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San Clemente Journal

One-Eleven Coastal Steakhouse with a Modern Twist

Mar 05, 2020 09:40AM ● By Nina Welch

General Manager Marcus Osterhout, and owner Ray Taccolini.

by Nina Welch, The Downtown Beat

Ray Taccolini has a dream. The new owner of One-Eleven Coastal, formerly known as Carbonara Trattoria, pictures a local hangout and downtown destination. “The restaurant’s transformation in the spring will ‘wow’ customers with a streamlined facelift, the best food, the best service and the best ambience,” says Taccolini. 

Once a beloved Italian restaurant, One-Eleven Coastal is now San Clemente’s only steakhouse with a modern twist. Taccolini likes to refer to the twist as USDA Prime Angus steaks along with Mary Carbonara’s original recipes, fine wines, and unique craft cocktails prepared by master 

A 35-year San Clemente resident, Taccolini brings along two other long-time locals to revive the iconic Avenida Del Mar mainstay. As the owner and operator of Carbonara’s, Mary Carbonara offers her original recipes including eggplant parmesan, pasta caprine and spaghetti and meatballs to the menu. She can also be seen at the restaurant a few nights a week meeting and greeting customers. Leslie Miller, an international restaurant consultant, rounds out the trio. Her valuable background in staffing, training, systems and restaurant design is a welcomed asset. “We’re excited for our mini-facelift in keeping with the gorgeous bones of the historic courtyard,” says Leslie. 

General Manager Marcus Osterhout is an integral part of the team. He enjoys inviting hungry patrons in for a unique culinary experience. The restaurant’s chef is also an alumni from Carbonara’s. Chef Rogelio, trained by a former Fleming’s Steakhouse chef, not only prepares popular dishes including slow-braised short ribs and seafood, but the pride of the kitchen is the Montague Legend Overfired Broiler. The steaks are seared at 600° presenting a beautiful crust while locking in the moisture and fresh natural flavors. The meat is then finished to perfection inside the broiler at a smoking-hot 1500°. 

Happy Hour prices can be relished on weekdays from 4-6pm. Customers get a bargain with Messy Fries, Diablo Shrimp, Blood Orange IPA, red and white wine, martinis and the popular “One-Eleven Bonfire” - a tableside-smoked Kentucky bourbon old-fashioned.

Taccolini, his wife Teresa, and their four kids, love living in San Clemente. What’s not to love? The beach environment and the sunset views. His hobbies include golf, travel, and now manual labor, which he lovingly refers to as what it’s like to open a restaurant. “I’ve lost approximately 20 pounds in the process,” he says.

Hours: Monday - Thursday: 4-11pm Friday - Sunday: 12:nnon - 11pm. 
Happy Hour: weekdays 4-6pm. Website:
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