Ready to ‘indulge,’ Boise? Eagle’s huge new waterfront restaurant is taking reservations

Like a cruise ship rolling into a fishing pond, a stylish new restaurant is preparing to make waves in Eagle.

Coa Del Mar, 2121 E. Riverside Drive, has charted its opening plan.

“Mark your calendars!” it posted on social media. “Eagle’s newest seafood haven sets sail on Monday, April 15. Make your reservations today at resy.com or on the Resy app. See you there!”

Arguably the Treasure Valley’s most anticipated new restaurant and bar of 2024, Coa Del Mar is roughly 10,000 square feet. And it is destined to make a splash. After all, this is a sister concept to the massively popular Barbacoa in Boise — and will be similar in several ways.

Located along Eagle Lakes off Riverside Drive and S. Anacona Lane, the newly constructed building is roughly the same size, with a total capacity of about 400 — indoors and on a large patio. The menu will specialize in Latin fusion dining.

This architectural rendering shows the entrance to Coa Del Mar, which is at 2121 E. Riverside Drive.
This architectural rendering shows the entrance to Coa Del Mar, which is at 2121 E. Riverside Drive.

It will include at least one Barbacoa favorite, the “Hot Rock” Filet, a 10-ounce filet mignon served with flamed cognac sauce. Yet Coa Del Mar will have its own distinct personality, owner Nikolai Castoro previously told the Statesman. Along with steaks and other entrees, it will focus heavily on seafood.

Coa Del Mar describes itself as a “uniquely inspired upscale dining experience. ... Consistent with sister restaurants Barbacoa and Coa De Jima, Del Mar offers high-end cuisine with a Latin flair. The difference? Coa Del Mar showcases fresh seafood flown in daily. We believe that everyone, landlocked or not, deserves the luxury of being served the catch of the day, from across the West Coast, including Hawaii. We invite you to drift away from the mundane and indulge in the curated cuisine of our water’s-edge restaurant.”

Tables outside will fill a covered patio that butts right up to the water, Castoro said. Like at Barbacoa, that patio will be enclosed with temporary walls during colder months.

A popular entree at Barbacoa, the “Hot Rock” filet mignon also will be served at Coa Del Mar.
A popular entree at Barbacoa, the “Hot Rock” filet mignon also will be served at Coa Del Mar.

Coa Del Mar “will impact other restaurants,” he said, “but Eagle needs more restaurants. So that’s what we’re bringing.”

After announcing the project in a press release last year, the city of Eagle and Chamber of Commerce hosted an official Coa Del Mar groundbreaking ceremony. The new business will employ around 250 people, according to the release, “giving Eagle’s booming local economy a boost along with providing a desirable new restaurant.”