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People didn’t want to drink and drive - even one glass of wine - and go over the bridge. I’m willing to drive to La Jolla and Carmel Valley to eat they’re willing to come here,” Spatafore said. And people in general, culinarily, are more willing to drive, they want to explore places to eat. “Like elsewhere in America, Coronado’s hotel guests are younger people willing to spend more on their vacations. Two other changes, he said, are driving Coronado’s move toward elevated cuisine: more adventurous hotel guests at The Del and Loew’s Coronado Bay Resort and more San Diegans seeking out restaurants on the island. will support a broader spectrum of restaurant offerings.” “The demographics have changed in this town, and the locals. “Now those homes are worth $2, $3 million dollars, and we’ve got a lot of young families and wealthy people with second homes here,” he said. Spatafore said the once food-snoozy community was home to the military, retirees and people who bought their homes in the ‘40s, ‘50s and ‘60s for $15,000 to $20,000 and raised their family there. “People don’t want food that’s packaged they want it fresh and local.” “What I’m talking about is approachable food, and everything that’s happening in San Diego and across the country - people want to know where my food is coming from and (want) to support all the local farmers and fishermen - is happening in Coronado at The Del,” Masi said.
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That the historic Del would select Clique to modernize and revamp its signature restaurant signals a generational shift in who is eating in Coronado - and what they want to eat. I’m not surprised it’s coming to Coronado - it’s just the next great area for it.”Ĭlique is known for developing swanky restaurants, bars and nightclubs at such Las Vegas hotels as The Palms, The Cosmopolitan and Bellagio, as well as for downtown San Diego’s Pendry hotel and the new Sycuan Casino Resort. You have a lot of young, hungry chefs and entrepreneurs, it feels a little like a restaurant renaissance in San Diego.
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“Over the last four to five years, what’s been happening in the culinary world here is truly amazing. “It’s all part of this culinary explosion that’s happening here,” said Andy Masi, a San Diego resident who is founder and CEO of Clique Hospitality. This emerging critical mass of stylish eateries will serve an evolving demographic of discriminating diners made up of locals, tourists and the elusive San Diego resident willing to cross the bridge for a meal.Īmong the new projects are the two-week-old Little Frenchie - from the prolific Coronado restaurant group Blue Bridge Hospitality - that puts a casually sophisticated spin on Parisian bistro fare, along with the recently unveiled Latin and Baja-inspired ALBACA at the Coronado Island Marriott Resort & Spa, the Hotel Del’s upcoming, seafood-centric Serea from trendy, Las Vegas-based Clique Hospitality, and a future outpost of the popular pizza and pasta emporium Buona Forchetta. The perpetually charming community with a seemingly frozen-in-time feel is getting an influx of seven new restaurants that will further elevate Coronado’s increasingly impressive culinary climate. Known for the iconic Hotel del Coronado, wide, white sand beaches and eye-poppingly expensive real estate, “the island” is poised to become San Diego County’s next A-list dining destination. Coronado, the sleepy, pristine beach town, has woken up.