscooped Old Fashioned Shakes Make it a Malt + 1
Mango-Pineapple-Banana
7.99
Vanilla · Hershey’s Chocolate · Strawberry
Acai-Strawberry-Banana
8.99
Coffee · Oreo · Banana · Peanut Butter
9.99
Peanut Butter Protein with Greek yogurt & almond milk
8.99
Chocolate Peanut Butter Oreo
10.99
Chocolate Peanut Butter Banana
10.99
Homemade Chocolate Fudge Brownie
10.99
Homemade Chocolate Chip Cookie
10.99
Black Forest cherry & fudge brownie
10.99
Apple Pie
10.99
Root Beer Float · Coke Float
8.99
Add to any smoothie $1 ea: spinach · whey protein powder (chocolate or vanilla) · chia seeds organic raw coconut oil · non-fat plain Greek yogurt ground flax seeds · maca powder · spirulina powder
The Lotus acai, strawberry, blueberry, banana,
10.99
chia seeds & coconut oil with apple juice
The Palm mango, pineapple, banana, spinach,
10.99
spirulina & coconut oil with apple juice
The Root chocolate whey protein powder, banana, maca powder & ground flax seeds with almond milk ADD: Peanut Butter + 2 or Almond Butter + 3
10.99
8.99
CORONADO DINING
Smoothies
Pies & Sweets
Clayton’s Keepsakes
Clayton’s Diner Mug & Saucer · Magnets · Clayton’s Mason Jar Clayton’s Coffee Tumbler · MTO Apparel · T-Shirts Crewnecks · Mr. Clayton Pins · Postcards · Tote Bags
18% gratuity added to parties of 8 or more
OCTOBER 2026 |
31
(619)437-8811
(619)437-8811
California Burritos cali burritoBurritos (the original) Breakfast carne asada, fries, sour cream & cheese
11.99 11.99 11.99 11.99 14.99
14.99
eggs, hash browns, cheese & beans inside 13.99 CHICKEN aTHE fresh tortilla shredded chicken, fries, sour cream & cheese
bacon the birria marinated shredded beef, fries, sour cream sausage & cheese ham MTO Monster Burritos chorizo the protein carne asada eggs, fries, carne asada, adobada, cheese, sour cream the veggie
9.99 1.99 14.49
18.99
the gains
18.99 + pico
Breakfast Especiales supreme
19.99
eggs, guacamole, jalapenos, carne asada, cheese, sour cream & fries
14.49
15.99
carne asada, shrimp, bacon, fries, cheese,
sour cream, guacamole & pico de gallo red or green chilaquiles
13.49
served with hash browns and beans,fried 18.99 the king tortilla chips w/ cheese, ranchero sauce, 2 scrambled chicken, carne asada, lettuce, eggs, & sour cream tomato,cheese rice, beans & guacamole
la reinarancheros huevos carne asada, shrimp, rice, beans,
19.99
served with fries hash browns sour cream, & cheeseand beans, sour cream & guacamole
17.99
3 mini corn tortillas, scrambled eggs, salsa verde, 14.99 carne asada cheese served with hash browns and beans guacamole, lettuce, tomato & cheese
10.99
chicken chipotle
14.99
Lunch & Dinner Especiales
pollo, chipotle salsa, rice, beans, sour cream
14.99
coronado surf & turf carne asada fries carne asada, shrimp, bacon, rice,
18.99
fiesta
10.99
fries, carne asada, guacamole, sour cream guacamole & pico de gallo & cheese lettuce, blackchipotle beans, rice, tomato, chicken fries guacamole, sour cream & cheese
16.99
fries,pollo asado, guacamole, sour cream &pollo cheese asado 13.99
15.99 17.99 19.99 13.99
CORONADO DINING
11.99
guacamole, cheese & pico de gallo
mto nachos carnitas
13.99
guacamole & salsa sauce topped with pico jalepeño cheese de gallo
shrimp
rice, sour cream & pico de gallo taco salad
Breakfast Burritos Rolled Tacos
breakers (nadoCalifornia lifeguard fav) Burritos 19.99
eggs, hash browns, cheese & beans inside a 3 fresh tortilla beef or chicken
carne asada, shrimp, bacon, fries, rice, guacamole, pico de gallo
15.49
hard shell, refried beans, lettuce, tomato, bean &sour cheese 8.99 cheese, cream & guacamole with choice of chicken or beef + rice 1.99
11.99 Quesadillas 14.99 cheese
avocado & cotija cheese
the birria
15.99
& cheese
carne asada or pollo asado
the protein
8.49
13.99
fries, carne asada, adobada, 14.49 quesabirria eggs, cheese, sour cream marinated shredded beef
14.49
Tacos Tacos1 taco
the gains
supreme marinated beef, cheese, onions & cilantro the king guacamole & pico de gallo
5.99
6.49
chicken, carne asada, cheese, lettuce, tomato, rice, beans & guacamole 6.49
battered & fried, cabbage, salsa, white sauce & cheese
pollo asado
la reina
5.99
carne asada, shrimp, rice, beans, cream, fries & cheese pollo asada, cheese, sour lettuce & tomato
17.99 shredded chicken (hard shell)
5.99
shredded beef (hard shell) Burritos
5.99
cheese, lettuce & tomato
cheese, lettuce & tomato 16.99 carne asada Street Tacos Trio
carne asada
huevos 18.99 rancheros
Sides
rice
chic
black beans
carn
Lunch & Dinner Especiales buñuelos 19.99
&chipotle cheese
salsa
18.99 chicken chipotle fries guacamole
12.99
pollo, chipotle salsa, rice, 12.99 beans, sour cream
carne asada, shrimp, bacon, rice, 12.99 guacamole & pico de gallo
guacamole, onion & cilantro
chips mto nachos jalepeño 19.99 cheese sauce topped with birr pico chips & salsa fresca de gallo marina salsa fresca taco salad hard shell, refried beans, sauce lettuce, tomato carn jalapeÑo cheese cheese, sour cream & guacamole guacam with choice of chicken beef jalapeÑo ranchor dressing carn jalapeÑos carrots carne asada &nacho supreme
mexican coca-cola bottle sauce 14.99 jarritos Bowls Protein housemade horchata poll served with rice, black beans, lettuce, pollo gatorade pico de gallo, guacamole, cheese & housem 18.99 jalapeño ranch bottled water shre cheese can soda chicken cooler asada drinks-ask for current sel shre carne
enchilada plate
11.99
guacamole, sour cream & cheese
shredded chicken & cheese
Protein Bowls
cheese mto catering veggie
pollo asado
13.99
carnitas
13.99
shrimp
15.49
guacamole, cheese & pico de gallo guacamole & salsa
rice, sour cream & pico de gallo
chicken carne asada coronado surf & turf
15.99 17.99
veggie
13.99
| CORONADO MAGAZINE
12.49
19.99
fish
2 cheese enchiladas, beans & rice batter
12.49 al pastor fiesta 10.99 pineapple, onions & cilantro lettuce, black beans, rice, tomato, coronado surf & turf 16.99 shredded chicken
Tac Ta
fries,pollo asado, guacamole, sour cream & pico cheese de gallo
14.99
13.99 shrimp 14.99 coronado surf & turf pico de gallo, sour cream & cheese
2 cheese enchiladas, beans & rice
chee
breakfast street tacos 18.99
carne asada nacho supreme sour cream, guacamole, cheese & beans
Que
served with hash browns and beans, sour cream & guacamole
guacam sour cream, guacamole, cheese & beans
guacamole, onion & cilantro
adobada
served with hash browns and beans,fried tortilla chips breakfast w/ ranchero sauce, 2 scramb soyrizo burrito eggs, cheese & hashbrowns, sour cream soy chorizo, cheese & black
Drinks guacamole, lettuce, tomato & cheese enchilada plate
10.99 guacamole, onion & cilantro chicken chipotle carnitas
pollo potato hard shell taco tomat red or green lettuce, tomato &chilaquiles cheese
carne asada, shrimp, bacon, fries, cheese, ques sour asada cream fries carne 6.49 sour cream, guacamole & pico de gallo fries, carne asada, guacamole, sourmarina cream
13.49 carnitas fish
lettuce, tomato, guacamole, soursupe cream Breakfast Especiales
mini corn tortillas, scrambled eggs, salsa ver refried beans eggs, guacamole, jalapenos, carne asada,3 housemade Marina cheese served with hash browns and beans cheese, sour cream & fries
14.49 birria
carne asada
guacam + pic
5 potato rolled tacos marinated shredded beef, fries, sour cream
9.99 chicken 11.99 1.99 Marinated shredded chicken MTO Monster Burritos
served with rice, black beans, lettuce, pico de gallo, guacamole, cheese & housemade jalapeño ranch
32
Loc
lettuce, tomato, cheese, sour cream & gu bacon 5 beef or chicken 14.99 sausage cali burrito (the 18.99 original) brea el bombero (nado firehouse fav) lettuce, tomato, cheese, sour cream & gu carne carnejalapeño asada,cheese, fries, sour cream & cheese ham hot cheetos, carne asada, guaca guacamole & pico de gallo 11.99 chorizo Veggie Menu 13.99 THE CHICKEN 11.99 super g chicken chipotle (g’s fav) 15.99 carne asada el b shredded chicken, fries, sour cream & cheese pollo, chipotle salsa, guacamole, lettuce, grilled veggie burrito 11.99 tomato & cheese hot ch the veggie grilled cabbage, grilled corn, black be
guacamole, lettuce, tomato & cheese
Burritos breakfast street tacos
16.99
Local Favorite Burritos
Stre
carn
guacam
carn
guacam
shri
pico d
bean & cheese + rice
8.99 1.99
adob
guacam
al p
pineap
shre
shredd
811
(619)437-8811
ans inside
California Burritos Breakfast Burritos
California Local Favorite Burritos Breakfast Burritos
eggs, hash browns, cheese & beans inside a fresh tortilla cali burrito (the original) carne asada, fries, sour cream & cheese
eggs, hash browns, cheese & beans inside a fresh (nado tortilla cali breakers burrito (the lifeguard original) fav)14.99 carne asada, shrimp, carne asada, fries, sour bacon, cream &fries, cheese rice, guacamole, pico de gallo bacon
Local Favorite Burritos
14.99
hot 9.99 cheetos, carne jalapeño cheese, theasada, veggie guacamole 1.99 & pico de gallo
9.99
bacon 11.99 11.99 13.99 THE CHICKEN 11.99 11.99 sausage breakers (nado lifeguard fav) shredded chicken, fries, sour cream & cheese 19.99 11.99 11.99 ham bacon, fries, rice, carne asada, shrimp, guacamole, pico de gallo 11.99 11.99 the birria 15.99 chorizo marinated shredded beef, fries, sour cream 14.99 & cheese asada 18.99 el14.99 bombero carne (nado firehouse fav)
9
9
9
(619)437-8811
+ pico
les
ans,fried ce, 2 scrambled
99
sour cream
os 99
ggs, salsa verde, beans
9 ciales sour cream
9
1.99 MTO Monster Burritos + pico Breakfast Especiales the chipotle protein super g chicken (g’s fav) 15.99 18.99 eggs, fries, carne asada, adobada, pollo, chipotle salsa, guacamole, lettuce, sour cream tomato & cheeseredcheese, 14.49 or green chilaquiles
served with hash browns and beans,fried the gains tortilla w/ ranchero sauce, 2 scrambled eggs,chips guacamole, jalapenos, carne asada, eggs, cheesesour & sour cream cheese, cream & fries
Quesadillas
huevos rancheros supreme
14.49
cheese
served with hash browns and beans, sour cream carne asada, shrimp, bacon, fries, cheese, & guacamole sour cream, guacamole & pico de gallo
chicken 13.49
cheese served rice, with hash browns and beans tomato, beans & guacamole
carne asada or pollo asado la reina Lunch & Dinner Especiales carne asada, shrimp, rice, beans, quesabirria sour cream, fries & cheese 17.99 shredded carne marinated beef asada
13.99
19.99
14.49
17.99
fries
fries, carne asada, guacamole, sour cream & cheese
Burritos
16.99
9
10.99 birria
tuce, tomato,
13.49 11.99 18.99
Marinated shredded chicken 3 mini corn tortillas, scrambled eggs,lettuce, salsa verde, chicken, carne asada, cheese,
Tacos guacamole, sour cream Tacos1 tacofries,pollo carneasado, asada
with pico
guacamole, lettuce, tomato & cheese & cheese
marinated beef,
10.99 14.99 5.99
mtochicken nachos chipotle
jalepeño cheese sauce topped rice, with pico pollo, chipotle salsa, cheese, onions & cilantro beans, sour cream de gallo
14.99asadataco carne salad surf & turf coronado
guacamole, lettuce, tomato & cheese shrimp, hard carne shell,asada, refried beans, bacon, lettuce,rice, tomato,
carnitas
guacamole & pico de gallo cheese, sour cream & guacamole with choice of chicken or beef
fiesta guacamole & pico de lettuce, gallo black beans, rice, tomato,
9
battered cabbage, white 11.99& fried,enchilada pollo salsa, asado plate guacamole, cheese & pico de gallo sauce & cheese 2 cheese enchiladas, beans & rice
rice
9
f
9
9
9
9 9
16.99
fish
carne asada nacho supreme sour cream & cheese sourguacamole, cream, guacamole, cheese & beans
carnitas pollo asado Protein guacamole & salsa Bowls
14.99 6.49 18.99
6.49
10.99
16.99
6.49
11.99 13.99
5.99 13.99
pollo asada, cheese, lettuce & tomato
5.99 served with rice, black beans, lettuce, 15.49 shrimp shredded chicken (hard shell) pico de gallo, guacamole, cheese & housemade
rice, sour cream & pico de gallo cheese, lettuce & tomato jalapeño ranch
shredded beef (hard shell) bean & cheese chicken 15.99 cheese, lettuce &carne tomato asada 17.99
19.99
coronado surf & turf
Street Tacos Trio veggie 13.99
5.99 15.99 8.99
+ rice 17.99 1.99
19.99 13.99
carne asada
12.99
carnitas
12.99
shrimp
13.99
adobada
12.99
al pastor
12.49
shredded chicken
12.49
guacamole, onion & cilantro guacamole, onion & cilantro pico de gallo, sour cream & cheese
guacamole, onion & cilantro pineapple, onions & cilantro
shredded chicken & cheese
3 beef or chicke cali (nado burrito lifegu ( 19.99 breakers carne asada, shrimp, carne asada, bacon, fries, s lettuce, tomato, cheese,f 11.99 guacamole, pico de gallo 13.99 THE CHICKEN THE CHICKEN 5 beef or chicke 11.99 sausage 3 beef chicken 18.99 el bombero el or bombero (nadosour firehouse fav) (nado fire shredded chicken, fries, cream & cheese shredded chicken, fri lettuce, tomato, cheese, 7.9911.99 hot cheetos, ham cheese, hottomato, cheetos, carne asada, carne asada, jalap lettuce, sour jalapeño cream & cheese, guacamole guacamole & pico de gallo guacamole & pico de gallo the birria the birria 15.99 11.99 chorizo Veggie Menu marinated beef, fries, sour cream marinated shredded be 5 beef or shredded chicken 15.99 g chicken chipotle (g’s fav) chipo 14.99 super g& chicken & super cheesecarne cheese asada 10.99 pollo, chipotle salsa, guacamole, lettuce, pollo, chipotle salsa, guacam lettuce, tomato, cheese, sour cream & guacamole grilled veggie b tomato & cheese & cheese 9.99 tomatogrilled the veggie cabbage, grilled avocado & cotija cheese + pico 1.99 MTO Monster Burritos MTO Monster B Veggie Menu 5 potato rolled Quesadillas Quesadillas lettuce, guacamo Breakfast Especiales the protein the tomato, protein 18.99 eggs, fries, carne asada, adobada, eggs, fries, carne as grilled veggie burrito potato shel 11.998.49 cheese cheese cheese, sour cream cheese, hard sour cream 14.49 red or green chilaquiles lettuce, tomato & cheese grilled cabbage, grilled corn, black beans, served with hash browns and beans,fried the gains the gains chicken chicken avocado & cotija cheese 18.99 11.99 tortilla chipschicken w/ ranchero sauce, 2 scrambled soyrizo breakfas eggs, guacamole, jalapenos, carne asada, eggs, guacamole, Marinated shredded Marinated shredded chickenjalap eggs, cheese & sour cream
Rolled Tacos
cheese, sour cream & fries 5 potato tacos carnerolled asada or pollo asado
8.99
soy cheese, chorizo, hashbrowns, sour cream & f
13.99 carne asada or poll 14.49 supreme supreme 19.99 Sides served with hash browns and beans, sour cream potato hard shell taco 14.49 quesabirria carne asada, shrimp, bacon, fries, cheese, carne asada, shrimp, quesabirria 4.49 & guacamole lettuce, tomato, guacamole, sour cream & cheese huevos rancheros
sour cream, shredded & pico de gallo marinated lettuce, tomato &guacamole cheese beef
breakfast street tacos the king
sour cream, guacamole marinated shredded beef
18.99
soyrizo 3breakfast burrito mini corn tortillas, scrambled eggs, salsa verde, 12.99
chicken, carne asada, cheese, lettuce, soy chorizo, hashbrowns, cheese & black beans 1 beans taco &with cheese served hash browns and beans Tacos tomato, rice, guacamole Tacos
rice the king chicken, carne asada, housemade refrie 1 taco
13.49
Tacos Tacostomato, rice, beans &
black beans la reina 5.99 birria buñuelos carne cheese, asada, shrimp, marinated beef, onions sour cream, fries & c 17.99 sour cream carne asada fries carnefries, asada 6.49 carne asada carne asada, guacamole, sour cream pint 5.99 rice guacamole, lettuce, tomato & cheese 1/2 pint 2.99 guacamole, lettuce, tomato & ch chipotle salsa & cheese Burritos Burritos carnitas carnitas 6.49 16.99 chicken chipotle fries 1/2 pint 2.99 pint 5.99 guacamole housemade guacamole refried & pico de gallobeans guacamole & pico de gallo 14.99 carnefries,pollo asada asado, guacamole, sour cream carne asada pico de gallo guacamole, lettuce, tomato & cheese guacamole, lettuce, & cheese fish fish 1/2 pint 2.99 6.49 pint 5.99 black beans la reina Lunch & Dinner Especiales 19.99 birria Sides carne asada,beef, shrimp, rice, beans, marinated cheese, onions & cilantro sour cream, fries & cheese
battered & fried, cabbage, salsa, white
battered & fried, cabbage, sals
cheese 10.99 sauce &chips chicken chipo 5.99 pollo, chipotle sal 5.99 & sour salsa beans, creamfr pollochips asado 2.25 pollo asada, cheese, lettuce & salsa fresca 14.99 taco surf salad& turf coronado coronado surf 5.99 shredded 18.99 shredded chicken (hard shell) chicken (ha carne asada, shrimp, bacon, rice, carne asada, shrimp 4 oz hard shell, refried beans, lettuce, tomato, 3.99 chipotle jalapeÑo cheese cheese, salsa lettuce &de tomato cheese, lettuce & tomato guacamole & pico gallo& guacamole guacamole & pico de cheese, sour cream with choice chicken or beef jalapeÑo ranch shredded beefof (hard shell) shredded beef (hard sd 1/2 pint 7.99 5.99 pint 15.99fiesta guacamole fiesta 10.99 cheese, lettuce & tomato lettuce & tomato & carr lettuce,carne black beans, tomato, lettuce, black beans asadarice, nacho supreme 16.99 cheese,jalapeÑos sauce &mto cheese nachos 14.99 chicken chipotle buñuelos jalepeño cheese pollo, chipotle salsa, sauce rice,topped with pico beans, sour cream de asado gallo pollo 4 oz sour pollo cream asada, cheese, lettuce & tomato
cream & cheese 1/2 pint 2.99 pint 5.99guacamole, sour crea soursour cream, guacamole, cheese & beans picoguacamole, de gallo Street Tacos Trio Street Tacos Trio Drinks 11.99 polloenchilada asado pollo asado plate 13.99 small 3.49 large chips 7.99 guacamole, cheese & pico de gallo guacamole, cheese & 2 cheese enchiladas, beans & rice
carne asada
12.99 carne asada
al pastor pineapple, onions & cilantro coronado surf & turf
12.49 al pastor 19.99 pineapple, onions & cilantro
mexican coca-cola bot
guacamole, onion & cilantro guacamole, onion & cilantro small large carnitas carnitas 5.49 9.99 chips & salsa fresca 13.99 jarritos guacamoleProtein & salsa Bowls guacamole & salsa carnitas 12.99 carnitas 1/2 pint housemade salsaguacamole, fresca pint 5.99 onion & horchata 2.99 onion & cilantro guacamole, cilantro served with rice, black beans, lettuce, 15.49 shrimp shrimp gatorade pico de gallo, guacamole, cheese & housemade 13.99 shrimp shrimp 1/2 pint 5.25 jalapeÑo cheese sauce rice, sour cream & pico de gallo rice, sour cream & p 9.99 pint ranch pico dejalapeño gallo, sour cream & cheese pico debottled gallo, sour cream & che water 5.99 jalapeÑo ranch 1/2 pint bean & cheesedressing 4 oz adobada adobada canbean soda & cheese 2.9912.99 chicken 15.99 8.99 guacamole, onion & cilantro guacamole, onion & cilantro cooler drinks-ask for jalapeÑoscarne & carrots 2.99 asada 17.99 + rice 1.99
Drinks veggie shredded chicken
shredded chicken & cheese
mexican coca-cola bottle jarritos housemade horchata gatorade bottled water can soda cooler drinks-ask for current selection
CORONADO DINING
9
, lettuce, ese & housemade
16.99 14.99
chicken chipotle fries
upreme 9 & beans
14.49 19.99
8.49
breakfast street tacos the king
es
sour cream
14.49 18.99
LocalRolled Favorite California Burritos Burr Tacos
mto cat
13.99 shredded chicken 12.49
shredded chicken & cheese
mto catering available
O C T O B E R 2 0 2 6 | 33
285 Palm Ave Imperial Beach
619-754-6650
RealCheesePizza.com
Pizza
Sandwiches
FILIPPI’S SPECIALS No Substitutions
29.75
Super Torpedo (Ham, Capicola, Cotto, Hard Salami & Provolone Cheese)............ 14.75 Torpedo (Cotto, Hard Salami & Provolone Cheese)................................................... 12.50 Italian Sausage or Meatball............................................................................ 12.50 With Mozzarella.......................................................................................... 14.50 With Bell Pepper......................................................................................... 13.50 With Bell Pepper and Mozzarella......................................................... 15.00 Ham .......................................................................................................................... 12.00 Capicola (Italian Ham with black peppered rim)....................................... 13.15 Provolone Cheese................................................................................................ 11.75 Eggplant Parmigiana Sandwich (Allow 10 minutes)............................. 14.25 Chicken Parmigiana Sandwich (Allow 10 minutes)............................... 15.95 Veal Parmigiana Sandwich (Allow 10 minutes)....................................... 16.95 Add Provolone or Mozzarella Cheese.................................2.00
32.75
Sandwiches do not include a side of dressing or dipping sauce and do not come with a side of bread.
Medium
Large
(12 in.)
(16 in.)
Fit For A King....................................................................... 27.75 (Cheese, Sausage, Mushroom, Pepperoni, Black Olive, Bell Pepper & Onion)
Fit For A Queen................................................................... 27.75 (Cheese, Alfredo Sauce, Meatball & Pepperoni)
Hawaiian Style.................................................................... 24.75 (Cheese, Ham & Pineapple)
The Works............................................................................ 26.50
32.75 32.75 29.75 31.50
(Cheese, Sausage, Mushroom & Pepperoni)
Vegetarian........................................................................... 26.50 (Cheese, Mushroom, Black Olive, Bell Pepper & Onion)
Lillian’s All White................................................................. 26.50 (Garlic, Mozzarella, Provolone & Oil)
Margherita.......................................................................... 24.75 (Cheese, Tomato & Basil)
Meat Lovers......................................................................... 27.75
31.50 31.50
(Cheese, Sausage, Pepperoni, Ham & Meatball)
Build Your Own Pizza Toppings Pepperoni Jalapeno Mushroom Sausage Basil Pineapple Black Olive Capicola Meatball Bell Pepper Ham Canadian Bacon Onion Tomato Medium
(12 in. 6 slices)
Cheese....................................................................... 21.40 1 Topping................................................................... 23.40 2 Topping................................................................... 24.75 3 Topping................................................................... 26.50 Additional Topping................................................... 2.00
26.40 28.40 29.75 31.50 2.50
Salami, Anchovy, Garlic, Pepperocini & Green Olives Additional................................................................. 2.50
3.50
Premium Toppings Additions
IMPERIAL BEACH DINING
Large
(16 in. 8 slices)
Extra Cheese............................................................. 3.75 4.75 Thick Crust................................................................ 3.55 3.85 Extra Sauce................................................................ 1.60 1.85 Gluten Free................................................................ 4.60 N/A We are not a gluten free restaurant and cannot ensure cross contamination will never occur as gluten is in the air and on work surfaces
Pasta
Spaghetti (Meat Sauce or Marinara) .......................................................................13.15 Ravioli Beef or Cheese (Meat Sauce or Marinara)..............................................15.10 Lasagna (Meat Sauce or Marinara)...........................................................................15.95 Rigatoni-Shells-Mostaccioli (Includes small house salad and bread).......15.95 Add Sauteed Mushrooms................................................................................ 4.15 Add Meatball or Sausage................................................................................ 5.75 Add Melted Mozzarella on Pasta................................................................. 5.75
Dinners
A La Carte
Dinner
Filippi’s Family Combo (Spaghetti, Lasagna & Ravioli)................... 18.90................... 23.90 Eggplant Parmigiana with Spaghetti.......................................... 18.90.................. 23.90 Fettucine Alfredo Cream Sauce...................................................... 21.25.................. 26.25 Linguine with Clams (White or Red sauce)........................................ 21.25.................. 26.25 Chicken Parmigiana with Spaghetti............................................ 20.25.................. 25.25 Manicotti (Stuffed with 3 types of cheese. Meat sauce or Marinera)...... 20.25.................. 25.25 Veal Parmigiana (Baked with Mushrooms and Cheese)................... 22.75................... 27.75 Veal Scaloppini (Sauteed with Mushrooms, Onions & Wine)............. 22.75................... 27.75 Spaghetti & Meatball....................................................................................................... 19.75 Ravioli & Meatball.............................................................................................................. 20.75 Lasagna & Meatball.......................................................................................................... 21.75 Add Meatball or Sausage..............................................................................................5.75 Dinner includes Soup, Salad & Garlic Bread *Soup not included in to go orders
Cold sandwiches on a toasted Italian Roll with lettuce, tomato, onion, oil & oregano
Antipasto Salad Small (Serves 1-2)....................................13.75 Large (Serves2-4)....................................19.50 Special (Serves 6-plus)............................34.75
House Salad
Small (Serves 1-2)........................11.50 Large (Serves 2-4)........................17.50 Add chicken large............ 8.95
Half & Half
Half Orders
Spaghetti & Ravioli............15.00 Spaghetti...................................9.75 Spaghetti & Lasagna.........15.50 Ravioli (Beef or Cheese)......10.75 Ravioli & Lasagna................15.95 Lasagna.....................................11.75 Add Meatball or Sausage.......................................................................................................... .5.75
Children’s Order
10 yrs. & Under/Dine In Only Includes Bread & Fountain Beverage Spaghetti or Ravioli (Beef or Cheese)................................................................... 9.75
Fruit Juice....................................................................................................................2.95
Side Orders
Dressing......Small 2.15...................Large.3.75 Extra Sauce............2.00 Side Sauce......4.25 Garlic Cheese Bread (with marinara).... 10.75 Homemade Minestrone Soup.............5.50 Side of Bread...............................................3.95 Meatball or Sausage W/Mozzarella..... 10.75
| CORONADO MAGAZINE
Pepperoncini.............................. 3.50 1/2 Pepperoncini...................... 1.95 Garlic Bread................................ 5.50 Chicken Wings.........................13.00 Sicilian Olives............................. 5.50 Sauteed Mushrooms............10.25
Desserts
(1) Cannoli.............................6.75 (2) Cannoli’s...............................12.50 Cheesecake........................................................................................................8.00 Tiramisu...............................................................................................................8.00 Chocolate Mousse Cake...............................................................................8.00 Spumoni Bomba..............................................................................................8.50
FOR FULL MENU PLEASE VISIT OUR WEBSITE PRICES SUBJECT TO CHANGE 34
Caesar Salad
Small (Serves 1-2)......................... 8.75 Large (Serves 2-4).......................14.75 Add chicken small............... 6.95
CORONADO DINING O C T O B E R 2 0 2 6 | 35
(619) 435-1380 933 Orange Ave www.HighTideCoronado.com
Starters
We offer gourmet pizza, fresh salads with house-made dressings, great sandwiches, delicious wings, local beer, wine and spirits.
Chicken Wings Crispy Chicken Tenders Cheesy Breadsticks Cheese Quesadilla American Fries Cheese Sticks Fried Zucchini
Italian Sub Cali Club Sub Coronado Club Sub Deli Sandwich Avocado BLT Wrap Chicken Caeser Wrap Buffalo Chicken Wrap Turkey Spinach Wrap Amy’s Chicken Ranch Wrap Veggie Wrap
Everything on our menu (drinks too) can be delivered directly to your home or hotel room or drop by for a slice of our amazing pizza.
Specialty Pizzas (14” or 20”)
Salads
Classic Caesar Garden Greek Spinach Antipasto Cucumber Caprese Chef Salad Cobb Salad
Breakfast
CORONADO DINING
Cold Sandwiches
(served all day)
High Tide Bagel Bacon Breakfast Sandwich Sausage Breakfast Sandwich Breakfast Burrito Steak & Egg Burrito 3 Egg Breakfast Spinach & Mushroom Scramble Veggie Scramble Denver Scramble Ham & Cheese Scramble
Cheese Pizza Pepperoni Bonfire BBQ Chicken Meat Wave Great White Park Life Green Flash The Duke (Hawaiian) Margherita Buffalo Chicken High Tide Monster Wave Aloha Warrior Tree Hugger Calzonie Pizza Mucho Rico or create your own
Pastas
Mac & Cheese Pesto Veggie Garlic Cream Chicken Marinara Meatball & Sausage
Hot Sandwiches & Burritos Chicken Pesto Sub Bacon BBQ Chicken Sub Meatball Sub Spicy Italian Sausage Sub Cali Cheese Steak or Chicken Carne Asada Burrito California Burrito Pollo Asado Burrito
Visit HighTideCoronado.com to view our full menu and place an order for delivery or pick up.
HOURS Open Every Day: 9:00 am - 9:00 pm We Deliver! 36
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Starters FRIED PICKLES ............................................ 7.50 southern fried dill pickle chips served
with our jalapeño mustard dipping sauce
TEXAS BRISKET CHILI ....................7.50 / 11.50 chopped smoked beef brisket stewed
(619) 522-0217
Hours: Sun-Thurs 10:30am - 8:30pm Fri-Sat 10:30am - 8:00pm
SAM’iCHES
A LA CARTE
served with one side
PULLED PORK ............................................. 25/LB BEEF BRISKET............................................. 28/LB CHICKEN ............................................... 16 Whole BABY BACK RIBS ................................... 27/RACK PO’TATER SALAD ................... 7 PINT/12 QUART SLAW ..................................... 7 PINT / 12 QUART SMOKED MAC SALAD .......... 7 PINT /12 QUART SMOKED BAKED BEANS .... 7 PINT / 12 QUART CORN ...................................................................$6 ONION RINGS ..............................................$7.75
TRADITIONAL PULLED PORK .................................................. 14.25 potato bun, coleslaw, sauce
with fresh chiles and spices, served with corn fritters
BBQ CHICKEN BREAST ..............................13.75 potato bun, coleslaw, sauce
MEMPHIS PORK NACHOS .........................15.50
BEEF BRISKET................................................... 15.25 potato bun, onions, pickles, sauce
covered in queso sauce and topped with diced tomatoes, jalapeños, green onions, drizzled sour cream and BBQ sauce and a heap of pulled pork, sweet, hot and crunchy!
SLIDERS (3) .................................................11.50 your choice of pulled pork, brisket, or
chicken served on a sweet roll and topped with slaw and BBQ sauce
TENNESSEE STREET TACOS (3) ...............11.50
a taco trio of pork, chicken, or brisket topped with mexican slaw, tangy BBQ crema and fresh cilantro
DIRTY FRIES .................................................15.50 curly fries, pulled pork,queso, jalapeños
PIGGY FRIES (CURLY FRIES) .................... 6/ 9 CORN FRITTERS ........................................ 6 / 9 best little balls in the West, served with honey butter
BIG OL’ SALAD $14
Mixed greens with cucumber, carrots, jicama, tomato and corn with your choice of pulled pork, chicken, or brisket
TEXAS POTATO $14.50 +$2 w/sausage
MAC & CHEESE
MAC & CHEESE ......................................................... 6/8 cavatappi noodles, housemade cheese sauce PIGGY MAC ................................................................ 12.50 mac and pulled pork, crispy onions, BBQ sauce MEXI MAC .................................................................. 12.50
mac and jalapeño cheddar sausage, jalapeño, cilantro, BBQ crema
CHILI MAC ................................................................. 12.50 mac and texas brisket chili
SiDES Scoops $4 | Double Scoop $6 • PO’TATER SALAD • SMOKED MAC SALAD • SLAW • SMOKED BAKED BEANS • CORN............................................................$6 • ONION RINGS........................................$7.75
SMOKED TURKEY ..............................................13
potato bun, cranberry sauce, lettuce, tomato
BBQ BACON CHEESEBURGER........................18
Potato bun, American cheese, bacon, lettuce, tomatoes and homemade BBQ sauce
- FUN & FUNKY CALI BBQ .............................................................16 smoked pull pork or pulled chicken, mexican slaw, fresh cilantro, jalapeños, avocado, tangy BBQ crema, torta bun
TEXAS HEARTHROB ....................................16.25 brisket, sausage, pork, amaroso roll GRILLED CHEESE PORK SANDWICH .............. 16 thick Texas buttered bread, american cheese, smoked pork
PLATES served with one side & white bread
PULLED PORK .................................14.25 / 19.25 BEEF BRISKET..................................15.25 /20.25 CHICKEN ......................................... 11 / 14 / 19 BABY BACK RIBS ............................... 16 /22 /29
4 bones| 1/2 rack | Full
COMBOS served with two sides & white bread
LIL’ MARKET COMBO........................................25 pick two meats
PIG OUT PLATTER............................................. 33 pick three meats
GONE TO MARKET SAMPLER ....................... 40
feeds 2. 4 rib bones, lil’ brisket, lil’ pulled pork 1/2 bird
HOT DAWG . . . . . . . . . . . . . . . . . 8 MAC & CHEESE . . . . . . . . . . . . . . . 9 1/4 CHICKEN . . . . . . . . . . . . . . . . . 9 PULLED PORK . . . . . . . . . . . . . . . . 9 BRISKET . . . . . . . . . . . . . . . . . . . 10 CHICKEN TENDERS . . . . . . . . . . . . . 9
SPECIALS MILITARY MONDAY
10% OFF W/ A VALID MILITARY I.D.
TACO TUESDAY
$3 STREET TACOS
KIDS EAT FREE WEDNESDAY’S
W/ THE PURCHASE OF AN ADULT ENTREE
CORONADO DINING
a 1 lb. hickory smoked potato topped with smoked pulled pork, chicken, sausage or brisket chili & piggy’s cheese sauce, sour cream, BBQ sauce, bacon & green onion
˜ CHEDDAR SAUSAGE ...................14 JALAPENO amaroso roll, onions, pickles, sauce
RANDOM THURSDAY’S
ASK YOUR SERVER FOR THURSDAY SPECIAL FOLLOW US AND HASHTAG #LILPIGGYSBBQ @LILPIGGYSBBQ | LILPIGGYS BBQ
OCTOBER 2026 |
37
MENU 100% Angus Beef
100% Vegetable Oil
Prices subject to change without notice
8am - 10pm • 7 DAYS A WEEK
619-996-3003
900 Orange Ave, Coronado, CA 92118
BREAKFAST BURRITOS #1 Eggs, Cheese & Ham $8 #2 Eggs, Cheese, Potato $8 #3 Eggs, Cheese & Beans $8 #4 Eggs, Cheese, Beans & Salsa $8 #5 Eggs, Potato & Chorizo $8 #6 Eggs, Cheese, Potato & Ham $9.95 #7 Eggs, Cheese, Potato & Bacon $9.95 #8 Eggs, Cheese, Porato & Sausage $9.95 #9 Eggs, Cheese, Potato & Carne Asada $12.95 #10 Cali Breakfast Burrito $13.95 Eggs, Carne Asada, French Fries, Sour Cream & Cheese #11 Hash Brown Breakfast Burrito $14.95 Eggs, Chorizo, Bacon, Sour Cream, Cheese & Hash Browns
CORONADO DINING
SIDES
38
Rice 8 oz Rice 12 oz Beans 8 oz Beans 12 oz Carrots Chips W/Guacamole Chips W/Salsa French Fries Grilled Onions & Peppers
$3.50 $4.95 $3.50 $4.95 $1.95 $7 $6 $5 $3
DRINKS Fountain Soda 22 oz Fountain Soda 32 oz Water Coffee Coca Cola 12 oz Bottle Cocal Cola Medio Litro Jarritos Can Soda 12oz
| CORONADO MAGAZINE
$2.69 $3.69 $1.95 $4.50 $3.25 $3.75 $3.25 $2.25
CATERING Half Tray Full Tray Serves 15-18
Al Pastor Pollo Asado Carnitas Carne Asada Chicken Fajitas Steak Fajitas Rice Beans Chips
Serves 20-25 Serves 10-12
Serves 40-45
$89 $89 $89 $99 $99 $99
Al Pastor Pollo Asado Carnitas Carne Asada Chicken Fajitas Steak Fajitas
$30 $35
Rice Beans
$15
Chips
Serves 40-45 Serves 15-20
$195 $195 $195 $225 $225 $225 $50 $55 $25
CATERING SIDES
Onions 32 oz Cilantro 32 oz Limes 32 oz Carrots 32 oz Guacamole 32ox
$9 $9 $9 $9 $15
Sour Cream 32 oz $12 Tortillas Corn 1dz $4 Tortillas Flour 1dz $5 Salsa 32oz (spicy, Mild or Green) $9
PARTY PACKS 30 Rolled Tacos $69 Includes: Guacamole, Cheese & Sour Cream
20 Breakfast Burritos $129 Eggs, Cheese & Potato Eggs, Cheese & Beans Eggs, Ham & Cheese Eggs & Chorizo
PLEASE ORDER 24 HOURS IN ADVANCE CALL 619-996-3003 Utensils, Napkins & Salsa Not Included with Caterings or Party Packs
COMBINATIONS Includes Rice, Beans & Side of Tortillas
Al Pastor Carnitas Pollo Asado Carne Asada Steak Fajitas Pollo Asado Fajitas
$19.95 $19.95 $19.95 $19.95 $19.95 $19.95
RICE BOWLS Includes Rice, Whole Beans, Guacamole, Sour Cream & Pico
Al Pastor Carnitas Pollo Asado Carne Asada Shrimp
$14.95 $14.95 $14.95 $14.95 $14.95
NACHOS Full $19.95 $19.95 $19.95 $22.95
Fish Street Al Pastor Street Carnitas Pollo Asado Shrimp
ROLLED TACOS
Carnitas
$13.95
Pollo Asado
$13.95
Pollo Asado Supreme
$15.95
Conga
$13.95
California
$15.95
Fish
$12.95
Chile Relleno
$14.95
Fajitas Pollo
$14.95
Fajitas Steak
$14.95
Baja
$13.95
Shrimp
$13.95
Shrimp A La Diabla
$13.95
Cali Queso Burrito
$17.95
San Felipe
$16.95
Surf & Turf
$19.95
Jalapeño Popper
$17.95
Giant Crunch Burrito
$21.95
Guacamole & Pico
Cabbage, Pico & House White Sauce Beans & Cheese
Posso Asado, Guacamole, Cheese, Grilled Onion & Bell Pepper
Carne Asada, Guacamole, Cheese, Grilled Onion & Bell Pepper
$7.95 $9.95 $8.95 $10.95
Carnitas, Whole Beans, Guacamole, Onion, Cilantro & Fresh Squeezed Lime Cabbage, Pico & House White Sauce
FRIES
Guac, Sour Cream & Cheese
Full $19.95 $19.95 $19.95 $19.95 $22.95
Rice, Beans, Cheese, A La Diabla Sauce Double Tortillas, w/Melted cheese, Carna Asada, Fries, Guacamole, Sour Cream, Cheese & Pico Shrimp, Fish, Rice, Cabbage, Pico, House White Sauce Shrimp, Carne Asada, Rice, Cheese, Pico & White Sauce
$9.95 $14.95 $14.95 $14.95 $14.95 $19.95
CORONADO DINING
3 Rolled Tacos 5 Rolled Tacos 3 Rolled Tacos Supreme 5 Rolled Tacos Supreme
Cheese Quesadilla Al Pastor Quesadilla Carnitas Quesadilla Pollo Asado Quesadilla Carne Asada Quesadilla Surf & Turf Quesadilla
$13.95
Guacamole, Onion & Cilantro
Carne Asada, Fries, Guacamole, Sour Cream, Cheese & Pico
$1 $1 $4.75 $5.50 $5.50
QUESADILLAS
Al Pastor
Rice, Beans, Guacamole, Sour Cream, Cheese, lettuce & Pico
Carne Asada, Rice & Beans
TACOS
Half $7.95 $11.95 $11.95 $11.95 NA
$8.95 $9.95 $11.95
Guacamole, Sour Cream, Cheese, Lettuce & Pico
Guac, Sour Cream, Cheese & Beans
Al Pastor Fries Pollo Asado Fries Carne Asada Fries Carnitas Fries Surf & Turf Fries
Bean & Cheese Bean, Cheese & Rice Veggie
Guacamole & Pico
Guac, Sour Cream, Cheese & Beans
Half Al Pastor $11.95 Pollo Asado Nachos $11.95 Carne Asada Nachos $11.95 Surf & Turf NA
BURRITOS
Al Pastor, Fries, Guacamole, Sour Cream, Cheese & Jalapeño
Carne Asada, 4 rolled Tacos, White Beans, Guacamole, Cheese, Pico & Sour Cream
O C T O B E R 2 0 2 6 | 39
ESTABLISHED IN 1996 - LOCALLY OWNED AND OPERATED, AUTHENTIC THAI CUISINE
619.435.8110 | 1001 C Avenue
APPETIZERS 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
CORONADO DINING
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
Lunch Tues - Sat 11AM-3PM Dinner Tues - Sat 4:30PM-9PM Closed Sunday and Monday 40
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SOUPS
SPECIALTIES
Gang Jued
Pae Sa
Tom Yum
Pla Kratiam
Clear broth with chinese cabbage, ground pork, clear noodles and scallions
Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom. Chicken, Shrimp or Seafood
Tom Kar
Vividly flavored coconut soup; seasoned with lime juice, lemon grass, tomato, green onion and mushroom. Chicken, Shrimp or Seafood
SALADS 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 Online ordering for takeout:
Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables
Golden brown whole fish topped with a roasted garlic
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 fish topped with green apple, red onion, lime juice and fresh mint leaves
Hoa Mok
Scallops, squid, shrimp, & mussels served in banana leaf bowl, covered in curry coconut sauce
CURRY Vegetarian (Tofu) Chicken or Pork Beef Shrimp Panang, Red Curry, Green Curry, Yellow Curry Gang Massaman, Choo Chee
OCTOBER 2026 |
41
Tavern:
Coronado’s Cozy Cornerstone of Culinary Creativity By Lauren Boomer
N
estled at 1310 Orange Avenue, Tavern has been redefining
Coronado’s dining scene since its opening in August 2011. Family-owned and operated by John Welsh, and Brooke and C.J. Becky, this vintageindustrial gastropub has evolved from a casual sports bar into a beloved neighborhood institution known for its cozy atmosphere, scratch-made cuisine, The brainchild of architect and artist John Welsh, Tavern’s interior feels like it has lived a hundred lives. Exposed brick walls, pockmarked cement, and reclaimed basketball court wood set a warm, nostalgic tone, while vintage chandeliers and retractable street-level windows add a touch of urban charm. It’s a space that invites guests to settle in, whether for a lively evening out or an intimate dinner.
42
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E
xecutive Chef Itze Behar has guided Tavern’s culinary evolution,
weaving seasonal, local ingredients into dishes that nod to French and Mexican influences. Recent updates to the menu reflect this evolution. Wagyu Filet Mignon shines in their indulgent Steak au Poivre, served with peppercorn cream, asparagus, and a delicate crème fraîche pomme purée. For a lighter bite, the Classic Shrimp Cocktail, Mexican white tiger prawns paired with Hendrick’s gin cocktail sauce, never disappoints.
I
nnovation runs through every corner of the menu. The brand-new Hot
Honey Chicken Slider is already earning rave reviews, with garlic aioli, fresh veggies, and a pillowy brioche bun, and the new Flatbread is layered with spiced BBQ sauce, grilled chicken, smoked Gouda, mozzarella, pickled red onions, cherry tomatoes, and micro cilantro. Each dish is a love letter to comfort food with a creative twist.
T
avern’s bar is just as inventive as its kitchen. Bartender Jackson
Boomer’s (AKA my husband!) Boom Shakalaka Mai Tai—a playful mix of white and dark rums, passionfruit, orange curaçao, orgeat, and lime—has been the perfect addition to Tavern’s already robust cocktail menu. Seasonal favorites like Hannah Ewers’ Spiced Hot Toddy return every winter, warming locals with a secret mulling spice blend, bourbon, honey, and maple. O C T O B E R 2 0 2 6 | 43
O
ther house favorites include the Espresso Martini,
crafted with vanilla bean–infused vodka, fresh espresso, and a touch of sea salt and cinnamon; the herbaceous Raspberry & Rosemary cocktail with gin and absinthe; and the refreshing Tavern Gimlet, brightened by elderflower, lime, and mint.
M
ore than just a restaurant, Tavern has become a pillar
of the Coronado community. Its commitment to sourcing fresh, seasonal ingredients from producers like Snake River Farms, Salmon Creek Farms, and Bellwether Farms reflects a dedication to quality that locals and visitors alike appreciate. Coupled with friendly, attentive service and the best bar staff in town (I may be biased), every visit feels like coming home… just with better cocktails.
By continually refreshing its menu, embracing creative mixology, and staying true to its roots as a cozy, welcoming space, Tavern proves that innovation and tradition can thrive side by side. In Coronado, it’s not just a place to eat; it’s a place to savor the moment.
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1310 Orange Ave • 619.437.0611 • coronadotavern.com O C T O B E R 2 0 2 6 | 45
Local Dining
Albaca At Marriott (619) 435-3000
Chez Loma 1132 Loma Ave. (619) 435-0661
Crown Bistro 520 Orange Ave. (619) 435-3678
Amalo Brew 640 Orange Ave. (619) 537-9011
Clayton’s Bakery & Bistro 849 Orange Ave (619) 319-5001
Avenue Liquor & Subs 878 Orange Ave. (619) 435-4668
Clayton’s Coffee Shop 979 Orange Ave. (619) 435-5425
Culinary Kitchen Catering & Events 126 Orange Ave. (619) 798-8477
Babcock & Story Bar At the Hotel Del (619) 435-6611
Clayton’s Mexican Take Out 1107 10th St. (619) 437-8811
Balsamico Italian Kitchen 791 Palm Ave., Ste 101 , IB (858) 294-3183
Cocina 35 Ferry Landing (619) 996-3035
Bay Books Cafe 1007 Orange Ave. (619) 435-0070
Cold Stone Creamery Ferry Landing (619) 437-6919
Beach & Taco Shack At the Del (619) 522-8100
Coronado Brewing Co. 170 Orange Ave. (619) 437-4452
Better Buzz 1305 Orange Ave (619)866-6896
Coronado Cays Lounge 4000 Coronado Bay Rd. (169) 424-4000
Blanco 1301 Orange Ave (858) 399-4040
Coronado Coffee Co. Ferry Landing (619) 522-0217
Bluewater Boathouse 701 Strand Way (619) 435-0155
Coronado Fire Staton Venue 126 Orange Ave (619) 928-2977
Brigantine 1333 Orange Ave (619) 435-4166
Coronado Tasting Room Ferry Landing (619) 534-5034
Burger Lounge 922 Orange Ave. (619) 435-6835
Crack Taco Shop 1009 Orange Ave (619) 673-8887
Calypso Café 505 Grand Caribe Isle (619) 423-5144
Crown Landing at Loews Bay Resort 4000 Coronado Bay Rd. (619) 424-4444
Central Liquor & Deli 178 Orange Ave. (619) 435-0118
46
| CORONADO MAGAZINE
Danny’s Palm Bar & Grill 965 Orange Ave. (619) 435-3171 Dive Coronado 1417 Orange Ave (619) 605-6000 Domino’s 1330 Orange Ave. (619) 437-4241
Check ou
Donut Beach 1339 Orange Ave. Ste 1
Ap wine
ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546 Feast and Fareway 2000 Visalia Row (619) 996-3322 Filippis 285 Palm Ave., IB (619) 754-6650 Garage Buona Forchetta 1000 C Ave. (619) 675-0079 Gelato Paradiso 918 Orange Ave. (619) 629-5343 Habaneros Mexican Food 900 Orange Ave Ste 101 (619) 996-3003 High Tide Bottle Shop & Kitchen 933 Orange Ave. (619) 435-1380
cha and
1201 Fir
www.c www
Live Music Every Wednesday Night! A place to enjoy good wine, whiskey and tequila, craft beer and charcuterie plates in a bright, friendly and relaxed atmosphere. 619-534-5034 1201 First Street #101 Ferry Landing
www.coronadotastingroom.com www.vomfasscoronado.com Il Fornaio 1333 1st St. (619) 437-4911
Night & Day Café 847 Orange Ave. (619) 435-9776
Swaddee Thai 1001 C Ave. (619) 435-8110
Jolie 126 Orange Ave. (619) 704-2467
Panera 980 Orange Ave. (619) 437-4288
Tartine 1106 1st St. (619) 435-4323
KFC/Taco Bell 100 B Ave. (619) 435-2055
Parakeet Cafe 1134 Orange Ave. (619) 675-0104
Tavern 1310 Orange Ave. (619) 437-0611
Lil’ Piggy’s BBQ Ferry Landing (619) 522-0217
Park Place Liquor & Deli 1000 Park Place (619) 435-0116
The Henry 1031 Orange Ave. (619) 762-1022
Little Frenchie 1166 Orange Ave. (619) 313-6003
Peohe’s Ferry Landing (619) 437-4474
The Little Club 132 Orange Ave. (619) 435-5885
Lobster West
Roppongi 800 Seacoast Dr, IB (619) 631-4949
Trident Coffee 942 Orange Ave (619) 522-4905
Rosemary Trattoria 120 Orange Ave. (619) 537-0054
Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256
Saiko Sushi 116 Orange Ave. (619) 435-0868
Village Pizzeria Bayside Ferry Landing (619) 437-0650
Sammy's Restaurant & Bar 800 Seacoast Dr., IB (619) 631-4949
Village Pizzeria 1206 Orange Ave. (619) 522-0449
Serea at the Del (619) 522-8100
Vom Fass Ferry Landing (619) 534-5034
Check our Schedule for Live Music! 1033 B Ave. #102 A place to enjoy good (619) 675-0002 wine, whiskey and tequila, craft beer and McP’s Irish Pub 1107 Orange charcuterie plates in a Ave. (619) 435-5280 bright, friendly Miguelito’s and relaxed atmosphere. 1142 Adella Ave. (619) 437-8578
619-534-5034
Miguel’s Cocina 1201 First Street #101 Ferry Landing 1351 Orange Ave. www.coronadotastingroom.com (619) 437-4237 www.vomfasscoronado.com Mootime Creamery 1025 Orange Ave. (619) 435-2422 Nado Gelato Cafe 1017 C Ave. (619) 522-9053 Nado Republic 1007 C Ave. (619) 996-3271 Nicky Rotten’s Bar & Burger Joint 100 Orange Ave. (619) 537-0280
Silver Strand Exchange At Loews Resort (619) 424-4000 Spiro’s Greek Café Ferry Landing (619) 435-1225 Stake Chophouse + Bar 1309 Orange Ave. (619) 522-0077
Local Dining
Which Wich 926 Orange Ave. (619) 522-9424 Yummy Sushi 1330 Orange Ave. (619) 435-2771
Subway 1330 Orange Ave. (619) 435-8272
1701 Strand Way, Coronado (619) 435-0155
OCTOBER 2026 |
47
Catch the last light on Coronado’s only roo op. GOLDEN HOUR CRAFT COCKTAILS & BITES PRIVATE EVENT SPACE
1417 ORANGE AVE, CORONADO, CA 92118
A locally-sourced, multi-course dining experience infused with quality and flair. Make reservations on resy.com
126 Orange Avenue, Coronado • (619) 704-2467 48
| CORONADO MAGAZINE
Check out our website for Live Music, Events and Classes! www.coronadotastingroom.com
1201 First Street, #101 Coronado Ferry Landing 619-534-6034 www.vomfasscoronado.com
Discover flight-friendly fun at Coronado Tasting Room — wine, whiskey & tequila flights, craft beer and house-made charcuterie plates in a relaxed, bayside setting. Love what you taste? Everything is available by the bottle to take home to enjoy. Book your next private event or fundraiser with us.
Ask about our fun & flexible WINE CLUB!
O C T O B E R 2 0 2 6 | 49
Celebrating 30
By BROOKE CLIFFORD
T
oday the Coronado School of the Arts (CoSA) conservatory program has become a staple of Coronado High School (CHS) and the community and that’s largely in thanks to the efforts of Kris McClung (Founding Director of CoSA) and the school leadership and staff 30 years ago. “In the early 1990s we had a principal named Jeff Davis, who was a true visionary. He basically said to the staff, ‘We’re going to restructure the high school – dream big. What is the high school you would want to see?’ That was all Kris needed to hear,” Linda Benning, who taught at CHS and helped lead CoSA for many years, said of how the School of the Arts came to be. At that time McClung was teaching English and Drama at CHS, and leading the annual spring musical production at the school. When presented with the opportunity to bring a more in-depth arts program to CHS, she, Benning, Margaret Wright, and others got to work researching existing arts conservatories, seeking grants and funding that would allow the program to get off the ground, and involved the community of students, parents, and teachers to discuss what an arts program in Coronado could look like, what the community needed and wanted from that program in terms of curriculum, and how to implement it. “In particular there was one [conservatory] in Orange County that had very similar demograph50
| CORONADO MAGAZINE
ics to Coronado and we looked at what they had,” Benning recalled of their initial research. “One of the main differences for that school, however, was that they bussed students over in the afternoon, after school. We created a program where the kids were here all day. They did all of their academic classes in the morning and
then were here in the afternoon for their arts classes. Kris felt they needed to have that socialization with the rest of the high school population, and it worked well.” Though it was a change initially, setting up the inter-district transfer system for the school district brought a variety of benefits to Coronado’s schools, especially at a time when the student population had been declining. Benning noted how it allowed for programs like CoSA to bring a wider set of extra-curricular opportunities to the community, as well as more diversity to the schools. “One of the things that was really a driving factor for Kris was that we had a lot of students who were in her drama classes who were very talented and very into the arts, but there wasn’t enough to stimulate them. And we were starting to lose some of them, who were finding other options,” Benning said. “So that was also part of what got Kris thinking about the need for developing a program like this – not only to keep students here in Coronado, but to offer it to other students who didn’t have it in their districts,” she continued. “It took us about three or four years to do that groundwork and pull it all together to create the kind of school that Kris, I, and others wished we’d had when we were in high school. A place for people who loved the arts and wanted to be challenged a little bit more than they otherwise would be.” In fact, as Benning recalled, the news that the school board had
Years of CoSA unanimously approved the proposal for CoSA came in the middle of the all school spring musical in 1996, a production of “Li’l Abner,” that caused a loud cheer throughout the theater. CoSA officially welcomed its first class of students that fall, offering five distinct departs – Musical Theater and Drama, Technical Theater (now Theater Production Design and Management), Visual Arts, Instrumental Music, and Classical and Contemporary Dance. Over the years the Visual Arts department has been expanded and a new department for Digital Arts was created, teaching animation, filmmaking, game design, and graphic design. While McClung was the Director of CoSA she also led the way for the renovation of the high school auditorium to what is now the Coronado Performing Arts Center, as well as the creation of a more intimate and versatile performing space with the Black Box Theater. Along with the help of the CoSA Foundation and generous donations from the community, the program has had the ability to continue to evolve and provide students with
access to dedicated spaces for the arts at CHS, as well as the technology and tools being used by industry professionals. Throughout the years CHS faculty have also dedicated their time to create unique opportunities for students to express themselves through the arts with things like the Repertory Company, which allowed students to write, direct, and perform their own works. Community and an open encouragement of exploration through the arts forms the foundation upon which CoSA students have been developing high level professional skills for the past 30 years. “I was in the first graduating class of Coronado School of the Arts. Class of 1997,” Anna Woerman, who now teaches graphic design to CoSA
students and is the Conservatory Chair of Digital Arts, said. “I was in the Visual Arts conservatory taught by the amazing Laura Hill. As a high school student, CoSA taught me technique, gave me the space and support to explore my passion, shaped my entire identity as an artist, and introduced me to a tight-knit family of like-minded creators. It gave me a place and purpose in high school.” Woerman continued, “As a proud CoSA graduate and current Digital Arts Director and teacher, coming full circle to work here now is an absolute privilege. I have a unique front-row seat to the program’s incredible evolution. Watching the curriculum expand to meet the modern demands of the creative industry is inspiring. The same high standards that shaped me years ago are still here today. Now, we have even more resources to help our students prepare for the future without losing that original magic.” Karrie Jackson was also among the first class of CoSA students who now teaches at CHS. She’s served as the Conservatory Director of Visual Arts since 2012 and has been involved in OCTOBER 2026 |
51
the CoSA Office and CoSA Foundation Board. “As an aspiring artist it was such a blessing to have that support and specialized training in the fine arts. It provided me an opportunity to develop as an artist and receive some of the top scholarships offered by art colleges on the west coast. Many of my friends in the program continued to go on to teach art, run creative programs or work in the art field,” Jackson said. “I always wanted to return and give back to the community after all that had been provided to me in my youth,” she continued. “Over the past 15 years, it has been a joy to develop the program. The student artists' creativity, comradery, intellect and, above all else, their heart is inspiring on a daily basis. The addition of Karin Mellina as our CoSA Director has strengthened our team in immeasurable ways, bringing the CoSA Family closer as we head into our next 30 years of providing the community with life changing opportunities through the arts.” Linda Edison, current president of the CoSA Foundation, also noted how much CoSA offers not just to the students enrolled in a conservatory but for the community at large. She mentioned the high quality productions, public art shows, and educational arts programming that anyone can enjoy throughout the year. In recent years CoSA students have also showcased films at the Coronado Island Film Festival, partnered with the Coronado 52
| CORONADO MAGAZINE
Historical Association on projects like the electrical box art wraps around town, created murals in and outside of Coronado, gained recognition at regional and national performance events, and more. Discussing collaboration, Benning also touched on how the arts are uniquely positioned to foster these community connections and why that’s important. “We need so much collaboration in the world because we need each other,” she said. “The fact is that you have skills that I don’t have, and I have skills that you don’t have, and together we bring out the best in each other. The arts do that in a way that few other things can.” “I think Kris McClung, Linda Benning, and our founders were such visionaries, and so passionate about what they wanted to see happen in Coronado,” Edison added. “There are so many alums and parents of alums in
the community and we really want to bring that passion forward and continue to grow and nurture it.” In a speech she gave while in her role on the Leadership Council of California’s statewide arts education coalition (CREATE CA), McClung spoke to her belief in the crucial role art plays in fostering a thriving community and well-rounded education when talking about the future of arts education. “We share the belief that instruction in arts disciplines is critically important to the process of educating a child. That without the benefits of learning in and through the arts our children will have a difficult, and perhaps impossible, time achieving success in a world that needs workers who are critical thinkers, creative makers, adaptive planners, empathetic team-builders, and culturally-savvy citizens,” she said. “There is hope. I believe that change will happen, but only if you show the non-believers the power of the arts on young minds. So take your arts program to the people.” McClung planted a seed that has matured into an incredibly successful program that has been leading the way in arts education for 30 years. Her collaborators and successors, and the ever growing community of CoSA students and alumni, now look ahead to the next 30 years of the arts in Coronado.
O C T O B E R 2 0 2 6 | 53
PA R T N E R E D C O N T E N T
Book Corner WHAT PEOPLE ARE READING THIS MONTH
Pariah By Dan Fesperman Hal Knight, a comedian and movie star-turned politician, is no stranger to controversy. But after an embarrassing and humiliating encounter on set, Knight resigns from Congress, quits social media, and disappears to the tiny Caribbean island of Vieques to drink dirty martinis and nurse his wounds. Shortly after his arrival, he is approached by a trio of CIA operatives hoping to recruit him to infiltrate the power structure of Bolrovia—a hostile, Eastern European country whose despotic president, Nikolai Horvatz, happens to be a longtime fan of Knight’s adolescent male humor. Knowing that Horvatz plans to invite the disgraced star for an official visit, the CIA coaxes Knight to accept. Skeptical, but with little to lose, Knight accepts the challenge, sensing this might be his one chance to do something worthwhile, even if no one else ever finds out. Upon arrival as President Horvatz’s guest of honor, Knight confronts his ultimate acting challenge. What begins as an assignment to keep his eyes and ears open quickly turns into a life-or-death battle of wits, with consequences reaching all the way to Washington. With Pariah, Dan Fesperman has crafted a heart-pounding thriller about espionage, entertainment, and one man’s pursuit of redemption.
The Other Bennet Sister By Janice Hadlow What if Mary Bennet’s life took a different path from that laid out for her in Pride and Prejudice? What if the frustrated intellectual of the Bennet family, the marginalized middle daughter, the plain girl who takes refuge in her books, eventually found the fulfillment enjoyed by her prettier, more confident sisters? This is the plot of Janice Hadlow's The Other Bennet Sister, a debut novel with exactly the affection and authority to satisfy Jane Austen fans. Ultimately, Mary’s journey is like that taken by every Austen heroine. She learns that she can only expect joy when she has accepted who she really is. She must throw off the false expectations and wrong ideas that have combined to obscure her true nature and prevented her from what makes her happy. Only when she undergoes this evolution does she have a chance at finding fulfillment; only then does she have the clarity to recognize her partner when he presents himself—and only at that moment is she genuinely worthy of love. Mary’s destiny diverges from that of her sisters. It does not involve broad acres or landed gentry. But it does include a man; and, as in all Austen novels, Mary must decide whether
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A Column of Fire By Ken Follett In 1558, the ancient stones of Kingsbridge Cathedral look down on a city torn apart by religious conflict. As power in England shifts precariously between Catholics and Protestants, royalty and commoners clash, testing friendship, loyalty, and love. Ned Willard wants nothing more than to marry Margery Fitzgerald. But when the lovers find themselves on opposing sides of the religious conflict dividing the country, Ned goes to work for Princess Elizabeth. When she becomes queen, all Europe turns against England. The shrewd, determined young monarch sets up the country’s first secret service to give her early warning of assassination plots, rebellions, and invasion plans. Over a turbulent half century, the love between Ned and Margery seems doomed as extremism sparks violence from Edinburgh to Geneva. Elizabeth clings to her throne and her principles, protected by a small, dedicated group of resourceful spies and courageous secret agents. The real enemies, then as now, are not the rival religions. The true battle pitches those who believe in tolerance and compromise against the tyrants who would impose their ideas on everyone else—no matter what the cost. Set during one of the most turbulent and revolutionary times in history, A Column of Fire is one of Follett’s most exciting and ambitious works yet. It will delight longtime fans of the Kingsbridge series and is the perfect introduction for readers new to Ken Follett.
The Testaments By Margaret Atwood The Testaments can be read on its own or as a sequel to Margaret Atwood’s classic, The Handmaid’s Tale. More than fifteen years after the events of The Handmaid's Tale, the theocratic regime of the Republic of Gilead maintains its grip on power, but there are signs it is beginning to rot from within. At this crucial moment, the lives of three women converge, with potentially explosive results. Two have grown up as part of the first generation to come of age in the new order. The testimonies of these two young women are joined by that of Aunt Lydia, whose complex past and uncertain future unfold in surprising and pivotal ways. With The Testaments, Margaret Atwood opens up the innermost workings of Gilead, as each woman is forced to come to terms with who she is and how far she will go for what she believes.
Rooted In Roses: Natural Rose Gardening By Rita Perwich Offers Life Lessons & Garden Gifts By DAWN RICHARDS Was it her childhood in Rhodesia, a fascination with insects, or serendipity that prompted Rita Perwich to pen her first book? Known as the goto rose advisor at the Coronado Flower Show, Rita is also a respected and sought-after Master Gardener and Rosarian. Now, she shares her passion, expertise, and love of roses in her first book, Natural Rose Gardening: An Organic Guide to Amazing Blooms, a freshly bold look at elegant ecosystems and lessons on life. Though the family home in Rhodesia (now Zimbabwe) had a lovely garden, it was Africa’s wide variety of insects that fascinated Rita as a child. When not encased in a book, she’d be out on insect safaris, crawling amongst the plants in search of all the “cool” bugs. To this day,
entry!” she recalls. That bloom won,
she equally loves taking photos of
and serendipitously, Rita was asked
her both her garden’s roses and the
to fill a vacancy for the rose section
insects.
co-chair. Thus began the impetus to
It wasn’t until she had moved to San
learn all things roses, culminating as
Diego for law school, married, and
a Consulting Rosarian, a certification
begun renovating a Coronado home
requiring a strenuous program
that she took an interest in gardening,
and exam, with lifelong continuing
beginning with an all-day seminar
education.
taught by Coronadan Susie Heap. But
In 2015, she met and befriended
the true tipping point came when she
Dick Streeper, aka The Rose Man, who
decided to enter a single rose bloom
wrote the “Sustainable Rose Garden”
in the Coronado Flower Show. “I
column in the Union-Tribune. “Upon
thought you were only allowed one
his death, his wife called me and O C T O B E R 2 0 2 6 | 55
PATROL & CONTROL
asked if I would continue writing the
studiously added to the calendar.
article,” explains Rita, who figured she
“So now I’ve got my calendar, and
would have enough material to write
suddenly, rose gardening began not
methodology, which includes
about a dozen columns. Eleven years
being such fun. It’s a lot of work,” she
educating oneself. Go to nurseries
later, she’s still at it.
laments.
and talk to staff; read all you can; take
Amazing blooms begin with garden
classes and attend lectures; Google.
A LOT OF WORK In her early introduction to roses,
TWO MISSIONS “We all have a mission in life,” Rita
And when a comely plant catches your eye, read the label: what are the
Rita found that every class and
notes, “and I had two missions in
plant’s needs, such as watering, light,
literature search seemed to mandate
writing this book. First, I love roses,
and shade requirements; how much
the use of pesticides, fungicides, and
they give so much joy to me. When
room does it need to grow? Then
fertilizers, so she took that Golden
you love something, you want
you can choose the right plant. This,
Rule for Growing Roses to heart. Until,
everyone else to share it.
according to Rita, is cultural control.
that is, it became both a burden and a
“Secondly, I felt compelled to let the
“We’re all in this together, and that’s
burdensome concern. Each spray and
message out that we really should not
why it’s really nice to be educated.”
additive came with a tedious timeline,
be using pesticides, and actually, our
Next, she says, is vigilance: try to
with three different weekly dates
gardens become more resilient for it.”
take a daily interest in your plants,
In addition to the stress of following
as the more you visit your garden,
a strict schedule of spraying, “I didn’t
the quicker and better you learn to
want to have to get all dressed in
identify problems. Mechanically rub
protective clothing, and then I saw a
off white flies and pinch the inch
lady beetle. If I spray, what’s going to
worms. “I’m not going to get rid of
happen to her? And my dog Teddy
everything,” Rita explains. “In fact, this
loves lying in the garden. I don’t want
is important, because if I’d gotten rid
to worry about him getting sick.”
of all the pests, I’d get rid of the lady
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| CORONADO MAGAZINE
beetles, too. Pests (the bad bugs)
predatory beneficial that injects and
and beneficials (the good guys) are
paralyses its prey. Be careful, though,
interconnected.” This is biological
as they can bite!
control.
LACEWINGS AND ASSASSIN BEETLES Companion plants are also
Through the use of education, along
GOING ROGUE “I’ve kind of gone rogue,” admits Rita, who hopes to “foster a deeper respect for the natural world and
with biological and cultural control,
for the beneficial insects, birds, and
Rita discovered how much easier it
pollinators that support it. Lessons of
was to grow roses and companion
gardening are the lessons of life.”
plants than it was to suit up and
necessary in controlling pests, as
schedule the pesticides, fungicides,
some attract beneficials that eat pests,
and fertilizers. The result is a complete
Gardening: An Organic Guide to
some emit a fragrance that deters
ecosystem. She’s adamant that, “You
Amazing Blooms is October 6, with
pests, and they improve soil quality
don’t need kid gloves to grow roses!”
pre-orders available now on Amazon.
Publication date for Natural Rose
and weed suppression. A case in point: the intelligent and exquisitely green Lace Wings (Neuroptera)
GOOD THINGS FROM THE GARDEN: EDIBLE PLANTS
that hunt for nectar. These delicate
Aside from Teddy’s love of lying on
beauties also lay their eggs close
the daisies, another wonderful feature
to a plant with aphids. Then, when
of sustainable organic gardening is the
the eggs hatch, the voracious larvae
ability to eat the edible plants without
munch through hundreds of aphids
worry. “If you grow organically, you
in a single week. They also feast
can eat it,” enthuses Rita, whose
on whiteflies, thrips, mealy bugs,
recipes are featured in the book,
leafhoppers, and spider mites.
including a rose geranium cake and
Another favorite insect of Rita’s is
rose jelly for scones.
the Assassin Beetle (Reduviidae), a OCTOBER 2026 |
57
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58
FUTURE SELLERS
| CORONADO MAGAZINE
IT DESERVES A STRATEGY
Island Icons:
Charlotte Harris and Kathie Parish
By ANN BANCROFT, Coronado Historical Association Volunteer
L
ocals active with the Coronado International Film Festival call them the “sister act.” Charlotte Harris, 92, and her sister, Kathie
Parish, 83, were early sponsors of the festival’s Classic Movie Series, among many other community services they have performed over decades. The delightful pair are also close neighbors, residing less than a block apart in Coronado for many years. Sitting in the living room of Charlotte’s elegant, historic home, the two reminisced about their experiences in Coronado and, without hesitation, asserted how lucky they feel living here. It was a serendipitous offer and plea from a childhood friend of Charlotte that led, eventually, to both sisters settling in Coronado. Charlotte Kerr
another teacher-roommate. Rent on
Charlotte had never even heard
was a newly credentialed teacher,
the fully furnished home was $150 a
of sleepy Coronado, though she’d
fresh out of Ohio State in 1957, when
month, and the young women hoped
grown up in Southern California.
the friend from Whittier, CA, urged
Charlotte could pay $50 of that
Still, she jumped at the chance and
her to come to Coronado and share
amount to make the cottage more
quickly landed a job teaching at
a one-bedroom house with her and
affordable for them all.
Glorietta School, serving young Navy O C T O B E R 2 0 2 6 | 59
families - a highly mobile population
sure if we even had a signal light in
of students. One month she’d have
town,” Charlotte recalls. The bridge to
“We got married in the house, with a
a class of 40 students; a few months
San Diego had not been built, and “we
reception by the pool. It’s been almost
later, it might be 25.
did have to wait in line for the ferry. If
50 years,” she said with a sigh and a
you wanted to get a plane or get out
smile. Before reaching that milestone,
of town fast, that didn’t happen.”
on June 1, 2026, Wesley passed away
After just a year, she moved to D Avenue School, a former kindergarten and first grade-only school she
three sons, Scott, Jeff, and Tim.
She married in 1962 and moved to
after a brief illness. He was an attorney
recalls fondly. “Such a lovely place.
Northern California with her husband,
in San Diego and an avid sailor who
Everything geared to little people -
Peter Falstrup. They had two children,
spent two years sailing around the
small desks, sinks, playground…”
Karen and Steve Falstrup. When
world. Charlotte, who loved sailing
“Some of the kids I had in class
the marriage ended in divorce, her
but not long voyages, accompanied
are like family now, because my son
Coronado friends urged her to move
him frequently, and for some periods
married a gal who grew up here, and
back.
was enlisted as the crew’s cook.
I had her brother, her sister and her
“Everybody up there was saying,
On the French Riviera, Charlotte’s
cousin [in class] at different times.”
‘No, you can never go back; it won’t
sister Kathie Kerr joined the cruise for
It was a great time to live in
be the same; you’ll be disappointed.
Coronado, both lively and easygoing.
You’ll turn around and come back up
There were dances with young naval
here.’ Well, the first time I took a walk
officers and gatherings at the old
on Orange [Avenue] I saw someone
Mexican Village where new friends
I’d taught with,” she recalls. Feeling at
were easily met. On days when
home again, she moved back to the
Charlotte went home for lunch, she
island with her children in 1974.
had to time her return so as not to get
Soon after, old friends introduced
stuck behind the train that ran down
her to the man who would become
Pomona Avenue to North Island Naval
her husband, Wesley Harris. In 1977,
Air Station.
they bought a six-bedroom home, big
“When I was here in the ‘50s, I’m not 60
| CORONADO MAGAZINE
enough for her two children and his
a while. By then, she, too, had been
Coronado Yacht Club. A longtime
persuaded to move to Coronado,
member of the Coronado Garden
in the Coronado community, both
having visited Charlotte several times
Club, she has a fabulous succulent
sisters offer the same answer to the
and fallen in love with the town. In
garden and a dog adopted from
question, “What advice would you
1986, after stints in Seattle as a flight
PAWS. Like her sister, she’s been an
give to your 16-year-old self?”
attendant for United Airlines and
avid world traveler and participated in
“Move to Coronado!”
homes in Los Angeles, Denver, San
several trips with Earth Watch, aimed
Coronado is fortunate they did.
Luis Obispo, Sun Valley, and Santa
at protecting threatened animals. Both
Rosa, Kathie chose Coronado for her
sisters have been active volunteers at
True to its mission to serve as Coronado’s
permanent home.
the Coronado Historical Association,
primary center for community history, the
and Charlotte served on the Board of
Coronado Historical Association (CHA)
Directors from 2004-2008.
conducts special oral history interviews
She became involved in both Coronado and San Diego, as a Court
After years of generous involvement
Appointed Special Advocate, raising
Twenty years after moving to
with Coronado natives and long-time
dogs for Canine Companions for
Coronado, Kathie married retired
residents. This special, ongoing project is
Independence and sailing with the
Army aviator James Parish. The two
called “Island Icons.” Oral history is critical
of them purchased a power boat and
to capturing local history because it helps us
sailed the intracoastal waterway from
record information and stories that might
Fort Lauderdale to Bar Harbor, Maine,
otherwise go undocumented. Local his-
and back. Both the Parishes and
tory is not included in national textbooks
Harrises enjoyed dinner dances at the
or history books, so it is up to organiza-
Crown Club, sailing, and events at the
tions like CHA to collect these important
Coronado Yacht Club. Kathie and her
first-hand accounts and memories for the
husband brought the Sharp Hospice
future. Island Icons stories are permanently
Regatta to the Coronado Yacht Club,
archived at CHA. More information about
raising money for the vital end-of-life
the program can be found at coronadohis-
care organization.
toryexhibit.org.
OCTOBER 2026 |
61
Happy Tails
Rescue Stories from PAWS of Coronado Meet Dolly, the nine-pound Yorkie who has become a BIG part of the Stein family and a little reminder that some of the best companions come from unexpected places and at unexpected times.
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| CORONADO MAGAZINE
Dolly was adopted from PAWS of Coronado, and it didn’t take long for her to settle into family life. Affectionate, energetic, and full of personality, she has a knack for making herself part of just about everything the family does. With Tennessee roots in the family, Dolly was a natural choice for a name, a nod to a place that remains close to the family’s heart, even from miles away in Coronado. She has family there, too, and enjoys visiting them just as much as she enjoys having them come to Coronado. These days, Dolly lives a distinctly Coronado life. She can often be found strolling through town, running along the beach, joining the family on hikes or enjoying a boat ride. When the family travels, Dolly travels, too. She doesn’t need to know where they’re going; she simply knows she wants to be along for the ride. At home, Dolly is the family’s little shadow. Her day begins with the morning rush, helping get everyone up and ready, often with an enthusiastic lick across the face, followed by her morning treat. Once the house quiets down, Dolly
settles onto her favorite spot, the top cushion of the couch, where she stretches out in the sunshine and settles in for a long nap. Dolly keeps a close eye on what is happening around her. Deliveries are closely monitored, visitors are investigated, and anything out of the ordinary gets her immediate attention. Then comes her favorite part of the day, when her family begins to return home. Dolly is waiting at the top of the stairs. The moment she catches sight of them, her entire little body begins to wiggle with excitement, not just her tail, but every inch of her. For Dolly, it’s the best part of the day and one of theirs, too. At the end of each day, Dolly has one favorite activity: snuggling. She has perfected the art of finding her way into a lap. Over time, Dolly has become woven into the everyday moments of the Stein family from the morning routine, the homecomings, the beach walks, the boat rides, the family trips, and the quiet nights at home. She has a way of making ordinary moments feel a little more special simply by being there.
The Steins weren’t looking for a dog when Dolly came into their lives. She simply came along at just the right time. Through PAWS of Coronado, an unexpected encounter became an unexpected addition to the family and one they can’t imagine being without. Dolly is a reminder of what makes rescue dogs so special. Sometimes, they find us when we aren’t looking for them. They arrive with their own personalities, quirks, and stories, and with a little patience and a lot of love, they become part of ours. Dolly may have started out as a dog waiting for a home, but today she is so much more: a little shadow, a constant companion, an adventure buddy, a professional snuggler and a beloved member of the Stein family. Sometimes, you aren’t looking for a dog at all. Then one finds you, and you realize they were exactly who you were missing. Jennifer Stein is a Coronado resident, and her family has military ties to the area.
O C T O B E R 2 0 2 6 | 63
PA R T N E R E D C O N T E N T
WHAT’S IN SEASON?
Swiss Chard! What’s In Season? Swiss chard is at its peak in San Diego during October, thriving in the region’s mild fall climate. This leafy green, with its vibrant stalks in shades of red, yellow, and white, is not only beautiful but also packed with nutrition. One cup of raw Swiss chard contains just 7 calories and provides a rich source of vitamins A, C, and K, plus magnesium, potassium, and dietary fiber. It’s also high in antioxidants and phytonutrients that support heart health and help reduce inflammation. There are countless ways to enjoy Swiss chard in your meals. The tender leaves can be sautéed with olive oil, garlic, and a squeeze of lemon for a simple side dish, or incorporated into pastas, soups, and frittatas for added flavor and nutrients. The colorful stems, often overlooked, are delicious roasted, stir-fried, or even pickled. For a raw option, young chard leaves can be mixed into salads for a slightly earthy, mild taste. Eating Swiss chard in various forms not only adds color and texture to your meals, but also helps you take full advantage of its seasonal freshness and nutritional benefits in October.
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| CORONADO MAGAZINE
John M. Hart, MSBA, CPA Quen Revis, CPA CA Registered Advisors
Calvary Chapel Coronado
Living Waters Fellowship 1224 Tenth Street, Coronado, CA 92118
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FINANCIAL FOCUS
Tax Benefits of Home Ownership In tax lingo, your principal residence is the place where you legally reside. It's typically the place where you spend most of your time, but several other factors are also relevant in determining your principal residence. Many of the tax benefits associated with home ownership apply mainly to your principal residence — different rules apply to second homes and investment properties. Here's what you need to know to make owning a home really pay off at tax time.
Deducting Mortgage Interest One of the most important tax benefits that comes with owning a home is the fact that you may be able to deduct any mortgage interest that you pay. If you itemize deductions on Schedule A of your federal income tax return, you can generally deduct the interest that you pay on debt resulting from a loan used to buy, build, or improve your home, provided that the loan is secured by your home. In tax terms, this is referred to as "home acquisition debt." You're able to deduct home acquisition debt on a second home as well as your main home (note, however, that when it comes to second homes, special rules apply if you rent the home out for part of the year). For mortgage debt incurred prior to December 16, 2017, up to $1 million of home acquisition debt ($500,000 if you're married and file separately) qualifies for the interest deduction. If your mortgage loan exceeds $1 million, some of the interest that you pay on the loan may not be deductible. For mortgage debt incurred after December 15, 2017, up to $750,000 of home acquisition debt ($375,000 if you're married and file separately) qualifies for the interest deduction. If your mortgage loan exceeds $750,000, some of the interest that you pay on the loan may not be deductible. A deduction is no longer allowed for interest on home equity indebtedness. Home equity used to substantially improve your home is not treated as home equity indebtedness and can still qualify for the interest deduction. For more information, see IRS Publication 936.
Deducting Real Estate Property Taxes If you itemize deductions on Schedule A, you can also generally deduct real estate taxes that you've paid on your property in the year that they're paid to the taxing authority. However, for 2018 to 2025, individuals are able to claim an itemized deduction of up to only $10,000 ($5,000 for married filing separately) for state and local property taxes and state and local income taxes (or sales taxes in lieu of income taxes). Previously, there were no dollar limits. If you pay your real estate taxes through an escrow account, you can only deduct the real estate taxes actually paid by your lender from the escrow account during the year. Only the legal property owner can deduct real estate taxes. You cannot deduct homeowner association assessments since they are not imposed by a state or local government.
AMT Considerations If you're subject to the alternative minimum tax (AMT) in a given year, your ability to deduct real estate taxes may be limited. That's because, under the AMT calculation, no deduction is allowed for state and local taxes, including real estate tax.
Deducting Points and Closing Costs
Buying a home is confusing enough without wondering how to handle the settlement charges at Mortgage Insurance tax time. When you take out a loan to buy a home or You can generally treat amounts you paid during 2021 for qualified when you refinance an existing loan on your home, mortgage insurance as home mortgage interest, provided that the you'll probably be charged closing costs. These may insurance was associated with home acquisition debt and was being include points, as well as attorney's fees, recording fees, paid on an insurance contract issued after 2006. Qualified mortgage title search fees, appraisal fees, and loan or document insurance is mortgage insurance provided by the Department of preparation and processing fees. You'll need to know Veterans Affairs, the Federal Housing Administration, the Rural whether you can deduct these fees (in part or in full) on Housing Service, and qualified private mortgage insurance (PMI) your federal income tax return or whether they're simply providers. The deduction is phased out, though, if your adjusted added to the cost basis of your home. gross income was more than $100,000 ($50,000 if married filing Before we get to that, let's define one term. Points are separately). certain charges paid when you obtain a home mortgage. Starting in 2022, amounts paid for qualified mortgage insurance are They are sometimes called loan origination fees. One generally not deductible. 66
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FINANCIAL FOCUS
point typically equals one percent of the loan amount borrowed. When you buy your main home, you may be able to deduct points in full in the year that you pay them if you itemize deductions and meet certain requirements. You may even be able to deduct points that the seller pays for you. More information about these requirements is available in IRS Publication 936. Refinanced loans are treated differently. Generally, points that you pay on a refinanced loan are not deductible in full in the year that you pay them. Instead, they're deducted ratably over the life of the loan. In other words, you can deduct a certain portion of the points each year. If the loan is used to make improvements to your principal residence, however, you may be able to deduct the points in full in the year paid. What about other settlement fees and closing costs? Generally, you cannot deduct these costs on your tax return. Instead, you must adjust your tax basis (the cost, plus or minus certain factors) in your home. For example, you'd increase your basis to reflect certain closing costs, including: • Abstract fees • Charges for installing utility services • Legal fees • Recording fees • Surveys • Transfer or stamp taxes • Owner's title insurance For more information, see IRS Publication 530.
Tax Treatment of Home Improvements and Repairs Home improvements and repairs are generally nondeductible. Improvements, though, can increase the tax basis of your home (which in turn can lower your tax bite when you sell your home). Improvements add value to your home, prolong its life, or adapt it to a new use. For example, the installation of a deck, a built-in swimming pool, or a second bathroom would be considered an improvement. In contrast, a repair simply keeps your home in good operating condition. Regular repairs and maintenance (e.g., repainting your house and fixing your gutters) are not considered improvements and are not included in the tax basis of your home. However, if repairs are performed as part of an extensive remodeling of your home, the entire job may be considered an improvement.
Exclusion of Capital Gain When Your House is Sold If you sell your principal residence at a loss, you generally can't deduct the loss on your tax return. If you sell your principal residence at a gain, you may be able to exclude some or all of the gain from federal income tax. Generally speaking, capital gain (or loss) on the sale of your principal residence equals the sale price of your home less your adjusted basis in the property. Your adjusted basis is the cost of the property (i.e., what you paid for it initially) plus amounts paid for capital improvements, less any depreciation and casualty losses claimed for tax purposes. If you meet all requirements, you can exclude from federal income tax up to $250,000 ($500,000 if you're married and file a joint return) of any capital gain that results from the sale of your principal residence. Anything over those limits is generally subject to tax. In general, this exclusion can be used only once every two years. To qualify for the exclusion, you must have owned and used the home as your principal residence for a total of two out of the five years before the sale. For example, you and your spouse bought your home in 1981 for $200,000. You've lived in it ever since and file joint federal income tax returns. You sold the house yesterday for $350,000. Your entire $150,000 gain ($350,000 - $200,000) is excludable. That means that you don't have to report your home sale on your federal income tax return. What if you fail to meet the two-out-of-five-year rule? Or what if you used the capital gain exclusion within the past two years with respect to a different principal residence? You may still be able to exclude part of your gain if your home sale was due to a change in place of employment, health reasons, or certain other unforeseen circumstances. In such a case, the exclusion of the gain may be prorated. Additionally, special rules may apply in the following cases: • If your principal residence contained a home office or was otherwise used partially for business purposes • If you sell vacant land adjacent to your principal residence • If your principal residence is owned by a trust • If you rented part of your principal residence to tenants or used it as a vacation or second home • If you owned your principal residence jointly with an unmarried individual
Note: Members of the uniformed services, foreign services, and intelligence community, as well as certain Peace Corps volunteers and employees, may elect to suspend the running of the two-out-of-five-year requirement during any period of qualified official extended duty up to a maximum of ten years. Consult a tax professional for details. Article courtesy of Jane Braun, CERTIFIED FINANCIAL PLANNER, Plan to Prosper, 1013 Park Place, Coronado, CA 92118, 619-537-0200, jane@coronadoadvisor.com / www.plantoprospernow.com. OCTOBER 2026 |
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Top: Twisted Croissants and Sun Gold Farms’ hazelnuts are popular products at the Portland Farmers Market. Middle: Tomatoes and florals are abundant at both the Saturday market and Pearl Street Culinary Market, where the aroma from Jay’s Wings (and sausages and pork bellies) draws you in from a block away. Bottom: The Fois Gras Profiterole is a pleasing finish to a seven-course dinner at Le Pigeon, while Mio’s Delectables delight patrons back at the Portland Farmers Market. 68
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Portland, Oregon: Where creativity comes to the table
Stephanie and Peter’s rehearsal dinner was held at nearby Parrett Mountain Cellars, with magnificent sunset views from the winery’s terrace patio.
Story and photographs by KRIS GRANT
A
wedding brought me north of a conventional flower girl, an older to discover a city where gentleman bobbing down the aisle with creative independence meets a basket, from which he gleefully handed the extraordinary bounty of Oregon’s out miniature bottles of spirits. fertile farmland—from bustling farmers But as I discovered during the next markets and celebrated restaurants to the five days exploring Portland, this was soon-to-open James Beard Public Market. more than a charmingly unconventional I came to Portland for the wedding of wedding. It was a clue to what makes two dear friends, Stephanie and Peter, this corner of Oregon so appealing: a who have been a couple for more than celebration of independence, creativity two decades. They live in a beautiful and the freedom to do things your own home in Sherwood, just southwest of way. Portland, where the ceremony took That spirit is woven into Portland’s place in their living room. Its 30-footart, music, neighborhoods and small high wall of glass looked out over businesses. But nowhere is it more towering hemlocks and firs, creating a evident than in the city’s culinary breathtaking natural backdrop for the scene, where Oregon’s extraordinary nuptials. agricultural bounty inspires everything Not many weddings I’ve attended from bustling farmers markets to have begun with a cocktail hour acclaimed restaurants. before the vows—or featured, in lieu Let’s go…
Presenting the happy couple… Congratulations, Peter and Stephanie!
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Portland’s Saturday Farmers Market brings in crowds of up to 9,000 a day during the summer but operates year-round. Shoppers find the freshest and sweetest Oregon-made products ranging from florals and smoked salmon to vegetables and fruits, including the sweet and succulent Sweet Sue peaches from Baird Family Orchards.
Oregon’s Bounty, Fresh from the Farm Nowhere is Portland’s small-scale entrepreneurial spirit better on display than at its weekly farmers markets. My travel writer friend, Linda Milks (also a friend of the bride and groom) and I attended two. What began in 1992 with 13 vendors in a parking lot along the Willamette River has grown into one of Portland's defining food destinations. After moving to Portland State University's South Park Blocks in 1998, the PSU Portland Farmers Market expanded rapidly, bringing together regional farmers, fishers, bakers and specialty food producers. Today, the year-round Saturday market draws thousands of shoppers beneath towering elm trees, offering a direct connection between Oregon's agricultural abundance and the city's kitchens. The market brings together as many as 100 vendor stalls, representing a broad roster of Oregon and Southwest Washington farmers and food producers. When I saw the longest line of the market stretching across the park at the Baird Family Orchards booth, I 70
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was curious. A taste of their nectarines and a Sweet Sue peach explained the attraction: both were exquisitely juicy and flavorful. My only problem was that I couldn't take a crate home on the plane. I could certainly understand why people decided to move to Oregon. The Baird family's roots in fruit growing date to 1979, when Don Baird began cultivating apples in Dayton,
Oregon, in the Willamette Valley and today the family also has orchards in Maryhill, Washington, just north of the Columbia River. While their crops have expanded into pluots, apples, cherries and hazelnuts, it’s the peaches and nectarines that are the stars of the farmers market. That’s because the Baird family emphasizes letting fruit ripen on the
Twisted Croissants offers flavorful pastries while Brandywine Fisheries' smoked fishes are crying out to be the featured hors d’oeuvres at your next dinner party.
tree and brings it directly to consumers through farmers markets. That means the peaches can be exceptionally juicy and sweet—but also more delicate and less suited to long storage than fruit picked early for supermarket distribution. After Linda and I encountered shoppers with beautiful floral bouquets in hand, we found our way to the vendor stall dispensing these masterpieces: Favorite Produce of Oregon. Like many vendors, this company has a family legacy with the market. Its proprietor, Tia Thao was born in Laos, later lived in Modesto, California,
It’s not just humans who enjoy a Saturday market walk in the park.
and moved to Oregon in 2001, where she started growing mushrooms on 2 ½ acres of rented space in Aloha (11 miles west or Portland). With her first harvest, she set up shop at the Portland Farmers Market, which has served as a primary source of income ever since. By 2006, she had expanded her business to include flowers, finding them easier to grow during the summer than vegetables. She also purchased 20 acres to accommodate her growing operation. Today, Tia’s husband and two sons work side-by-side with her at the busy market stand., where dahlias are her best seller, but she also grows peonies, lilies, gladiolas, and gerbera daisies. As we meandered the booths, we got hungry, of course. Lucky for us there were plenty of samples, and at Brandywine Fisheries, its friendly vendor offered up samples of smoked salmon and other fishes including but not limited to smoked springer Chinook, smoked Black cod, smoked teriyaki halibut and “salmon candy” – pieces of salmon cured with sugar and salt and hot-smoked until they become sweet, smoky and slightly chewy, essentially a Pacific Northwest take on fish jerky. Twisted Croissant is a good example of a farmers-market business that grew beyond the Saturday stall. Pastry chef Kurt Goddard began selling his
croissants and other pastries at Portlandarea farmers markets in 2017, building a following before opening his first bakery at 2129 NE Broadway in 2019. Today, Twisted Croissant & Patisserie has three Portland locations and still returns to the PSU Farmers Market on Saturdays. Its menu ranges from classic butter and chocolate croissants to inventive cruffins and savory pastries, many incorporating seasonal ingredients and flavors inspired by Goddard’s relationships with local farmers. Lauretta Jean’s followed a similar path, beginning as baker Kate McMillen’s pie and quiche stall at the Portland Farmers Market in 2011. Later that year, she opened her first small brickand-mortar shop downtown, followed by a larger location on SE Division in 2012. The market provided a place to test her products and build a customer base before she made the leap to a permanent bakery, making Lauretta Jean’s another example of how Portland’s farmers markets can serve as a launching pad for food businesses. But getting a brick-and-mortar location didn’t mean abandoning the market: McMillen continues to sell at the PSU Farmers Market each weekend, maintaining the direct connection with customers that had helped build the business in the first place. OCTOBER 2026 |
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The Pearl District: A “pearl” filled with culinary offerings and books, books, books The Pearl District Culinary Market had opened for the first time just seven weeks prior to our visit, and it was an immediate hit, so much so that it expanded from two to three blocks and from 28 to 87 vendors, with a long waiting list, says Bruce Studer, president of the Pearl District Neighborhood Association. Held on NW 13th Street, the market is an offering of the association’s new initiative to “Re-Ignite the Pearl” focused on bringing more energy, activity and community connection to the district. Highlights of the culinary market include live music and weekly chef demonstrations with samples of the chef’s specialties. On our visit, Chef Domingo Finzo of the Screen Door was the guest chef. Hailing from Memphis, Tennessee, Finzo first learned to cook at his grandmother’s knee. “I found myself cooked while going through college. Then I spent time in Germany, France and Denmark. Back in the states, he spent time as a chef in Maui and then worked for Wolfgang Puck before coming to Portland. Today, he created a succotash stew using the “three sisters” indigenous combination of corn, beans and squash, along with onions and peaches. “Succotash is one of those beautiful things that marries the season together,” said Finzo, as he shaved corn off the cob. “I like a little blister on the corn to bring out the sweetness.” As he added tarragon, basil and parsley spices, Finzo reminded the audience, “Everything on this table you can buy here at the market.” The Pearl District is one of Portland’s most dramatic examples of urban reinvention. For much of the 20th century, this area just north of downtown was known as the Northwest Industrial Triangle, a working landscape of railroad tracks, warehouses, coldstorage buildings and light industry tied to Portland’s role as a shipping and rail center. As industry moved elsewhere in the 1970s and ’80s, the warehouses became increasingly underused. Artists 72
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A highlight of the Pearl District Culinary Farmers Market is its weekly chef demonstrations, complete with samples, this week featuring Screen Door chef Domingo Finzo.
The Pearl District’s market features Oregon-grown mushrooms at Fungilicious.
were among the first to see possibilities in the enormous, inexpensive spaces, moving into them as studios and galleries. The neighborhood’s “Pearl” name emerged from that art community; the idea was that galleries and artists were finding pearls inside otherwise rough industrial shells. What followed was a gradual transformation rather than an overnight makeover. Beginning in the late 1980s and accelerating through the 1990s, old warehouses were converted into residential lofts, offices, restaurants and galleries, while new condominiums and apartment buildings filled vacant
It’s all systems go at the Pearl District Culinary Farmers Market thanks to organizers (from left), Bruce Studer, president of the Pearl District Neighborhood Association, Ramzy Hattar, owner of River Pig Restaurant and Saloon and Papi Chulo's, and Kimiko Matsuda, the market’s executive producer.
Sunday shoppers stock up on breads, bagels and pastries at Nuvrei.
railroad land. The city invested in parks, sidewalks and the Portland Streetcar, helping create a walkable, mixed-use neighborhood envisioned by Portland’s planners. The neighborhood gradually evolved from an inexpensive artists’ enclave into one of Portland’s most desirable residential districts, filled with expensive condos, restaurants, boutiques and national retailers. Today, the Pearl still features the largest concentration of art galleries in the city, but instead of occupying unimproved lofts, most are clustered in first-floor galleries of historic refurbished buildings along Ninth Avenue. The neighborhood’s biggest cultural anchor remains Powell's City of Books, occupying an entire city block at Burnside Avenue. Powell’s began in 1971 and has grown into the world’s largest independent, family-owned, new-and-used bookstore, with more than a million books and 68,000 square feet of space. It is difficult to separate Powell’s from the character of the Pearl: both represent Portland’s embrace of independent culture, creativity and browsing rather than simply rushing from one destination to another. Powell’s is my new favorite bookstore
Powell’s Books occupies a full city block in the Pearl District.
and my favorite room inside the store is the Rare Book Room. Here I browsed copies of books for sale, most in the range of hundreds of dollars to thousands, such as a two-volume set of Lewis & Clark’s journals, one of just 23 in existence. It can be yours for $25,000. Fortunately, I found a book that spoke to me, and I bought it for just $30. It was Tarzan’s Quest, printed in 1936. You see, I was born in the San Fernando Valley town of Tarzana (part of Los Angeles), named after the former 550-acre ranch established in 1919 by Edgar Rice Burroughs, the author of the wildly successful Tarzan novels who went on to make an absolute fortune in the motion picture industry. As I thumbed through the front-matter pages of the book as it rested in one of the Rare Book Room’s “cradles,” I saw that it specifically stated: Edgar Rice Burroughs, Inc. Publishers Tarzana California Sold! Crazy… you just never know what a day at a bookstore may bring your way.
The Pearl District also features First Thursday art events, summer concerts in the park, and a smattering of upscale shops like Whole Foods and Anthropology. Residents and tourists alike enjoy Jamison Square with a popular fountain for warm summer days along with restaurants ranging from casual neighborhood spots to destination dining. A historic standout is Jake's Famous Crawfish, a useful reminder that not everything in this part of Portland is new. Jake’s dates to 1892, making it one of the city’s longestablished restaurant institutions, with a traditional seafood menu and oldPortland atmosphere.
Jake’s Restaurant has been operating since 1892, over a century before the Pearl District got its name. OCTOBER 2026 |
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A rendering of the James Beard Public Market by BVC Architects previews next spring’s opening of the center that will celebrate the culinary offerings of Oregon’s seven regions: the Coast, the Willamette Valley, the Portland region, Mt. Hood and the Columbia River Gorge, Central Oregon and Southern Oregon.
Coming soon… the James Beard Public Market Downtown Portland is definitely on the upswing and a major catalyst of its renaissance is coming online this spring. Located at SW 6th Avenue and SW Alder Street, one block from the heart of downtown’s Pioneer Courthouse Square, the James Beard Public Market will be a permanent public showcase for Oregon’s agricultural bounty, gathering independent food and beverage merchants under one roof. The 40,000 square-foot building will feature a main food hall on its first floor, with a central atrium market stocked with Oregon food-related products and a surrounding “race track” format housing individual stalls for up to 30 permanent vendors – all Oregon-based food purveyors. There will also be opportunities for pop-up vendors, a concept explained by Jessica Elkan, the Public Market’s executive director who is charged with pulling it all together. “With the market open 8 a.m. – 7 p.m. seven days a week year-round, it's difficult for some of our smaller food purveyors to be able to provide staff and product for that large of an operation,” she said. “But we want them to be 74
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The James Beard Public Market’s first floor will extend to the corner and be just a block away from the city center, Pioneer Courthouse Square.
involved, and we can offer ways for their participation and exposure.” The market’s cellar will feature a full teaching kitchen for cooking classes and demonstrations. “For example, we might have cheese-making classes, or pickling classes,” Elkan said. Upstairs a rooftop deck with a covered terrace will provide a year-round special
events space; an adjoining garden is under design in collaboration with the University of Oregon School of Architecture & Environment, Oregon State University, and Washington State University Department of Horticulture. Elkan is also negotiating for a local brewpub, winery and/or distillery to set up rooftop operations. The building was acquired last year by the non-profit, and during initial construction original Douglas fir timbers, hidden for years above a drop ceiling, were uncovered. The architects decided to preserve the historic timbers, which added to the appeal and integrity of the structure. “We see the market as one way to bridge the urban and rural communities,” said Elkan, who also noted that the market has created a new website, www.oregontaste.com, that lists all state food purveyors marketing to consumers. Who was James Beard? The James Beard Public Market is an ambitious project, coming to fruition some two decades after the late Portland food writer Ron Paul first
Back in the 1970s, James Beard visited with Chuck Williams at Williams-Sonoma’s San Francisco store. Williams is holding “Beard on Bread,” one of the 20 books that Beard authored over his lifetime. And wouldn’t you know it, that’s the one Beard book I own. Time to break it open and start baking!
Jessica Elkan, executive director of the nonprofit James Beard Public Market, took me inside for a “before” peek at what will soon be the market’s robust first floor with a central market for Oregon-made culinary products and spaces for 30 permanent vendors.
proposed the concept, but perhaps the more interesting question is: Why is the market named after James Beard? Simple answer… James Beard was born in Silverton, a Portland suburb, in 1903, long before Portland became known as a destination for serious eaters. His English-born mother, Mary Elizabeth, ran a boarding house and had a passion for food; his father John worked at the Customs House. “Beard came from a family of crafts people who had a booth at the Saturday market for years,” said Elkan. “Jimmy’s mother was known as an incredible cook. She knew all the food purveyors and they would hold things back for her. When she sent Jimmy in her stead, the vendors got to know him and would give him their finest as well.” Jimmy Beard spent summers on the Oregon coast, where the youngster fished, gathered shellfish and wild berries and cooked what was available. The Oregon landscape that surrounded him would remain an important influence throughout his life. Beard enrolled in Oregon’s Reed College, but was expelled in 1922, after it was discovered he had had relations with a fellow male student and a professor. Fast forward 54 years to 1976 when the college granted Beard an honorary
degree. Upon his death in 1985, Beard bequeathed the bulk of his estate to Reed, including his private collection of cookbooks, and set up a scholarship fund at the school. After his expulsion, Reed left Oregon for Europe, discovering French cuisine and spending time with a theatrical troupe. He returned to the states in 1927, and spent some time in Hollywood, learning about set design, costumes, acting and radio. In 1937, he was off to New York and with a friend set up a company called Hors d’oeuvre, Inc., which catered to the new craze of cocktail parties, and which led to Beard’s teaching, lecturing and first cookbook, Hors d’oeuvres and Canopies. Surprisingly, before Julia Child, before the Food Network and before cooking shows became an almost inescapable part of television, Beard was standing behind a kitchen counter in a television studio. On August 30, 1946, when television was still in its infancy, NBC broadcast the first episode of I Love to Eat. It was a 15-minute live cooking program hosted by Beard, making him the host of the first nationally televised cooking show. No recordings of the original broadcasts survive, although audio from an episode does.
By the 1950s, Beard had become one of the most influential figures in American cooking—a cookbook author, teacher, restaurateur, food writer and champion of American ingredients. In 1954, The New York Times described him as the “Dean of American cookery.” Throughout his career, Beard promoted fresh, wholesome American ingredients. He taught generations of cooks, wrote cookbooks that became classics and championed the idea that American food had a character of its own. The James Beard Foundation was created shortly after his death in 1985, when Julia Child suggested that something should be done to preserve Beard’s New York home and the culinary community he had cultivated there. Beard never saw the foundation that would eventually bear his name. Beard had used his New York townhouse in Greenwich Village as a gathering place for students, chefs, writers and other food professionals, with his kitchen at the center of it all. After the foundation acquired the house, it continued that tradition. The first Beard House dinner was held in January 1987, with Wolfgang Puck among the earliest chefs to cook there. For decades, the house hosted hundreds of dinners and other events, becoming an important meeting place for the American culinary world. The first James Beard Foundation Awards were presented in 1991. What began primarily as recognition for chefs and restaurants evolved into a much broader program honoring achievement in restaurants, culinary media, books, broadcasting, journalism and other areas of the food world. Today, the awards are considered among the nation’s most prestigious culinary honors, recognizing people and organizations shaping American food culture. Portland’s food culture has evolved considerably since Beard’s childhood, but his fundamental belief—that good food begins with good ingredients—remains deeply rooted in the city's culinary culture.
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Le Pigeon's chefs (from front), Mike Cooks, Sous Chef Sean Weissig, and Jeff Valdez work in a carefully choreographed dance to compose each course.
Le Pigeon: A Portland Culinary Masterpiece Dinner at Le Pigeon, now celebrating its 20th year, was one of those memorable meals, if you know what I mean. There the meals where you savor every bite, enjoy the ambiance, banter with the chefs and feel uber-comfortable in a warm hospitable setting. Le Pigeon offers a choice of prix fixe dinners nightly – one for omnivores and another for vegetarians. The restaurant’s sister restaurant, Canard, offers a full menu. Linda and I were seated at the chef’s bar where we could watch the chefs compose each of the seven courses that would be presented to us throughout the evening. In their tight quarters, they worked quietly and efficiently, like a highly choreographed play. Still, they leaned over with a smile to 76
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encourage us to ask questions about their preparation or anything at all. That set the style for the evening: great food presented in a friendly, unpretentious manner. The next morning, when I interviewed Gabriel Rucker, Le Pigeon’s owner and founder over the phone, he told me the chefs love to chat with patrons. “It makes their evening go by much faster,” he said. “Nothing worse than cooking for a stone-faced crowd.” Rucker grew up in Napa, California and still remembers his first restaurant job back in high school. He worked for New York Bagels where the owners would deliver bagels in a New York Citystyle taxicab. “We’d work late assembling sandwiches then come in early to make bagels. I don’t think I ever slept. Loved every minute of it.”
He started to attend a junior college cooking program, but dropped out, preferring on-the-job training. He said he got a great break when he was offered a job to manage a restaurant, Southern Exposure, at a country club in wealthy Aptos, near Santa Cruz, California. “I had read Kitchen Confidential and The French Laundry Cookbook, and I felt I was so ready,” he said, laughing now at his 20-year-old bravado. “It was incredibly instrumental in my development as a chef because I was responsible for creating the entire menu. I’d get immediate response from our guests on what worked and didn’t work. I was afforded the greatest gift – no one was looking over my shoulder so I could create dishes without the pressure of being humiliated.” After a year or two in Santa Cruz, Rucker wanted to move on. “I heard Portland was a cool city and decided to move up here after my first visit.” He worked at two significant Portland kitchens, beginning at Paley’s Place, where he spent two years at Vitaly Paley’s restaurant, learning fundamentals including stocks and grilling, and then Gotham Building Tavern, where he served as sous chef. Then came Colleen’s Bistro, a failing restaurant where Rucker was hired to take over the kitchen and open a new restaurant in the space, which he renamed Le Pigeon just two days after opening in 2006.
Smoked Rabbit Pie
Seared Foie Gras
Today, Rucker and Andy Fortgang co-own Le Pigeon and three Canard restaurants, in Portland, Oregon City and Beaverton, with Rucker, (the recipient of two James Beard Awards, the first in 2011 for Rising Chef of the Year and the second in 2013 for Best Chef: Northwest) serving as chef and co-owner and Fortgang, (the 2019 Food & Wine Sommelier of the Year), co-owner and beverage director. This year Rucker brought former Chef de Cuisine Dana Francisco into Le Pigeon’s ownership, as a 20 percent partner and executive chef. “Dana did go to culinary school, but most of the time I hire based on attitude. It’s a lot easier to teach someone to cook than to not be an ass. I hire based on desire, drive, cleanliness. Do they have a strong work ethic? Can they make eye contact and carry themselves well?” And on that note, let’s get back to our marvelous dinner at Le Pigeon… We began with an amuse-bouche, a tiny offering that is clever and amusing. Imagine an entire BLT experience in a single bite -- smoky bacon, bright tomato and a crisp puff pastry. That was followed with our first course, Crab + Corn, composed of a sugar cube melon, with poblano and mezcal. Then came one of my favorite dishes: the Smoked Rabbit Pie, which paired the rich, savory flavor of smoked rabbit with the sweetness of prune, the crunch of cabbage and finished with a tang of mustard.
Seared Foie Gras arrived with a golden-brown crust and a rich, buttery interior, accompanied by a tender duck tournedos glazed with a glossy sauce and delicately striped with cream. A tart cherry added a bright counterpoint to the foie gras’s richness, while pistachios brought a nutty crunch, and truffle lent an earthy aromatic finish. Next up: Sturgeon Pastrami, which featured thick slices of smoked fish with a dark spice-crusted exterior and tender pearly-white interior. A smooth shellfish bisque and vibrant carrot purée provided a rich, savory foundation, while apricot XO (a rich savory Chinese sauce with XO meaning “extra old”) added fruity sweetness and acidity.
Australian Lamb Chop
I was already full when an absolutely dazzling and luscious Australian Lamb Chop was presented. Its tender rosy-pink meat rested over a rich, dark sauce with crispy lamb belly adding a contrasting crunch. A creamy risotto provided a comforting base, while summer peppers brought sweetness, and pine nuts added a delicate buttery crunch. To be honest, I just had a small bite of it, and with apologies, asked for a doggie bag. The staff said it often happens. Last but not least were two desserts – The Blackberry Mousse was a silky pale-purple dome, its delicate sweetness balanced by glossy blackberries (could they have been boysenberries?). Spice cake added warmth and texture while oat ice cream brought a creamy mellow contrast. An Earl Grey anglaise lent a fragrant note of bergamot, tying the rich berry and spice flavors together in this elegant, layered dessert. Dessert No. 2: Foie Gras Profiterole featured a delicate pastry shell filled with foie gras, its creamy buttery texture creating an indulgent end to the evening. The price was $140, plus a $30 supplement for the Seared Foie Gras, plus tax and tip – all pretty reasonable for a seven-course dinner by today’s standard. So here’s my plan: I’ll return to Portland next year to see the James Beard Public Market. And this time, I’ll take you on an exploration of the Columbia River Gorge. So, yes, I’ll be back, Le Pigeon people!
Blackberry Mousse OCTOBER 2026 |
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When You Go… Travel Portland
Recommended Restaurants, Bars and Speakeasies
The City’s official tourism organization has an excellent website with comprehensive information on hotels, restaurants, neighborhoods, attractions, and events. www.travelportland.com
Canard (three locations)
Oregon Taste
Cornet Custard
Lively French-inspired bistro from chef Gabriel Rucker, known for playful dishes and its signature steam burgers. www.canardrestaurant.com
A searchable directory promoting Oregon’s local farm-fresh food producers who sell directly to consumers. The directory is a public service of James Beard Public Market, a 501 (c) (3) State of Oregon nonprofit. www.oregontaste.com
Small-batch frozen custard shop on Southeast Division Street, featuring rich, egg-yolk baked custard and rotating seasonal flavors. www.cornetpdx.com
Where to Stay
The Nine’s 15th floor and rooftop restaurants serves contemporary Asian cuisine with two outdoor patios and sweeping downtown views. Its cocktail and sake programs are a major part of the experience. www.departureportland.com
The Nines, A Luxury Collection Hotel
The Nines, where I stayed and loved the accommodations and central location, occupies the historic Meier & Frank department store building in the heart of downtown, directly above Pioneer Courthouse Square. Its art-filled interiors, dramatic atrium and rooftop restaurant make it one of Portland’s most distinctive downtown hotels. www.thenines.com
Departure Restaurant + Lounge
Jake’s Famous Crawfish
A downtown Portland institution dating to 1892, serving fresh seafood and classic Pacific Northwest cuisine in a historic setting. www.jakesfamous.com
Le Pigeon
Acclaimed East Burnside restaurant, known for inventive, French-influenced prix fixe dinners built around seasonal ingredients. www.lepigeon.com
Midtown Beer Garden
Did someone say food trucks? You’ll find more than 25 here serving diverse cuisines, along with a central craft beer bar, communal seating a stage for live music. www.midtownbeergarden.com The Nines’ atrium lobby features Urban Farmer restaurant, a Pacific Northwest steakhouse.
Multnomah Whiskey Library
An elegant destination for serious spirits enthusiasts with more than 2,000 bottles spanning whiskey, cognac, tequila, mezcal, rum and other spirits. It pairs the vast collection with sophisticated cocktails and a food menu ranging from oysters and charcuterie to substantial entrées. The Library is membership-based, although first timers are admitted with a $25 cover. www.mwlpdx.com
The Screen Door
Southern-inspired comfort food, hearty brunches and dishes showcasing Pacific northwest ingredients. www.screendoorrestaurant.com
Terra Mae
CASCADA’s principal dinner restaurant where executive chef Megan Sky and Executive Chef de Cuisine Jules Boyd combine Portuguese and Japanese influences with Pacific Northwest ingredients. www.cascada.me/dining
Unlisted
An intimate speakeasy-style cocktail bar, with entry permitted when you dial the unlisted number in the red phone booth. (Psst… check with the front desk.) www.unlistedpdx.com
The Benson Portland, Curio Collection by Hilton
This landmark 1912 hotel on SW Broadway in the center of Downtown, is within easy walking distance of Pioneer Square, Powell’s and the Pearl District. Known for its grand historic interiors, including Italian marble and Austrian crystal chandeliers, it combines old-world character with a recent renovation. www.bensonhotel.com
CASCADA Thermal Springs + Hotel
CASCADA is a new luxury wellness hotel in Northeast Portland’s Alberta Arts District, built around an underground thermal-spring complex with pools, saunas, steam rooms and spa treatments. Its suites, natural material interiors and extensive wellness facilities make it feel more like an urban retreat than a conventional hotel. www.cascada.me 78
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Bookstores
Powell’s City of Books
This Portland landmark is one of the world’s largest independent bookstores, occupying an entire city block with miles of shelves spanning new, used and rare books. www.powells.com
Vivienne Culinary Books
An independent woman-owned cookbook shop in the Alberta District combines a curated selection of new, used and rare culinary books with kitchenware, wine and cooking classes, www.vivienneculinarybooks.com
Museums, Gardens, Farmers Markets
Wineries
CASCADA Thermal Springs
glass pavilion honors Rothko, who grew up in Portland, and the outdoor place features the sun, a large scale sculpture by Swiss artist Ugo Rondinone. www.portlandartmuseum.org
Amaterra
International Rose Test Garden
Division Winemaking Company
A tranquil urban wellness retreat featuring mineral-rich thermal pools, a conservatory pool, saunas, steam rooms and lush, plant-filled spaces for relaxation. I enjoyed an afternoon here before catching a plane ride home in the evening. www.cascada.me/pages/visit-the-springs
This celebrated garden showcases thousands of roses, including new varieties being evaluated for such qualities as fragrance, color and disease resistance. Just a block away from the Portland Japanese Garden with views of Portland and, on a clear day, Mount Hood. www.portland.gov/parks/washington-parkinternational-rose-test-garden
Contemporary winery in Portland’s West Hills featuring estate wines, wine tasting, a restaurant, and sweeping valley views. www.amaterrawinery.com An urban winery producing distinctive, minimal-intervention wines. www.divisionwineco.com
Portland Japanese Garden
CASCADA’s Conservatory Pool (top) and Thermal Pools (below)
Set in the West Hills overlooking Portland, this 12-acre garden features traditional Japanese landscape design, tranquil ponds and a cultural village with exhibits, demonstrations and a tea garden. www.japanesegarden.org
Tom Monroe, owner, Division Winemaking Company
Landmass Winery Tasting Room
Hoyt Arboretum
A 190-acre living museum in Portland’s West Hills, with miles of trails, and 2,000 species of trees and shrubs from around the world. www.hoytarboretum.org
Portland Art Museum
Founded in 1892, this is one of the oldest museums on the West Coast, with collections spanning Native American art, photography modern and contemporary works and European masters. Its recent expansion, the Mark Rothko Pavilion, adds a major new entrance and connects the museum’s historic buildings while creating expanded gallery and public spaces. A new artwork integrated into the pavement in front of the museum extends the artistic experience outdoors. The $116 million transformation opened in November 2025, adding nearly 100,000 square feet of new and renovated space. The new
Portland’s flagship, year-round Saturday market fills the tree-lined South Park blocks with Oregon’s seasonal bounty. www.portlandsfarmersmarket.org
Tucked into a courtyard in Northeast Portland’s Beaumont neighborhood, this intimate wine bar and bottle shop offers wines from this Columbia River Gorge winery and small bites. www.landmass.com
Pearl District Culinary Farmers Market
Parrett Mountain Cellars
PSU Portland Farmers Market
A newly opened chef-focused Sunday market on NW 13th Avenue, operating mid-May through mid-October. www.pearldistrict.org
A family-owned winery in Newberg (25 miles southwest of Portland) known for its wooded setting and a range of bold reds. Charcuterie and small bites available. www.parrettmountaincellars.com
Getting there Portland International Airport
(PDX) has a bright new Pacific Northwest character following an extensive redevelopment completed this year with live trees and plants throughout the terminal and a nine-acre timber roof. PDX’s 24 shops and restaurants (60% locally owned) all feature “street pricing,” meaning you won’t pay more because you’re at the airport. And don’t forget, Oregon doesn’t charge sales tax. www.flypdx.com OCTOBER 2026 |
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Scott Aurich 619.987.9797
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Pacific Sotheby’s International Realty
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Berkshire Hathaway HomeServices CA Properties
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Flagship Properties, Inc.
Coronado Shores Company
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Broker Associate
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thefallettagroup.com
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Berkshire Hathaway HomeServices CA Properties
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Berkshire Hathaway HomeServices CA Properties
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Find Your Agent
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California Outdoor Properties
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602-513-0471
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Berkshire Hathaway HomeServices CA Properties
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The Koop Group
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