San Diego, CA (PRWEB) May 10, 2007 -- Stingaree, San Diego's sizzling restaurant and nightclub in the heart of the Gaslamp Quarter, is recognized this month in Conde Nast Traveler magazine's annual "Hot List" issue as one of the 25 hottest new nightclubs in the country. Editors anonymously visited new venues in 20 cities to compile the prestigious list. Properties chosen included those in New York, Los Angeles, Austin and Scottsdale and each were judged on their design, service, and amenities which transcend industry standards.

Also during its inaugural year, Stingaree was named one of the 10 hottest new bars in the country in national poll featured on MSN.com. The three-story state-of-the-art nightclub was ranked #5 alongside leading nightlife venues in Los Angeles, New York, Miami and Las Vegas.

Created by San Diego-based real estate and entertainment development company, EnDev Enterprises, Stingaree opened to the public in December 2005, and has packed the house with an irresistible crowd of San Diego's most sexy, as well as Hollywood hipsters including Fergie, Josh Duhamel, Vanessa Minnillo, Kanye West, Pamela Anderson, Lil' Jon, The Wayans Bros., The Black Eyed Peas, Alyssa Milano, Seth Green, Flava Flav and more. Already labeled as "The hottest place to party in San Diego" by Paris Hilton, Stingaree's posh atmosphere is generating super star buzz with the ultimate blend of big city style and first-rate service.

About Chef Antonio Friscia

With over 15 years in the restaurant business, Friscia’s role has extended beyond the likes of executive chefs. From training with culinary masters in Italy to owning and operating multiple restaurants in San Francisco, Friscia has been treating people around the globe to some of the best Italian food. As executive chef of Stingaree, Friscia oversees and is responsible for the menu development, day-to-day kitchen operations, food quality, and staff training.

Friscia’s past restaurants include:

Giordano’s Ristorante Italiano (Marin, California)
Ristorante Dalecio (Ignacio, California)
Alessia’s (Ross, California)
Buca Giovanni (San Francisco, California)
Trudy’s (Berkeley, California)

August 16, 2007 –- The Restaurant at Stingaree located in the heart of San Diego’s famed Gaslamp Quarter is distinctly named one of the top 101 Restaurants in America by CITY magazine in the Summer Food & Entertaining issue, released this month. Spanning the United States for the best in culinary delights, CITY magazine writers visited 55 American cities to decide on their top 101 restaurants. PRWeb Press Release Newswire v9

Opened in January 2006, The Restaurant at Stingaree’s Executive Chef Antonio Friscia has led the 90-seat restaurant in tantalizing cuisine, with a fresh and creative flare. Situated on the first floor of the three story venue, The Restaurant at Stingaree treats guests to a luxurious dining ambiance with elements such as a 35 foot cascading waterwall, plush private booths and down-tempo tunes, including weekly live jazz nights, to ensure a luxurious dining experience. The minimalist, contemporary interior design paired with the use of vibrant colors and textures yields a decidedly warm, comfortable feel.

Chef Friscia has developed an equally creative menu that combines ingredients from around the world with fresh produce from local vendors such as Chino Farms to create what he describes as a “hybrid” of cuisines. Dishes are not limited to simply Italian or French flavors, but rather draw influences from an array of different cultures. Epicureans delight in the fact that dinner items remain savory and seasonal with a menu that evolves every month and utilizes local, organic produce, meats and seafood at the height of freshness.

Further enhancing the dining experience at The Restaurant at Stingaree is the extensive wine list and wine by the glass program cultivated by Friscia, whose designation as an Advanced Sommelier rounds out his extraordinary repertoire. The Restaurant at Stingaree also offers a complete mixed drink and martini menu with creative concoctions such as the “Berry Manilow” martini featuring Finlandia Wild Berries Vodka, Absolut Mandarin, sweet and sour, lemonade and fresh lemon and strawberries and the “Get Fresh” mixed drink featuring Bacardi Limon, Cointreau, Club Soda, fresh blackberries, blueberries and raspberries, mint leaves and lime.