Veranda restaurant, seating 159 guests with 141 outdoor seats, aims to blend contemporary Californian cuisine with the hotel’s iconic oceanfront views, under the direction of Executive Chef Brian Archibald. Archibald, who oversees all culinary operations at the Hotel del Coronado - including Serea, Sun Deck, and the upcoming Nobu - brings over 25 years of experience, having worked with chefs like Daniel Boulud and Alex Lee at properties such as Playa Largo Resort & Spa in Florida and The Phoenician Resort in Arizona.
Veranda, named for the hotel’s original wraparound porch, prioritizes its outdoor setting, with only 18 indoor seats. Archibald aims for a casual yet upscale vibe, hoping to attract both hotel guests and local San Diegans. The opening comes amid a busy period for Coronado’s dining scene, with Nobu also set to debut at the hotel later this year.
The menu at Veranda features shareables like Pull Apart Parker House Rolls with cultured butter, West Coast Broiled Oysters with chorizo butter, and Grilled California Artichokes with lemon and aleppo. Salads include a Dungeness Crab Wedge with fresh crab and louis dressing, while mains range from a Rosemary & Lemon Roasted Chicken to a Smash Burger with house-made pickles and a California Halibut Veracruz with fingerling potatoes and olives. From the grill, options include a CAB Tomahawk for Two and a Grilled Whole Mountain Trout with noisette sauce. Sides like Mashed Yukon Gold Potatoes and Grilled Asparagus complement the offerings, and a kids’ menu features items like a Cheeseburger and Grilled Chicken.
To foster community, Veranda hosts themed “Feature Nights”: Wednesdays offer a Signature Fried Chicken Bucket with cornflake-crusted organic chicken, cheddar biscuits, pommes purée, and gravy; Thursdays feature a 36-Hour Roasted Prime Rib with herb and sea salt crust, mashed potatoes, horseradish, au jus, and a gluten-free gruyere popover; and Fridays present a Seafood Boil for Two with Maine lobster tail, Sea Cortez shrimp, snow crab, clams, andouille, potatoes, and old bay butter, also gluten-free. The wine list highlights California-grown labels alongside global classics, emphasizing local produce and products.
To foster community, Veranda hosts themed “Feature Nights”: Wednesdays offer a Signature Fried Chicken Bucket with cornflake-crusted organic chicken, cheddar biscuits, pommes purée, and gravy; Thursdays feature a 36-Hour Roasted Prime Rib with herb and sea salt crust, mashed potatoes, horseradish, au jus, and a gluten-free gruyere popover; and Fridays present a Seafood Boil for Two with Maine lobster tail, Sea Cortez shrimp, snow crab, clams, andouille, potatoes, and old bay butter, also gluten-free. The wine list highlights California-grown labels alongside global classics, emphasizing local produce and products.
Located at 1500 Orange Avenue on Coronado Island, the Hotel del Coronado has undergone a significant transformation, part of a broader revitalization wave that includes the Social Syndicate’s incoming Ferry Landing project, the recent opening of the Bower Hotel, and Consortium Holdings The Baby Grand Crown City Hotel, which will house a new Greek-Mediterranean restaurant and reservation-only oyster & champagne bar.
Reservations for Veranda are now available on OpenTable, offering a chance to experience this new chapter in the Hotel del Coronado's storied history. For more information, visit hoteldel.com/dine/veranda-restaurant.
Reservations for Veranda are now available on OpenTable, offering a chance to experience this new chapter in the Hotel del Coronado's storied history. For more information, visit hoteldel.com/dine/veranda-restaurant.
Originally published on April 11, 2025.
