THIS RESTAURANT IS CLOSED Stingaree

THIS RESTAURANT IS CLOSED Stingaree Restaurant Review:

Stingaree exists in a historic warehouse once known for ill repute. After a multi-million dollar renovation, this gorgeously appointed restaurant is now home to a different type of hedonism---of the culinary persuasion. Chef Antonio Friscia prides himself on the freshness and quality of not just the food, but the entire dining experience. To that, we find the service attentive and the mood invigorating. The décor brings to mind Brazil circa 1963, but with a modern slant. Ask for one of the large, very comfortable booths (lined up to suggest train or airplane compartments) and start by ordering one of the many specialty cocktails and an old-fashioned jumbo shrimp cocktail with Absolut pepper cocktail sauce. Other choices include the Chino Farm’s garlic and porcini bisque, the house-made pappardelle with spring lamb sugo and the duo of foie gras. Pui grande di mezzo, or the entrée selections, run the gamut from achiote-crusted sea bass to steak frites. We recommend the pot au feu made with Wagyu Australian beef short-rib meat, and root vegetables with horseradish gremolata. Although the chocolate lava cake doesn’t impress us, the delicate mascarpone, peach cream and strawberry coulis napoleon certainly does.