{"id":433786,"date":"2026-08-15T13:16:12","date_gmt":"2026-08-15T13:16:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/433786\/"},"modified":"2026-08-15T13:16:12","modified_gmt":"2026-08-15T13:16:12","slug":"by-the-sea-is-coronados-new-mediterranean-restaurant","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/433786\/","title":{"rendered":"By The Sea Is Coronado’s New Mediterranean Restaurant"},"content":{"rendered":"

Doug and Lara Hamm spent years traveling through the French Riviera, Greek Isles, and Amalfi Coast. By The Sea is what happened when they decided to stop missing it. Their new Mediterranean restaurant on Orange Avenue is the kind of opening that makes Coronado worth the trip \u2013 every single time.<\/p>\n

\"Doug<\/p>\n

From A Mano Burrata to 28-Day Dry Aged Ribeye, the Menu Goes the Distance<\/p>\n

The kitchen sources locally and takes it seriously: A Mano Cheese delivers fresh burrata daily, and Connelly Farms, JR Organics, and Girl & Dug supply the produce. <\/p>\n

Start with the Bay Scallop Crudo with cucumber, tomato, and fermented chili sauce, or go the Mezze Platter route with feta dip, hummus, herbed labna, miso baba ganoush, and pita. The Octopus with romesco, nduja, and confit tomatoes is the one to order.<\/p>\n

Pastas run from Lamb Cavatelli with fennel and breadcrumbs to a classic Linguine and Clams. On the main side, the Grilled Branzino with tahini and Castelvetrano olive tapenade and the 28 Day Dry Aged Flannery Ribeye with BTS sauce are the two to know. Then finish with the Vanilla Soft Serve with pistachio, sea salt, and Buraschi Toscano Olive Oil. It\u2019s better than it has any right to be.<\/p>\n

\"By<\/p>\n

\"By<\/p>\n

\"\"<\/p>\n

The Coastal Campfire, The Mariner, and a Wine List That Goes Small and Independent<\/p>\n

The cocktail program leans hard into the vacation feeling, with house-made syrups and daily fresh-squeezed juices carrying everything. <\/p>\n

The Coastal Campfire blends Amar\u00e1s Verde Mezcal, Mizu Lemongrass Shochu, Honeydew, Chai Coconut, and Falernum. The Mariner brings together Appleton Signature & Reserve Rums, Ron Zacapa 23, Chinola Passionfruit, Aperol, pineapple, lemon, and orgeat. <\/p>\n

The wine list skews toward small, family-run producers working organically and naturally \u2013 with Dom P\u00e9rignon and Ruinart on standby for the nights that call for it.<\/p>\n

\"\"<\/p>\n

A Skylit Dining Room, a Eucalyptus Patio, and Steak Knives With Mother-of-Pearl Handles<\/p>\n

Designed by TECTURE, the 6,500-square-foot space seats 245 across an indoor lounge and bar, a skylit dining room, and a eucalyptus-shaded outdoor patio. <\/p>\n

Shell-inspired hues, white oak, imported limestone, rattan fixtures, and velvet upholstery make it feel less like a restaurant and more like someone\u2019s very nice coastal villa. <\/p>\n

The flatware is from Misette, the stoneware comes from Portugal, and the steak knives have mother-of-pearl handles. The intention carries through to everything.<\/p>\n

See you there!<\/p>\n

The Amalfi Coast never had a view of Coronado\u2019s Orange Avenue, but By The Sea makes a convincing case for the swap. Make a reservation and go.<\/p>\n

\ud83d\udccd 1300 Orange Ave, Coronado
\ud83c\udf9f\ufe0f Find a table here<\/a>
\u2139\ufe0f Follow along on Instagram<\/a> for updates<\/p>\n

See you there, San Diego!<\/p>\n

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