About

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. 

Cuts

Stake is distinguished by its selection of fine USDA Prime, Dry Aged and Japanese A5 & American Wagyu Beef cuts.

Seafood

Using only the highest quality ingredients, Stake offers an extensive selection of fresh seasonal seafood flown in daily from around the world.

Wine

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 9 years in a row. Our experienced sommeliers can help pair the perfect wines with your dish.

Whiskey & Bourbon

Our extensive list of whiskeys, including rare finds like Pappy Van Winkle and Whistle Pig, always offer the perfect pairing to any meal.

Meet the Team

Matt Sramek - Executive Chef

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.

Nate Black - Sommelier

With over 25 years of experience in the beverage industry, Nate has journeyed from craft beer professional to wine expert, leaving his mark across Philadelphia, Portland, and San Diego. In 2018, Nate shifted his focus to wine, drawing on his refined palate and extensive industry knowledge to curate exceptional wine programs.

As the Wine Director at Stake Chophouse & Bar, Nate blends old-world elegance with new-world innovation, creating unforgettable experiences for patrons. His dedication to quality and passion for libations shine through in every aspect of his work, inviting guests to indulge in the artistry of wine in a welcoming atmosphere.