Those who’ve been on the island long enough will remember 1015 Orange Ave as home to Leroy’s Kitchen & Lounge – an eclectic farm-to-table restaurant that opened in 2011 and remained until the 2020 pandemic prompted vast business and restaurant closures worldwide.
One year after its closure, Blue Bridge Hospitality made room for its next venture – a transition from their former location’s industrial, chic interior into a post-pandemic friendly location: a 60’s to 70’s surf-culture-inspired restaurant with plenty of outdoor space and an approachable menu.
Islander closed after three years in Coronado
The Islander first opened its doors in July of 2021. It was a place for people to stop by for casual beach food, tiki-inspired cocktails, craft beers and the feeling of sitting on the set of a Beach Boys music video.
Now, just three years after the Islander’s opening, the 1015 Orange Ave location will once again be transitioning under Blue Bridge Hospitality’s management. The tiki-themed restaurant’s doors closed on Sept. 9 to make room for The Avenue Fish & Oyster Company, coming as early as January 2025.
“We felt as a restaurant group that we wanted to make a change,” said Matt Sramek, corporate executive chef for Blue Bridge Hospitality. “Blue Bridge has always been more chef-driven and more thoughtful. We just wanted to get back to our roots and source better, higher-end products.”
Blue Bridge Hospitality also manages Stake Chophouse, Little Frenchie, Village Pizzeria and Mootime Creamery on the island.
Inspired by beloved Coronado staples
Created as a nod to the beloved former C&10th Fish Company and named after the locally distinguished corner store The Avenue, its conceptualization is as rooted in Coronado culture as it is in Blue Bridge’s signature cuisine.
Featuring a creative menu that will focus on a carefully curated selection of fish and oysters from around the world, restaurant-goers can expect to dine on a seasonal, fresh menu while sipping on a classic cocktail or wine from their robust selection.
“The menu is not going to have any boundaries,” said Sramek. “We’re going to take influences from all over the world, whether it be Japan, America, France – all the different flavors of the world are going to support our seafood concept.”
Sramek will be working alongside The Avenue Fish & Oyster Company’s own personal executive chef, Paul Arias, on curating the dishes. Arias’ career in San Diego includes over a decade at The Fishery in Pacific Beach, and time under stewardship of The Lodge’s highly acclaimed executive chef Jeff Jackson – who is credited with being one of the pioneers of San Diego’s farm-to-table movement.
Set in an interior inspired both by the sea and coastal influences, with feminine, art-nouveau undertones, the restaurant will be swathed in blues, lilacs and seafoam greens meant to subtly evoke waves and tides.
Fresh and creative seafood dishes
Situated in the dining room will be an oyster bar with a chef shucking fresh oysters for restaurant go-ers.
Meanwhile, guests can gaze upon the live fire of a wood-burning oven that will cook up dishes like pull-apart rolls and wood-fired oysters, while in the back of the house, courses like whole fish and prawns will be cooked over a wood-burning and charcoal grill to create intricate flavors.
Anything from fileted fish, seafood stew, spiny lobster and soft-shelled crab can be expected to make appearances on the menu as their specific sources come into season. For those not too keen on seafood, there will also be offerings like pastas, salads, a hanger steak, wood-fired chicken and a vegetarian dish to dine on.
On the weekends, The Avenue Fish & Oyster Company will offer brunch, featuring seafood-centric dishes like a smoked salmon benedict that will be cooked on their live fire.
As for pricing, appetizers will range somewhere between $12-16, oysters around $25 for a half dozen and main dishes priced around $30-plus.
