Hidden inside one of San Diego’s most popular downtown nightclubs, Stingaree Restaurant delivers contemporary new American cuisine with Italian flair. The posh, swanky décor has a distinct nightclub feel, however the dining area is flanked by comfortable booths and sidewalk views of the Gaslamp district. Stingaree’s kitchen is presided over by Chef Antonio Friscia, who prides himself on creativity and artful preparation, coupled with his expertise in Italian cooking. There is no doubt that creativity abounds in the menu at Stingaree. The restaurant is committed to using sustainable, organic ingredients from local sources in every dish – so the menu changes daily.
My dining companions and I were treated to a tasting menu of some of the restaurant’s most popular dishes as well as house specials. One of our favorites was the Mac-n-Cheese Fonduta, which makes regular appearances on Stingaree’s appetizer menu. This creamy, cheesy dish was swimming with gruyère cheese, bacon, hearty pasta and roasted shallots and garlic – delicious! Our tastebuds were intrigued by Chef Friscia’s whimsical rendition of “bacon and eggs,” a tastefully arranged trio of pork belly, a poached egg and brioche toast with a frisee salad; and the roasted beet salad, a refreshing, sweet and crunchy tower of beets, dolce latte cheese, fresh spinach, watercress, hazelnuts and blood orange in a red wine vinaigrette.
Entrees on the menu proved to have both Italian influence and an eclectic twist. We recommend the “zuppa de pesci,” or seafood soup, which our server explained has elements from both Italian and Korean cooking. This homey, comforting soup had a fresh mix of tofu, potatoes and seafood (scallops, shrimp, crab, clams) in a delicately spicy vegetarian broth of celery, carrots and tomatoes. Another favorite at our table was a duo of prawns in a caper harissa sauce alongside “Irish style” eggplant parmigan – which was delightfully melty and filling. Finally, we tried the restaurant’s surf and turf of the night, a Brant beef filet with a peppercorn demi glaze and purple fingerling potatoes, and organic farm raised salmon with crispy skin and julienne vegetables over bamboo rice. The salmon and the beef were both flavorful and tender, and cooked to perfection.
Chef Friscia’s creativity and talents carry over to the decadent dessert menu. Chocolate lovers will revel in the rich, oozing lava cake with gelato, and vanilla lovers will find a new favorite in the sweet, creamy Tahitian vanilla crème brulee with fresh berries. We also loved the tiramisu (served in a teacup), another nod to the Chef’s Italian training.
Stingaree Restaurant is open for dinner daily, with happy hour specials Tuesdays through Fridays from 5:00 to 8:00pm, extended until 10:00pm on Thursdays and ending at 7:00pm on Fridays. Stingaree’s menu changes daily, but for a sample menu, specials and more information, visit www.stingsandiego.com.
My dining companions and I were treated to a tasting menu of some of the restaurant’s most popular dishes as well as house specials. One of our favorites was the Mac-n-Cheese Fonduta, which makes regular appearances on Stingaree’s appetizer menu. This creamy, cheesy dish was swimming with gruyère cheese, bacon, hearty pasta and roasted shallots and garlic – delicious! Our tastebuds were intrigued by Chef Friscia’s whimsical rendition of “bacon and eggs,” a tastefully arranged trio of pork belly, a poached egg and brioche toast with a frisee salad; and the roasted beet salad, a refreshing, sweet and crunchy tower of beets, dolce latte cheese, fresh spinach, watercress, hazelnuts and blood orange in a red wine vinaigrette.
Entrees on the menu proved to have both Italian influence and an eclectic twist. We recommend the “zuppa de pesci,” or seafood soup, which our server explained has elements from both Italian and Korean cooking. This homey, comforting soup had a fresh mix of tofu, potatoes and seafood (scallops, shrimp, crab, clams) in a delicately spicy vegetarian broth of celery, carrots and tomatoes. Another favorite at our table was a duo of prawns in a caper harissa sauce alongside “Irish style” eggplant parmigan – which was delightfully melty and filling. Finally, we tried the restaurant’s surf and turf of the night, a Brant beef filet with a peppercorn demi glaze and purple fingerling potatoes, and organic farm raised salmon with crispy skin and julienne vegetables over bamboo rice. The salmon and the beef were both flavorful and tender, and cooked to perfection.