New Restaurant Sails into Bahia Resort Hotel: Dockside 1953 Brings Nautical, Mid-Century Vibe to Mission Bay

San Diego, CA – A new upscale dining restaurant making waves on the shores of Mission Bay is ready for its close-up. Dockside 1953, with its spectacular waterfront setting, nautical-inspired design, and eclectic menu of mouthwatering dishes by new Executive Chef Bryan Stuppy, is poised to become a favorite restaurant of hotel guests and locals alike. Aptly named for its marina-facing, bayfront locale at the Bahia Resort Hotel and the year that the resort opened, Dockside 1953 is a stunning standout sure to invigorate San Diego’s coastal dining scene.

“The Dockside 1953 name conjures up fond memories of the Bahia Resort in the 1950s, as Mission Bay’s premier hotel. It’s an homage to the quintessential Southern California beach experience, coupled with a nautical look and feel that’s as elevated as the cuisine,” said Robert Gleason, President and CEO of Evans Hotels. “We’re excited to present Dockside 1953, in conjunction with the 70th anniversary of the Bahia Resort this year.”

EXECUTIVE CHEF/TEAM

Bryan Stuppy, Executive Chef of Dockside 1953, 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’s Le Cordon Bleu Culinary Arts Program, finishing his degree through an externship at the landmark Broadmoor Hotel in Colorado Springs. For six years, he worked his way up to sous chef before setting his sights on San Diego in 2012.

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’s culinary expertise spans the gamut of the gastronomic world, including fine dining, chef’s tables, tasting menus, banquets, and catering.

“I relish my role at Dockside 1953, showcasing the cooking skills I’ve honed over the years and bringing fresh ideas to the table,” said Stuppy. “These past few months we’ve seen the food program evolve and all areas of the kitchen and hotel coalescing into a wonderful and unique dining experience for guests.”

MENU/FLAVOR

Fresh, coastal-inspired, and locally sourced – Chef Stuppy’s eclectic menu of California fare features dishes to satisfy all palates for breakfast, lunch, and dinner. His overall inspiration was San Diego – past, present, and future – the legacy of Evans Hotels in Mission Bay, and the picturesque bayside views from Dockside’s patio.

“The 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,” said Stuppy. “I want diners at Dockside to feel like they’ve experienced something special. I strive to see my passion for food and appreciation of all that nature provides reflected in every dish we create.”

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).

Stuppy’s exceptional talent shines through in his new dinner menu. Seafood lovers can enjoy impressive “Raw” standouts like locally caught Rockfish Ceviche and the Seafood Tower with oysters, shrimp, ceviche, seared tuna, and lobster. “Share” starters range from sherry demi-glaced Indian Iron Mountain Mushrooms and The Green House salad to Wagyu & Lamb Meatball and Bistro Steamed Mussels.

For “Feast” entrees, guests can enjoy hearty mains like Steak Frites au Poivre, Chicken Under a Brick, a company classic (A.R. Valentien), and Forbidden Rice Risotto featuring local farmer’s market vegetables, curry coconut sauce, pomegranate chimichurri, and harissa oil. Specialties from the sea include a Local Catch of the Day (from Tommy Gomes’ TunaVille Market in Point Loma), Pan Seared Seabass Meuniere, and Shrimp Arrabbiata.

A sweet ending to a perfect dinner at Dockside, delectable desserts include a decadent Chocolate Cake, Pavlova with seasonal fruit and berries, and Key Lime Tart.

DESIGN/VIBE

Dockside 1953’s light and airy, casual-Californian beachside design features yacht club-inspired furniture, décor, 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.

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.

Situated on Mission Bay just steps from the beach and the Bahia Resort marina where the Bahia Belle and William D. Evans sternwheelers are moored, Dockside features a spacious outdoor patio with cozy fire pits and stunning unobstructed views of the bay. Trellis rafters shade guests from the sun and rain, making it suitable for year-round outdoor dining.

LIBATIONS/COCKTAIL PROGRAM

Dockside 1953’s casual and inviting patio lounge seating, as well as indoor bar, are ideal for drop-in gatherings to mix and mingle, watch the sunset, and toast the end of the day down on the bay. The restaurant boasts a beverage program brimming with creative expertly 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 rosé), 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’s 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.