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Mistral Restaurant Review: Loews Coronado Bay Resort’s signature restaurant offers a view of the bay and downtown from its floor-to-ceiling windows and white tablecloth on-point service. Chef Adam Cho trained at Le Cordon Bleu and had a successful stint at San Diego's Katsuya, where he enhanced his Japanese-style seafood dishes and sushi smarts; here, he favors global fusion and eclectic tapas. Mistral is a pleasant fine dining experience overall, though the menu lacks some direction, as it feels a little all over the place. Cho's creativity shines in his kale salad with pickled strawberries and the watermelon tartare, a pretty dish with pickled honeydew, cantaloupe, chunks of watermelon and Thai basil. We enjoyed the yellowtail and white peach crudo, which comes across as artwork with its candy cane beets. Sea bass with squid ink risotto succeeded with its nicely composed plate and fine balance of flavors, but the paella fell a bit short with Cho's deconstructed version, deviating from the traditional stew. We had hoped that the sizzling Korean barbecue beef would have been more tender, but the nicely grilled filet mignon made us want to come back. For dessert, the warm apricot tart with rosemary gelato surpassed the typical crème brûlée. Nightcaps complemented by the vistas of the glistening city result in a lovely end to an evening.