Stake Chophouse & Bar on Coronado's Orange Avenue occupies a 4,600-square-foot second-floor space three blocks north of Hotel Del Coronado, serving USDA Prime, American Wagyu, and Japanese A5 Wagyu in a modern chophouse format. The wine program maintains roughly 1,500 labels spanning Napa Valley, Bordeaux, and Willamette Valley appellations, a sommelier-selected cellar deep enough to pair verticals with every cut on the menu and stocked in part through the same Orange Avenue wine corridor that includes Avenue Liquor and Wine Shoppe. Blue Bridge Hospitality developed Stake as its sixth Coronado restaurant concept, designing the interior with a fire-lit patio, a rooftop terrace facing Orange Avenue, intimate booth seating, and a private dining room for seated events. The raw bar opens each evening with East and West Coast oysters, Alaskan king crab, and seafood towers, preceding a steak menu where dry-aged cuts sit alongside the Wagyu program — each grade distinguished by marbling score and ranch origin. The rooftop terrace and fire-lit patio draw sunset-to-close diners through a cocktail program mixing classic steakhouse Old Fashioneds with seasonal originals, a bar identity distinct from the craft-beer tasting flights at Coronado Tasting Room down the block. The most technically demanding preparation is the Japanese A5 Wagyu, seared at extreme heat to render dense intramuscular fat, then portioned into two-to-four-ounce servings with house-made steak sauce and a hand-finished sea-salt crust.