Stake Chophouse & Bar is a boutique steakhouse in the heart of Coronado, just across the street from the world-famous Hotel Del Coronado, and right across the bridge from downtown San Diego. Our chef has created a menu featuring USDA Prime, American Wagyu, Japanese A5 Wagyu along with other cuts from around the world. Our seafood is always fresh and sourced using best practices, while our sides are seasonal and locally sourced.
Our extensive wine program has been recognized by Wine Spectators Best of Award of Excellence for 8 years in a row. Stake Chophouse & Bar is one of only three steakhouses in San Diego to receive the Best of Award of Excellence. Whether it is a signature martini accompanied by oysters at our fire-lit patio or a celebratory dinner, Stake is sure to leave you with a memorable experience.
Stake is distinguished by its selection of fine USDA Prime, Dry Aged and Japanese A5 & American Wagyu Beef cuts.
Using only the highest quality ingredients, Stake offers an extensive selection of fresh seasonal seafood flown in daily from around the world.
With over 1700 wine selections, it comes as no surprise that Stake Chophouse & Bar is the only restaurant in Coronado to win the Award of Excellence from Wine Spectator for 8 years in a row. Our experienced sommeliers can help pair the perfect wines with your dish.
Our extensive list of whiskeys, including rare finds like Pappy Van Winkle and Whistle Pig, always offer the perfect pairing to any meal.
Matt Sramek brings his passion for seasonally-driven flavors to the plate as Executive Chef of Blue Bridge Hospitality. A fine dining veteran, he has spent the last decade working under California’s most reputable chefs while amassing a repertoire of fine-tuned culinary techniques.
After graduating from Le Cordon Bleu College of Culinary Arts (Pasadena, CA), Matt joined Los Angeles’ former Saffron’s Catering group where his budding culinary expertise would launch him into a storied fine dining career. After training alongside notable culinary figures such as Bruno Lopez (The Ritz-Carlton) and Douglas Dodd (Hotel Bel-Air), he went on to represent the United States in the Trophée Passion competition organized by l’Académie Culinaire de France in Paris. In 2009, Matt joined world-renowned chef Thomas Keller to open the former Bouchon Beverly Hills as a chef de partie. The following year, he moved to San Diego where he rose from sous chef to chef de cuisine at Amaya at Fairmont Grand Del Mar. After his departure in 2015, he proceeded to lead kitchens across the city.
In 2019, Matt had become an inspiring force within San Diego’s ever-growing culinary community as Executive Sous Chef of Blue Bridge Hospitality. By 2021 Matt had worked his way up to Corporate Executive Chef showcasing his dedication for fresh, clean flavors on menus across Blue Bridge Hospitality’s collective roster. Matt oversees Back of House operations for restaurants Little Frenchie, Stake Chophouse and Bar, The Islander, Village Pizzeria, Commissary Kitchen & Pastry Department. Matt believes the best cuisine can only be crafted from scratch with the highest quality of ingredients and thoughtful preparations.
Kris Rizzato started his career in the hospitality industry back in 2001 in the bay area, primarily West Sonoma County. Kris had the pleasure of working with many award-winning chefs and mixologists over the years. His fine dining career started with Mark and Terri Stark for the “Stark’s Steakhouse” then he worked at various fine dining events from San Francisco to the Alexander Valley. Kris was also a part of the opening team at “Bravas,” (Stark Restaurant concept) where tapas from all across Spain are brought to a California farm to table setting. He also worked with Chef Jamil Peden (Madrona Manor, Applewood Inn) to execute 9 course tasting menus at some of Sonoma County’s most amazing private estates. Kris enhanced his mixology skills at “Spoonbar” in Healdsburg where they executed carbonated cocktails to order as well as cocktails on tap, infusions, tinctures, and foams.
Kris moved to San Diego 9 years ago and started working at the iconic AAA 4 Diamond “Marine Room” in La Jolla with the Executive Chef Bernard Guillas. From there, he took over the position of Bar Manager at “Banker’s Hill Bar + Restaurant” after Bartender of the Year Christian Siglin, left to pursue other endeavors. Kris was featured in various publications including San Diego Union Tribune, LA Times, Imbibe, Thrillist, Eater and Chilled for his creative recipes and cocktails.
After his time at Banker’s Hill, he found Stake Chophouse & Bar. The moment he walked through the door, he knew this was the place for him. Now over 6 years after being hired and rising through the ranks, Kris has taken the role as General Manager & Bar Director. Kris is excited to usher in a new era of flawless service and high-quality ingredients that will keep Stake as a destination for years to come. His goal is to make Stake a must-see destination not only for the County of San Diego, but for the State of California!