Rehoboth Foodie

The first impression you get when entering Stingray Sushi Bar & Asian Latino Grill is the decidedly West Coast "feel." The black/orange main room is indirectly lit, with low couches and hi-top tables dominated by the busy and colorful Sushi Bar. Yet, this well appointed bistro is right in the middle of Rehoboth Beach, half-way down Lake Ave. (where 59 Lake used to be). The only downstate member of Wilmington's Cherry Tree Hospitality Group, Stingray shares ownership with Mikimoto's, the Washington Street Ale House, and Presto Bistro/Coffee Bar in the Northlands.

The appetizer menu includes the Grilled Shanghai Chicken Wings (the sauce is a delight), the Wok-Smacked Pork Pot Stickers (again, the sauce tops it off), and the Smoked Chicken Spring Rolls (deep fried and crispy with a spicy sauce). A trusted dining companion told me that the Lobster Quesadilla was great. If you've had it, would you add a note below? On my most recent visit I had the Shrimp Pad Thai Salad. Sorry, Chronic Complainers, but it was wonderful. I could have ordered that dressing as a beverage. Other salads include the ubiquitous Wedge (with an intriguing Latino twist), and a House Salad (jicama, raisins and peanuts -- the hint of orange in the dressing makes it).

One appetizer you've just gotta get (there's enough for 2) is "The Hairy Mexican." It's a long roll made up of fried shrimp, avocado and topped with a crabstick and eel sauce, similar to the California Roll, but add shrimp. For those who prefer their "sushi" cooked, this is the perfect preprandial nosh. We get it every time we go. Another roll we order as a side is the Firecracker. It's hot and spicy, with salmon inside and out, with a bit of cool avocado. Presentation is cute, with a shrimp tail sticking out of each end. Friends who like Sushi have gayly devoured the Double Fantasy, the Spicy Tuna and the Crunchy Yellowtail. Our dining companion last night had the Supreme Combo. He's a Sushi expert and the plate was clean in no time. Personally, I prefer the cooked variety, and Stingray accommodates with a selection of both cooked and uncooked rolls.

On a recent visit, my favorite dining companion had the Eisenhower Chicken (think General Tso without the riding crop) with a hot and spicy broccolini on the side. Another of my loyal minions had the Duck + Seared Sea Scallop Pad Thai. The duck is sliced and seared with veggies and that great peanut sauce, with the scallops perched high atop it all. A cool presentation for both the eyes and the palate. Yours truly had the Pork Mojo. A departure from the asian, the tender (cut it with a fork, thank you) roast pork crowns a brightly spiced black bean and corn salsa bathed in a light ginger-lime sauce. Butternut squash is on the side. Our waiter Courtney urged me to have it medium. His advice was well taken. Nibbler number four ordered sushi. She made a colorful little "PuPu Platter" for herself with Black Pepper Seared Tuna, Eel, Fresh Crab and Yellowtail. I don't know where she put it, but it was gone in no time.

UPDATE! Denizens of this site know how I rant about pre-made desserts, beautiful but flavorless, past their prime and sadly dessicating in the walk-in. Well, at least two desserts at Stingray do NOT fall into that category. Last night we had the Cheesecake Spring Rolls (aka, fried cheesecake! In the words of the ample, yet Barefoot, Contessa, "What can be wrong with that!?") and the Pumpkin Creme Brulee. I'm sure that's seasonal, but it's worth holding out 'til fall to get it. I'm not going to ramble on (too late for that, I know...). Just order them. You will NOT be sorry.

Stingray is at 59 Lake Avenue. They offer the entire menu (!) for takeout, so call them (302) 227-MISO (6476). (By the way, speaking of phone numbers, Miso is a Japanese seasoning often made by fermenting soy. It's used to make a salty and flavorful soup that contains the softened miso paste. Tell 'em you heard it here first, kids!) Click here for a look at Stingray's menu. (L. (weekends only), D. Bar) Price Range: Expensive.