Coronado Boathouse
1701 Strand Way, Coronado CA 92118Account closed due to repeated delinquency for our services. Unfortunately, it has been our experience that account delinquency is the result of an establishment’s financial difficulties, which also commonly translate into a deterioration in service and food quality. As we have not been given the opportunity to assess the status of this restaurant, we cannot in good faith recommend it to our customers. While we can’t currently endorse this venue, we are happy to suggest a number of other high quality restaurants to meet all your dining needs. Thank you for your understanding.
Classic Cuisine Seeped in History
Review by TableAgent
Although just a short drive over the Coronado Bay Bridge, the Coronado Boathouse 1887 feels worlds apart from bustling downtown San Diego. The restaurant’s historic setting, casual atmosphere, and marina location give it the feel of a small-town institution, one where friends and family routinely gather to meet up after a long day out on the water.
The building itself appears to be a miniature version of the neighboring Hotel Del, with white siding, red roofs, and dramatic Victorian design. The resemblance is no accident—it was designed by the same architects, built by the same crew, and functioned as the hotel’s boathouse for almost a century. Despite being cast in the shadow of the Hotel Del, the building boasts its own unique history. Its claims to fame include playing host to an oceanographic laboratory that helped establish the more-permanent Scripps Institution of Oceanography in La Jolla. The building’s use as a boathouse officially came to an end in 1967, when it was moved closer to shore and converted into a restaurant. Today, its 19th-century design remains graceful and stylish on a small scale, projecting a quaint version of grand elegance.
As we walked from our car to the boathouse, I almost wished we had spent the afternoon sailing on the bay. Sitting atop a pier in the Glorietta Bay Marina, the restaurant is surrounded by water and boats, and immediately evokes a desire to embrace the sea. This theme, unsurprisingly, continues throughout the restaurant, beginning with the narrow entrance corridor, which is covered with paintings and old photographs of the beach and the sea.
We were greeted at the hostess stand by owner Marty Jensen, and were quickly led through the dining room to a window-side table overlooking the water. The room’s casual setting seemed at once historic and comforting. Antique chairs and tables fill the dining room, with each table featuring an old map of Coronado embedded beneath thick lacquer. White ceilings and walls reveal architectural details of the Victorian-era design, with tall ceilings, wood paneling, and large windows. Images of boats cover the walls, and colorful Tiffany-style lamps hang above the tables. The only outlier in the setting is the open kitchen, which, encased in steel and glass offers a decidedly modern contrast.
We were greeted by Laurie, one of the most friendly, genuine servers I have ever encountered. As she handed us menus and explained the day’s specials, we perused the wine and beer list. Our eyes instantly spotted the locally brewed Coronado Pale Ale, and we decided it was the perfect way to begin our Boathouse experience. Our excitement heightened when we found out the brewer and founder of Coronado Brewery was an old friend of Laurie’s from high school. Swept away by the charming small-town feel of ordering a beer brewed not just locally, but by a personal friend of our server, we each ordered a pint.
The menu, I must confess, caused us a bit more trouble in terms of making a decision. While Executive Chef Scott Delgado’s enticing array of seafood and steaks seemed to offer just the right amount of options, it proved remarkably difficult to choose between them. Although, I will admit that being forced to choose between Fresh Alaskan King Crab, Maine Lobster Tail, and USDA Prime Filet Mignon is quite an enjoyable predicament. In the end though, two unique dishes caught our eye—New York “Blues” Steak and Macadamia Halibut—and we ended up leaving the triumvirate of indulgent entrees for another time.
We also selected two appetizers to accompany our refreshing Coronado Pale Ales: Creole Shrimp and Dungeness Crab Cakes. Just after we took our first sips of the crisp, creamy ale, Laurie returned with two large platters. The shrimp caught our attention first, with an awakening aroma of buttery spice rising from the plate. A generous portion of pale pink shrimp floated in a deep red New Orleans-style barbeque butter sauce, with two thin slivers of crisp brioche as an accompaniment. The shrimp were tender yet firm to the bite, with a feisty flavor that exploded on the tongue. A subtle hint of spiciness was just enough to give the dish a good kick while mild enough to keep us coming back for another bite. The sizeable appetizer easily could have been shared by a table of six, or ordered, along with one of the tempting side dishes or salads, as a full meal.
The Dungeness Crab Cakes were served in equally generous portions, with three plump cakes leaning against a tower of Asian slaw and a garlic-Dijon aioli. The cakes were soft and savory, with just a hint of crunch from the crispy shell. My palate welcomed the unmistakable flavor of Old Bay Seasoning, which it rarely encountered since my move from the East coast. The aioli was tangy and creamy, and I indulged in generously dipping each bite into the sauce. I felt nothing could have paired as well with our beers as the succulent crab cakes.
As Laurie cleared our appetizer plates, which despite our valiant efforts included a few lingering shrimp and part of a crab cake, I perused the wine list. The selection was small enough to be approachable, but large enough to offer a mix of unique wines and reliable selections, both by the glass and bottle. I ended up ordering Laurie’s favorite, a Sonoma Cutrer Chardonnay from Russian River Valley. Crisp and laden with complex minerality, it would balance well against my rich fish dish while holding up nicely to my companion’s steak.
When our entrees arrived we couldn’t have been more delighted—both were a visual feast. The New York “Blues” set before my date featured a substantial USDA prime New York steak topped with crispy bleu cheese and panko bread crumbs and set atop a deep port wine demiglace. The steak, as with all steaks on the menu, was accompanied by a reliable Idaho spud and a ramekin layered with butter, sour cream, and chives. As my date set to work scooping the traditional accoutrements onto his potato, I snuck a bite of his steak. The meat was tender as only USDA Prime can be, almost soft to the bite and ultimately savory. The show was stolen away, however, by the bleu cheese crust: a thin but still chunky layer of crisp, earthy cheese whose subtly pungent flavor was an ideal counterpart to the succulent steak. Why all steaks don’t come topped with bleu cheese, I decided, was one of life’s great mysteries. The port wine sauce was decidedly tart, and a bite of the cheese, steak, sauce combination was bursting with flavor.
I turned my attention to my own plate, which offered the most impressive moment of the meal. I had ordered the Macadamia Halibut based solely on Laurie’s enthusiasm and her claim that “people return over and over just for this dish;” I instantly realized why this was the case. The thick fish was barely visible on the plate, having been marinated in coconut milk, baked beneath a layer of crushed macadamia nuts and panko bread crumbs, then plated atop a warm peanut sauce and drizzled with both teriyaki reduction and a mango puree. For all its visual appeal, the dish did not disappoint the palate. The sauces gracefully mingled on the plate, the mango making the peanut sauce seem sweet, the teriyaki giving it body. The macadamia nuts, which I often find overwhelming, offered the perfect amount of richness. Each component was so rich that had the chef swapped the halibut for ice cream (maybe coconut-flavored?) the dish would have passed as dessert. I barely touched the tropical rice pilaf it was served with, opting to devote every bit of my appetite to the rich fish.
As we gleefully made our way through our entrees, the sun slowly vanished and lights lit up across the marina. While we were on the North side of the restaurant, tables to the South, especially those on the enclosed porch, had even better views of the boats docked nearby. The restaurant had filled to capacity over the course of the evening, and the room had filled with the buzz of casual conversation. While I could certainly hear the conversations of nearby tables, the atmosphere was so casual that this didn’t seem to bother anyone in the dining room. The upstairs dining room, which I snuck a glance of on the way out, was also filled that evening, and with gently sloping walls, dormer windows, and a private bar, I could see why it was a popular location for private parties.
After our plates were cleared, Laurie returned, toting a tempting dessert tray with an array of sweet conclusions—in absolutely enormous portions. Each offering, from the raspberry cheesecake to the crème brulee, looked like it could serve at least two, if not four people. The towering chocolate lava cake actually looked like it would satisfy six. Had we not indulged in such a rich meal, we admittedly would have gone for the chocolate lava cake. As it was, the sublime halibut still lingering on my mind, we opted for a more refined slice of key lime pie.
Sharing a slice of pie, seated in an historic boathouse and overlooking a marina with the faintest hint of light left in the sky, I could not have felt more content. As the tart citrus bites washed away the lingering tastes of our meal, I relished the simplicity of our springtime evening—filled with good food and good company; beginning with a refreshing local beer and ending with a simple and equally refreshing slice of key lime pie. I felt as if I were home, or better yet, on vacation, without having to travel very far from home at all.
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Reservations
Business Info
- Address: 1701 Strand Way, Coronado CA 92118
- Cross Street: Orange Avenue
- Location: Coronado | Hotel Del Coronado
- Cuisine: None |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Not Available
- Dress Code: Casual
- Meals Served: Dinner |
- Parking: Private Lot |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: N/A
- Website: http://www.coronado-boathouse.com/
- Phone: (619) 435-0155
- Features: None,
- Occasion: None,
Photos
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 6:30 PM
- Tuesday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 6:30 PM
- Wednesday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 6:30 PM
- Thursday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 6:30 PM
- Friday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 6:30 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 10:00 PM
- Happy Hours - Main Dining Room 5:00 PM - 6:30 PM
F.A.Q.s
Frequently Asked Questions- Do you have to take a boat to get to your restaurant?
- No, you do not need a boat to get to the restaurant.
- Is the Coronado Boathouse a boat?
- No, the restaurant is on land and has access by roads.
- Is this the same restaurant as The Boathouse?
- No, the Coronado Boathouse is a different restaurant from The Boathouse, and the two are not related.
- Does Coronado Boathouse have an ocean view?
- Coronado Boathouse is located on the San Diego Bay, so it has views of the bay, but not the ocean.
- Do you serve brunch?
- No. The Coronado Boathouse serves dinner on Sunday-Thursday, from 5-10:00pm; Friday-Saturday, from 5-11:00pm.
- Do you have a bar?
- Yes. The full bar hosts happy hour specials from Sunday-Friday, at 5-6:30pm.
- What would the cost range be for a large party dinner at this restaurant?
- As the cost will vary depending on date, time and party size, we encourage you to submit an inquiry to our group coordinators though the Group & Event Services section on the front page of this site.
Menus
Lunch Menu
Starters
- Clam Chowder 6.95
- Award winning New England style chowder
- Lobster Bisque 8.95
- Topped with diced Maine Lobster and creme fraiche. Served with a side of cream sherry.
- Seared Ahi Tuna 9.95
- Grade #1 Ahi tuna, blackened, served with wasabi, pickled ginger and soy sauce
- Shrimp Cocktail 13.95
- Jumbo shrimp and bay shrimp in a spicy gazpacho cocktail sauce
Salads
- Caesar Salad 8.95
- Crisp hearts of Romaine lettuce, shredded Parmesan cheese and classic Caesar dressing
- Chopped Salad 10.95
- Cucumbers, carrots, tomatoes, hearts of palm & crumbled bleu cheese with creamy Italian dressing
- Spinach Salad 11.95
- Spinach topped with mandarin oranges, eggs, bacon, mushrooms & raisins with poppy seed dressing
- Cobb Salad 12.95
- Grilled chicken, Romaine lettuce, red onion, eggs, tomatoes, bacon and avocado with creamy Italian dressing
Sandwiches and Hamburgers
- Boathouse Burgers 11.95
- Our half-pound Angus burger served with apple wood smoked bacon, cheddar and Swiss cheese, lettuce, tomato, onion rings and topped with a tangy barbecue sauce
- Calamari 8.95
- Tender calamari steak flavored with a sweet coconut breading and served with lettuce, tomato, avocado, Swiss cheese, and garlic aioli on a toasted bun
- Teriyaki Beef & Chicken Skewers 13.95
- Marinated in our homemade teriyaki sauce and grilled to perfection
- French Dip 10.95
- Thinly sliced roast beef, Swiss cheese, garlic butter, au jus on a toasted hoagie roll
Seafood Preparations
- Crab Cakes 10.95
- Two delectable crab cakes served with garlic aioli and cole slaw
- Beer Batter Fish & Chips 12.95
- Alaskan cod, dipped in a seasoned beer batter. Served with fries.
- Orange Basil Salmon 14.95
- Served over a citrus beurre blanc sauce and seasonal vegetables
- Coconut Crunchy Shrimp 14.95
- Rolled in sweet coconut breadcrumbs, our homemade plum sauce and cole slaw
- Alaskan Halibut 19.95
- Macadamia nut crust, peanut sauce and a mango puree with teriyaki glaze and seasonal vegetables
- The Boathouse Crab Stack 14.95
- Dungeness crab meat top layers of fresh-diced mango, kiwi, red onions, avocado, cucumber and diakon sprouts. Served with a fresh ginger-lime dressing and roasted peanuts
Dessert
- Signature 'Mud Pie' Malt 5.50
- Oreo cookie, coffee ice cream, Hershey's chocolate blended and topped with whipped cream and diced almonds. Add a shot of Kahula: $8.50.
Dinner Menu
Some seafood items are seasonal.
Soups & Salads
- Clam Chowder 6.95
- Award winning New England style chowder
- Lobster Bisque 8.95
- Topped with diced Maine lobster & creme fresh
- Chopped Salad 5.95
- Cucumbers, carrots, tomatoes, cabbage, hearts of palm, crumble bleu cheese topped with creamy Italian dressing
- Caesar Salad 6.95
- Crisp Romaine lettuce, shredded Parmesan cheese and classic Caesar dressing
- Spinach Salad 7.95
- Spinach topped with mandarin oranges, eggs, bacon, mushrooms with poppy seed dressing
Starters
- Oyster Shooters 2.25
- Seared Ahi Tuna 9.95
- Grade #1 Ahi tuna blackened and served with wasabi, pickled ginger and soy sauce
- Herb Steamed Artichoke 9.95
- Steamed with fresh herbs and garlic. Served with lemon-basil aioli and drawn butter
- Calamari 10.95
- Lightly seasoned, then fried until crispy. Served with a spicy Thai chili-citrus sauce
- Dungeness Crab Cakes 12.50
- Three delectable crab cakes served with a roasted garlic and Dijon mustard aioli sauce
- Seasonal Mussels 12.95
- A full pound of mussels steamed in white wine, garlic, Roma tomatoes and basil
- Shrimp Cocktail 13.50
- Jumbo shrimp and bay shrimp on a spicy gazpacho cocktail sauce
- Creole Shrimp 13.50
- A half pound of shrimp sautéed in a spicy New Orleans style barbecue butter
- Oysters on the Half Shell 13.95
- Half dozen oysters served with tangy cocktail sauce and sliced lemon
- Coconut Crunchy Shrimp 13.95
- Rolled in sweet coconut breadcrumbs and served with our homemade plum sauce
- Boathouse Crab Stack 14.95
- Dungeness crab meat top layers of diced fresh mango, kiwi, red onions, avocado, cucumbers and daikon sprouts. Served with a fresh ginger-lime dressing and roasted peanuts.
Fresh Fish Entrees
- Orange Basil Salmon 24.95
- Served over a citrus beurre blanc sauce with mashed potatoes and seasonal vegetables
- Herb Crusted Salmon 24.95
- Fresh thyme crust baked with pommery mustard sauce with mashed potatoes and seasonal vegetables
- Alaskan Halibut 31.95
- Macadamia nut crust, peanut sauce and a mango puree with teriyaki glaze and rice pilaf
Seafood Preparations
- Stuffed Prawns 29.50
- Large shrimp stuffed with Dungeness crab, wrapped in smoked bacon with a basil cream sauce
- Coconut Crunchy Shrimp 24.95
- Rolled in sweet coconut breadcrumbs, served with rice pilaf and a sweet plum sauce
- Shrimp Boat 34.95
- A trio of coconut crunchy shrimp, shrimp cocktail and Creole shrimp
- Alaskan King Crab 39.95
- One pound of succulent crab legs, steamed and served with drawn butter and rice pilaf
- Australian Lobster Tails 45.95
- Two "Australian" lobster tails served with drawn butter and rice pilaf
The Prime Grill
- Teriyaki 'baseball' Top Sirloin 26.95
- U.S.D.A. Prime, marinated in our own homemade teriyaki
- Peppered Rib Eye Steak 29.95
- U.S.D.A. Prime, rubbed with peppercorn seasoning with caramelized onions, demi-glace sauce
- Jack Daniel's New York Steak 32.95
- U.S.D.A. prime, Jack Daniel's whisky, Dijon mustard, horseradish, fresh Rosemary, brown sugar and port wine sauce
- New York 'blues' 33.95
- U.S.D.A. prime, topped with bleu cheese crust and port wine demi-glace
- Filet Mignon 32.95
- Grilled to your liking and served with a cabernet demi-glace and roasted shallots. with a roasted peppercorn crust add $2 with a bleu cheese crust add $2
- Free Range Chicken 19.95
- Stuffed with Prosciutto ham, Swiss cheese and fresh basil, served with a light tomato cream sauce and rice pilaf
Steak and Seafood Combinations
- Coconut Shrimp 36.50
- King Crab (1/2 lb.) 42.95
- Australian Lobster Tail 46.95
Specialty Platters
- Tuna Boat 0.00
- A sampling of 3 Ahi favorites: Sashimi of Ahi Tuna, Blackened Ahi and Hawaiian style Poke. Served with traditional garnish.
- Shrimp Boat 0.00
- A tempting trio of Coconut Crunchy Shrimp, Shrimp Cocktail and Creole Shrimp. A shrimp lover's delight.
Side Dishes
- Creamed Spinach 0.00
- A Boathouse specialty
- Sizzling Mushrooms 0.00
- Button mushrooms sautéed in garlic butter; enough for two to enjoy
- Fresh Asparagus 0.00
- Topped with Italian breadcrumbs and served with a creamy aioli sauce
- Large Idaho Baked Potato 0.00
- Choice of toppings: butter, sour cream or chives
Dessert
- Chocolate Lava Cake 0.00
- Belgian chocolate cake filled with a rich chocolate truffle and flavored with brandy. Served warm, the chocolate center flows onto the plate when cut into. Topped with vanilla ice cream, caramel syrup and chunks of toffee.
- Key Lime Pie 0.00
- Light, creamy and full of flavor, this pie is made with real Key Lime juice from Florida. Refreshing and uniquely tart.
- Raspberry Creme Brulee 0.00
- The classic finale to a meal. Meaning "burnt cream," this popular dessert has a caramelized finish. Our version is enhanced with fresh raspberries.
Anniversary Menu
18% service charge may be added to parties of 8 or more. There will be a $5charge for split entrees.
Starters
- Seared Ahi Tuna 9.95
- Grade #1 Ahi tuna, blackened, served with wasabi, pickled ginger and soy sauce.
- Shrimp Cocktail 13.95
- Jumbo shrimp and bay shrimp in a spicy gazpacho cocktail sauce.
- Coconut Crunchy Shrimp 13.95
- Rolled in sweet coconut breadcrumbs and served with our homemade plum sauce.
- Clam Chowder 6.95
- Award winning New England style chowder
- Lobster Bisque 7.95
- Topped with diced Maine Lobster and crème fresh. Served with a side of cream sherry.
Salads
- Iceberg Lettuce Wedge 7.95
- Bleu cheese, diced tomatoes, smoked bacon, red onion and cracked black pepper.
- Caesar Salad 8.95
- Crisp Romaine lettuce, shredded parmesan cheese and classic Caesar dressing.
- Green Apple and Candied Walnut Salad 9.95
- Organic field greens, crumbled bleu cheese, cherry tomatoes, red onion.
- Chopped Salad 10.95
- Cucumbers, carrots, tomatoes, hearts of palm, crumbled bleu cheese, topped with creamy Italian dressing.
- Spinach Salad 11.95
- Spinach topped with mandarin oranges, eggs, bacon, mushrooms with poppy seed dressing.
- Cobb Salad 12.95
- Grilled chicken, Romaine lettuce, red onion, egg, tomatoes, bacon and avocado.
- Seared Ahi Salad 14.95
- Sesame crusted Ahi Tuna, seared and served over fresh salad greens with avocado, red bell peppers, carrots, cucumbers. Topped with a ginger-soy dressing
- Crab & Shrimp Louis 19.95
- Mixed greens, diced tomato, cucumber, avocado, egg and red onion.
Sandwiches and Hamburgers
- Classic Burger 9.95
- Our half-pound Angus burger with cheddar cheese, lettuce, tomato and 1000 Island dressing.
- Boathouse Burger 11.95
- Our half-pound Angus burger served with apple wood smoked bacon, cheddar and Swiss cheese, lettuce, tomato, onion rings and topped with a tangy barbecue sauce.
- Crispy Chicken 8.95
- Lightly breaded chicken breast, fried golden brown on a hoagie roll with lettuce, tomato, Swiss cheese, and topped with a tangy barbecue sauce.
- Calamari 8.95
- Panko breadcrumbs, sweet coconut with lettuce, tomato, avocado, Swiss cheese, and garlic aioli.
- BBQ Pulled Pork 9.95
- Tender roast pork, Boathouse Barbeque sauce and cole slaw.
- French Dip 10.95
- Thinly sliced roast beef, provolone cheese, garlic aioli, au jus on a toasted hoagie roll
- Crab Cake Sliders 10.95
- Three delectable sliders, Hawaiian slaw, garlic aioli.
- Boathouse Club 11.95
- Turkey and roast beef, avocado, bacon, Swiss and cheddar cheese, lettuce and tomato on sourdough bread.
Seafood Preparations
- Orange Basil Salmon 14.95
- Served over a citrus beurre blanc sauce with rice pilaf and seasonal vegetables.
- Alaskan Halibut 19.95
- Macadamia nut crust, peanut sauce and a mango puree with teriyaki glaze and rice pilaf.
Specialties
- Beer Batter Fish & Chips 12.95
- Alaskan cod, dipped in a seasoned beer batter. Served with coleslaw and fries.
- Teriyaki Beef & Chicken Skewers 12.95
- marinated in our homemade teriyaki sauce and grilled to perfection. Served with coleslaw and fries
- Baja Ceviche 12.95
- Slipper Lobster, Bay Scallops and Halibut, marinated in orange, lemon and lime juice with our own Baja Seasonings. Tossed together with Salsa Fresca and served with crispy tortilla chips.
- The Boathouse Crab Stack 13.95
- Dungeness crab meat top layers of fresh-diced mangoes, kiwi, red onions, avocado, cucumber and diakon sprouts. Served with a fresh ginger-lime dressing and roasted peanuts.
- The Boathouse Crab Stack 13.95
- Dungeness crab meat top layers of fresh-diced mangoes, kiwi, red onions, avocado, cucumber and diakon sprouts. Served with a fresh ginger-lime dressing and roasted peanuts.
Pastas
- Pasta Primavera 10.95
- Sautéed zucchini, yellow squash, carrots, red peppers, shiitake mushrooms, snow peas, and Roma tomatoes. Served over linguini pasta and topped with our homemade marinara sauce.
- Penne Vodka Sauce 11.95
- Vodka cream sauce with tomatoes, mushrooms and fresh basil served over penne pasta and topped with Parmesan cheese.