CORONADO Magazine - March 2023

D e l C o r o n a d o R e a l t y i s a f u l l s e r v i c e b o u t i q u e b r o k e r a g e s p e c i a l i z i n g i n C o n c i e r g e - l e v e l r e a l e s t a t e i n C o r o n a d o C A , L a J o l l a , D e l M a r H e i g h t s , a n d t h e s u r r o u n d i n g C o a s t a l S a n D i e g o A r e a s . T h e e s t a b l i s h m e n t o f D e l C o r o n a d o R e a l t y a t t h e H i s t o r i c H o t e l D e l C o r o n a d o h a s b r o u g h t a n u n p a r a l l e l e d b e n e f i t t o t h i s b r o k e r a g e

C o d o e a f b u t c l g e , e l h t i n C a S . s d e r o

r t h e y e a r

Happy March Coronado!

Welcome back to another wonderful Dining Issue of Coronado Magazine. I (Lauren) have retuned once again to tell you about some great local stories and even greater local eats.

This month, we are showcasing some amazing local eateries here on island, from burgers to bolognese, we’ve got it all. Linda proves that food can bring families together, and Hattie will take you on a trip down memory lane as she explores small town eats. Christine is bringing you the luck of the Irish with her drink of the month… hint, there’s lots of whiskey.

While we celebrate local eats, we are also celebrating National Reading Month with a tour of Coronado’s very own Little Free Libraries, prepare yourself for a fully booked weekend. With so much to celebrate this month, we couldn’t forget Women’s History Month. Coronado Cultural Arts is helping us recognize some amazing women in the musical arts. Our military spotlight will shine on longtime local Thomas Mitchell, III. Get to know Thomas’ life story and learn more about the path that led him to both the Navy and Coronado. And meet our Island Icon this month, a POW featured in ‘Open Doors: Vietnam Fifty Years of Freedom,’ Vice Admiral Edward H. Martin.

This town is full of family, friends, fond memories, and food. Just get out there and look around. Happy dining!

Cover photo by Patricia Ross. Above Photo by Renee Schoen

Lauren Curtis

Publisher

Dean Eckenroth publisher@eaglenewsca.com

Associate Publisher

Dean K. Eckenroth Jr. editor@eaglenewsca.com

Business Development

Advertising Director Patricia Ross patricia@eaglenewsca.com

Amanda Ramirez amanda@eaglenewsca.com

Renee Schoen renee@eaglenewsca.com

Editorial

Alessandra Selgi-Harrigan alessandra@eaglenewsca.com

Lauren Curtis copyeditor@eaglenewsca.com

Kel Casey kel@eaglenewsca.com

Maria Simon maria@eaglenewsca.com

Christine Johnson christine@eaglenewsca.com

Brooke Clifford eaglenewsbrooke@gmail.com

Photographer Hattie Foote

Production

Andrew Koorey

Printing

Advanced Web Offset

Distribution

Roberto Gamez

GOLF CHARITY TOURNAMENT

MARCH 31 CORONADO MUNICIPAL GOLF COURSE 2000 VISALIA ROW

REGISTRATION* (per player) $300 EARLY BIRD (before 02/28/23): $250

*FEE INCLUDES: GREENS FEES, LUNCH, BEVERAGES, BBQ DINNER, AND PRIZES FOR ALL FLIGHT WINNERS!

CHECK-IN & PUTTING CONTEST: 10:30AM SHOT-GUN START: 1:00PM

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BE A SPONSOR! $250 & UP!

REGISTRATION, SPONSORSHIP & MEMBERSHIP INFO

www.coronadorotary.org

Imperial Beach Food Pantry

Rotary - where “Service Above Self” is at the foundation of all we do here in Corondo, and throughout the world.

Rotary – where “Service Above Self” is at the foundation of all we do here in Coronado, and throughout the world.

Limbs of Freedom Team

Small Town Eats

By Hattie Foote

When my daughter was six months old, our pediatrician told me she was not getting enough breast milk and that it was time to switch to formula. I cried and felt like a failure, little did I know this was just the beginning of one of my most frustrating parts of motherhood. Mealtimes… oof. If one wants a hot dog, the other wants a hamburger. If one wants broccoli, the other wants peas. Just kidding, neither of them want vegetables. They are both so-so eaters, and the mom guilt eats me alive because I feel like we should have been stricter about food options. Then again, I’m not a strict kind of gal so this is just where we are at! When I just can’t deal with another food negotiation and suggest going out to dinner, we enter a new phase of decision making.

One only wants Saiko Sushi and the other wants MooTime. If I ask my husband what he wants, 100% of the time he will say “Oh I don’t know, Something Different Bar and Grill!” What is that you may ask?

Just one of the fine dining establishments of our college years, the menu had a wide variety of teriyaki bowls, as well as mozzarella sticks and fried pickles. Their shining glory though was the Jacked-Up Spud, which was a giant baked potato stuffed with multiple types of cheese, chicken, butter, sour cream, ranch and green chile. A cardiologist’s

nightmare would be a more appropriate title, but I digress. Seeing as this is the dining issue, I thought it would be fun to take you all on an amusing blast from my past to the fine dining capital of the world; Portales, New Mexico. Just kidding, but they did have a peanut festival so there’s that!

I met my husband while we were both attending a small university on the border of New Mexico and Texas. The only way to describe it is that it felt like we were living in a country music video. There was line dancing, keg stands, and cows. In fact, my first photography piece to ever be published was in New Mexico Farm and Ranch

Magazine and you guessed it, a photo of a dairy farm. I am from Albuquerque, AKA the big city, so it was quite a culture shock for me moving to a small college campus. There was one bar in town, and I kid you not it was called Goober McCool’s. After drinking suspicious blue drinks at Goobs or jungle juice out of a bathtub, we would

go to the Allsups gas station and eat beef and cheese burritos and chimichangas. Our stomachs were not okay. The local taco shop was located inside of a literal tire shop, as in tires getting changed next to the tables. You could also rent a bull there for parties, they were covering all angles there at Victors. If you were in the mood for seafood in the middle of the desert, you could drive 30 minutes up the highway and go to Red Lobster if you were feeling fancy or Long John Silvers for something more casual. Unfortunately, Long John Silvers was destroyed by a tornado my senior year, so now only one seafood option. When I describe our experience to our kids they are horrified/fascinated. It makes them appreciate their local options quick.

Sure, we all complain about what Coronado is missing at some point or another, but it’s important to remember how lucky we are to have such incredible food in town. My college digestive system would have killed to have all these fresh choices we have in town! These days, my current local go to’s have been the Hamachi Crudo at Stake, the sea salt house chips at Claytons

Bakery and Bistro and the Dragon Fruit Blast smoothies at Parakeet Juicery. I will say it would be nice if I could get my tire changed while I sit at the counter at Night and Day Cafe or rent a bull at Tartine, any local restauranteurs can contact me for more fresh ideas. Bon appetite Coronado!

Luck Of The Irish Luck Of The Irish

By Christine Johnson

by Hattie Foote

I love this time of year where it’s not quite cold enough to be winter and not hot enough for summer. The month of March brings in so many familiar and happy things. Finches on the bird feeder. Hummingbirds and bees pollinating. A brighter sun in the sky and the occasional rainbow after an early spring rain.

In my younger days, I looked at March as SPRING BREAK! That wonderful time to plan a getaway from school and your parents to a beach far enough away where they couldn’t possibly know the bad things you are doing. Spring break is THE bucket list for college students whether the residents of Florida towns where they party like it or not. Let’s also remember the true holiday in March – St. Patrick’s Day. The day where some cities dye their waterways green, and everyone becomes Irish for a day and share another rite of passage: drinking Guinness and whiskey and possibly seeing a leprechaun at the end of the rainbow.

In Ireland, St. Patrick’s Day was a feast to honor St. Patrick and the arrival of Christianity in Ireland. As Irish immigrants came to the U.S., the celebration evolved into a more secular one. Traditions of the wearing of the green, funny hats and glasses, and parades to observe the holiday have become what March 17th is all about. There also might be a wee bit of drinking involved!

Whether you are Irish, or pretend to be on March 17th, it is a festive day where friends and strangers come together to just have a great time. I think sometimes we allow too many days to go by where we don’t throw caution to the wind and have a laugh over many green beers.

So, after a long day of looking for four leaf clovers, here is a little something to help you relax and stay warm. May your day be touched by some Irish luck as you enjoy a traditional warm Irish drink.

Ingredients

1 cup freshly brewed hot coffee

1 tablespoon brown sugar

1 ½ ounces Irish Whiskey

Heavy cream – slightly whipped

Mixology

Pour hot coffee into a warm glass about ¾ full

Add the brown sugar and stir until dissolved

Blend in Irish Whiskey

Top with a spoonful of the whipped cream

Serve hot

Photo

Gorgeous Grapefruit

Did you know that grapefruits are the only citrus fruit that originated in the Americas?

Grapefruit was discovered as early as the 1750s in Barbados. The fruit, which is a natural hybrid of the sweet orange and the pomelo, has a sour, semi-sweet, sometimes bitter flavor.

Research shows that this beautifully sweet yet tart citrus may have some powerful health benefits. While the fruit is low in calories (in fact it is one of the lowest calorie fruits), it is high in nutrients. This super-fruit is high in fiber, and contains more than 15 beneficial vitamins and nutrients. This list includes Protein, Vitamin C, Vitamin A, Potassium, Thiamine, Folate, and Magnesium.

The grapefruit is also beneficial during the transition from winter into spring because it is beneficial for boosting your immune system, protecting you against seasonal bugs. The high levels of Vitamin C have antioxidant properties known to not only protect you from bacteria and viruses, but also help you recover more quickly from the common cold. Grapefruit has also been shown to protect against inflammation, skin damage, and infectious diseases, while helping to improve heart health, keep you hydrated, aid in weight loss, and help to prevent insulin resistance and diabetes.

The grapefruit can be consumed with a variety of different preparations. It can be juiced, added to a cocktail or a smoothie, sliced to top a yogurt parfait, broiled and topped with honey, added to a fresh summer salad, and of course eaten on its own as a delicious snack. No matter how you choose to consume this nutrient-dense citrus, it is sure to be a delicious treat.

155 Orange Avenue

The Ideal Spot forAuthenticItalian Cuisine!

We are Elisa and Michele and Balsamico is our most recent venture. We want to represent and bring Italian authenticity from a family owned business directly from Modena, our city in Italy, to Imperial Beach. The city where Balsamic Vinegar is produced and all specialty ingredients are imported from Italy!

"At Balsamico happiness is homemade!"

SEASONAL SPECIAL

FRANCE VS ITALY

France’s Bouillabaisse {32}

Provençal style saffron infused broth, fresh fish, mussels, clams, shrimp and scallops, with rouille

SHELLFISH

New england clam chowder {CUP 10} {BOWL 13.5}

Sea clams, cream, celery and potato

manhattan clam chowder {CUP 10} {BOWL 13.5}

Zesty tomato base with clams,potato, onion and herbs

D LOCAL’S TIP: CAN’T DECIDE? TRY HALF & HALF!

D BRING HOME A QUART WITH BREAD

OYSTER ROCKEFELLER {18.5}

Four oysters, baked with creamed spinach, melted romano

mussels with Spanish Chorizo {18.5}

Grape tomatoes, garlic, white wine and grilled bread

*Ponzu Sashimi Sea Scallops {19}

Wasabi aioli, wakame salad and pickled ginger

*Oysters on the “Half Shell” {19.5}

Mix and match a ½ dozen from today’s selection

Steamed SHELLFISH {22}

Choose all clams, mussels or our “combo”

in white wine, garlic and butter

chilled shellfish Cocktail

{PRAWN 17} {LOBSTER 23}

Housemade cocktail sauce and chive oil

APPETIZERS

Baked Crab & Artichoke Dip {16.5}

Topped with grated Romano cheese

Calamari Fritti {17.5}

Sweet chili sauce and cajun remoulade

Yellowfin Tuna Tostada {17.5}

Tossed in firecracker sauce over two tostadas with avocado puree, cilantro and daikon sprouts.

maryland style Crabcakes {19}

Remoulade, scallion oil and micro greens

*Seared Scallops w/Roasted

Jalapeño Aioli {21}

Tomato oil, chopped cilantro and bacon

Grilled Spanish Octopus {21}

Potatoes, garlic aioli and brava sauce made with tomato, paprika, onion and garlic

GREENS

seafood louie salad {22}

ADD SALMON {12} CHICKEN {9} OR SHRIMP {9}

Lettuce, tomatoes, cucumber, egg, avocado, red rock

crab, bay shrimp and San Francisco Louie dressing

UPGRADE TO LOBSTER {26.5}

*Mediterranean Ahi Salad {24}

Seared rare tuna, romaine, cucumber, kalamata

olives, red onion, tomato and feta with vinaigrette

Crab & Avocado Salad {18.5}

Arugula, mixed greens and vinaigrette

caesar salad {12}

Romaine hearts, anchovy, parmesan cheese

Wedge Salad with Bacon {12.5}

Blue cheese dressing, grape tomatoes, and red onion

Italy’s Cioppino {36}

A zesty marinara sauce, clams, mussels, calamari, shrimp, scallops and fish

B&G, Chenin Blanc, Vouvray, France...12.5 / 18.5 / 48 Querceto, Chianti Classico, Tuscany...13 / 20 / 48

TODAY’S FISH

Tuscan Artichoke Rockfish (Snapper), CA {24}

Coated with oven dried tomato pesto, topped with panko artichoke hearts over parmesan risotto

Sautéed Sanddabs, CA {25}

Scalloped potatoes, spinach and lemon caper beurre blanc

Rainbow Trout Amandine, ID {27}

Crusted with toasted almonds and sautéed, served with scalloped potatoes and broccolini

Pan Seared Salmon, Norway {32}

Scalloped potatoes, sautéed spinach, oyster mushrooms and chimichurri

Lemon Pepper Mahi Mahi, Pacific {34}

Lemon pepper crust, atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

FAVORITES

fish tacos {18.5}

Choice of blackened fish or shrimp on flour or corn tortillas with Jack cheese, shredded cabbage, pico de gallo, fresh lime crema and avocado

Local Fish Sandwich {18.5}

Grilled fish served on potato bun with lettuce, tomato and tartar sauce ASK SERVER FOR CURRENT LOCAL FISH SELECTION

Beer Battered Fish & Chips {21.5}

Served with fresh coleslaw and choice of fries or potato chips

Crab “BLTA” {19.5}

Bacon, arugula, avocado, tomato, crab salad on sourdough served with housemade potato chips

Panko Calamari Steak {20}

Pounded thin, panko breaded and pan-fried served with fresh coleslaw and fries

Lobster Roll {26.5}

Served hot buttered or as a chilled salad on a toasted brioche bun with fries or coleslaw

SIDES MADE TO SHARE

Scalloped Potato

French fries

cole slaw

sauteed spinach

Grilled Broccolini

Coconut ginger rice

available simply grilled, sauteed, beer battered or blackened

spicy

Chipotle blackened swordfish, PACIFIC {36}

Chipotle dirty rice, corn and avocado relish

black & blue ahi tuna, Pacific {36}

Blackened and seared rare with wakame seaweed salad, wasabi cream, coconut ginger rice and broccolini

*Pan-Seared Sea Scallops, MA {36}

Goat cheese grits, sweet corn, asparagus and chive oil

Misoyaki Butterfish, Black Cod, CA {38}

Miso glazed and served with green beans, coconut rice and eel sauce with green onion and daikon sprouts

gemelli pasta w/shrimp & bay scallops {28}

Oyster mushrooms, asparagus, pesto cream and parmesan rock lobster tail 11 OZ {58}

Oven baked and served with drawn butter

*Bluewater Surf and Turf {82}

Lobster tail and an 8 oz. filet with scalloped potatoes and broccolini

MEAT & POULTRY

Chicken Under a Brick {26}

Herb-crusted with parsley, rosemary, lemon-thyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

Angus Cheeseburger {19.5}

Traditional works, cheddar cheese, and housemade potato chips or french fries ADD BACON {1} ADD AVOCADO {2}

Filet Mignon 8 OZ {40}

With blue cheese butter, asparagus and scalloped potatoes

{6 EACH}

goat cheese grits

marble potatoes

chipotle dirty rice

risotto {8}

grilled asparagus {8}

Substitute Risotto and Asparagus as a side choice for $2

HANDCRAFTED

DESSERTS

TREAT YOURSELF

Bread pudding {10}

key lime pie {11}

chocolate cheesecake {8.5}

javA mud pie {12}

SEASONAL SPECIAL

FRANCE VS ITALY

France’s Bouillabaisse {34}

Provençal style saffron infused broth, fresh fish, mussels, clams, shrimp and scallops, with rouille

SHELLFISH

New england clam chowder {CUP 10} {BOWL 13.5}

Sea clams, cream, celery and potato

manhattan clam chowder {CUP 10} {BOWL 13.5}

Zesty tomato base with clams,potato, onion and herbs

D LOCAL’S TIP: CAN’T DECIDE? TRY HALF & HALF!

D BRING HOME A QUART WITH BREAD

OYSTER ROCKEFELLER {18.5}

Four oysters, baked with creamed spinach, melted romano

mussels with Spanish Chorizo {18.5}

Grape tomatoes, garlic, white wine and grilled bread

*Ponzu Sashimi Sea Scallops {19}

Wasabi aioli, wakame salad and pickled ginger

*Oysters on the “Half Shell” {19.5}

Mix and match a ½ dozen from today’s selection

Steamed SHELLFISH {22}

Choose all clams, mussels or our “combo”

in white wine, garlic and butter

chilled shellfish Cocktail

{PRAWN 17} {LOBSTER 23}

Housemade cocktail sauce and chive oil

APPETIZERS

Baked Crab & Artichoke Dip {16.5}

Topped with grated Romano cheese

Calamari Fritti {17.5}

Sweet chili sauce and cajun remoulade

Yellowfin Tuna Tostada {17.5}

Tossed in firecracker sauce over two tostadas with avocado puree, cilantro and daikon sprouts.

maryland style Crabcakes {19}

Remoulade, scallion oil and micro greens

*Seared Scallops w/Roasted

Jalapeño Aioli {21}

Tomato oil, chopped cilantro and bacon

Grilled Spanish Octopus {21}

Potatoes, garlic aioli and brava sauce made with tomato, paprika, onion and garlic

GREENS

seafood louie salad {24}

ADD SALMON {12} CHICKEN {9} OR SHRIMP {9}

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

UPGRADE TO LOBSTER {26.5}

*Mediterranean Ahi Salad {24}

Seared rare tuna, romaine, cucumber, kalamata olives, red onion, tomato and feta with vinaigrette

Crab & Avocado Salad {18.5}

Arugula, mixed greens and vinaigrette

caesar salad {12}

Romaine hearts, anchovy, parmesan cheese

Wedge Salad with Bacon {12.5}

Blue cheese dressing, grape tomatoes, and red onion

Italy’s Cioppino {36}

A zesty marinara sauce, clams, mussels, calamari, shrimp, scallops and fish

B&G, Chenin Blanc, Vouvray, France...12.5 / 18.5 / 48 Querceto, Chianti Classico, Tuscany...13 / 20 / 48

TODAY’S FISH

Tuscan Artichoke Rockfish (Snapper), CA {26}

Coated with oven dried tomato pesto, topped with panko artichoke hearts over parmesan risotto

Sautéed Sanddabs, CA {25}

Scalloped potatoes, spinach and lemon caper beurre blanc

Rainbow Trout Amandine, ID {27}

Crusted with toasted almonds and sautéed, served with scalloped potatoes and broccolini

Pan Seared Salmon, Norway {32}

Scalloped potatoes, sautéed spinach, oyster mushrooms and chimichurri

Lemon Pepper Mahi Mahi, Pacific {34}

Lemon pepper crust, atop scalloped potatoes and sautéed spinach with a chili cilantro hollandaise

FAVORITES

Beer Battered Fish & Chips {24}

Served with fresh coleslaw and choice of fries or housemade potato chips

Panko Calamari Steak {20}

Pounded thin, panko breaded and pan-fried served with fresh coleslaw and fries

gemelli pasta with shrimp & sea scallops {28}

Oyster mushrooms, asparagus, pesto cream and parmesan rock lobster tail 11 OZ {58}

Oven baked and served with drawn butter

*Bluewater Surf and Turf {82}

Lobster tail and an 8 oz. filet with scalloped potatoes and broccolini

SIDES MADE TO SHARE

Scalloped Potato

French fries

cole slaw

sauteed spinach

Grilled Broccolini

Coconut ginger rice

{6 EACH}

goat cheese grits

marble potatoes

chipotle dirty rice

risotto {8}

grilled asparagus {8}

Substitute Risotto and Asparagus as a side choice for $2

available simply grilled, sauteed, beer battered or blackened

spicy

Chipotle blackened swordfish, PACIFIC {36}

Chipotle dirty rice, corn and avocado relish black & blue ahi tuna, Pacific {36}

Blackened and seared rare with wakame seaweed salad, wasabi cream, coconut ginger rice and broccolini

*Pan-Seared Sea Scallops, MA {36}

Goat cheese grits, sweet corn, asparagus and chive oil

Misoyaki Butterfish, Black Cod, CA {38}

Miso glazed and served with green beans, coconut rice and eel sauce with green onion and daikon sprouts

MEAT & POULTRY

Chicken Under a Brick {26}

Herb-crusted with parsley, rosemary, lemonthyme and garlic, served with scalloped potatoes, grilled broccolini and asparagus

Angus Cheeseburger {19.5}

Traditional works, cheddar cheese, and housemade potato chips or french fries ADD BACON {1} ADD AVOCADO {2}

Filet Mignon 8 OZ {40}

With blue cheese butter, asparagus and scalloped potatoes

HANDCRAFTED

DESSERTS

TREAT YOURSELF

Bread pudding {10}

key lime pie {11}

chocolate cheesecake {8.5}

javA mud pie {12}

ENTREES

SIGNATURE GRILLED MARINATED SWORDFISH

SIGNATURE GRILLED

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

CRISPY LOBSTER TEMPURA TACOS

MARINATED SWORDFISH

Avocado lime butter (Gluten free)

Avocado lime butter (Gluten free)

THE BRIG’S FAMOUS FISH TACOS

Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing

THE BRIG’S FAMOUS FISH TACOS

Cabbage, salsa fresca, cheddar, corn tortillas, ranch dressing

GOLDEN ALE-BATTERED

COD FISH & CHIPS

GOLDEN ALE-BATTERED

CRISPY LOBSTER TEMPURA TACOS

Marinated cucumber-jicama salad & cilantro remoulade on blue corn tortillas, garlic truffle & house vegetables

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

CERTIFIED STERLING NEW YORK STEAK

LOCAL GRASS RAISED

NEW YORK STEAK

12oz cut topped with blue cheese-truffle crust, mashed potatoes, garlic French beans & red wine demi glace

COD FISH & CHIPS

Wild alaskan cod & hand-cut french fries

Wild Alaskan cod & hand-cut

french fries

JUMBO DAY BOAT SCALLOPS

Sweet potato risotto, Granny

NORTHERN ALASKAN HALIBUT

Smith apples, pickled golden raisins, toasted almonds & saged brown butter

WAGYU BURGER

10oz cut topped with foraged mushroom & truffle crust, mashed potatoes, daily fresh vegetable & pan-demi gravy

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

Sicilian eggplant caponata relish, cheesy polenta & balsamic butter sauce

GRILLED SONORAN SPICED SWORDFISH TACOS

WAGYU BURGER

PARMESAN CRUSTED SAUTÉED SAND DABS

Lemon butter sauce, parmesan risotto & broccolini

GRILLED SONORAN SPICED SWORDFISH TACOS

Cabbage, salsa freesca, chaddar, ranch dressing, corn tortillas (Gluten free)

Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas (Gluten free)

1/2 lb American wagyu, smoked bacon, wild mushroom confit, 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

Platos de la Casa

Calamari Relleno

Tender calamari steak-wrapped chile relleno, fried & topped with jalapeño white sauce

Carne Adobada

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 (Can be modified gluten free)

AUTHENTIC,

Camarones a la Diabla

Sautéed spicy Mexican shrimp in red chile sauce, queso asadero

Fajitas Supremo

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

HOURS

Open @ 11 a.m.

Sunday Brunch 9 a.m.-2 p.m.

Happy Hour Daily 3-6 p.m. excluding Saturday

CRAB STUFFED JUMBO PRAWNS

CRAB STUFFED JUMBO PRAWNS

Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeno white sauce (Can be modified gluten free)

Wrapped in bacon & broiled, served with mashed potatoes, chef’s vegetables & jalapeño white sauce (Can be modified gluten free)

Open daily @ 11:30 a.m.

Sunday Brunch 10 a.m.- 2:30 p.m.

Dinner M-F 5 p.m.-9 p.m.

Sat & Sun - 4:30- 9 p.m.

Happy Hour Daily in Bar & Lounge daily 3-6 p.m. excluding Saturdays

Carnitas

Tender marinated pork with salsa fresca, sliced onion & avocado; served with warm tortillas, rice & beans

Lobster Quesadilla

Chipotle flour tortilla with melted cheese & lobster sautéed with garlic, fresh lime, salsa fresca & chile flakes; served with guacamole, sour cream & pico de gallo

Miguel’s Tamales

One hand-made pork & one handmade green chile-cheese tamale with our sauces & topped with cheese; served with rice & beans (Can be modified gluten free)

For the full menu, visit our website!

Full menu on our website

bakery & bistro

BRUNCH

visit us next door at C bakery for homemade baked goods, breads and sweets

Croque Madame rosemary ham, gruyere, sunny-side up egg & bechamel on rustic sourdough

+ seasonal fruit or + house potatoes

Breakfast Wrap housemade Italian sausage, eggs, peppers, onions, roasted potatoes & cheddar cheese

Egg, Bacon & Fontina on a butter croissant

Egg, Spinach, Tomato & Parmesan with garlic aioli on an everything croissant

Egg, Turkey Sausage & Cheddar on a house made bagel (*turkey sausage made with pork)

Bistro Bagel everything bagel, Persian cucumber, tomato, shaved red onion & herb black pepper schmear

+ avocado + bacon + egg any style

Avocado Toast herbs, cherry tomatoes & lemon olive oil on multigrain bread

+ egg any style + egg whites + gf bread

Bruschetta Toast garlic confit, cherry tomatoes, chiffonade basil, pearl mozzarella & balsamic reduction on rustic sourdough

Honey Peach Thyme Toast with goat cheese on rustic sourdough

Quiche Lorraine served with seasonal fruit

Spring Quiche hashbrown crust, sauteed spinach, rosemary ham, gruyere, bell peppers, onion & thyme served with seasonal fruit

Spring Frittata mushrooms, aged white cheddar, onions, broccoli & Italian sausage

Warm Beignets fresh strawberries, lemon curd & powdered sugar

Dutch Baby Pancake powdered sugar & fresh lemon

+ fresh berries & lemon curd + real maple syrup

Lavender Honey Butter Sweet Crepe

Peanut Butter, Nutella & Banana Sweet Crepe

Irish Oatmeal brown sugar, banana & golden raisins

Açaí Bowl seasonal berries, bananas, granola, coconut & honey

+ natural peanut butter +almond butter

Plain Greek Yogurt Bowl seasonal fruit, granola & honey + natural peanut butter +almond butter

SOUPS & SALADS

+ fresh baked baguette with butter

French Onion Soup melted gruyere cheese & garlic croutons

Roasted Creamy Tomato Soup garlic, onions, tomatoes, herbs and creme fraiche

Italian Wedding Soup carrots, celery & onion broth with couscous, turkey & beef meatballs, kale & parmesan

Spring Grain Salad ancient grains, farro & quinoa, cucumbers, cherry tomatoes, red onions, feta cheese, shredded kale dressed with oregano vinaigrette

Sweet Spring Salad spinach & kale blend, strawberries, blueberries, blackberries, candied walnuts, mint & white balsamic rose vinaigrette

SANDWICHES & BURGERS

on freshly baked bread & served with sea salt house chips

+ croissant + avocado

Roasted Turkey & Brie garlic aioli & butter lettuce, toasted sourdough

Roasted Turkey & Fontina fresh roma tomato, basil aioli, butter lettuce, Japanese milk bread

Rosemar y Ham, Gorgonzola & Honey Smoked Bacon caramelized onions & butter lettuce on a black seeded French roll

Veggie Wrap spinach, red onion, carrot, mushroom, Swiss cheese, tomato olive tapenade, garlic aioli

Gourmet Grilled Cheese boursin, fontina & smoked gouda on Japanese white bread + bacon

Chorizo Sandwich pork & beef chorizo, avocado, 2 scrambled eggs, lettuce & garlic aioli on a seeded hoagie roll

Bistro Burger wagyu beef patty, aged cheddar, caramelized onions, grilled mushrooms & savory steak sauce on a brioche bun with herbed parmesan frites

SIDES

Roasted Potatoes Avocado Seasonal Fruit

Bacon Housemade Sea Salt Chips

Housemade Turkey Sausage Patty (made with pork) Housemade Italian Sausage (made with pork)

LET’S SHARE

Warm Beignets fresh strawberries, lemon curd & powdered sugar

Donut Holes selection of housemade donut holes; Nutella & Raspberry

Pigs in a Blanket ketchup & dijonnaise

SWEETS & SAVORIES FROM THE BAKERY

Bagels

+ plain schmear , herb

Salt Everything Swiss Seasonal

Muffins

Blueberry Lemon Poppyseed seasonal GF

Pastries

Monkey Bread Seasonal Turnover Seasonal Scone

Croissants

+ housemade jam

Butter Everything Chocolate Almond

Cake by the Slice

Carrot Cake Chocolate & Vanilla Bean Cake of the Day

Bakers Delight

Lemon Bar

Oatmeal Cream Sandwich

ask your server for today’s Gluten Friendly offering

LET’S DRINK

House Specialties

Lavender Vietnamese Cold Brew

Honey Lavender Latte

Golden Turmeric Oat Latte

Mar y’s Sweet Matcha Latte

House French Lavender Lemonade

Honey Bee Cortado

Espresso & Coffee

House French Roast

Caramel Macchiato

Cinnamon Honey Latte Mocha

Mexican Mocha

Cold Brew

Vietnamese Cold Brew

French Press for Two

Made with Whole Milk

+ flavor / espresso shot / oat or almond milk

Tea & Chocolate

Chai Tea Latte

Dirty Chai

Matcha Latte

Hot Chocolate

Mexican Hot Chocolate

Iced Southern Sun Tea

unsweetened or sweetened

Hot Tea

black, green, herbal selection

Happy Hour Coming Soon to the Bistro!

Beer Wine & Bubbly Beverages

La gunitas IPA

Karl Strauss Red Trolley

Modela Especial

Stella Artois

Stone Delicious IPA

Cabernet, Simple Life

Pinot Noir, Cloudfall

Rose’, Conundrum

Chardonnay, Sonoma Cutrer

Sauvignon Blanc, Matua

Prosecco, Avissi Treviso

Italian Brut, Prose

Mimosa

Bistro Spritz, Limoncello

Apple Juice

Orange Juice

House Lemonade

Arnold Palmer

Soda Pop

San Pellegrino Sparkling Water

San Pellegrino Sparkling Soda

with hash browns and beans,fried tortilla chips w/ ranchero sauce, 2 scrambled eggs, cheese & sour cream

California

carne asada, shrimp, bacon, rice, guacamole & pico de gallo shrimp

sour cream & pico de gallo

Protein Bowls

Tacos

carne asada

guacamole, lettuce, tomato & cheese

birria quesataco

served with two layered tortillas, marinated beef, cheese, onions & cilantro

carnitas

guacamole & pico de gallo

fish

battered & fried, cabbage, salsa, white sauce & cheese

shredded chicken

cheese, lettuce & tomato

shredded beef cheese, lettuce & tomato

3

mini

cheese 6.99 chicken 8.99 carne asada quesabirria 9.99 marinated shredded beef pollo asado or mto shredded chicken 10.49 Drinks jarritos horchata gatorade bottled water coca-cola freestyle fountain soda cooler drinks 3.59 4.79 3.59 2.79 1.99 3.49 350ml 500ml 2.79 mexican coca-cola bottle various rice 1/2 pint 2.59 pint 3.79 black beans 1/2 pint 2.59 11.99 pint 3.79 sour cream guacamole chips small 2.49 large 5.99 chips & salsa fresca small 4.99 large 8.49 housemade chips & cheddar melt 7.99 w/guac 10.99 salsa fresca 1/2 pint housemade jalapeÑo cheese sauce housemade jalapeÑo ranch dressing 4.99 8.99 pint 1/2 pint 2.99 5.99 pint 1/2 pint 3.99 6.99 pint Sides jalapeÑos & carrots 2.49 1/2 pint 2.59 pint 3.79 1/2 pint pint 6.99 1.99 1 cheese enchilada 2.99 housemade refried beans

lettuce, tomato, cheese, sour cream & guacamole lettuce, tomato, cheese, sour cream & guacamole

al pastor marinated pork adovada, pineapple, onions & cilantro 3.99 4 oz. Tortas lettuce, tomato, beans, cheese & guacamole carne asada beef chicken carnitas adovada 9.99 8.99 8.99 9.99 9.99 CORONADO DINING Coronado Magazine | P33

APPETIZERS

Nachos Azul

Tortilla chips covered with beans and cheese, topped with salsa fresca, sour cream, & guacamole.

$14.95

(best with carne asada, pork, chicken or shredded beef for $5.95)

Guacamole Dip

Fresh crushed Haas avocado mixed with pica de gallo & served with tortilla chips.

$12.95

Baja Shrimp Cocktail

Chopped shrimp served in fresh tomato salsa with chilies, cucumber & avocado. $14.95

Shrimp Ceviché

Prawns marinated in lime juice served on crisp tortillas with salsa fresca & a sliced avocado.

$13.95

Taquitos or Flautas

Three rolled corn tortillas stuffed with beef or three rolled flour tortillas stuffed with chicken, topped with salsa fresca, sour cream, cheese and guacamole.

$11.95

Baja Wings

Spice rubbed chicken drummettes & wings, deep fried, served with house specialty sauce.

$12.95

SANDWICHES

Charburger

Angus beef served on a warm bun with lettuce, tomato & onion.

$13.95

(Add cheese for $1.95)

Grilled Chicken

Fresh chicken breast served on a warm bun with lettuce, tomato & onion.

$13.95

(Add cheese for $1.95)

SOUPS & SALADS

Pozolé de Pollo

Traditional Mexican chicken soup with hominy, onions, cilantro & oregano.

$8.95 bowl

Garden Esmeralda Salad

Mixed greens, tomato, jicama, red onion, corn and hearts of palm, tossed with house vinaigrette or chipotle ranch dressing.

$12.95

(Add chicken, chilled shrimp or salmon for $8.95)

Caesar Salad Azul

Romaine lettuce tossed with our roasted garlic dressing topped with asiago cheese.

$12.95

(Add grilled chicken or chilled shrimp for $8.95)

Costa Spinach Salad

Fresh spinach tossed with poppyseed dressing, mandarin oranges, hard-boiled eggs, hearts of palm.

$12.95

(Add chicken or chilled shrimp $8.95)

LOCAL FAVORITES

Pacific Swordfish

Pacific swordfish grilled with garlic, butter and lemon, served “Mexican-style” with rice, beans, salsa fresca, tortillas & guacamole.

“Gringo-style” with rice and sauteed vegetables.

$28.95

Garlic Shrimp

Mexican shrimp sautéed in butter, garlic, lemon juice & seasonings. Your choice of sides: rice or sautéed vegetables or rice and beans.

$26.95

SOUTH OF THE BORDER SPECIALS

Grilled Carné Asada

Specially marinated steak, chargrilled and served with guacamole, salsa & fresh tortillas.

$23.95

Coronado Burrito

Your choice of carné asada or chicken, filled with beans, guacamole, salsa fresca and cheese. Topped with salsa verde or salsa roja & melted cheese.

$16.95

Carnitas Olé

Seasoned pork, seared then braised in beer, citrus and spices. Served with guacamole, salsa & fresh tortillas.

$18.95

Chicken Chimichanga

A flour tortilla stuffed with chicken, cheese and beans, deep fried. Topped with sour cream, guacamole, and salsa fresca. $16.95

Swordfish Tacos

Two grilled swordfish tacos on flour tortillas with cabbage, salsa fresca, cheese & chipotle ranch. $17.95

Shrimp Burrito

Filled with sautéed shrimp, pepeprs, onions, tomatoes and pinto beans. Topped with chipotle chili saucem jalapeño cheesde sauce & melted cheese.

$19.95

Chili Rellenos

Two roasted Anaheim peppers, stuffed with rotisserie chicken & cheese, topped with salsa rojo. $17.95

Veggie Burrito

Flour tortilla filled with sautéed vegetables, whole beans, cheese and salsa fresca. Topped with chili verde sauce, guacamole & whole pinto beans.

$16.95

SERVED WITH RICE & BEANS.

285 Palm Ave Imperial Beach

FILIPPI’S SPECIALS

Pasta

Dinners

Antipasta Salad

Half & Half Orders

Desserts Children’s Order

Side Orders

FOR FULL MENU PLEASE VISIT OUR WEBSITE

Pasta Plates

Rigatoni Bake

Oven baked rigatoni, meat sauce, melted mozzarella.

Tomato Basil Spaghettini

Spaghettini pasta with fresh tomatoes, basil, garlic & olive oil.

Garlic Chicken

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

Verdura Pasta

Spinach, mushooms, tomatoes, capers, olives, onions & artichoke hearts tossed in olive oil & garlic. Served over spaghetti.

Rosemary Chicken

Fresh chicken breast baked with rosemary and garlic. Served with rigatoni pesto

Lasagna with Meat Sauce

For a full menu, visit our website

Pizza

Oven baked 12” pies.

Cheese Pizza

Build Your Own Pizza

Add any ingredient for a $1.95 each

Prima Vera Pizza

Green & red peppers, onions, black olives, mushrooms & mozzarella

Artichoke Heart Pizza

Artichoke hearts, tomatoes & mozzarella

White Pizza

Pesto, tomatoes & mozzarella

BBQ Chicken Pizza

BBQ sauce, chicken, tomatoes, cilantro & mozzarella

Island Pizza

Sausage, pepperoni, green and red peppers & onion

Four Cheese Pizza

Fontina, mozzarella, parmesan & fresh mozzarella cheeses

Roy-Roy Pizza

Four cheese pizza with double pepperoni & double pizza sauce

Hawaiian Pizza

Freshly baked pizza with ham & pineapple slices

Sundried Tomato Pizza

Freshly baked pizza with sundried tomatoes, feta & mozzarella cheeses

Portobello Mushroom Pizza

Freshly baked pizza with marinated portabello mushrooms, fresh spinach & onions

Spicy Scampi Pizza

White shrimp, garlic, jalapeno, tomato & cilantro

Sandwiches

Served with pasta salad.

Caprese Sandwich

Stuffed Pasta

Manicotti

Pasta stuffed with cheeses, baked with fresh marinara sauce & mozzarella cheese

Lobster Ravioli

Ravioli stuffed with lobster and topped with creamy alfredo sauce

Wild Mushroom Ravioli

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

Tortellini

Tri-colored cheese tortellini, spinach, basil, and sundried tomato in a cream sauce, topped with chicken

Canneloni

Pasta stuffed with meat and Italian cheeses, baked with fresh marinara sauce and mozzerella cheese.

Seafood

Shrimp Scampi

Jumbo shrimp, tomatoes, fresh basil, onion and capers, sauteed with white wine garlic andoliveoil served over spaghetti

Fettuccine & Clam Sauce

White wine clam sauce with mushrooms, garlic & tomatoes served over fettucine

Seafood Alfredo

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

Fresh Salmon

Atlantic salmon baked and topped with spicy cilantro and serrano pesto

Jumbo Scallops

Jumbo scallops in a white wine and cream sauce with fresh mushrooms & asaparagus, served over fettuccine.

Torpedo

Fresh deli meats and mozzarella, served hot or cold.

Turkey Breast

Fresh turkey breast and mozzarella, served hot or cold.

Meatball or Sausage Sub

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

Fresh mozzarella, pesto, tomato & basil

Portabello Sandwich

Portabello mushrooms served open faced with melted mozzerella, fresh basil, and marinara.

Roasted Eggplant

Eggplant roasted with garlic, olive oil, served open faced with melted mozzerella, fresh basil, and marinara.

12 & Under

Pee-Wee Pasta Plates

Kraft Mac & Cheese

Cheesy Pepperoni Garlic

Bread

Cheese Ravioli

APPETIZERS SOUPS SPECIALTIES

Spring Rolls

Four deep-fried spring rolls with ground chicken, cabbage, carrots, & clear thin noodles served with plum sauce

Satay

Four pieces of skewered chicken served with peanut sauce

Swaddee Shrimp

Garlic marinated shrimp, cilantro & black pepper wrapped in a spring roll skin; served with plum sauce

NOODLES & RICE

Vegetarian (Tofu)

Chicken or Pork

Beef

Shrimp

Pad Thai

Paradise Noodles

Yum Woonsen

Pad Se-Ew

Pad Woonsen

Drunken Noodles

Regular Fried Rice

Spicy Fried Rice

Pineapple Fried Rice

Lunch Tue - Fri 12 PM - 4 PM

Dinner Tue - Sat 5 PM - 9 PM

Closed Sunday and Monday

Gang Jued

Clear broth with chinese cabbage, ground pork, clear noodles and scallions

Tom Yum

Spicy broth seasoned with lemon grass, lime juice, tomato, green onion and mushroom. 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

Pae Sa

Steamed whole fish flavored with plum sauce; topped with ginger, parsley and steamed vegetables

Pla Kratiam

Golden brown whole fish topped with a roasted garlic

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

Albaca

At Marriott

(619) 435-3000

Amalo Brew

640 Orange Ave. (619) 537-9011

Avenue Liquor & Subs

878 Orange Ave. (619) 435-4668

Babcock & Story Bar

At the Hotel Del (619) 435-6611

Balsamico Italian Kitchen 791 Palm Ave., Ste 101

Imperial Beach (858) 294-3183

Bay Books Cafe

1007 Orange Ave. (619) 435-0070

Beach & Taco Shack

At the Del (619) 522-8100

Big Kahunas

600 Palm Ave., IB (619) 429-5224

Bluewater Boathouse 701 Strand Way (619) 435-0155

Boardwalk Beach Club

1300 Orange Ave. (619) 522-0946

Brigantine 1333 Orange Ave. (619) 435-4166

Burger Lounge 922 Orange Ave. (619) 435-6835

Calypso Café

505 Grand Caribe Isle (619) 423-5144

Central Liquor & Deli 178 Orange Ave. (619) 435-0118

DINING DIRECTORY

Chez Loma

1132 Loma Ave.

(619) 435-0661

Clayton’s Bakery & Bistro

849 Orange Ave.

(619) 319-5001

Clayton’s Coffee Shop

979 Orange Ave.

(619) 435-5425

Clayton’s Mexican Take Out

1107 10th St.

(619) 437-8811

Cold Stone Creamery

Ferry Landing

(619) 437-6919

Costa Azul

Ferry Landing

(619) 435-3525

Coronado Brewing Co.

170 Orange Ave.

(619) 437-4452

Coronado Cays Lounge

4000 Coronado Bay Rd.

(169) 424-4000

Coronado Coffee Co.

Ferry Landing

(619) 522-0217

Coronado Taste of Oils

954 Orange Ave.

(619) 522-0098

Coronado Tasting Room

Ferry Landing

(619) 534-5034

Crown Bistro

520 Orange Ave.

(619) 435-3678

Crown Landing

At Loews Resort

4000 Coronado Bay Rd.

(619) 424-4444

Crown Town Deli

Ferry Landing

(619) 675-0013

Danny’s Palm Bar & Grill

965 Orange Ave.

(619) 435-3171

Domino’s 1330 Orange Ave. (619) 437-4241

ENO Pizzeria & Wine Bar At Hotel Del (619) 522-8546

Feast and Fareway 2000 Visalia Row (619) 996-3322

Filippis 285 Palm Ave. Imperial Beach (619) 754-6650

Garage Buona Forchetta 1000 C Ave. (619) 675-0079

Gelato Paradiso 918 Orange Ave. (619) 629-5343

High Tide Bottle Shop & Kitchen 933 Orange Ave. (619) 435-1380

Il Fornaio 1333 1st St. (619) 437-4911

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

Jack’s Fire Pit

995 Palm Ave.

Imperial Beach

(619) 488-2507

Parakeet Cafe 1134 Orange Ave.

(619) 675-0104

Parakeet Juicery

943 Orange Ave.

(619) 319-5931

KFC/Taco Bell

100 B Ave.

(619) 435-2055

Lil’ Piggy’s BBQ Ferry Landing

(619) 522-0217

Little Frenchie

1166 Orange Ave.

(619) 313-6003

Lobster West

1033 B Ave. #102

(619) 675-0002

McP’s Irish Pub

1107 Orange Ave.

(619) 435-5280

Miguelito’s 1142 Adella Ave.

(619) 437-8578

Miguel’s Cocina

1351 Orange Ave.

(619) 437-4237

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

Night & Day Café

847 Orange Ave.

(619) 435-9776

Panera

980 Orange Ave.

(619) 437-4288

Park Place Liquor & Deli 1000 Park Place

(619) 435-0116

Peohe’s Ferry Landing

(619) 437-4474

DINING DIRECTORY

Poké 1•2•3

1009 Orange Ave poke123usa.com

Rosemary Trattoria

120 Orange Ave.

(619) 537-0054

Saiko Sushi

116 Orange Ave.

(619) 435-0868

Serea at the Del (619) 522-8100

Serrano’s 126 Orange Ave.

(619) 537-0102

Sheerwater at the Del

(619) 435-6611

Silver Strand Exchange At Loew’s Resort

(619) 424-4000

Spiro’s Greek Café Ferry Landing

(619) 435-1225

Stake Chophouse + Bar

1309 Orange Ave.

(619) 522-0077

Subway

1330 Orange Ave.

(619) 435-8272

Sundae’s Gelato at the Del

(619) 522-8100

Sun Deck at the Del (619) 522-8100

Swaddee Thai 1001 C Ave.

(619) 435-8110

Swagyu Chop Shop

1002 Palm Ave., IB (833) 277-4040

Tartine

1106 1st St.

(619) 435-4323

Tent City 1100 Orange Ave. (619) 435-4611

The Henry 1031 Orange Ave. (619) 762-1022

The Islander 1015 Orange Ave. (619) 437-6087

The Little Club 132 Orange Ave. (619) 435-5885

Tin Fish (End of Pier) 910 Seacoast Dr. Imperial Beach (619) 628-8414

The Tavern 1310 Orange Ave. (619) 437-0611

Trident Coffee 942 Orange Ave. (619) 522-4905

Villa Nueva Bakery Cafe 956 Orange Ave. (619) 435-1256

Village Pizzeria 1206 Orange Ave. (619) 522-0449

Village Pizzeria Bayside Ferry Landing (619) 437-0650

Vom Fass Ferry Landing (619) 534-5034

Which Wich 926 Orange Ave. (619) 522-9424

Wine A Bit 928 Orange Ave. (619) 365-4953

Yummy Sushi 1330 Orange Ave. (619) 435-2771

The Grandmother I Always Wanted:

By Linda L. Austin

Recently a blast from the past brought a smile when my granddaughter Alex sent a text early one morning. “I’ve been making ‘red milk’ for Gage (three-years-old) with food coloring like you used to do, and he loves it. I can’t keep up with the amount of milk he’s drinking now! Haha!” I remembered asking my first two grandchildren, Alex and Chloe, what color milk they wanted. Often blue was the choice, but yel low and green appeared occasionally. That simple trick eliminated the reluctance to finish their milk.

As I age, I do wonder what little things the grandchildren will remember. Today Austin, one of our great granddaughters, turned four. During our birthday call, our daughter Jill, who was babysitting, said that on their way to Waffle Town for a birthday breakfast Austin said, “Waffle Town without Nana and Papa?” On our visits we always meet them there several times. We were surprised, however, that she remembered. If we repeat that ritual when we visit, maybe she will continue to associate Waffle Town with us.

When Sadie baked a dessert, I asked who taught her to cook. Without hesitation she said, “You did.” She and her sister Ainsley did love to be in the kitchen and cook with me. I remember once Sadie and I each baked a cookie recipe for a family taste test. The note she wrote in my cookbook included mention of our cookie competition. Her cookie won.

My grandson Ethan sang my favorite praise hymn, “So Will I,” in a Worship Service last week. When I thanked him for singing my favorite praise song, he said, “I thought of you when I started to sing it.” At a young age, Ethan recognized that our activities, what we do each day, provide a quilt of memories for later life. When he was seven, he was navigating the big rocks bordering the sidewalk of the Coronado beach, jumping from one to the other. He yelled to me as I walked on the sidewalk, “We’re making memories, aren’t we, Nana?” Triggers to recall memories happen from unexpected sources. When I write a note to the grandchildren, I remember Isabella’s cork board filled with all my notes as well as those from her parents while she was

Creating That Quilt of Memories

in college. As we ride to Tahoe for our ski week, I reminisce about the times when all 20 of the family would accompany us and appreciate that those who can, still do make the effort. College and jobs interfere now, but I have my memories.

The news of the illegal immigrants in New York refusing to move to a shelter after getting used to hotel housing threw me back to Roanoke Christian Service Camp in Washington, NC. The newsreel of the shelter showed a large room with no privacy for the single men and military cots that appeared to have a thin mattress. Their comments about the cot instantly created a vivid memory of sleeping in a cementfloored room with five other girls on a canvas cot with no mattress, only a folded blanket beneath the sheet. The rooms were minimum accommodations with exposed framing, no wallboard, and no air conditioning in the sweltering June heat. We were happy to be there.

Photos recall happy times since most photos are taken at gatherings or events that are special: vacations, holidays, family reunions. Sorting my deceased sister-inlaw’s loose pictures, which are either vintage ones of her childhood or of my children and grandchildren, gave me a peaceful, contented period to reflect on early times. As I write notes to the grandchildren, I plan to put a few of her photos in each envelope. Perhaps they will prompt an instant of sweet memories for them.

Food is a worthy instigator of memories. A smell of fried chicken may recall southern Sunday meals. A steak on the grill can elicit times at Ruth’s Chris with family for a celebration. A recipe brings up memories of deceased aunts and their goodie tins at Christmas. Tapioca reminds me of my husband’s mother since I had it for the first time when I met her. Butterbeans are always connected with my paternal grandmother Kaky and Chicken and Pastry with my maternal grandmother Hurley. Quick moments have their value in repeating a memory to savor once again.

Parents and Grandparents who keep journals have memories that are carved in stone. We forget so much, or the details become fuzzy or altered, but the written word at the time of the event preserves the past for the future more accurately. As I add to my journal periodically, I often wonder who I should give it to, and will they read it. Are my musings and ordinary recollections worth recording? Then I think about how precious a journal from my mother or grandparent would be to me, and I continue writing.

Each day our past looms in memories

to remind us of how we came to be who we are. We relish delighting in the pleasant ones, but even the undesirable, painful memories added a fragment to shape us.

It is pleasant to have an almost forgotten memory of sweet times flash into remembrance. We never stop creating memories, so we grandmothers need to generate good ones for us and our grandchildren to draw on when disappointments, tensions, or trials appear. Our future is simply an accumulation of anticipated memories. As Michael Landon said, “The one thing I need to leave behind is good memories.”

| Dawn Richards

Art as Music and Music as Art: In “Celebrating Women in the Arts,” an extravaganza of music and art promises a multi-sensory experience in the Coronado Cultural Arts Commission’s continuing 2022-2023 Classical Music Concert Series at the Spreckels Center on March 19 at 3:00 PM

Paying tribute to National Women’s Month, Musica Vitale will honor women composers in a performance of opera soloists, the Crown City Chorale, and surprise guests At the same time, in a brilliant collaboration with well known local artists the performance will be paired with an art exhibit, complementing a better understanding of each The melding of visual art and music will highlight the talents of both mediums showcasing multiple cultures and creating a richer sensory experience for the audience than either would provide alone

Artworks by the women artists will surround the patrons as they enter the building, with a surprise painting-in-progress event taking place during the musical event The final result will be revealed at the concert’s end

Musical performances will commence with an introduction by Dr William Propp, baritone, choral conductor, author, and illustrator, who will guide us through the medley of visual and musical creations

Elena Vizuet, founder and artistic director of Musica Vitale and the Crown City Chorale, has chosen works by female composers often equally talented but overshadowed by their male counterparts Traditional composers Clara Schumann, Amy Beach, and Lili Boulanger not only overcame hardships, but also were the first women to win prestigious awards for their works, paving the way for future women composers such Lori Laitman, who is also featured

Their music will be performed by Musica Vitale soloists Lisa Parente and Rachel Fields. Parente, known for her high notes and coloratura, has performed in numerous operas and holds a Master’s of Music in Vocal Performance from Peabody Conservatory Fields, with a Bachelor’s from the New England Conservatory of Music, has sung with the Boston and Spokane Symphonies and locally with St Paul's United Methodist Church of Coronado

Violinist Nonna de Ghukasyan holds a Doctorate in Violin and Chamber Music and performed with the National Chamber Orchestra of Armenia She’s presently a Professor of Violin and Chamber Music at the Faculty of Arts of the Autonomous University of Baja California

Pianist Anna Volynska, Ukrainian musician and poet, is a graduate of from the Lviv National Academy of Music Olena Galytska, graduate of State Musical Pedagogical Institute of Gnessini in Moscow, is recognized as one of the best accompanist pianists on both sides of the California border.

The Crown City Chorale, for which this fundraiser is intended, will also offer a brief performance. From the Parks and Recreation Community Chorus, the Chorale was reborn under the auspices of Musica Vitale recently holding its first concert This Spring will mark the second season of the fledgling nonprofit

As a special treat, the final selection from “Autumn Valentine” was written by famed opera and musical theater composer Ricky Ian Gordon, based on the texts of Dorothy Parker and written expressly for the celebrated duo of Angelina Réaux and Michael Sokol Ms Réaux, a soprano and director has performed in operas and orchestras in the US and Europe, while her husband, Mr Sokol, is also a renowned performer in theatre and opera William Ah Sing will accompany on piano

Classical Music Series

Sunday, March 19 | 3:00 PM John D. Spreckels Center

Patrons will have the opportunity to explore and buy artworks after the concert while enjoying a globally-inspired light cuisine Featured work includes paintings by Doris Besikof, Teresa Espaniola, and Tina Christiansen Painted porcelain by Mary Hale will complement sculptures by Sandra Segovia, while unique handmade jewelry by Judy West and Patricia Gonsenheim will complete the exhibit.

Christiansen, artist, and former president of the Coronado Arts Association, will create a painting during the musical performance, beginning with a single drop of paint as the first note of the concert fills the Grand Room Then, as the last note dies away, the audience will have a chance to view the secret painting

Don’t miss this extraordinary opportunity to engage with the artists and musicians who brought this fusion of music and art to life, while simultaneously supporting our nonprofits And don’t forget to take home an original piece of art or two!

Artist Tina Christiansen will create a secret painting during the performance that the audience can view when the last note dies away.

A Fully Booked Weekend

By Renee Schoen

Ever since I was a little girl I’ve loved to read. Hot summer days as long as I can remember were spent biking to the school library checking out a stack of books and peddling them home in my bike basket. It was nothing to read two books a week during summer vacation.

The library has come a long way since my younger years, now with everything electronic (I admit I don’t miss the endless drawers of card catalogs), with even the ability to check out books from home already pulled from the shelf and ready to pick up. And of course there are e-books, but let’s not even get into that electronic overload.

Give me an actual book to hold – I love the smell and feel of the paper and the work and heart that went into it to become a book.

In alley between G Ave and Olive

Since March is National Reading Month, I thought it would be fun to celebrate another type of library, the kind that has been popping up a lot the last several years in neighborhoods across the country.

The Little Free Library, coming to a home near you – they’re hard to miss! Take a book, share a book, and sometimes when I’ve hit the jackpot it’s more like take five books and share next time around. These little libraries are so much fun! I love seeing the creativity that has gone into the making of each of them – some match the house, some have bright happy colors, some open in the front, others from the top, some are packed with books and some are not.

It’s fun to discover new little libraries along my walks and I have regular favorites and visit them often. But in the week I went out to take pictures, I discovered a few… one of which is hidden in an alley and tucked into the fence with flowers, a sign and even a bench. That became my new favorite – the house reminds me of a storybook. (Look at February’s Coronado Magazine cover and you’ll know what I mean.)

Between

I also found a red one among succulents, one surrounded by flowers, one behind a white picket fence and one by a heart shaped tree. There are so many and it’s fun to spot them because you never know what book waits to be read! I have discovered books that I never would have chosen and expanded my view for new genres.

Along Ocean Blvd

There is something for everyone. Some have children’s books, some mystery and thrillers, some romance novels, classics, how-to books, and some for animal lovers too. It’s a very simple concept, take a book, share a book, and return it when you’re through.

Each little library is unique with its own character but the purpose remains the same, to share the love of books and inspire reading, old or young.

I was curious how these got started and became so popular, so I did a little research. Little Free Library is a non-profit organization founded by Todd H. Bol, who launched in 2009, now with over 150,000 worldwide. He started with a mission to build community, inspire readers, and expand book access for all globally. Todd is since deceased (2018), but his legacy lives on, through not only the little libraries across the nation but the programs that have expanded from it. Todd believed in the power of individuals as stewards with a vision to change the world through acts of kindness.

I think if Todd were alive today he would be happy to see the progress, the smiles, and the impact these Little Free Libraries have made. Next time you’re on a walk, don’t forget to get inspired and appreciate the little things. Take a book or share a book, you never know what you’ll find.

For more information on building a Little Free Library in your neighborhood or any of their programs, visit www.littlefreelibrary.org.

Avenue between 4th & 5th

The journey of a lifetime starts with the turning of a page.

~ Rachel Anders

On Elm between Seacoast & 2nd St - Imperial Beach

M ilitary S potlight : Thomas R. miTchell iii

By Linda L. Austin

Thomas R. Mitchell, III, Captain USN (Retired) had military role models that influenced his path to a career in Navy aviation. His father, Tom Mitchell, Jr., a WWII Army Field Artillery Officer who was in the Battle of Anzio, Italy, retired as a Colonel.

Several incidents with his uncle, Admiral James C. Donaldson, left indelible memories and may have been the deciding factors for his military choice. In the 1943 class of the Naval Academy, his uncle “was kicked out and they accelerate him for the war, and then he became a naval aviator. He was like my image of things.”

Mitchell recounts an early story when he was about 12 years old. “I’ll never forget he was stationed at Quonset Point, RI. We went up there and the Blue Angels were flying, and he took me out to the base… out to the hangar and he was CO of a Banshee squadron. So he took me out and he set me in the seat of his airplane, and I’m like, ‘This is pretty cool.’ He gave me a picture of him hanging on the side of the airplane, on the step with all his flight gear. And he wrote on it, ‘See you in the Blue, Uncle Jimmy.’ And that’s always, you know, kind of stuck with me.”

Uncle Jimmy was still in the Navy when Mitchell joined. Once he saw his uncle while Donaldson was at the Pentagon. “I’m a Navy Lieutenant, and I go to Washington, and he takes me… to the flag mess for lunch. So I’m sitting there (in uniform), Lieutenant Mitchell with all these admirals.”

Like his father and uncle, Mitchell had an illustrative Navy career with 4,908 accident-free flight hours, 1,083 carrier landings, and 86 combat missions. He accrued six Strike Flight Air Medals, two Navy Commendation Medals with Combat “V”, Legion of Merit, three Meritorious Service Medals, two Battle “E” (VA-15 and VA-46), one Safety “S” (VA-46).

Early in his career he had moments when he wondered if he had made the correct choice, however. Back-to-back cruises can disrupt family life. “Tommy was a baby, so

I missed almost 14 months of his first 18 months of life.” He seriously contemplated changing courses. It was 1973 when the airlines were not hiring, but the executive officer in the A-7 training squadron approached him with an offer to train the A-7 pilots since he had been a Landing Signal Officer, LSO. After discussing it with his wife Susan, they decided to continue in the Navy. One incentive was their mutual love of the Navy people which was important to them.

During the Vietnam War in 1968 and 1969, Mitchell was deployed on the USS Intrepid flying A-4 Skyhawks when an F-4 was shot down. “It was a night flight into North Vietnam… and we were supposed to go in and try to locate him. So we’re in there running around and searching. I mean, it’s dark, it’s nighttime. And I tried to call to see if we can raise them up.” The call sign was Dakota 206, so they kept repeating on the radio Dakota 206 hoping to get a location. Suddenly the electronics alerted them that they were being tracked by radar. “Sure enough, they start shooting SAMs at us, so we managed to evade and get out of there.”

The story takes up years later when Mitchell started wondering what had happened to the pilots, so he started researching and found that they had been captured. “I finally found the Shoot Down Report and it gave the name of the pilot and the Navy Flight Officer (NFO). I found a phone number for the gentleman who was the pilot, Mark Gartley, so I dialed it up. Phone rang, guy answered. And you know what I did? I said, ‘Is this Dakota 206?’ And the guy goes, ‘Yes, it is,’ and it was

him. He was on the lake in Maine in a boat fishing, so I found him.” It was a satisfying culmination to the incident.

When asked about his greatest challenge, Mitchell answered, “You know. I think it was trying to be fair to all concerned, to the troops, particularly. I had a real heart for them. And of course, to your officers and everybody.”

Being a squadron commanding officer of VA-46, deployed on the USS Kennedy and America, was his most memorable assignment. The squadron were the Clansmen which came from the first CO, Commander Clifford McDougal. “They adopted their tartan, their mottos, their Crest, everything, so we were a very, very Scottish squadron, and I met the chief of the Clan when I was in Scotland.”

A previous CO of the squadron had hosted the head of the clan, Madam MacDougall in Edinburgh, inviting her to the ship when it was in port there. When Mitchell was in Edinburgh, he decided he should do the same. She had not responded to a written invitation, so another couple, his wife, and he rode to Oban, where the ancestral home is located, found a phone booth, and looked up MacDougall.

“There were lots of MacDougalls, but there was one that said Madam MacDougall, so I called the number, a lady answered, and I said, ‘Is this Madam MacDougall?’ She said, ‘Why, yes, it is.’”

After introducing himself and mentioning the invitation, she said that she had written him back. However, he had never received it. She said, “Well, to be honest, I just can’t travel… I was writing you to say, can you visit me?”

When Mitchell replied, “You’re in luck, we’re here” she invited them to high tea. “She gave us quite a lot of joy. It was incredible.” Instead of ancestry.com, Mitchell

commented, “Well, she was MacDougall. com, who had all the records of the clan, and it was all manual in those days.” He continued to invite her to Change of Commands knowing she could not attend. In the 1990s, he received notice that she had died.

Mitchell’s last duty was CO, FACSFAC San Diego where he was able to get his Airline Transport Pilot rating on his last flight in the Navy. He retired after 27 years and nine months, then moved to Memphis for five years while he worked for FedEx working in the 727 Flight Training Department.

Born in Birmingham, Alabama, but moving multiple times during his youth, Mitchell still claims Alabama as his home state. He graduated from Auburn University with a BS in Industrial Management. He established a scholarship at Auburn in memory of his grandfather which now, also, includes his name.

From college he went to Pensacola, FL, for flight school where he met his wife, Susan. They have two children, Tommy and Amy. Tommy is a partner with Cambridge Associates in Washington, DC. He has two girls: Riley (14) and Ferris (11). Amy is in

Orlando, FL, where she is a flight attendant with Southwest Airlines. She has one son, Cash (11).

Mitchell keeps his ties with the Navy. He is a member of the Tailhook Association, Navy League, the Military Officers Association, and Association of Naval Aviators. In addition, he is an active resident of Coronado serving in the Rotary Club and the Historical Association. He is a member of the Missions Committee at Graham Memorial where he is the rep on the committee for the Curry missionaries. Stephen Curry grew up in Coronado and graduated from CHS. Mitchell’s involvement in the community leaves little time for his tennis game.

Even though Mitchell mentions the separations from family and some harrowing moments when enemy fire was tracking him, he has a stock pile of interesting memories. In a retirement course he was asked what he enjoyed most in the Navy. His affection for Navy people ranked high. “I love being in training and helping people.”

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Spring into Ac tion: Boost Your Home’s Curb Appeal with Exper t Guidance

To sell your home this spring, it may need more preparation than it would have a year or two ago Today’s housing market has a di erent feel. There are more homes for sale than there were at this time last year, but inventor y is still historically low. So, if a house has been sitting on the market for a while, that’s a sign it may not be hitting the mark for potential buyers. But here’s the thing. Right now, homes that are updated and priced at market value are still selling fast.

Today, homes with curb appeal that are presented well are still selling quickly, and sometimes over asking price.

Curb Appeal Wins

One way to prioritize updates that could bring a good return on your investment is to nd smaller projects you can do yourself. Little updates that boost your curb appeal usually work well.

Small cosmetic updates, like refreshing some paint and power washing the exterior of your home, create a great rst impression for buyers and help it stand out. Work with a real estate professional to nd the low- cost projects you can tackle around your house that will appeal to buyers in your area.

Bottom Line

As we approach the spring season, now’s the time to get your house ready to sell. Let’s connect today so you can nd out which updates make the most sense.

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“The Connoisseur”

Vice Admiral Edward H. Martin, USN (Ret.)

September 30, 1931 - December 23, 2015

Spring 2002:

“This is one of my favorite appetizers. In the sauce pan is cracked pepper, a little salt, and freshly ground nutmeg.” He grinds it by hand in a nutmeg grinder.

“Next, I add butter and let it dissolve and melt in there.” Ed Martin is a serious cook, a true gastronome. “Now, I crack the eggs, one at a time. They must be at room temperature… Making gougres—pronounced goo-zhair—is a little touchy, so you must stay right with them every moment. You can only use a wooden spoon—it won’t work with a metal one.” He mixes the dough until it is the texture of silk. “This is how you want it. Smooth and silky. They are rolled into little dough balls and baked for ten to fifteen minutes until they’re golden brown and good lookin’!” He likes to eat them hot, washed down liberally with fine champagne.

Ed is a proud and colorful man—with dancing blue eyes, a plume-like posture, and a cadence in his voice that is both lilting and commanding. His garden is replete with roses, bougainvillea, kona coffee tree plants, snow bushes, plumeria, fuchsia, geraniums, and peppers. Ah yes, the peppers. Bright orange habanero peppers that he uses to concoct his notorious, fiery pepper juice that marinates in the refrigerator for more than three months before

being served. It gives his favorite foods that extra punch. Everyone knows they’re in for a culinary treat when they come to the Martins’ house.

Ed is juicy—he practically salivates just talking about his favorite things. He is proud of his accomplishments and finds the fun in everything he does. Perhaps his

prison experience is just what fueled this passion for the finer things in life: good food, exotic travel, and fine furniture. He also doesn’t mind talking about his experience in Vietnam or his distinguished Navy career. He is frequently asked by local and national media to comment on events in the Middle East and issues involving terror-

Vice Admiral Edward H. Martin, USN (Ret.) Portrait by photographer Jamie Howren.

ism, naval strategy, and Vietnam.

Even after spending nearly six years as a prisoner in North Vietnam, “I felt so strongly about our being in Vietnam that I would have volunteered to go back. Not many people would say that.” He’s right. This type of dedication is not born of blind faith, but rather a rare type of loyalty and optimism. Surprisingly, Ed says he never lost faith in his government. “I never got despondent. I was determined to defeat them.” He always expected to return to his home, his family, his career, and his happiness.

And his wife, Sherry, kept this hope alive back home. Sherry has provided the

unwavering support, encouragement, and total devotion that has propelled his career and fed his self-confidence. It’s a traditional marriage—a solid, enduring one. She sustains him.

Ed has no regrets. “I contributed to the defense of our country in a particularly contentious time and continued to do so long after our release from North Vietnam. I’m an energetic, dynamic person who cares about people. I think those qualities, coupled with dedication and solid leadership skills, are what enabled me to make Admiral.”

Ed washes each dish immediately after using it. Not a simple task, given the

complexity of his recipes and the detailed attention he pays to each ingredient. “I’m a clean-the-kitchen cook. I don’t like clutter.” What’s his favorite thing to cook? He flashes his famously heartfelt grin and rubs his belly. “Everything!”

(This profile is excerpted from the exhibit Open Doors: Vietnam Fifty Years of Freedom, © Jamie Howren and Taylor Baldwin Kiland, currently on display at the Coronado Historical Association, 1100 Orange Avenue. Vice Admiral Martin’s widow Sherry Martin lives in Coronado.)

Mrs. Sherry Martin and Vice Admiral Ed Martin Photography by Jamie Howren.

Bay Books Book Club Corner

What books people are reading…

Tomorrow, and Tomorrow, and Tomorrow

By Gabrielle Zevin

On a bitter-cold day, in the December of his junior year at Harvard, Sam Masur exits a subway car and sees, amid the hordes of people waiting on the platform, Sadie Green. He calls her name. For a moment, she pretends she hasn’t heard him, but then, she turns, and a game begins: a legendary collaboration that will launch them to stardom. These friends, intimates since childhood, borrow money, beg favors, and, before even graduating college, they have created their first blockbuster, Ichigo. Overnight, the world is theirs. Not even twenty-five years old, Sam and Sadie are brilliant, successful, and rich, but these qualities won’t protect them from their own creative ambitions or the betrayals of their hearts.

Lessons in Chemistry

By Bonnie Garmus

Chemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it’s the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudgeholder who falls in love with—of all things—her mind.

True chemistry results.

But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America’s most beloved cooking show Supper at Six. Elizabeth’s unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn’t just teaching women to cook. She’s daring them to change the status quo.

The Winners

By Fredrik Backman

Two years have passed since the events that no one wants to think about. Everyone has tried to move on, but there’s something about this place that prevents it. The destruction caused by a ferocious late-summer storm reignites the old rivalry between Beartown and the neighboring town of Hed, a rivalry which has always been fought through their ice hockey teams. Simmering tensions between the two towns turn into acts of intimidation and then violence. All the while, a fourteen-year-old boy grows increasingly alienated from this hockey-obsessed community and is determined to take revenge on the people he holds responsible for his beloved sister’s death. He has a pistol and a plan that will leave Beartown with a loss that is almost more that it can stand.

All the Light We Cannot See

By Anthony Doerr

Marie-Laure lives with her father in Paris near the Museum of Natural History, where he works as the master of its thousands of locks. When she is six, Marie-Laure goes blind and her father builds a perfect miniature of their neighborhood so she can memorize it by touch and navigate her way home. When she is 12, the Nazis occupy Paris and father and daughter flee to the walled citadel of SaintMalo, where Marie-Laure’s reclusive great-uncle lives in a tall house by the sea. With them they carry what might be the museum’s most valuable and dangerous jewel. In a mining town in Germany, the orphan Werner grows up with his younger sister, enchanted by a crude radio they find. Werner becomes an expert at building and fixing these crucial new instruments, a talent that wins him a place at a brutal academy for Hitler Youth, then a special assignment to track the resistance. More and more aware of the human cost of his intelligence, Werner travels through the heart of the war and, finally, into Saint-Malo, where his story and Marie-Laure’s converge.

Big changes are taking place in Little Rock

The William J. Clinton Presidential Library & Museum.

By Kris Grant

Located smack dab in the middle of “the natural state” and with a population of just over 200,000, Little Rock, Arkansas is an intriguing destination that has blossomed over the past two decades.

It’s due in no small part to the opening of the William J. Clinton Presidential Library & Museum in 2004, which spurred the growth of its downtown, and ushered in new hotels, restaurants and civic pride.

Libby Lloyd, Little Rock Convention and Visitors Bureau’s Director of Communications, was a fabulous guide to her city of six bridges spanning the Arkansas River. As I was to soon discover, Little Rock was full of big surprises!

Arkansas’ state capital is a natural draw for foodies, history buffs and more

The Clinton Center restaurant, 42 Bar and Table, is named in honor of the 42nd President.

Photos courtesy of The Clinton Foundation

The William J. Clinton Presidential Library & Museum

The William J. Clinton Presidential Library & Museum was formally dedicated on November 18, 2004, when its Foundation, represented by Chelsea Clinton, handed over the keys to the building to the archivist of the United States. The Clinton Library became the eleventh presidential library in the Presidential Library System managed by NARA (the National Archives and Records Foundation,)

Libby pointed out that many people were shocked when Bill Clinton chose an undeveloped industrial area on the outskirts of Downtown Little Rock as the location for the Clinton Center, “There was nothing there,” she said. “But he knew what he was doing. Downtown has experienced dynamic growth, with new hotels and restaurants along the riverfront, expanded transportation networks and development that’s continuing to this day.”

The modern structure of rectangular glass and steel juts out toward the Arkansas River and the Rock Island Railroad Bridge, drawing upon President Clinton’s metaphoric idea of “building a bridge to the twenty-first century.”

A timeline of Clinton’s two presidential terms lies at the core of the museum through the middle of the first floor, with alcoves of various domestic and foreign policy subjects along both sides.  Here I found detailed records of each day of the President’s schedule. And sure enough, in late March 1994, several days were marked as “personal vacation.”

That’s when Bill and Hillary and daughter Chelsea spent their spring break vacation in Coronado, hosted at Crown Manor, then the oceanfront home of M. Larry Lawrence, owner of the Hotel del Coronado who was

The central core of the Clinton Library & Museum is where I found the President’s daily schedule.

Photo by Kris Grant

The Clinton Library features a replica of the Oval Office as it was decorated during President Clinton’s terms.

Photo by Kris Grant

serving as Ambassador to Switzerland at the time. During their visit, the Clintons spent time in Downtown Coronado, perusing books at Bay Books and chatting with locals. On one day of their visit, 13-yearold Chelsea went bike riding down Ocean Boulevard. That’s when an occupant of a parked car along the boulevard suddenly swung open the driver’s-side car door and to the consternation of the secret service knocked the un-helmeted first daughter off her bike. I was serving as executive director of the Coronado Visitors Bureau at the time. We contacted Holland’s Bikes about the incident and they generously donated a helmet, which bureau staff delivered to the manor. A few months later, Hillary’s book, “It Takes a Village,” was published and –gosh darn it! – she included this gesture in her narrative as an example of small town neighborliness.

Ann Kamps, manager of Volunteer and Visitor Services at the Clinton Presidential

Center, led me on a tour, which included replicas of the Oval Office and Cabinet Room during President Clinton’s terms. “President Clinton really wanted to include these exhibits because he realized that many visitors here would never be able to tour the White House and the West Wing.”

Visitors can pose at the Presidential desk as I did and even pick up the receiver of Clinton’s desk phone for a commemorative photo (available for a small fee.) And they can also take a seat in the Cabinet Room, where I sat in the seat with a brass marker reading “The President.”

Ann explained that there’s a formal seating arrangement for Cabinet meetings, with each Cabinet member assigned a chair according to the date the department was established.

The President occupies the taller chair at the center of the east side of the table; the Vice President sits opposite the President. The Secretary of State, ranking first among

the departments heads, sits on the President’s right. The Secretary of the Treasury, ranking second, sits to the Vice President’s right. The Secretary of Defense (third) sits to the President’s left and the Attorney General (fourth) sits to the Vice President’s left. She continued with the full cabinet’s seating, but I won’t list them all here.

When Cabinet members conclude their terms of service, they are permitted to purchase their cabinet chairs, which bear brass plates indicating their cabinet position or positions and dates of service.

I inquired if the scandal of the President’s “inappropriate relationship” (as he put it) with a White House intern and resulting impeachment hearings were addressed in the library. Ann led me to a single panel in a side alcove that documented the events.

I found this quite in contrast to the Nixon Library in Yorba Linda, California, that has an entire gallery dedicated to Watergate. Of course, the outcomes were quite different:

That’s me, sitting in the President’s chair in the Cabinet Room.

Visitors to the Clinton Presidential Center can have a commemorative photo taken in a replica of the Oval Office.

Nixon resigned his Presidency; Clinton survived. On February 12, 1999, the Senate voted on whether to remove Clinton from office and the president was acquitted on both articles of impeachment (perjury and obstruction of justice). The prosecution needed a two-thirds majority to convict but failed to achieve a bare majority.

Still another exhibit is Clinton’s Presidential limousine, a 1993 Cadillac Fleetwood, one of just three ever built. With protective systems designed by the Secret Service and a state-of-the-art communications system, it took three years to build.

As luck would have it, Rotary Club of Little Rock was meeting in the Great Hall at the Clinton Center the day I was there, so Libby, Ann and I joined them. With more than 400 members, Little Rock Rotary has an even larger membership than Coronado Rotary Club’s membership of 250. It was a terrific program, but I missed the opportunity to dine at “42,” the museum restaurant.

Our 42nd president was born in Hope, Arkansas, a rural town in the southwestern corner of the state, and I was intrigued to learn about the challenges he faced during his youth. He was born William

three months after his father died in an automobile accident. In his early years in Hope, Bill was raised jointly by his mother, who was often away taking nursing classes in New Orleans, and grandmother, who taught him to read at an early age. When Bill was in second grade, his mother married Roger Clinton and the new family moved to Hot Springs with Bill taking his stepfather’s surname. But his home life was difficult, with Bill often acting as mediator between his mother and stepfather, an alcoholic, whom his mother divorced, then soon remarried during Bill’s teen years.

Clinton attended high school in Hot Springs where School Principal Johnnie Mae Mackey recruited teachers who em-

his band director, Virgil Spurlin, as having a huge impact on his life, crediting him with taking a personal interest in every student’s life, including home life, and also teaching him basic organizational skills and allocating resources. “He raised everyone’s aspirations and hopes; he was unbelievable,” said the former president who said Spurlin’s influence convinced him he could marshal others, which he said was a basis of leadership.

Spurred on by supportive teachers, Clinton became an active student politician as well as a leader in the school’s activities. He was active in the Beta Club, National Honor Society, chorus and band, the Hot Springs Key Club and the Order of DeMolay. He became an all-state saxophone player.

In 1963 he was named a Hot Springs High School delegate to Boys State, where he was elected as Arkansas’ delegate to Boys Nation. While attending Boys Nation in Washington, D.C., Bill Clinton shook hands with President John F. Kennedy. A photograph of that meeting, only four months before President Kennedy was assassinated, is one of President Clinton’s proudest possessions.

And speaking of the importance of schooling, read on…

The Clinton Presidential Limousine

Photo by Kris Grant

Little Rock Rotary regularly meets at the Great Hall of the Clinton Center.

Photo by Kris Grant

Little Rock’s Central High School National Historic Site

Little Rock’s Central High School was dedicated in 1927, a massive structure of Art Deco and Gothic Revival styles that was recognized by the American Institute of Architect’s as “America’s Most Beautiful High School.” But what happened at the school thirty years after its founding wasn’t pretty.

In 1957, nine African-American teens attempted to integrate Central High School but, on Sept. 2, Arkansas Governor Orval Faubus ordered the National Guard to block their entry “for their safety.”

On the first day of school, Sept. 3, a mob gathered in front of the school and the students, who became known as the “Little Rock Nine” did not appear. On Sept. 20, a federal judge ruled against use of the National Guard to block students. The Little Rock police were given the responsibility of protecting the students. On Sept. 23, the Little Rock Nine entered the school; the police couldn’t maintain order and a riot ensued. The students left through a side entrance in a police car.

Little Rock Central High School is the only school operating within the National Park System.

Photo by Kris Grant

As we walked past Central High School, Park Ranger Patti Cummings held up photos that documented the events that took place there in 1957.

Photo by Kris Grant

On Sept. 24, President Dwight D. Eisenhower federalized the Arkansas National Guard and sent 1,200 soldiers from the U.S. Army’s 101st Airborne Division to Little Rock. The next day, the soldiers escorted the Little Rock Nine into the school through the angry mob that had gathered outside. And on the day following, Faubus appeared on television, stating “We are now an occupied territory.”

The 101st Airborne Division left in November, and the Little Rock Nine endured physical and verbal abuses throughout the year. But Faubus wasn’t done yet. He temporarily closed the schools in 1958, giving voters a choice: accept integration or reject it. They chose the latter path, thereby closing schools for the 1958-59 year. In 1959, the federal court declared the closings unconstitutional and the schools reopened in August. Three African Americans attended Central High that year. Today, with a student body of 2,000, Central High School is the only operating school within the National Park Service. Normally, park rangers take visitors on organized tours into the school’s halls while students are receiving instruction inside

classrooms. But when I visited, the school was still closed because of Covid, with students still receiving instruction online.

The National Park Service Visitor Center, with dynamic interpretive exhibits including videos of television coverage of the events in 1957 and subsequent years, is located just across the street from the school.

I was a first-grader when television sets across the nation showed the upheaval that surrounded the attempts of nine AfricanAmerican students to cross the threshold of the all-white school. Television was in its infancy and we watched it unfold in blackand-white; my trip to Little Rock filled in all the color.

My tour, led by National Park Ranger Patti Cummings, began at the Visitor Center, walked through the school grounds and over to the Magnolia Gas Station, which journalists used as their hub during the crisis. The Mobil station has been preserved, its building and gas pumps frozen in time. Along the way, Ranger Cummings brought history alive, holding up photos from 65 years ago, as our footsteps retraced historic events.

Daisy L Gatson Bates, president of

the state chapter of the NAACP, became the spokesperson for the students. She pressed for immediate rather than gradual desegregation. In response, segregationists threw a rock through the window of her house, fired shots at her home and firebombed her yard. The street fronting the school is named in her honor.

In 1999, President Clinton presented the Congressional Gold Medal to each of the Little Rock Nine students on behalf of the U.S. Congress in a special ceremony at the White House. The Nine collectively donated one of these medals for exhibit at the Clinton Presidential Library.

Gas pumps were restored to their 1957 appearance; note that gas was 25 cents a gallon.

Photo by Kris Grant

The Magnolia Gas Station, part of the Little Rock Central High Sachool Historic Site, has been preserved in its 1957 condition.

Photo by Kris Grant

Riverfront Park and River Market Entertainment District

Six bridges span the Arkansas River and link Little Rock with North Little Rock. Illuminated by thousands of high-efficiency LED lights, the Main Street vehicular bridge, the Junction Bridge (a former railroad bridge converted to pedestrian use at Riverfront Park) and the Clinton Presidential Park pedestrian bridge add a splash of color to the Little Rock skyline.

The Big Dam Bridge (I have to laugh at that name!) is the longest pedestrian and bicycle bridge in North America.

Arguably, one of the best public parks in the country, Little Rock’s Riverfront Park offers an abundance of outdoor activity. Riverfront Park stretches eleven blocks and provides 33 acres or urban parkland on the south bank of the Arkansas River in downtown Little Rock.

It’s also where you can find “La Petite Roche,” the actual little rock for which the city is named. As Libby and I wandered along natural terraces and walkways along riverfront, I encountered sculpture after sculpture, 80 of them part of the Vogel Schwartz Sculpture Garden,

It’s all just a skip and a jump from the vibrant Riverfront shopping district and the Clinton Presidential Center beyond. The River Market Entertainment District (RMED) allows guests age 21 and older to carry alcoholic beverages in their RMED cup while wearing the RMED wristband in all public spaces and participating commercial properties, within the boundaries of the district.

Le Petit Roche, or Little Rock, is much smaller than when it was first discovered in 1722, when it rose 18

feet above the water and was used as a significant river marker.

Photo by Kris Grant

The Clinton Presidential Bridge glows at night.

Photo courtesy of The Clinton Foundation

The Junction Bridge was built as a railroad bridge in 1884; it was converted to a pedestrian and bicycle bridge in 2008.

Photo by Kris Grant

The Arkansas State Capitol

The Arkansas State building was built over a century ago as a replica of the U.S. Capitol and has been used in many movies as a stand-in. Designed in the Neoclassical style, Arkansas’ State Capitol features Arkansas granite, six bronze doors and three chandeliers crafted by Tiffany’s of New York. The dome has a 24-karat gold-plated cupola.

An unexpected feature of the building tour was visiting the vault of the Treasurer’s Office. The state constitution mandates that all tax money must be kept in the Treasurer’s vault and I was allowed to hold a half million dollars here. All visitors on tour can do the same; you just can’t take it with you.

On the capitol grounds, “Testament: The Little Rock Nine Monument” stands in honor of the nine students who integrated Central High School. It is the first Civil Rights sculpture to be erected on any state capitol grounds in the South. The memorial features bronze sculptures of the nine, along with plaques bearing quotations from each of them. And, quite pointedly, the faces of the nine students look directly into the Governor’s office.

Governor William J. Clinton’s official photograph hangs inside the State Capitol.

The figures of “Testament: the Little Rock Nine Monument” are positioned to face the Governor’s office at the Capitol.

Photos by Kris Grant

The Old State House Museum

Built in 1833 and opened in 1836, it is the oldest surviving state Capitol building west of the Mississippi (just west!). It’s free to tour the building. Among its exhibits is an 1836 House of Representatives chamber, the “First Ladies of Arkansas: Women of their Times” exhibit and several rooms dedicated to the history of political leaders and their families over Arkansas’s 200 year history.

Bill Clinton announced both his Presidential bids at the museum.

Down the street is Little Rock’s Convention Center, and just across from it is the Capital Hotel, whose history reaches back to 1877. The hotel has hosted many political luminaries including President Ulysses S. Grant. I was struck by its elegance.

Inauguration gowns of the First Ladies of Arkansas are on display at the Old State House Museum. Photos by Kris Grant

Time to eat!

I ate well in Little Rock and you can, too! Judging from my Rotary lunch at the Clinton Center, I’m thinking that the food at “42 Bar and Table” is equally delicious. At lunch, you can order an “Arkansas Traveler Burger” that includes your choice of 1855 Dry Aged Ground Beef, Ground Turkey, or Meatless Burger Patty served on a Toasted Brioche Bun with all the trimmings. And dinners here are relatively tame in price, the Chicken Pot Pie, is a traditional favorite ($19).

in the same location and one of the best for catfish and buffalo fish ribs. Playing an essential role in the struggle for civil rights, the restaurant served as a refuge for African Americans, including Little Rock Nine mentor Daisy Bates who often met at the restaurant with other civil rights leaders.

A few years ago, The Root Café received a $25,000 grant from the viewers of the HLN TV network’s documentary series, “Growing America: A Journey to Success.” And, more recently, it received a $150,000 grant from the Chase Bank Mission Main Street Project, allowing the Sundells to add a dining room onto their existing structure and begin serving dinner.

For lunch one day, Libby took me to The Lassis Inn, an unpretentious (for sure) establishment that in 2020 was named by the James Beard Foundation as “A Classic,” After the award was announced, lines stretched for blocks around the restaurant but owners Elihue Washington Jr. and Maria Washington took it all in stride. It is one of the state’s oldest restaurants still

After a scrumptious breakfast of Eggs Benedict, country ham and biscuits and gravy at the Roof Café (and, no, I couldn’t finish it all!), I had the pleasure of meeting owners Jack and Corri Sundell.

The Root’s mission is to “build community through local food” and they seek to foster a sense of connectedness among individuals, families, organizations and businesses of central Arkansas by offering a focal point for sustainable activities. It’s not surprising that Jack is a former Peace Corps volunteer in Morocco, who also worked as a livestock intern at the Heifer Ranch, a learning center of the Little Rock-based Heifer International, that seeks to end poverty throughout the world by empowering farmers.

On my last night in Little Rock, we dined at Ciao Baci, and were joined by the restaurant owner Blair Wallace, who bought the restaurant in 2019 after previously working there for ten years as a server and bartender. I loved this restaurant that is nestled into the Hillcrest neighborhood of Little Rock. In fact, it’s a former bungalow house that was turned into a restaurant in 2001. Inside, it’s warm and intimate with a welcoming bar. We ate outside on the wide wrap-around porch. The food was exquisite; the prices, “neighborhood friendly.” Here you’ll find an impressive wine list, great appetizers (try the calamari).

I made one last stop in Little Rock at the Esse Purse Museum in the fun and quirky SoMa (South Main) district. This one-of-a-kind museum features women’s purse styles across the years and the contents – think hatpins, war ration coupons, cigarettes and peace signs. The museum’s permanent exhibit, “What’s Inside: A Century of Women and Handbags 1900-1999,” grew out of a traveling exhibit selected from owner Anita Davis’ extensive collection.

So… what’s in your purse, ladies? I imagine today’s purses are growing ever smaller, since just about everything – cameras, flashlights, calculators, airline tickets to Little Rock, can be contained in a cell phone. Well, maybe not lipstick!

Jack and Corri Sundell, owners of The Root Cafe

Photo by Kris Grant

The Esse Purse Museum traces the history of the 20th century as seen from the styles and contents of women’s purses, decade by decade.

Photo by Kris Grant

Maria and Elihue Washington stand before their James Beard award certificate at their Lassis Inn.

Photo by Kris Grant

Owner Blair Wallace stands out front of Ciao Baci.

Photo by Kris Grant

Your Guide to Little Rock

Little Rock Convention & Visitors Bureau

Complete listings of events, accommodations, restaurants, museums and more.

www.littlerock.com

Getting there

By Car:

U.S. Interstate 40, crossing the country from the West Coast to the East Coast, runs directly through Little Rock, as does Interstate 30.

By Air:

The Bill and Hillary Clinton National Airport (LIT) is served by American, Delta, Southwest, United, Allegiant and Frontier airlines.

Museums and Attractions

The William J. Clinton Presidential Library & Museum

Open Monday – Saturday, 9 a.m. – 5 p.m., Sunday, 1 – 5 p.m. Adults, 12; Seniors, 62+, $10, Youth, 7 – 17, $7; 5 and under and active-duty military.

www.clintonlibrary.gov

Little Rock Central High School National Historic Site

2120 Daisy L. Gatson Bates Drive, (501) 374-1957. Open daily, 9 a.m. – 4:30 p.m. except Thanksgiving, Dec. 25 and Jan. 1. www.nps.gov/chsc

Arkansas State Capitol

Open weekdays, 8 a.m. – 5 p.m.; weekends, 10 a.m. – 5 p.m.

Guided tours are free; call to reserve at (501) 682-5080

www.sos.arkansas.gov

Esse Purse Museum Free admission, www.essepursemuseum.com

Recommended Restaurants

The Root Café www.therootcafe.com

Ciao Baci www.ciaobacilr.com

Lassis Inn

www.loc8nearme.com

Recommended Hotels

The Capital Hotel

www.capitalhotel.cm

Downtown Holiday Inn Express and Suites

(It’s where I stayed; close to the Clinton Center)

www.ihg.com

Lobby, the Capital Hotel

Photo by Kris Grant

Photo by Kris Grant

Photo by Kris Grant

Scott Aurich

(619) 987-9797

(619) 437-1614

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DRE#01355449

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(619) 300-3577

realtybybeth@gmail.com

realtybybeth.com

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(619) 301-2452

marianeabbott@yahoo.com

DRE#01438122

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(619) 813-7193

justgl@coronadobeach.com

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(619) 519-3290

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(760) 803-0140

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(619) 244.2901

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Christine Baker

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Jaime Bea

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Hablo Español

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Hablamos Español

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arakoubeserian yahoo.com

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DRE#01945891

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(619) 995-6259

Olga.Lavalle@elliman.com

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Julia M. Elassaad

(619) 573-8350

jelassaad@cbwhomes.com

DRE#01937427

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(619) 988-2455

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Beth Delano

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480-235-5600

Cal DRE #2137496

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Flagship Properties, Inc.

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Maria.Garate@elliman.com

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apuareagent@gmail.com

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Karen Hust

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Napolitano & Associates

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ringhram@gmail.com

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BestofCoronado.com

DRE#01293521

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neva.kaye@sothebysrealty.com nevakayegroup.com

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Pacific Sotheby’s Realty

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mollykorson1@aol.com

DRE#01379254

Korson Properties

Kari Lyons

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karisellscoastal.com

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SocalKenm@gmail.com

FindCoronadoRealEstate.com

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(619) 985-2726

MollyHainesMcKay@gmail.com

DRE#01876062

Carrie Mickel (619) 630-3570 carriemickel@bhhscal.com

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lindseyblyons@gmail.com

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Kathy Koop

(619) 985-8722

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Karrie Koop Gilby

(619) 857-7665

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Allison Koop Rice

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karenlee.realtor@gmail.com

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(619) 977-8419

ken@kenpecus.com

DRE#: 01056969

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kathypoundsteam@gmail.com

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(619) 847-4282

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At Home Realty

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zacharyj.thornton@outlook.com

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Mary H. Bowlby (727) 692-6516

mary.bowlby@compass.com

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sclinton95@gmail.com

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THE KATHY POUNDS TEAM

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A Parting Bite...

“Great food, like all art, enhances and reflects a community’s vitality, growth, and solidarity.”

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