{"id":323713,"date":"2023-05-02T10:41:32","date_gmt":"2023-05-02T17:41:32","guid":{"rendered":"https:\/\/sdnews.com\/?p=323713"},"modified":"2023-05-01T17:50:12","modified_gmt":"2023-05-02T00:50:12","slug":"dockside-1953-sails-into-bahia-resort-hotel","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/dockside-1953-sails-into-bahia-resort-hotel\/","title":{"rendered":"Dockside 1953 sails into Bahia Resort Hotel"},"content":{"rendered":"

A new upscale restaurant making waves on the shores of Mission Bay is ready for its close-up. Dockside 1953<\/a>, with its waterfront setting, nautical-inspired design, and eclectic menu of dishes by new executive chef Bryan Stuppy, is poised to become a popular restaurant for hotel guests and locals alike. Aptly named for its marina-facing, bayfront locale at the Bah\u00eda Resort Hotel<\/a> and the year the resort opened, Dockside 1953 is a new spot for the coastal dining scene.<\/p>\n

\u201cThe Dockside 1953 name conjures up fond memories of the Bahia Resort in the 1950s. It\u2019s an homage to the quintessential Southern California beach experience, coupled with a nautical look and feels that\u2019s as elevated as the cuisine,\u201d said Robert Gleason, president and CEO of Evans Hotels. \u201cWe\u2019re excited to present Dockside 1953, in conjunction with the 70th anniversary of the Bahia Resort this year.\u201d<\/p>\n

EXECUTIVE CHEF<\/p>\n

Stuppy has worked with world-class chefs, helped lead the kitchens of luxury hotels, and even cooked for President Obama (twice) and Hollywood celebrities. He received his education at the Pennsylvania Culinary Institute\u2019s Le Cordon Bleu Culinary Arts Program, finishing his degree through an externship at the landmark Broadmoor Hotel in Colorado Springs. He worked his way up to sous chef for six years before setting his sights on San Diego in 2012.<\/p>\n

For 10 years he served as sous chef and chef de cuisine at the Hyatt Regency La Jolla. He accepted the role of executive chef at the Bahia Resort Hotel in September 2022, joined by executive sous chef Alyssa Franke in October. Franke previously managed the kitchen staff at several San Diego restaurants and resorts including Coasterra, San Diego Mission Bay Resort, and Viejas Casino and Resort. Stuppy\u2019s culinary expertise spans the gamut of the gastronomic world, including fine dining, chef\u2019s tables, tasting menus, banquets, and catering.<\/p>\n

\u201cI relish my role at Dockside 1953, showcasing the cooking skills I\u2019ve honed over the years and bringing fresh ideas to the table,\u201d said Stuppy. \u201cThese past few months we\u2019ve seen the food program evolve and all areas of the kitchen and hotel coalescing into a wonderful and unique dining experience for guests.\u201d<\/p>\n

MENU\/FLAVOR<\/p>\n

Fresh, coastal-inspired, and locally sourced \u2013 Stuppy\u2019s eclectic menu of California fare features dishes to satisfy all palates for breakfast, lunch, and dinner. His overall inspiration was San Diego \u2013 past, present, and future \u2013 the legacy of Evans Hotels in Mission Bay, and the picturesque bayside views from Dockside\u2019s patio.<\/p>\n

\u201cThe menu recognizes the abundance Southern California has to offer. It has a strong focus on sustainable seafood from our local fishmongers, and the highest quality produce from local farmers, growers, and producers,\u201d said Stuppy. \u201cI want diners at Dockside to feel like they\u2019ve experienced something special. I strive to see my passion for food and appreciation of all that nature provides reflected in every dish we create.\u201d<\/p>\n

Breakfast includes sweet and savory options like the Butterscotch Banana French Toast and Beachside Omelet with applewood-smoked bacon, tomato, avocado, and cheddar cheese. Lunch serves up crisp salads like the Dockside Cobb, imaginative flatbreads including the Prosciutto & Brie and Pork Banh Mi, and company best-sellers like the famous Drugstore Hamburger (The Grill at Torrey Pines).<\/p>\n

Stuppy\u2019s talent shines through in his new dinner menu. Seafood lovers can enjoy \u201craw\u201d standouts like locally caught Rockfish Ceviche, and the Seafood Tower with oysters, shrimp, ceviche, seared tuna, and lobster. \u201cShare\u201d starters range from sherry demi-glace Indian Iron Mountain Mushrooms and The Green House salad to Wagyu & Lamb Meatball and Bistro Steamed Mussels.<\/p>\n

For \u201cfeast\u201d entrees, guests can enjoy mains like Steak Frites au Poivre, Chicken Under a Brick, a company classic (A.R. Valentien), and Forbidden Rice Risotto featuring local farmer\u2019s market vegetables, curry coconut sauce, pomegranate chimichurri, and harissa oil. Specialties from the sea include a Local Catch of the Day (from Tommy Gomes\u2019 TunaVille Market in Point Loma), Pan Seared Seabass Meuniere, and Shrimp Arrabbiata.<\/p>\n

Delectable desserts include a decadent Chocolate Cake, Pavlova with seasonal fruit and berries, and Key Lime Tart.<\/p>\n

DESIGN\/VIBE<\/p>\n

Dockside 1953\u2019s light and airy, casual-Californian beachside design features yacht club-inspired furniture, d\u00e9cor, and furnishings, including table tops and menu boards that resemble vintage wooden boat decking, brass signage, nautical style light fixtures, blue wave-patterned tapestries, and seafoam blue and sand-colored upholstered seating.<\/p>\n

Taking inspiration from the scenic waterfront location, several paintings of classic motor yachts and notable San Diego icons including the Star of India, Point Loma Lighthouse, and Giant Dipper rollercoaster, adorn the walls. A handcrafted scale model of a vintage speedboat serves as an eye-catching centerpiece of the restaurant.<\/p>\n

Dockside features a spacious outdoor patio with cozy fire pits and unobstructed bay views. Trellis rafters shade guests from the sun and rain, making it suitable for year-round outdoor dining.<\/p>\n

LIBATIONS\/COCKTAILS<\/p>\n

The restaurant boasts a beverage program brimming with crafted cocktails, several of which pay tribute to the cocktail trends of the 1950s. Classic mixed drinks include the Maple Walnut Old Fashioned, Butterfly Champagne Cocktail (a refreshing mix of Tito’s Vodka, lemon, cucumber, and Butterfly Pea Tea Simple Syrup topped with sparkling ros\u00e9), and Leaves of Change (made with Empress 1908 Gin, Julian Apple Cider, Seven Caves Bourbon Barrel-Aged Maple Syrup, and red wine vinegar). Complementing Bahia\u2019s beachfront setting, guests can also imbibe tropical drinks such as the signature Bahia Mai Tai and Rum Punch, and regional specialties like the Mango-Ginger Margarita along with an extensive wine list and local craft beers.<\/p>","protected":false},"excerpt":{"rendered":"

A new upscale restaurant making waves on the shores of Mission Bay is ready for its close-up. Dockside 1953, with its waterfront setting, nautical-inspired design, and eclectic menu of dishes by new executive chef Bryan Stuppy, is poised to become a popular restaurant for hotel guests and locals alike. Aptly named for its marina-facing, bayfront […]<\/p>","protected":false},"author":1496,"featured_media":323716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"A new upscale restaurant making waves on the shores of Mission Bay is ready for its close-up. Dockside 1953, with its waterfront setting, nautical-inspired design, and eclectic menu of dishes by new executive chef Bryan Stuppy, is poised to become a popular restaurant for hotel guests and locals alike. Aptly named for its marina-facing, bayfront locale at the Bahia Resort Hotel and the year the resort opened, Dockside 1953 is a new spot for the coastal dining scene.","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"1","post_reading_time_wpm":"300","show_zoom_button":"1","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"","hide":""},"jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[15405,15406],"tags":[13548,15897,15896,12545],"class_list":["post-323713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beach-bay-press-features","category-beach-bay-press-news","tag-bahia-resort","tag-dockside-1953","tag-evans-hotels","tag-mission-bay"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/323713","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/1496"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=323713"}],"version-history":[{"count":1,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/323713\/revisions"}],"predecessor-version":[{"id":323717,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/323713\/revisions\/323717"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/323716"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=323713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=323713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=323713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}