1500 Ocean Restaurant Review: Ocean View Dining

Bringing new life to 1500 Ocean Restaurant – Hotel Del Coronado’s signature award-winning restaurant, Aaron Martinez joins the culinary team as the new chef de cuisine; Joe Weaver was recently promoted to director of wine as well. Martinez is currently in the process of owning the menu and taking its selections to the next level in regards to flavor and sophistication. 

Formerly known as the Prince of Wales, 1500 Ocean (named for its address and seaside location) has a more contemporary approach to fine dining, reflecting its unrivaled setting along the Pacific. Under the direction of Steve Schackne, food and beverage director for The Hotel Del Coronado, the new direction of the menu features Southland Coastal Cuisine with an emphasis on farm-to-table; and as always, the taste and artistry of each plate aims to please.

1500 Ocean Restaurant 

Hotel del Coronado, 1500 Orange Ave, Coronado, CA 92118

(619) 522-8490 web

An ala carte menu with very delectable choices is available as well as a chef’s tasting menu. Taste tantalizers start the evening with an amuse bouche of lemon mousse and lemon granite with grape inside the mousse – a palate cleanser that sets the tone with a very refreshing taste and a pleasing presentation. This is followed soon thereafter with sashimi, accompanied by pickled cucumbers and small crisp green apple disks to provide contrasting flavors and textures.

Also Read: Coronado's Newest Restaurant The Tavern

Chef Martinez’s baby heirloom tomatoes with burrata cheese, herbs, and a clear intense tomato broth was artfully presented, and evidences elegance and finesse with its taste – making it a true winner. This past spring, The Del planted an on-site garden from which to obtain fresh herbs (such as those used in this course) daily, in addition to using fresh seasonal ingredients from local farmers.

Artistry on a plate is presented with the braised ham hocks (unlike anything you have ever had), served with grilled baby artichokes, gnocchi, and finished with the braising broth from the ham hocks poured into the dish table side; terrific and remarkably different tastes, all on one plate. The pan roasted grouper was notable, and the smoked slow roasted glazed carrots on the plate were amazing, with thinly sliced hazelnuts and a black truffle au jus to complete the dish; the fish was the right combination of temperature and texture, and paired wonderfully with the contrasting taste of the perfectly prepared glazed carrots.

Chef Martinez then presented a mouth watering New York strip steak served with torpedo onions, an abalone mushroom in a circular disk – grilled on both sides, and a tasty onion marmalade that raised the course to a flavorful and memorable level.

For the sweet tooth, try the chocolate mille-feuille with chocolate mousse layers between the puffed pastry, with a vanilla gelato on the side and orange coulis.

Sommelier Joe Weaver offers wine pairings for the tasting menu along with an extensive wine list for those desirous of selecting wines to accompany their meal.

Meet Aaron and Joe

Aaron Martinez: Martinez, trained at the Arizona Culinary Institute in Scottsdale, has traveled the world perfecting his flavor and cooking technique. He started at Martin Berestegui (*** Michelin) in San Sebastian, Spain, was a sous chef at de Wulf (on the S. Pellegrino list of the Top 50 Restaurants in the World) in Belgium, and most recently worked with Chef William Bradley at The Grand Del Mar’s Addison.

Joe Weaver: Starting at The Del in 2009, Weaver was recently promoted from Assistant Manager/Assistant Sommelier to Manager/Wine Director for 1500 Ocean and ENO; he oversees a staff of 50 and manages an extensive wine program that features over 800 labels. Before joining The Del team, Weaver was the Wine Director at Crescent Heights Kitchen & Lounge in San Diego and Sommelier/Manager of Quarter Kitchen at the Ivy Hotel. He holds a Court of Master Sommeliers Level 2 Certification and passed the WSET (Wine & Spirit Education Trust) "advanced" exam with honors.