Veranda at Hotel Del Coronado on Coronado Island launched in April 2025 as a 159-seat al fresco restaurant replacing the former Sheerwater space at 1500 Orange Avenue. The debut marked a centerpiece of the Hotel del's $550 million revitalization by Blackstone, a six-year transformation that also delivered the restored 1888 Victorian building and a reimagined Spa at The Del. The resort's executive chef trained under Daniel Boulud and James Beard-nominated Alex Lee in Michelin-starred kitchens, graduating from the California Culinary Academy before taking over culinary operations across all six Hotel del Coronado dining concepts. Named for the original wraparound veranda that encircled the hotel at its 1888 debut, the restaurant seats 141 of its 159 covers outdoors with Pacific Ocean views — preserving the al fresco tradition that defined the property for over a century. Themed dinner nights rotate through fried chicken on Wednesdays, 36-hour prime rib on Thursdays, and a two-person seafood boil with Maine lobster and Dungeness crab on Fridays, a scheduled programming model that complements the grab-and-go wood-fired pies at ENO Market & Pizzeria on the same campus. The kitchen processes whole-fish preparations including grilled mountain trout with beurre noisette, roasts CAB tomahawk steaks for two over flame, and finishes broiled West Coast oysters with house-rendered chorizo butter.