Message 30140 of 39188 in General Discussion

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Stingaree is taking San Diego's restaurant and nightlife to a whole new level. 
Rapidly approaching their one-year anniversary, this SD hot spot is continuing 
to change and evolve in an ever-changing industry to better service their 
guests. Complacency is a "killer" in this business and Stingaree is constantly 
trying to  stay ahead of the game, which, at times, can be a daunting task. 
Stingaree is a 22,000 square foot three-level event venue committed to 
achieving excellence from the restaurant to the night club in all areas of 
service. It all starts with their award winning kitchen and chef.

The two key ingredients in Chef Antonio Friscia's life are Italian cooking and 
creativity. Blended together, these ingredients have helped Friscia create 
masterful dishes in restaurants across the world. With over 15 years 
experience in the restaurant business, Friscia now brings his world-renowned 
experience to Stingaree.

  	Friscia's culinary training began at an early age, when he worked for his 
father and grandfather at the family fish market known for its Italian slogan, 
"Friscia Fresha Fisha." After receiving a degree from the Hotel and Restaurant 
Management program at San Francisco City College, Friscia moved to Italy to 
study under two of the country's most talented culinary masters, Chef 
Gualtiero Marchesi and Chef Nicola Tadescino. There he mastered Italian pizza 
dough, fresh pizza, and the art of rotisserie and grilling. During his time 
overseas, Friscia also served as Sous Chef for Tedacnio's Ristorante Pedrocchi 
and as Chef/Pizzaiolo for Ristorante Sei Camini.

     	Bringing his Italian experience and knowledge back to the U.S. in 1985, 
Friscia successfully opened five restaurants in the San Francisco Bay Area. 
All were noted not only for their palate-pleasing dishes, but for the unique 
style and ambiance in which they were enjoyed.

     	Enjoy the freshest tastes of the season off the dinner menu. Chef 
Friscia selects ingredients when they are at their peak so the dishes are 
always top quality: Winter is highlighted by stews or roasts such as "coq au 
vin," while summer fare uses in season ingredients for dishes such as 
Tortelloni Asparagi and Caramelized George's Bank Scallops. 

     	Partake in a different delectable dessert every week. With the skill of 
Wenny Santos, a team-of-one pastry chef, and two certified pastry attendants, 
all desserts are made in-house with the best ingredients and tools available 
on the market. Jewels of our pastry menu include the chocolate lava cake, a 
fondant filled with warm dark cocoa, Tahitian vanilla ice cream, and organic 
strawberries from Chino's Farm in Southern California. And the layered 
Tiramisu is a true piece of art served in a martini glass with marsala sabayon 
and espresso reduction. 

     	To create a hybrid of cuisines, Executive Chef Antonio Friscia combines 
ingredients from around the world with fresh produce from local vendors, such 
as California's Chino Farms. His tempting creations include Chino Farms green 
garlic and porcini bisque with roasted garlic croutons and truffle oil, as 
well as pork loin chops from Marin County's Niman Ranch with a calvados 
demi-glace and caramelized pink lady apples.  All of Chef's creations are 
designed to be accompanied by a glass of wine.  Not sure what kind of wine to 
order?  Ask Chef Antonio who also doubles as an advanced sommelier!
  
     	With their extensive wine list and inventory of approximately 3,000 
bottles, you have 300 different wines to choose from. They feature the best 
wine each region has to offer, including Syrah blends from the Rhone Valley, 
Cote Rotie from the famous Guigal and a Crozes Hermitage from M. Chapoutier. 
Classified from low- to full-body, the wine list makes it easy for you to 
organize your choices throughout your meal.

     	For wine by the glass, they have 19 white wines and 18 red wines to 
enjoy. The glass selections cover unusual varietals, such as Moschofilero from 
Greece, Greco di tufo from Italy and Bourboulenc from France-giving you a 
taste of grapes from around the world.

     	On Friday or Saturday nights, after indulging in one of Chef Friscia's 
amazing creations, guests may feel free to indulge themselves in one of 
Stingaree's mouth watering specialty drinks in the night club.    

     	Treat yourself to one of their unique, innovative specialty drinks, made 
from the freshest products and finest spirits. Experience the Get Wet, an icy 
blue concoction that is especially tasty standing before the 35-foot waterfall 
cascading down from the third floor to the first; the Get Fresh, a mix of 
berries and other fresh produce that goes down smoothly with one of our chef's 
finely prepared meals; or the Get Burned, which leaves you feeling warm as you 
relax next to the Rooftop Oasis fire pit. Or perhaps you would like to go from 
the dinner table to one of their exclusive VIP tables for bottle service.

     	You're in for a treat with Stingaree's bottle service. Enjoy 
people-watching, dancing, or catching up with old friends while experiencing 
this special service. When you arrive, your group will be greeted at the door 
by one of our VIP hosts, who will escort you through our exclusive VIP 
entrance. You will be greeted at your table with a smile by your cocktail 
server, who will serve you the entire night, anticipating your every need. She 
will deliver your bottles, selected from our extensive bottle service menu, 
along with all the mixers needed for a perfect cocktail. She will make your 
drinks of choice, from shots to martinis, and help you perfect your own skills 
as a bartender.

     	Stingaree is putting San Diego, and especially the Gaslamp Quarter, on 
the map for entertainment and night-life.  This already popular vacation spot 
and relaxing retreat for most is starting to advertise more than just a zoo 
and a couple of water-leaping whales.  This town doesn't shut down when the 
amusement parks close anymore.  With its beautiful beaches and glorious 
sunsets, which now, for many, represents the beginning of the day and not 
necessarily bedtime, San Diego could practically be considered a "party city".