{"id":995565,"date":"2026-08-12T06:30:27","date_gmt":"2026-08-12T06:30:27","guid":{"rendered":"https:\/\/www.europesays.com\/us\/995565\/"},"modified":"2026-08-12T06:30:27","modified_gmt":"2026-08-12T06:30:27","slug":"8-san-diego-food-gifts-your-friends-actually-want","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/995565\/","title":{"rendered":"8 San Diego Food Gifts Your Friends Actually Want"},"content":{"rendered":"

William Wordsworth\u2019s 1807 poem \u201cBy The Sea\u201d paints a glorious picture of a coastal sunset, elegantly describing the serenity that can only be found upon an ocean\u2019s sandy shores. <\/p>\n

It is a beauteous evening, calm and free,
The holy time is quiet as a Nun
Breathless with adoration; the broad sun
Is sinking down in its tranquility<\/p>\n

And as a San Diegan, I often have to pinch myself. We\u2019re spoiled by this breathtaking beauty each day.\u00a0Come August 12, Coronado will have a new place from which to soak in the Pacific\u2019s peacefulness: By The Sea<\/a>. Created by the team at Black Swan Hospitality (Nolita Hall<\/a>), Doug and Lara Hamm brought to life a Mediterranean-meets-San Diego oasis influenced by their travels through the French Riviera, Italy\u2019s Amalfi Coast, and the Greek Isles. (It\u2019s not the first time the couple drew inspiration from the Mediterranean coast\u2014their wedding took place on the island of Capri, their daughter\u2019s namesake.)<\/p>\n

Opening the 6,500-square-foot, second-story restaurant took longer than expected. First announced three years ago, the Hamms worked with Loren Wynn and Mellissa Ramos\u2014their own in-house design studio (Creative House<\/a>)\u2014alongside Tecture<\/a> (Lucien<\/a>, Anigma Encinitas<\/a>, Bivouac Ciderworks<\/a>, George\u2019s at the Cove<\/a>) to create a space that feels more like a coastal villa than spartan dining room.\u00a0<\/p>\n

Guests enter via a cobblestone staircase to a light-drenched dining room and outdoor patio shaded by a eucalyptus wood trellis. Windows dot nearly every wall below the high ceiling of hand-stained willow reed thatching and exposed wood beams. \u201cWe have a beautiful lounge area with some textures such as velvet and marble,\u201d says Lara. Everywhere feels organic, with materials like white oak and Italian limestone flowing throughout the open concept and semi-private dining areas.<\/p>\n

\"\"Photo Credit: Kimberly Motos<\/p>\n

The curvaceous travertine bar seats 24, while the 11 outdoor tables and 44 indoor tables and banquettes hold an additional 254 guests. It\u2019s not quite oceanfront, but the peekaboo water view and floor-to-ceiling glass pocket doors allow the nearby sea breeze to drift across the dining room. (And if you\u2019re the type of perpetually cold person once the mercury falls below 72, never fear\u2014the outdoor fireplace and built-in heaters will keep you comfortable all year round.)\u00a0<\/p>\n

With a name like By The Sea, one can safely assume seafood features heavily on the menu. Executive chef Alex Carpio utilizes plenty of local produce and catches, with starters like scallop crudo, tuna tartare, octopus with crispy potatoes, and calamari fritti. The rest of the menu is broken into salads, vegetables, pastas, and mains, with standouts like a beet salad with feta, kale, orange, and charred lemon vinaigrette; Moroccan-spiced carrots served with lemon yogurt, mint, and parsley; classic linguine and clams with garlic, tomato, and parsley; a lamb cavatelli with fennel, chives, and breadcrumbs; grilled branzino with tahini and Castelvetrano olive tapenade; grilled half chicken with celery, cucumber, and a Calabrian chile vinaigrette; steak frites; and pan seared scallops with pickled peppers, basil, dill, and aioli.\u00a0<\/p>\n

\"\"Photo Credit: Kimberly Motos<\/p>\n

Lara says there was one non-negotiable item for the menu: a dramatic seafood tower. Built for 2-4 guests or 4-6, each option comes with a collection of fresh oysters, shrimp, tuna tartare, scallop crudo, and caviar, with lobster and crab claws available on the larger size.\u00a0<\/p>\n

And if you\u2019re curious about exploring the world of caviar, you\u2019re in luck. Doug says they\u2019re building a tasting menu of different spirits to pair with various caviars under bar manager Andrew Phillips\u2019 purview.\u00a0<\/p>\n

\"\"Photo Credit: Kimberly Motos<\/p>\n

Phillips\u2019 drinks menu uses housemade syrups and fresh-squeezed juices, encapsulating both classic cocktails as well as signature inventions like All That Glitters with Cazadores Reposado, Xila Licor de Agave, Chinola Passionfruit liqueur, vanilla, and lime; Sea Glass with Dewar\u2019s scotch, Haku yuzu vodka, green tea, vanilla, lemongrass, apple, lime, and clarified milk; and The Mariner with Appleton Signature & Reserve Rums, Ron Zacapa 23, Chinola Passionfruit, Aperol, pineapple, lemon and orgeat. Wine pairings are curated by the directors of operations Daniela DiGregorio and Gina Martinez, spotlighting small, organic producers from around the world as well as a selection of high-end Champagnes.<\/p>\n

Lara describes By The Sea as \u201ca place to linger together,\u201d with director of hospitality and general manager Heather Roberto overseeing every aspect of the low-key feeling of the space. The restaurant may be European-inspired, but the Hamms say it\u2019s wholly Coronado.<\/p>\n

The Hamms moved to the Crown City at the end of the pandemic after years in bustling Little Italy. \u201cWithin a few weeks of moving here, we felt the magic,\u201d says Doug. Now, they get to be a part of building it up\u2014CH Projects\u2019 Baby Grand hotel<\/a> is across the street and the Hotel del Coronado<\/a> sits just down the block. \u201cWe\u2019re happy to be part of the scene, and we hope it continues to grow,\u201d he says. \u201cThat\u2019s what makes Coronado so special.\u201d<\/p>\n

By The Sea<\/a> opens August 12 at 1300 Orange Avenue, Coronado. Initial hours of operation are Wednesday and Thursday, 4 p.m. to 11 p.m.; Friday and Saturday, 4 p.m. to midnight; Sunday and Monday, 4 p.m. to 11 p.m.; closed Tuesday. Weekend brunch and extended hours to come soon. (Subject to change.)\u00a0<\/p>\n

Photos Credit: Kimberly Motos<\/p>\n

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