Crown City Magazine - September 2021 Issue by Crown City Magazine

FORKS & CORKS

Here’s to The Henry Chef Matt Sramek of Blue Bridge Sweet Side of Island Walking Tours SEPTEMBER 2021

San Diego Real Estate

Market Experts Your San Diego real estate team specializing in properties over the bridge.

Eleanor Jacobs

Realtor® | PALISADE REALTY

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Wendy Garrett Rosenthal Loan Officer | Movement Mortgage NMLS 1676955 312-282-5446 movement.com/lo/wendy-rosenthal/

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IN FOCUS

M O R E T H A N J U S T S T E A K AT S TA K E

CROWN CITY MAGAZINE

SEPTEMBER 2021

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SEPTEMBER 2021

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731 Adella Ave - Represented Seller 1160 Pine St - Represented Seller 815 3rd St - Represented Seller Was offered at $7,700,000 Was offered at $6,950,000 Was offered at $2,950,000-$3,090,000 SOLD SOLD SOLD

951-955 B Ave - Represented Seller 4197 Rochester Rd - Represented Buyer 4628 Pomona Ave - Represented Buyer 5055 Collwood Blvd #307 - Represented Seller Was offered at $1,549,950 Was offered at $415,000 Was offered at $635,000 Was offered at $2,995,000 SOLD

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1760 Avenida del Mundo 108 1760 Avenida del Mundo 510 762 16th Street Represented Seller Represented Seller Represented Buyer

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Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01527365. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed.

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CONTENTS & CREDITS | SEPTEMBER 2021

COVER PHOTO: Courtesy of The Henry 2

IN FOCUS: MORE THAN STEAK AT STAKE, Courtesy of Blue Bridge Hospitality

A NOTE FROM THE EDITOR

LOCAL BUZZ: On-line Calendar + Local Music, Art and Entertainment

COMMUNITY: Priceless Programs at the Spreckels Center

FORKS & CORKS: Samantha Bey makes a toast to The Henry

PEOPLE: Executive Chef Matta Sramek of Blue Bridge Hospitality

CROWN CITY HISTORY: Carol Pastor raises a glass to the Coronado Brewing Company

IN THE KITCHEN: Chef Van Arsdall IV encourages slurping while enjoying Ramen

LIFESTYLE: Jessica and Karyn of Bungalow 56 give dreamy advice on bed styling

CROWN CITY CONFECTIONS: Coronado Beach Company host adorable donut taste testers

AROUND TOWN: Shop local with Marissa Thai for your favorite foodie

DINING GUIDE: A listing of local restaurants, delis and caterers

PHOTO BY CLYDE VAN ARSDALL IV AT RAMEN RYOMA IN SAN DIEGO

BACK COVER: By Gloria Rios

CROWN CITY MAGAZINE

SEPTEMBER 2021

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More Family Time. Less Wait Time. At Sharp Coronado Hospital, we’re taking extra precautions to continue providing the safest care possible. We created ER reservations with you in mind. By saving your spot online, you’ll be able to get in, get out and get back to summer more quickly. Save a spot at sharp.com/coronadoER.

CROWN CITY MAGAZINE

SEPTEMBER 2021

S e p t e m b e r 2 0 2 1 | Vo l u m e 4 I s s u e 9

PUBLISHER | EDITOR Heather Canton heather@crowncitypublishing.com CONTENT EDITORS Rose Wojnar, Sydney Zoehrer CONTRIBUTING WRITERS Julie Aguilar, Dana Welch, Samantha Bey, David Throop, Carol Pastor, Clyde Van Arsdall IV, Karyn Frazier, Jessica Nicolls, Marissa Thai Canton CONTRIBUTING ARTISTS & PHOTOGRAPHERS Gloria Rios, Heather Canton, Julie Aguilar, The Henry, Blue Bridge Hospitality, Coronado Brewing Company, Clyde Van Arsdall IV, Samantha Goh Photography, Samantha Bey, Marissa Thai Canton DISTRIBUTION Zoe Collins, Ryan Canton, Madison Pipes SOCIAL MEDIA COMMUNITY MANAGER Pink Mint Media SPECIAL THANKS TO: Coronado Cultural Arts Commission, The Henry, Blue Bridge Hospitality, Coronado Historical Association, Coronado Brewing Company

FRANCINE HOWARD

COMMUNITY PARTNERS

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A NOTE FROM THE EDITOR | SEPTEMBER 2021

Coronado Dreaming If you could bottle up Coronado for consumption - like the happily named spice in this photo - it would no doubt be a worldwide best-selling delicacy. This cure-all concoction would be filled up to the the brim with sunsets over emerald waves and long walks on shorelines sparkling with gold mica, relaxing bike rides, high tennis serves and smooth golf swings with the soft swirl of water from a paddle on the bay. It would fill your senses with the scent of the sea, fragrant flowers and balmy summer nights. The Coronado Brewing Company (CBC), celebrating 25 years this year, have done an incredible job bottling up Coronado as a craft beer. It is now sold around the world. Coronado Historical Association volunteer Carol Pastor writes about CBC as Coronado’s mainstay brewery in this month’s History column. Carol would agree that Coronado Island is truly a paradise, served in every season, and we are lucky to be have such talented people here creating unforgettable dining experiences. To dine in Coronado is an experience of its own for anyone hungry for a lovely time, with each restaurant offering unique experiences. In this month’s biannual Forks and Corks Dining issue, we feature Executive Chef Matt Sramek of Blue Bridge Hospitality, and new kids on the block, The Henry, who have both been delighting local and visiting foodies alike. We also highlight gift ideas for your favorite foodie that you can purchase right here on-island in the Around Town section. Hat’s off to the brewmasters, the chefs, waiters, kitchen staff and hosts who turn ordinary places and ingredients into unforgettable moments in our lives. The last year has been tough for our friends in the hospitality business. Please know that you are appreciated, and better times are ahead for everyone. I hope you enjoy our biannual Forks and Corks dining issue. Sincerely,

CORONADO DREAMING GOURMET SEA SALT AND SPICE MIX IS AVAILABLE FOR PURCHASE AT THE NEW VOM FASS CORONADO TASTING ROOM AT THE FERRY LANDING.

Heather Canton, Editor 10

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SEPTEMBER 2021

ACTIVE 429 F AVENUE $2,295,000 SOLD 951-955 B AVE. $2,995,000

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LOCAL BUZZ | SEPTEMBER 2021

Things to Do

On-Island Sunday Promenade Concerts in Spreckels Park are back! Starting on August 29 through September 12, this year’s summer concert series will move to a 5 pm start-time every Sunday. Check out the website, coronadoconcert.com for more information.

On-Line Event Calendar The Coronado Cultural Arts Commission makes it easy to find local activities with an online calendar. From music concerts, social events, and art lessons to fitness and wellness classes, check out the array of activities offered at CoronadoARTS.com September Community Events (please note that some events may be cancelled or modified. Please contact groups or visit their websites for up-to-date information.) • • • •

PAWS Pet Parade & Chili Cookoff • Festival of Sail San Diego Restaurant Week • Beer by the Bay Naval Special Warfare Superfrog Triathlon • All School’s Carnival Back to School Bash Coronado Hospital Foundation’s annual Golf Tournament

A lovely view from The Henry captured by Heather Canton.

Live Music Events in Coronado Coronado's live music schedule in real-time is at coronadoarts.com/livemusic. Upcoming performances include: • Live music at Emerald C Gallery on Wednesdays and Saturdays from 6-8 pm (Matt Heinecke, Jennifer Franks, Ron’s Garage, and more amazing musical artists) • Jake Lyons is live at Garage Buona Forchetta Sundays 12-2 pm • Gonzo is live at the Hotel Del (Babcock and Story) Fridays and Saturdays 5:30-9:30 pm • Trish Naval is live at Garage Buona Forchetta every Friday 6:30-8:30 pm • Live Music at Costa Azul Saturdays at 5:30-8 pm Local Art, Theater and other Entertainment • Art in the Park – where local artists display and sell works of art – happens on the first and third Sundays of each month, from 10 am to 4 pm at Spreckels Park at the corner of 7th St. and Orange Avenue. • Coronado Playhouse coronadoplayhouse.com • Lamb’s Players Theatre lambsplayhouse.com • Vintage Theatre vintagecinemas.com • Coronado Beach Company Tours tourcoronado.com the Coronado Public • Coronado Historical Association Wine & Lecture Art App designed coronadohistory.org/calendar/list/ to guide residents & • Coronado Museum coronadohistory.org/exhibits/current-exhibits/ visitors to more than • Historic Walking Tour 75 works of public coronadohistory.org/tickets/walking-tour-of-historic-coronado/ art throughout • Old Town Trolley Tours trolleytours.com/san-diego

Coronado

CROWN CITY MAGAZINE

SEPTEMBER 2021

COMMUNITY | THE JOHN D. SPRECKELS CENTER

Spreckels Center Enhances Coronado’s

Vibrant Adult Community with

Free Programs

By Julie Aguilar and Dana Welch

hey say the best things in life are free, and at Spreckels we believe this is true in so many ways! We offer a wide variety of activities that are completely free to our guests. Why? We want to ensure that the 50-plus adult community in Coronado has opportunities to thrive socially, mentally and physically - and cost should not be a barrier. No membership, no fees to walk in the door, just a great way to refresh your routine and be with people who share similar interests. Our free classes and activities offer something for everyone and are held throughout the year. These include chair yoga, current events, open card and game play, and a dedicated puzzle table for the puzzler in you (without the clutter in your home). For the health CROWNCITYMAGAZINE.COM

•Julie Aguilar and Dana Welch work for the City of Coronado Recreation & Golf Services. 14

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SEPTEMBER 2021

PHOTOS BY JULIE AUGILAR

conscious, we have monthly presentations on health and wellness topics led by Sharp Coronado Hospital including interactive cooking demonstrations. In addition, we have open play on our newly donated grand piano and complimentary lawn bowling lessons in the summer. There are also some new activities coming in the months ahead. For the intellectual, we will be streaming UC San Diego Osher Lifelong Learning Institute Lectures; for the music lover, we will have “brown bag” midday music where you can sit and enjoy your lunch while a talented pianist delights your ears. Looking to make new friends? We will be holding a “Stop-By Social” with icebreaker activities run by the staff to help you get to know your wonderful neighbors and community members. Our facility is also fortunate to house the Spreckels Gallery, a dedicated hallway that showcases local artwork featured by Coronado’s talented artists age 50-plus. The Cultural Arts Commission is responsible for coordinating featured artwork throughout Coronado and we are privileged to host two exhibitions a year to be appreciated when you visit the Center. Each exhibit includes a complimentary opening reception with live music, food and drink and a chance to meet the artist. Beyond the classes and activities, the Spreckels Center is a safe and welcoming community pillar. The inviting and spacious lounge, located just past our friendly staff and volunteers, is surrounded by large sunlit windows, comfortable chairs, tables and seating for games. A variety of books are available to take home provided by Friends of the Library. You can catch up on the news with our local and national newspapers, and play billiards too. While we often take creature comforts for granted, it is worth mentioning that you may enjoy the air conditioning, free Wi-Fi, and cable television. For the outdoor lover, there are two shaded patios with plenty of seating to enjoy the fresh air. So who says you can’t get anything for free anymore? We invite you to stop by the John D. Spreckels Center at 1019 Seventh Street and see all we have to offer. Our front desk is eager to give you a tour and fill you in on all the upcoming events. We also urge you to visit our website at www.coronado.ca.us/Spreckels. There you can find more information, view our class brochure and also sign up for our monthly e-Newsletter to keep you up to date on everything going on at Spreckels Center. Should you prefer speaking over the phone, call us at (619) 522-7343. Whether you are new to Coronado or are a long-time community member, the Spreckels Center is the perfect location to enhance your day. We look forward to seeing you soon!

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F O R K S & C O R K S | THE HENRY

Here’s to By Samantha Bey

The Henry, located at 1031 Orange Avenue is Coronado’s new local hotspot. 16

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SEPTEMBER 2021

On any given night, under twinkling market lights strung across the patio where jovial patrons dine around the roaring outdoor fireplace and nestle at intimate tables behind planters overflowing with vines and flowers, you’ll always find a crowd — simply because The Henry is consistently a crowd pleaser. When it first showed up on Coronado’s culinary scene in August 2019, The Henry caused quite a stir among locals who missed its predecessor, Costa Azul. Residents were also resistant to it being one of four nationwide The Henry restaurants under restaurant group Fox Restaurant Concepts. But over the past two years, The Henry has earned its standing as one of the island’s favorite hotspots, drawing lines out the door at all times of the year because of its reliably exciting food and great service. “We want our guests to be able to come to our restaurant and really enjoy dishes from our scratch kitchen, watch our amazing culinary team at work through the big glass-encased kitchen,” said General Manager Emma Elmes. The incredibly charming Elmes beams when she speaks of the restaurant, her job and the people she works with. “Our goal is to give great hospitality every time. It’s something that we focus on on a daily basis — we live by it. The smiles you see when you walk in are truly genuine — we have a team of people who really care.” The Henry has also proven its commitment to being a community-oriented, neighborhood restaurant through generous donations to our local schools and frequent sponsorships of local events. “Pretty much all of our marketing CROWNCITYMAGAZINE.COM

budget, we keep in Coronado. Our regulars are what makes The Henry. We know their names and they know ours! We want to support what is close to our regulars’ hearts,” said Elmes. “We really do want to be exactly what we say we are: ‘the greatest neighborhood restaurant,’ the place where anyone can come and just hang out, enjoy a coffee and a pastry or a quick drink at the bar or enjoy a little date night or family lunch. On top of the establishment’s comfortable atmosphere, Elmes emphasized The Henry’s versatility. “It’s a place you can come and enjoy apps and dessert or sit and enjoy a leisurely two, three or four course meal!” Sam Fox, owner of The Henry is a part-time resident in Coronado. When bringing The Henry to the island, he wanted to make sure this location was unique to the culture and aesthetic. From the menu to the décor, everything was chosen thoughtfully to highlight the best of Coronado. So, for the 11th anniversary of our engagement, my husband Josh and I had the sincere pleasure of celebrating with a multiple-course meal at The Henry. It’s been one of my favorite restaurants on the island since it opened, and I’m too embarrassed to put into print how many times I ordered takeout from the place while I was both 18

CROWN CITY MAGAZINE

Thai Grapefruit Smash and Jalapeño Margarita

Lebanese Hummus

pregnant and stuck at home during the pandemic. We were thrilled to have a special night out. The restaurant was lively and bustling as always, the pleasant din of happy diners floating up into the summer night, and all the tables full in what I would describe as french-bistro-meets-swanky-living-room — cozy and elegant without being stuffy or snooty. We got a lovely little bistro table in the corner and our friendly waiter Devon was quickly there to greet us and get us started.

SEPTEMBER 2021

basil and grapefruit — and I was equally as delighted. It was the perfect balance of boozy, bitter and herby, and had the mark of a great cocktail in that it tasted good until the very last sip.

Spicy Tuna and Crispy Rice

Short Rib Potstickers

Mixology, Mastered Our cocktails arrived in sparkling cut glasses with big fresh garnishes. Josh ordered the jalapeño margarita with blanco tequila, ancho reyes verde, lime, jalapeño and habanero. It was superb. Light, not too boozy, with the perfect amount of tart lime infused with a pleasant, mellow heat that didn’t overwhelm the flavors. I almost wished I’d ordered that instead. But then I tried my drink — the Thai Grapefruit Smash with Ketel One vodka, thai

First Course Flavor Frenzy The complex flavors of our cocktails prepared our palates for the bold flavors of the three appetizers we ordered. First, we tried the Lebanese hummus which came with vividly colorful, fresh veggies and warm pita bread triangles to dip into the sumptuous spread. It was drizzled with a rich olive oil and topped with juicy tomatoes and although I’ve never found hummus to be a particularly interesting dish, this version had such a creamy richness and umami to it, we couldn’t get enough. For good measure, we also ordered the spicy tuna & crispy rice, and the short rib potstickers because it would be physically impossible for me to eat at The Henry and not do so. In my humble opinion, they are the two most delicious items on the menu. The spicy tuna & crispy rice comes with four square morsels that somehow manage to be both sticky and crispy, topped with a perfect little bite of fresh raw tuna, garnished with Fresno chili and cilantro and drizzled with a sweet and salty tamari sauce. It’s the perfect portion that satisfies but also makes you really contemplate ordering another one. CROWNCITYMAGAZINE.COM

wontons gave it a satisfying crunch and texture. This was a departure from his usual entree, the Korean Prime Skirt Steak. It’s a superb, flavor-packed dish with double egg fried rice, snap pea, bok choy, pickled Shiitake, mint, cilantro and ginger. I ordered one of my favorite go-to dishes, the seared ahi tuna. It’s filling without being heavy and the creamy, spicy coconut lemongrass broth packs a punch that’s nicely cut by Thai basil. The ahi melts like butter in your mouth, and sits on a bed of sticky green curry rice. I paired this dish with the Domaine Thomas

The short rib potstickers are perfectly crisped on the bottom, stuffed with mouthwateringly rich short ribs and swimming in a light ponzu sauce, sprinkled with sesame seeds and cilantro. I’ve not met a local who doesn’t rave about these. Also not to be missed is the warm, crusty bread with perfectly salted, whipped butter — such a simple starter that The Henry has made sophisticated. Also worth trying if you have an extra hungry group is the super-decadent deviled crab dip and the house made pretzels & provolone fondue. Elevated Entrees It was a warm evening, so for Josh’s main course he wanted something light. He ordered the Vietnamese shrimp & avocado salad, which was a bright combination of green papaya, cucumber, heirloom carrot and hints of basil; the roasted cashews and crispy

Vietnamese Shrimp and Avocado Salad 20

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SEPTEMBER 2021

& Fils French Sancerre, which was a delightful match. The medium-bodied but crisp white complemented the creamy spice of the dish well. Decadent Dessert We were both wonderfully sated but when Devon dropped off that dessert menu we could not resist the enormous, warm brownie glazed with salted caramel and topped with vanilla ice cream. We pretended like we couldn’t possibly finish the whole thing… but we did. It

was the yin and yang of desserts: warm and cold, sweet and salty all singing together in harmony. Not to mention the perfect way to finish our incredible meal. The Henry also offers a whole lot more than a fabulous dinner. It’s a great place to gather for breakfast or mimosa brunch, lunch, a drink at the bar to catch a game… or even just to grab a house-made pastry or signature coffee from their walk-up window. It’s the neighborhood restaurant that has mastered the difficult art of feeling both casual and fancy. It has something for everyone and every palate, so whatever you’re in the mood for, you’ll find it — with great service — at The Henry. • Samantha Bey is a freelance writer who lives in Coronado with her husband and four children.

Seared Ahi Tuna

Warm Brownie Glazed with Salted Caramel and Topped with Vanilla Ice Cream CROWNCITYMAGAZINE.COM

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PEOPLE

| M AT T S R A M E K O F B L U E B R I D G E H O S P I TA L I T Y

Food For

Thought Meet Matt Sramek, Executive Chef at Blue Bridge Hospitality By David Throop

CROWN CITY MAGAZINE

SEPTEMBER 2021

CROWNCITYMAGAZINE.COM

Think about all the good times with your loved ones, all the memories and significant life events, and one of the defining things is that they center around great food. From sharing a delicious meal with friends and loved ones, to sipping upon a glass of wine, talking, laughing and reminiscing, these are the riches we share. Cooking can be the glue, a passion, and it can become a lifestyle; it brings people together and eases our worries, forming a bond that holds friendships, families and societies together. And experiencing a master’s craftwork is both incredibly uplifting and inspiring, especially if the expert dedicates his efforts to sharing with others.

Over time, he moved through the ranks of the kitchen staff from dishwasher to line cook before devoting his energy to learning more about the craft while working at Saffron Group, where the prix fixe menu changed weekly depending on the local farm-fresh ingredients available.

As Food Network star and chef Guy Fieri put it, "Cooking is all about people. Food is maybe the only universal thing that has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together." In other words, during our best and our most difficult times, food acts as the refuge we seek out for comfort and aid, and becomes the social glue that binds individuals into communities. Executive Chef of Blue Bridge Hospitality Matt Sramek knows the power that good food has better than most. He also knows the level of dedication, education and practice paired with the passion and discipline it takes to achieve a level of expertise in his field. Learning to cook at an early age with his mother, Sramek developed a deep love and understanding of the power of good food. His passion for cooking led him to work in kitchens throughout high school to help pay for his love for off-roading and racing.

Stake waiter, Jeremy Ward showing off a delectable steak platter showing the different cuts offered.

CROWN CITY MAGAZINE

SEPTEMBER 2021

Sramek credits that job and training with sparking his interest and the beginning of his education in the culinary arts. “We woke up early to shop at farmers markets for the best produce and got a ton of hands-on experience,” he recalled. Fast forward to years later, and Chef Sramek enrolled in the prestigious Le Cordon Bleu Academy of Culinary Arts in Paris, France. Post-graduation, Sramek

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began his professional career heading home to the former Saffron Group in Los Angeles, working alongside such luminaries as Bruno Lopez of The Ritz-Carlton, and Douglas Dodd of Hotel Bel-Air, The Arrabelle at Vail Square, Montage Beverly Hills. These experiences led him to his next challenge, competing against the world’s best, as Chef Sramek represented the United States in the Trophée Passion competition organized by l'Académie Culinaire de France in Paris. Following that experience, he joined world-renowned chef Thomas Keller to aid with 28

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opening the former Bouchon Beverly Hills as chef de Partie. In 2010, Sramek left Los Angeles to work at Amaya at Fairmont Grand Del Mar as Sous chef before ascending to chef de Cuisine, where he worked until leaving for Avant in Rancho Bernardo in 2015. Shortly thereafter, in 2018, Blue Bridge Hospitality brought Matt Sramek on board to handle the reins as Sous chef before becoming the Executive chef for all Blue Bridge Hospitality restaurants. When asked how Blue Bridge Hospitality has |

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managed during the difficulties of the past year and a half, he claims that while there were some difficult days, the group never shuttered its doors during the pandemic. Rather, they found a way to continue providing a service during the shutdowns. At first, the Blue Bridge Hospitality group had to scale back its staff numbers from approximately 300 people down to a skeleton crew of 15 or so. “Those were the hardest few months of my career and some of the longest days working,” Sramek shared. “Getting up early to try

and source products that were sold out everywhere, then going into the kitchen to prep and cook all day, finishing late doing dishes and cleaning the kitchen at night, day after day.” Still, according to Sramek, the organization pivoted to provide critical services and goods, using the Little Frenchie location on Orange Avenue as an “open market”

that sold staples such as eggs, flour, wine and even toilet paper before slowly adding a take-out menu. The lessons learned during that time have led Sramek and the Blue Bridge group to rethink their approach to their hospitality models. “We looked at every aspect of how we ran our kitchens and dining rooms and sought to find ways to streamline, be more efficient, and rethink the old way of doing things,” he said. “Many of those experiments stuck after we reopened. We have found ourselves excited about continuing the re-imagining of our company and our industry as a whole.”

For sure, it can be challenging but also rewarding in the role of Executive chef. The most rewarding aspect for Matt Sramek is mentoring young cooks to learn the craft and challenging them to become better at their trade. He takes that mentoring seriously, helping young cooks understand all the elements of fine cuisine, putting recipes together and plate presentation, challenging his staff to provide only the best to their guests. And that investment in others doesn’t stop at the kitchen. Matt is engaged in various community and charitable organizations from Casa de Amparo, a program designed to aid youth at risk of child abuse and neglect, promoting healing, personal growth and learning healthy relationships. Another organization that chef Sramek is happy to be associated with is the San Diego Council of Literacy’s Eat, Drink and Read project. The San Diego Council of Literacy aims to raise awareness and fund raise for its ongoing mission of improving literacy in San Diego through food, providing over 129,000 people with various opportunities through the community and affiliate outreach programs. Chef Sramek loves the outdoors when not working and is an avid gardener. Sramek raises his three children — Sofia, 8, Ethan, 6 and Liam, 2, along with his wife, Laura, who also works in the culinary industry When asked about what he dreams for in his future, it’s simple: continue to provide fantastic food and experiences for guests and do so as an owner of his own business.

• David Throop is a freelance writer from Coronado who now lives in Imperial Beach with his wife and child. CROWNCITYMAGAZINE.COM

Crown City History I N C O L L A B O R AT I O N W I T H C O R O N A D O H I S T O R I C A L A S S O C I AT I O N

Raise a glass to

Coronado’s own brewery Here’s to celebrating 25 years!

B y C A R O L PA S T O R , C O R O N A D O H I S T O R I C A L A S S O C I AT I O N V O L U N T E E R

o often we have talked about the past, restaurants that were. But what of today’s choices? Do you know how many are owned by Coronado High School graduates? For a small city, we have a great deal of talent, not only in the fine arts but also, as you will see, in the culinary arts. This month, we will visit one of the oldest families in Coronado. In the early 1900s, the Frozio family, Italian Immigrants living in New Jersey, relocated to Coronado Island, first to work on the buildings being built in Balboa Park. They must have certainly been in demand. After working on Balboa Park, two of the Frozio

The brick façade of the Coronado Brewing Company with it’s iconic mermaid emblem has stood the test of time.

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Brothers Ron and Rick Chapman raising a glass when the brewery first opened in 1996.

Rick and Ron Chapman, owners of our local brewery photographed here when the restaurant and bar first opened 25 years ago.

sons, one an electrician, Thomas Frozio, the other a plumber, Al Frozio, went to work for the Hotel del Coronado to work their trades. They both went on to start their own business’s, Frozio Plumbing and Electric companies. Their sister, Claire, was one of the first graduates from Coronado High School. She would later be known as Grandmother Claire Chapman — thus the start of another dynasty. Her grandsons are Ron Chapman, CHS 1974, and brother Rick Chapman, CHS 1976. Like so many of our graduates, they couldn’t wait to spread their wings. However, like so many, they later returned to this fair city. In 1992, Café 1134 was born when Rick and his wife, Adel, decided to venture into Coronado restaurant life. The café at 1134 Orange Avenue, named Cafe 1134, was welcomed by locals and visitors alike and soon became a morning coffee spot. It continued for years and only recently, it was sold, and a new restaurant opened. In 1996, the brothers opened Coronado Brewing Co. on lower Orange Avenue. We had our very own

brewery at a time when the boutique brewery business was beginning to surface all over San Diego County. The pub brewed on-site and served good food as well. CBC was a hit. The brothers have since added a second CBC in Imperial Beach on Seacoast Drive., which is now becoming restaurant row of Imperial Beach. This restaurant is even more casual but still pouring good beer and serving excellent salads at lunch time. This eatery provides patio dining as well as inside seating. In 2012, their third site came into being in the Morena district of San Diego. It is the production center where most of the beer is brewed. The site also has the tasting room as well as dining service. It is an unbelievably sophisticated operation and well worth a visit. The Coronado location celebrated 25 years of operation in July, of which the brothers are extremely proud. This location continues to brew and is now designated the innovation brewing center where new blends are tested. If they are approved, they go into production in San Diego. Next time you are drinking a CBC beer, say cheers with me to one local historical family who have made a national name for themselves in the brewing industry. Many sons and daughters, as well as grandkids, of Ron and Rick are working at the Coronado Brewing Company, so the Dynasty is in good hands to continue on for many years to come.

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Ramen

I N T H E K I T C H E N | C H E F C LY D E V A N A R S D A L L I V

Slurpable Art Photos and Story by Clyde Van Arsadall IV “The more I learn, the more I realize how much I don’t know.” Albert Einstein is known for using his noodle, but I am almost certain he wasn’t talking about ramen when he made this statement. My son Charlie and I love noodles and we thought we knew what a good bowl of ramen was. Yet it seemed the more we ate it, the more there was to learn about it. It wasn’t until we had a good Japanese-style craft bowl of ramen with fresh noodles and broth layered with flavors, that we realized what we had been eating was simply noodle soup. The real stuff blew our minds, the hype was justified, and the spark was ignited in both of us. Ramen to so many of us was and maybe still is freeze-dried noodles with a flavor packet. This is so far from the craft ramen that people in Japan stand in six to10hour lines to experience. The broth in craft ramen alone makes it one of the most complex soups in the world. This doesn’t happen with a flavor packet. If you have had ramen that was simply a small part of a larger menu, then I would argue that you have not experienced good craft ramen. Our quest was on to find the best ramen in San Diego. Over a four or five month period, we did our research, asked a lot of questions and ate a lot of bowls of ramen. We studied the vernacular and learned how to order what we liked. We discovered different styles and broke each bowl down into its various components to figure out how they were made. I dove deep into the noodle bowl and

A bowl of ramen called Smoke Bomb Black, served at Nishiki Ramen in Hillcrest.

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Two of my children Charlie and Josie enjoying slurping one of their first bowls of ramen in 2017.

A bowl of Spicy Sesame Ramen at Tajima in Hillcrest.

watched a documentary about ramen, Ramen Heads (2017). I read a book on ramen by Ivan Orkin, an American that became a true ramen master in Japan. I discovered and watched the ramen-themed movies Tompopo (1985), a cult comedy, and the deeply moving 2018 drama, Ramen Shop. This quest became an obsession — to coin the title of the documentary, we became Ramen Heads. Why this obsession? As a chef, I have always admired the desire to achieve perfection. I love places that specialize and strive to be the best. The best, whatever that may be, always comes from a shop that specializes and focuses on one thing. The same is true of ramen. Different shops specialize in different broths and various styles and it is a never-ending quest to find the best of each. Even in Japan, not all ramen shops are craft shops; for example, of the 5000 or more ramen shops in Tokyo only a few hundred are considered craft ramen and garner a cult following. A bowl of craft ramen can take days to make. That is why shops often specialize in ramen alone and in some cases only a specific style of ramen. When it comes to ramen, there is a tsunami of information and the nuances are endless. I will attempt to keep things simple and give you an overview of ramen

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as a whole. Let’s start with a brief history, then break down the different parts and lay out the different styles. I will tell you how to eat a bowl of ramen and give a few etiquette tips. There is so much to learn so let’s get started before our noodles get soggy.

Ramen History

Today, ramen has a cult following; it has risen to become one of the most popular foods in Japan, second only to sushi. There are tens of thousands of shops serving ramen all over the Japanese archipelago, one has even earned a Michelin star. Ramen is relatively new to Japan. It originated in China and made its way to the island a little over 100 years ago. This may seem like a long time, but Japanese cuisine began developing thousands of years ago. The Japanese adopted this simple noodle dish and made it their own. As ramen spread throughout the country each prefecture gave it its own twist. The dish was exciting, new and gained popularity slowly over time. World War II however marked a turning point for ramen. It was in the aftermath of that war that this bowl of noodles cemented itself into the collective souls of the Japanese. This beloved dish was filling, fatty and inexpensive. It served to nourish a population that was devastated morally and financially. The people quite literally lived off of ramen — in many cases, it was all they had. As the Japanese fought their way back to economic stability they took their beloved ramen on the ride with them, tweaking, improving and elevating it along the way. It makes sense now that Japan has become one of the largest economies in the world, and its beloved ramen has risen in stature as well. 36

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Bacon wrapped mushrooms is a fun add on to any bowl of ramen at Underbelly in NorthPark.

Four Parts to Ramen

Broth: Ramen broth is made by combining several stocks. The most common combination is either pork or chicken stock with dashi. Dashi is a stock that is made by combining kombu (kelp) and katsuobushi (dried bonito). Broths range from light and clear to thick and cloudy. Noodles: Ramen noodles originally came from China; they vary in size and texture and are usually paired to a particular style of broth. Thick broths usually use thin noodles and thin broths use thicker noodles but there is no hard and fast rule. Ramen noodles are made using alkaline water which helps them hold up in the hot broth. Tare (Flavoring): Tare is the ramen’s seasoning and defines the type of ramen. There are three major flavorings: shio (salt), shoyu (soy sauce), and miso (fermented soybean). Toppings: Proteins usually take center stage. Chashu pork is roasted and often charred with a torch before serving. Chicken, pork belly and seafood are also popular. Eggs are a ramen classic, |

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either hanjuku style which is simply soft boiled or Ajitsuke Tamago which is a soft boiled egg that has been marinated in soy sauce and mirin. Fresh vegetables such as scallions, cabbage, spinach and mushrooms are added raw. Simmered corn and cold pats of butter are popular in the northern prefecture of Hokkaido. Preserved vegetables such as menma (bamboo shoots), kimchi and pickled ginger add texture and flavor. Nori and wakame are two types of seaweed that are well liked garnishes; they add a subtle ocean-like aroma.

Ramen Styles

There are many different styles of ramen and most are named after the tare that flavors them like shio, shoyu and miso ramens. Tonkotsu and Tori Paitan are named for the type of broth. Shio Ramen, flavored with sea salt, is the oldest form of ramen seasoning. Usually paired with lighter broths. Shoyu Ramen is flavored with Japanese soy sauce. It is a popular ramen seasoning usually paired with clear to brown broths of chicken and seafood. But increasingly it is found paired with Tonkotsu or Tori Paitain broths. Miso Ramen is flavored with miso and is often used in heavier broths. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji, a mold used to ferment food. Tonkotsu is a rich, milky pork bone broth that is boiled — not simmered — often for 24-48 hours, producing its milky appearance. This is a widespread style and is defined by its broth, not its flavoring. Tori Paitain is the chicken version of Tonkotsu.

A bowl of Shoyu Ramen with spinach as a topping at Hiro Nori in Hillcrest.

Eating and Etiquette

Ramen is meant to be served extremely hot and should be eaten as fast as possible so as not to let the noodles get soggy. Slurping your noodles shows you are moving at a respectable pace and is considered a sign of respect. The contents of a bowl of ramen are eaten much like pasta, but chopsticks are the delivery device rather than a western-style fork. A spoon called a renge is used to help combine noodles and toppings. The broth, however, is meant to be enjoyed straight from the bowl. Simply pick it up and drink the broth directly. This is expected and not considered rude. Chopsticks need to be set down beside the bowl or across its rim, never leave them stuck into the noodles so that they point out at an upward angle. Leaving your chopsticks in such a fashion is rude. It is seen as a symbol of death as that is the way the Japanese leave food offerings at graves. Just remember that slurping noodles and drinking from the bowl is good, poor chopstick placement is bad.

A bowl of Tonkotsu Ramen at Hiro Nori, Hillcrest, that has some of the best pork chashu in San Diego. CROWNCITYMAGAZINE.COM

A bowl of Tokyo Chicken Ramen in the Nozaru Ramen Bar on Adams Avenue in San Diego. 38

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Craft Ramen Spots in San Diego

Happy Slurping!

Hiro Nori - Location: Hillcrest. Best Bowls: Tonkotsu, Shoyu Ramen with chicken broth. Special Features: House-made noodles. Notable toppings: Pork chashu (best I have had to date), spinach, black garlic oil. Comments: The smallest of the bunch but packs the biggest punch. Menya Ultra - Locations: Clairemont, Hillcrest. Best Bowls: Tonkotsu, Tantanmen. Special features: House-made noodles. Notable Toppings: Cold pats of butter, sauteed corn, wood ear mushrooms. Fun sides: Nagoya Fried Chicken, Negi Pon Fried Chicken. Nishiki - Locations: Kearny Mesa Hillcrest. Best Bowls: Smoke Bomb Black, Shoyu Ramen. Special Features: House-made noodles, a wide variety of ramen styles. Notable Toppings: Slow egg, kimchi. Karami Ramen - Location: Kearny Mesa. Best Bowl: Karami Ramen, Tori Paitan Shoyu. Special Features: Known for hot spicy ramen, specializing in Tori Paitan (Creamy Chicken Broth), curry dishes. Fun Sides: Chicken Karaage, Takoyaki (octaous balls)

Stacks of colorful ramen bowls at Ramen Ryoma in Hillcrest.

RakiRaki Ramen and Tsukemen - Locations: Kerney Mesa, Mira Mesa. Best Bowls: Tonkotsu Black and Red Edition, Tsukemen ( noodles served separate from the broth for dipping). Special Features: A wide variety of ramen styles, and broths, sushi, and curries. Fun Sides: Chicken Karaage (fried chicken thighs), Stuffed Jalapeno Tempura. Nozaru Ramen bar Location: Adam’s Avenue business district. Best Bowls: Tonkotsu Heights, Tokyo Chicken. Special Features: Large menu, sushi, fun atmosphere. Notable Toppings: Bok Choy, Kimchi, Bacon Bits. Fun Sides: Garlic Shishito, Adams Fries, Ramen Burrito. Tajima Ramen - Locations: Convoy, Mercury, Hillcrest, North Park, College Heights. Best Bowls: Tajima Ramen, Spicy Sesame Ramen. Special Features: Spinach noodles, nice selection of craft beers and sake. Fun Sides: Garlic edamame Notable Toppings: Steamed and fried tofu.

Entrance to Hiro Nori Craft ramen in Hillcrest.

Underbelly - Locations: North Park, Little Italy. Best Bowls: Belly of the Beast Ramen, Tonkotsu. Special Features: Large selection of craft beers, fun craft cocktails, lively atmosphere. Fun Sides: Bao buns, yakitori. Notable Toppings: Oxtail dumplings, baconwrapped mushrooms. Ramen Ryoma - Locations: Hillcrest, Pacific Beach. Best Bowls: Negi Ramen, Corn Butter, Special Features: House-made uneven wavy noodles, a wide variety of ramen styles, large menu, open kitchen. Notable Toppings: Brussel sprouts, bok choy, butter.

Beshock Bar - Locations: Downtown, Carlsbad. Best Bowls: Tonkotsu Black, Tan Tan Ramen. Special Features: A wide variety of ramen styles, large sake selection, extensive menu, sushi. Fun Sides: Takoyaki (octopus balls), Crispy Spicy Tuna.

My daughter Sasha and I slurping noodles at Underbelly in North Park.

• Clyde Van Arsdall IV is a third-generation Coronado local, chef, and storyteller, For more stories and follow-up to his articles go to oliveavenuesupperclub.com CROWNCITYMAGAZINE.COM

Coronado Market Report July 2021

Avg. Price $2,394,135 | +16.7%

Active Listings 57 | -10.9%

Pending Listings 30 | -6.3%

Sold Listings 24 | -42.9%

1830 Avenida Del Mundo, 1107 $6,000–$9,500/mo 1 BD 2 BA

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Did you know that an average person sleeps for 8 hours in a day? That means that an average person will sleep for 229,961 hours in their lifetime, or basically one-third of their life will be spent in bed. Based on that information alone, I think it is safe to say that you should consider your bed one of the most important pieces in your home and invest in it accordingly. There is nothing more satisfying than crawling into a beautifully made bed. We love white for the base layers on beds. There is a reason why high-end hotels have white sheets and duvet covers – you sleep better in white, you can easily remove stains, and they always look crisp and inviting. We love white as the base layers at home as well, so that you can swap out your accent pillows and throws easily or change them with the seasons and they will work with any accent color that you choose. White sheets also work with any style home. Whether your home is modern, traditional, contemporary or any mix in between, bright white will work for your space.

There are some basic rules for styling a bed:

1 2

Start with your sheets, we always select soft sheets for your first layer. Thread count really does count! We always choose sheets that are soft to the touch with a 500 thread count minimum. Add a blanket under the duvet. We like to do this in the summer months so you can kick off your duvet cover if it gets too hot.

Select a duvet cover and down insert. We suggest down if you aren't allergic and they come in a few temperature options: one for winter, and cooler ones for summer. We like to switch ours out seasonally so we keep both options in our linen closets. For the duvet cover, linen, Tencel™ and cotton are great options for summer to keep things lightweight, and can be used year round. There are other heavier options for winter such as velvet and heavier grade fabrics if you prefer.

Choose your accent pillows according to your style, if you live in a more traditional home, you may consider striped pillows, or a mix of striped and solid. If your home is more of a modern aesthetic, you may want to stick with solids. We typically put two larger accent pillows and a lumbar pillow on a queen bed and three larger accent pillows on a king bed with a lumbar.

Finish off your bed with a throw or quilt at the end of the bed. This is optional of course, as we don’t always include one, but a throw with some texture placed on the end of a bed is a nice way to finish off a look, or you can always fold a quilt neatly at the end of the bed.

Hop in and enjoy a great night’s sleep!

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C R OW N C I T Y C O N F E C T I O N S | C O R O N A D O B E AC H C O M PA N Y TO U R S

 Surprise The unexpected business venture of Coronado’s newest donut shop Story and photos by Samantha Bey

From left: Coronado kids James Bey, Wolfgang Couturier, and Aiden Bey like their donuts with a side of the Del in the background. 44

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Nestled within the tree-lined, cobblestone courtyard behind the El Cordova Hotel is a cheerful, charming little donut shop bustling with patrons. But the cafe and its line out the door is a story of unintended — and serendipitous — outcomes. When Tony Perri first came to Coronado in the 1990s - it was to produce and direct broadcast TV specials for the Hotel Del Coronado, he was immediately intrigued by the town’s fascinating history. He moved here permanently in 2000, and has been producing Coronado-centric films and videos ever since by means of his production company, Surf’s Up Studios. But it was the films he created for the Coronado Historical Association’s annual fundraising galas that were the impetus for his newest passion project. “I have learned so much about Coronado’s history by osmosis,” said Perri. “I want people here — both tourists and residents — to have a good sense of our rich history. So

Store employee Marilyn Jernigan serves up smiles with all those fresh donuts, which are made daily in a nearby family bakery.

The Coronado Beach Company’s chocolate donut (which all the kids voted as their favorite) is even 8-month-old approved!

many interesting things have happened here and we are so much more than a little beach town!” Perri explained that as a producer, he is a natural storyteller and had wanted to find another way to share his knowledge of Coronado’s heritage with visitors and locals. In October of last year, he learned of the tucked away space becoming available for lease and knew it would be perfect. He started the Coronado Beach Company (a nod to the original Coronado Beach Company which sold plots of land on the island in 1886) to give afternoon walking tours of some of the island’s most historic sites. Perri had planned to offer donuts and coffee to his walking tour patrons, and during his soft opening realized very quickly that the donuts were far more popular than he could have imagined.

Celia and Emma are very ready for the challenge of sampling an array of delicious donuts.

You’ll find Coronado’s “accidental donut shop” nestled in the El Cordova courtyard behind The Brigantine at 1339 Orange Avenue.

“We sold so many donuts we became an accidental donut shop,” he laughed. After some months getting a feel for the best times of day to offer tours and seeing how in-demand a donut shop was, he finally settled on the Tuesday through Sunday business model of serving an array of donuts in the mornings every day from 8 a.m. to noon, and offering 90-minute tours that begin at 4 p.m. everyday except Mondays And the unexpected donutshop-walking-tour duo has been quite the hit. Perri sells between 17 and 20 dozen donuts every day, usually selling out before he closes at noon. He sold a whopping 25 dozen donuts on the Fourth of July. And his walking tours host 18-20 patrons daily, who enjoy an introductory film he produced, then traverse on a one-mile jaunt through the grounds of the El Cordova Hotel, the Glorietta Bay Inn CROWNCITYMAGAZINE.COM

The colorful little shop offers lots of donut- and Coronado-themed gifts and treats; perfect for browsing while you wait for your organic coffee or one of their historic walking tours to begin. 46

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(originally the mansion of John D. Spreckels), the Emerald C Gallery (once the carriage house for the residence of Elisha Babcock, one of the original owners of the Hotel del Coronado), the shipwreck of the Monte Carlo down at the water’s edge and the perimeter of the Hotel del Coronado, complete with lots of ghost stories. Perri says that while he ensures people get the full history of Coronado and its founding, most people really just want to hear all the ghost stories — and he delivers. “Our focus is history, haunts and ghost stories,” he said. And the donuts, of course. I rounded up the most discerning palates I could find when it comes to those sugary circles of breakfast joy — five children under the age of eight. They were thrilled with the task. Perri served us an array of mouthwatering donut delights, plus two cups of freshly brewed, organic coffee for my husband and me, which he offers along with chai lattes, cold brew and sodas. We ecstatically tried each of the pastries, which included a decadent cinnamon roll and an apple bear claw. Perri drives down to Imperial Beach every morning to get the donuts from a family bakery that’s been in business 30 years and makes them fresh daily. Here’s what the kids had to say about their Saturday morning taste test. “It’s a little bit crunchy on the outside and soft on the inside,” said Aiden, four, with a mouthful of vanilla donut

James stares in awe at the plethora of sugary delights he’s about to devour.

Those donuts don’t stand a chance! BFFs Celia Holman and Emma Bey (right) pause for a quick photo before our highly anticipated Saturday morning donut taste-fest.

covered with red, white and blue sprinkles. “The sprinkles remind me of Halloween but it tastes like summer!” “It’s so soft on the inside and it has rainbow sprinkles and it tastes like strawberry. And wow, it’s good,” laughed Celia, eight, right before she gulped down another bite. Meanwhile, Wolfgang, eight, took a bite of an enormous swirl that was cinnamon-rollmeets-donut and said simply, “Wow!” I tried this one as well and I echoed his sentiments — this would be the one I’d go back for again and again. Emma, eight, happily noshed on a chocolate donut with colorful sprinkles and said the sprinkles reminded her of the American Flag. She then moved on to the apple bear claw, which she described as tasting like apple pie. “It’s really glazed on the outside which makes it look really good and taste really CROWNCITYMAGAZINE.COM

Tony Perri, owner of Coronado Beach Company, shares his knowledge of Coronado’s heritage with daily walking tours and offers delicious donuts and coffee to his patrons, as well as some sweet gift ideas like this cute donut pillow.

good!,” she said. Celia agreed, adding that she likes the cinnamon in it. Aiden continued his critique through the lens of holiday flavors, and added, almost inaudibly as he chewed, “It tastes like Christmas!” James, seven, sampled — devoured, rather — a classic chocolate donut, declaring that on a scale of one to 1,000 he would rate it a 1,000. He raved, “It’s creamy and chocolatey and mushy on the inside and just really yummy.” It was this same chocolate delight that Celia described as fluffy and tasting like thick sugar that won

the kids’ unanimous vote for favorite donut. Whether you want a dose of sugar or a docent to share some local history, the Coronado Beach Company is a friendly, quaint place to get your fix.

• Samantha Bey is a freelance writer who lives in Coronado with her husband and four children. 48

CROWN CITY MAGAZINE

SEPTEMBER 2021

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CROWNCITYMAGAZINE.COM

AR O UN D TOW N | MAR I SSA T H A I C ANTON

WHERE TO FIND

Gifts for the Foodie Looking for presents for the food-lover in your life? Whether you are looking for a present for a professional chef or your favorite foodie, here are a bunch of great local gift ideas you can buy right here on-island.

I Love To Cook Gift Set

Cooking oils are a chef’s secret weapon to a delicious meal. You cannot go wrong giving a set of oils to the chef in your life. These virgin olive oils are not only of the highest quality but they are organic and eco-friendly. Choose between two gift sets with oils hand selected by the staff to ensure perfect oil and vinegar combinations for any recipe.

Coronado Taste of Oils (619) 522-0098 954 Orange Ave, Coronado coronadotasteofoils.com

Ceramic Garlic Grater Plate

Taste of Oils Italian Twist Gift Set

A grating plate is essential for anyone in the kitchen! This beautiful ceramic plate is used to easily grate garlic, ginger, nutmeg and so much more. Not only is a grating plate more pleasing to the eye than traditional graters but it also has an advantage because you are able to preserve all the oils from your food.

The Italian Twist Gift Set includes a beautiful mix of flavors picked by the staff as well as Italian Cream of Peppers and Eggplant and Balsamic Fig and Date Mustard to really add to that Italian twist. A complete gift for the holidays and birthdays to any one who likes cooking in the kitchen.

CROWN CITY MAGAZINE

SEPTEMBER 2021

American Rye Whiskey

Bourbon isn’t only good for drinking but it can bring a chef’s plate to the next level.

Coronado Tasting Room (619) 534-5034 1201 1st St # 101, Coronado coronadotastingroom.com

Mini Spiceology Set

Have you ever seen a cuter set of spices? This could be the gift you’re looking for to spice up a chef’s life.

Wine Saver

Don’t let that wine go to waste! Wine savers are an absolute necessity. This is a gift that anyone and everyone needs in their lives, and it keeps on giving. With a vacuum tight close, wine will be preserved to its maximum.

Marissa Thai Canton resident of Coronado and graduate of Coronado High School, Class of 2016. She now attends Loyola Marymount University and runs social media company Pink Mint Media. CROWNCITYMAGAZINE.COM

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CROWN CITY MAGAZINE

SEPTEMBER 2021

CROWNCITYMAGAZINE.COM

D I N I N G G U I D E | L O C A L R E S TA U R A N T S

CORONADO ALBACA Coronado Island Marriott Resort & Spa 2000 2nd St. (619) 435-3000 Amalo Brew Coffee Coronado Library 640 Orange Ave. (619) 537- 11 Avenue Liquor Wine & Subs 878 Orange Ave. (619) 435-4663 Babcock & Story Bar Hotel del Coronado 1500 Orange Ave. (619) 435-6611 Bistro d’Asia 1301 Orange Ave. (619) 437-6677 Bluewater Grill 1701 Strand Way (619) 435-0155 Boney’s Bayside Market 155 Orange Ave. (619) 435-0776 The Brigantine 1333 Orange Ave. (619) 435-4166

Bruegger’s Bagels 1305 Orange Ave. (619) 435-3900

Clayton’s Mexican Takeout 1107 10th St. (619) 437-8811

Burger King Ferry Landing 1201 1st St. (619) 435-8707

Cold Stone Creamery Ferry Landing 1201 1st St. (619) 437-6919

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

Coronado Brewing Co. 170 Orange Ave. (619) 437-4452

Calypso Cafe 505 Grand Caribe Causeway (619) 423-5144

Coronado Coffee Company Ferry Landing 1201 1st St. (619) 522-0217

Central Liquor & Deli 178 Orange Ave. (619) 435-0118 Chez Loma 1132 Loma Ave. (619) 435-0661

Coronado Cupcakery Ferry Landing 1201 1st St. (619) 437-0166

Chipotle Mexican Grill 1360 Orange Ave. (619) 365-4287

Costa Azul Ferry Landing 1201 1st St. (619) 435-3525

Clayton’s Bakery and Bistro 849 Orange Ave. (619) 319-5001

Crown Bistro Crown City Inn 520 Orange Ave. (619) 435-3678

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

Crown Landing Loews Coronado Bay Resort 4000 Coronado Bay Road (619) 424-4000 Crown Room Hotel del Coronado 1500 Orange Ave. (619) 522-8490 Crown Town Deli Ferry Landing 1201 1st St. (619) 675-0013 Danny’s Palm Bar & Grill 965 Orange Ave. (619) 435-3171 Domino’s 1330 Orange Ave. (619) 437-4241

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 KFC/Taco Bell 100 B Ave. (619) 435-2055 Leroy’s Kitchen + Lounge 1015 Orange Ave. (619) 437-6087

Eno Pizza Hotel del Coronado 1500 Orange Ave. (619) 522-8546

Lil’ Piggy’s Bar-B-Q Ferry Landing 1201 1st St. (619) 522-0217

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

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

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

Little Frenchie 1166 Orange Ave. (619) 675-0041 Lobster West 1033 B Ave. #102 (619) 675-0002 Mexican Village 126 Orange Ave. (619) 319-5955

CROWN CITY MAGAZINE

SEPTEMBER 2021

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 Cafe 847 Orange Ave. (619) 435-9776 Panera 980 Orange Ave. (619) 437-4288 Parakeet Cafe 1134 Orange Ave. (619) 675-0104 Parakeet Juicery East 943 Orange Ave. (619) 319-5931 Parakeet Juicery West 1138 Orange Ave. (619) 537-0018 Park Place Liquor & Deli 1000 Park Place (619) 435-0116

McP's Irish Pub 1107 Orange Ave. (619) 435-5280

Peohe’s Ferry Landing 1201 1st St. (619) 437-4474

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

Poke123 1009 Orange Ave. (571) 221-4649

Mindful Cafe Sharp Coronado Hospital 250 Prospect Ave. (619) 522-3600

Rosemary Trattoria 120 Orange Ave. (619) 537-0054

Saiko Sushi 116 Orange Ave. (619) 435-0868

Villa Nueva

Serea Coastal Cuisine Hotel del Coronado 1500 Ocean Ave. (619) 435-6611

(619) 435-1256

Sheerwater Hotel del Coronado 1500 Ocean Ave. (619) 522-8490 Spiro’s Greek Cafe Ferry Landing 1201 1st St. (619) 435-1225 Starbucks 960 Orange Ave. (619) 437-8306 Stake Chophouse & Bar 1309 Orange Ave. (619) 522-0077 Subway 1330 Orange Ave. (619) 435-8272 Swaddee Thai 1001 C Ave. (619) 435-8110 Tartine 1106 1st St. (619) 435-4323 Tavern 1310 Orange Ave. (619) 437-0611 The Henry 1031 Orange Ave. (619) 762-1022 Tent City 1100 Orange Ave. (619) 435-4611 Trident Coffee 942 Orange Ave. (619) 509-7118

Bakery Café 956 Orange Ave.

Village Pizzeria 1206 Orange Ave. (619) 522-0449 Village Pizzeria Bayside Ferry Landing 1201 1st St. (619) 437-0650 Which Wich 926 Orange Ave. (619) 522-9424 Wine a Bit 928 Orange Ave. (619) 365-4953 Yogurt Escape 942 Orange Ave. (619) 435-9700 Yummy Sushi 1330 Orange Ave. (619) 435-2771

CATERING BBQ Boss (619) 432-2677

1 1 6 6 O R A N G E AV E . C O R O N A D O, C A 9 2 1 1 8 | (6 1 9) 6 7 5 -0 0 4 1 | L I T T L E F R E N C H I E .C O M

Clyde Van Arsdall (619) 542-4451 Chef Drew McPartlin (619) 990-9201 Coronado Caterer (619) 917-3392 DiCristo Meals (858) 267-7161 Pret Gourmet (619) 990-2461 Scratch Gourmet (619) 987-4912 CROWNCITYMAGAZINE.COM

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CROWN CITY MAGAZINE

SEPTEMBER 2021

In partnership with Coronado Public Library

EMERALD KEEPERS PRESENTS

This month’s EMERALD COMMUNITY READ collective reflection is on Elizabeth Rush’s informative book on climate change, Rising: Dispatches from the New American Shore. Please join Emerald Keepers and the Coronado Public Library for Emerald Read Events! You need not read the book to attend.

TUESDAY, SEPT 14

– BEACH BOOK TALK, Stan’s Beach, 9am

Join Emerald Keepers in small groups at Stan’s Beach. Bring your beach chair and water. Remember to wear your sunscreen and beach hat. BYO reusable water bottle.

MONDAY, SEPT 20

– PANEL DISCUSSION, Library Winn Room, 7pm Join Emerald Keepers in the Winn Room for an enlightening evening with local journalist, Brad Willis, English literature educator, Joshua Chao and local photographer and community advocate, Kel Casey. Learn more about storytelling and interview techniques that can transport readers and viewers to the forefront of events and stories. Science is all around us. These panelists use and teach the tools needed to communicate effectively.

MONDAY, SEPTEMBER 27

Leveraging his three plus decades of diverse climate change experience, Dr. Merrifield 1) supports and conducts research that advances the understanding of climate impacts, 2) provides meaningful projections, and 3) prepares the next generation of scientists, engineers, and policymakers in risk assessment and adaptation strategies. Climate change is already affecting Coronado shoreline, residents, and real estate. Don’t miss this important presentation. FOR MORE INFORMATION VISIT

Emeraldkeepers.org SIGN THE PLEDGE & SUPPORT EMERALD KEEPERS

Emerald Keepers is a 501(c)(3) corporation. All donations are tax deductible. Support Emerald Keepers’ efforts to educate Coronado to become more sustainable for an Emerald Green, Ocean Blue Coronado. Together we can make a difference.

PHOTO BY BRENDAN GARCIA

– AN EVENING WITH MARK MERRIFIELD, Ph.D, DIRECTOR, SCRIPPS CENTER FOR CLIMATE CHANGE IMPACTS AND ADAPTATION, Winn Room, 7pm

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PRSRT STD US POSTAGE PAID SAN DIEGO, CA PERMIT 906

This festive sign at The Henry was captured by local San Diego photographer, Gloria Rios. Follow her on Instagram @g_loria313 to see more of her beautiful photography and purchase fine prints at printsbygloria.pic-time.com

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” - Ruth Reichl, Chef, Culinary Editor & Writer