Forks & Corks: Stake Chophouse & Bar

World famous Stake Martini with bleu cheese stuffed olives.

you seek an over-the-top dining experience that’s dripping in decadence, look no further than Stake Chophouse & Bar. Prepare to be pampered with exceptional service, world-class wines, insanely fresh seafood, and the tastiest cuts of meat around. The best way to take it all in? Why, the “Stake Experience,” of course.

What exactly is the “Stake Experience?” Michael Pickering, general manager of the Stake Chophouse & Bar was there to explain.

“The ‘Stake Experience’ is a special five-course dinner prepared by the chef on the spot,” Pickering says. “It includes some fan favorites, always fresh seafood to start, and it’s paired with specially-selected wines. It’s our of way of inviting you into the restaurant and showing you the best of what Stake has to offer.”

As you can imagine, our interest was piqued. While we pondered the eminent enchantment of the experience, we decided to split one of their famous martinis. Made with Hayman’s Old Tom Gin, it was cool and crisp down to the last taste.

The upstairs patio, where we sat, was delightful and inviting; light pinks and oranges danced above the trees amidst the setting sun. Diners clinked glasses at well-spaced out tables; keeping a safe social distance was no problem. (Most of the fine dining has moved outside for the time being, allowing for extra safety measures with the bonus of a lovely view.) We also got our own heater which we did ask the server to light once the sun set. Twinkling white lights adorned the umbrellas and candles were lit on all the tables, adding another layer of allure to the evening.

The contemporary and upscale ambience seemed to suggest an expectation of excellence. That’s just what David Spatafore, principal at Blue Bridge Hospitality—which owns Stake, Little Frenchie, Leroy’s Kitchen + Lounge, Village Pizzeria, Liberty Public Market, and more—had in mind when he opened Stake in 2014.

“My vision remains the same as it was when we opened,” Spatafore says. “I wanted to bring one of the best boutique steakhouse experiences in the country to our little town. A big city experience, an escape, something special. This is what our community deserves and what the guests of our fine hotels expect.”

Before the meal began, our server Nate brought us each an amuse-bouche to stimulate the palette. It was a just a few bites of delicious soup made with celery and mushroom foam, but if this small sample was any indicator of the quality and sophistication of the evening, then we knew we were in for a treat.

We were right.

Wine pairing with white burgandy.

Our first dish was an oyster trio: the first made with wasabi ponzo, the second with beet and ginger, the third prepared Rockefeller. They were all amazing, the first perky and zingy, the second fall-flavored and fresh, the last, rich and cooked to perfection. Paired with a glass of Veuve Clicquot, it’s hard to imagine a more enticing appetizer.

Oyster Trio

The next course, a dish of thinly sliced, lightly cooked, melt-in-your-mouth scallops with brown butter, hollandaise sauce, and leak vinegar paired beautifully with the delicious white burgundy wine. The light, buttery elegance lingered on our tongues while we took in the sunset views and indulged in sips of the wine—beautiful and bright.

The third course, a duck prepared two ways, was tasty and unique. The seared Sonoma duck breast was tender and delicious, and it came paired with the duck ballotine, a sausage wrapped inside a duck leg—a sustainable and wonderful morsel of goodness that wastes and wants for nothing. The plate came with a parsnip puree, crispy Japanese sweet potato, and a sherry reduction. It was complimented by a lovely red wine from northwest Italy, a Nebbiolo that’s nicknamed the “King of Italian Grapes.”

According to Spatafore, it’s the quality of the ingredients—along with the other touches like high-end plate ware, steak knives, Riedel glassware, and the uncompromising level of service—that make Stake a true fine dining experience.

“For instance, we work with Sonoma County Poultry for our duck,” Spatafore says. “They supply the finest restaurants in the country, and they don’t have the supply to sell to many. These exclusive high-end offerings define our commitment to the best.”

In addition, Stake is the recipient of a Wine Spectator Best of Award of Excellence for the last five years—every year since it opened. According to Spatafore, there are only 1,387 winners of this award nationwide. The awards are based on selections and demonstrating a deep commitment to the vintages as well as who and how they’re served.

But now, onto what Stake is really known for…it’s choice cuts of beef.

Some of Stake’s signature dishes were included in the next course, an amazing steak sampler. This featured the top-of-the-line Japanese A5 Wagyu, an American Wagyu ribeye, two New York Strips—one from Australia and another from Lone Mountain Ranch in New Mexico. All were tender, flavorful, and beyond delicious. The steaks came with mixed mushrooms, Brussels sprouts, twice baked potatoes, shishito peppers, and, the kicker, a succulent serving of bone marrow. This course came with a glass of Spring Mountain Cabernet Sauvignon from Napa, with notes of black currant, blackberry, and boysenberry…the perfect complement to the robust flavors of meat.

A highlight of the evening was when we were brought out specially-made knives to cut our meat. Usually, guests are able to select their knife from the knife box brought to the table—knives from all over the world. But these (COVID) days, the server selects a knife for you. (Nate chose my knife because he said I am a strong lady…bingo!) My knife was designed out of New York, by a woman named Chelsea Miller. She commissioned a family in France to craft the knife, and it’s actually designed after a tool they use to remove horseshoes. (How he know I rode horses?)

The last course—the desserts—did not disappoint. We noshed on the rich, moist carrot cake and the blueberry bread pudding with MooTime ice cream. Can you imagine anything dreamier? This came with a mouthwatering dessert wine, not oversweet and equally delectable.

According to Nate, the experience of serving in a high-end establishment—even during COVID days— reaffirms why he got into the business to begin with: the love of food!

“It’s a little different,” he says. “We can’t bring the meat trays out, but it’s still beautiful; everyone seems to have good energy so we appreciate that, and there seems to be a kindness in the dining right now, the food quality is still great.” We couldn’t agree more. The good food vibes are flowing strong at Stake. The energy is infectious, the menu is fit for a king, and the wine list, well, that’s fit for a queen. The service? Also top-notch. But don’t take my word for it. If you really want to enjoy all that’s fabulous about this restaurant, book a table and savor the “Stake Experience” yourself.

Blueberry bread pudding with MooTime ice cream.

• Christine Van Tuyl is a freelance writer who lives in Coronado with her husband and two children.

Stake is known for its USDA prime, dry aged and Wagyu beef.