Jolie on Coronado's Orange Avenue occupies a converted storefront at 126 Orange Ave that began as an upscale butchery and has evolved into a French-California coastal restaurant with Executive Chef Jack Lee directing the kitchen under Chef Jason Witzl, whose credits include three-Michelin-starred Martin Berasategui and Manhattan Beach Post. The omakase-style “Trust the Chef” tasting menu runs five to seven courses with optional wine pairings, a format that sets Jolie apart from the seated wine-flight experience at Coronado Tasting Room further up the avenue. Seasonal plates rotate around Hokkaido scallops, beef carpaccio, hand-shucked oysters, and crudo sourced from local fishermen, with Snake River Farms cuts available for retail purchase from the butchery counter. The kitchen's compact footprint — two induction burners and a countertop fryer — produces a roster of chef-driven small plates that places Jolie alongside Nobu Del Coronado in the island's fine-dining tier near Hotel Del Coronado. Witzl's fifth restaurant concept, Jolie opened in March 2023 and sources seasonal produce from regional growers to build menus that change with the California harvest calendar.