Chef Antonio Friscia, founder of several successful restaurants,is a continual student of cuisine. Having studied at Scuola Albergeria in Italy and being an advanced sommelier are mere ingredients that serve to inform his creativity.
The Restaurant at Stingaree, launched in early 2006 to
critical acclaim, is in all respects a Friscia masterpiece.
His latest venture, Dish, shows every indication of
continuing the momentum Stingaree started and further
solidifying Friscia's roleas a major force on gourmet San Diego.
Movies
*Menu is subject to change* TEASE
MINETRONE
shell beans / bacon / italian squash / potatoes
GREEN GODDESS SALAD
organic butter lettuce / sliced champignons / tarragon dressing
POTATO TORTA
boursin cheese / potato cake / mushroom cream sauce
SAUTEED MEXICAN BLUE PRAWNS
garlic / shallots / dijon / sherry wine
GET SOME
MAC’N’CHEESE
macaroni al torchio / nueske bacon / double gloucester cheddar
STEAK AND POTATOES
terrorized beef bavette / rogue river bleu butter / fingerling potatoes
BRANDT CHUCK BURGER
lettuce / tomato / onion / bacon / aioli / st. agur
BEER BATTERED FISH N CHIPS
cod fillet / frites / sherry aoili
Television
GOOD MORNING
THREE EGG OMELET OR SCRAMBLE
create your own breakfast art with any 2 “ADD INS” / hash browns / toast of your choice
ALL AMERICAN BREAKFAST
two eggs any style choice of sausage, nueske bacon / duroc ham / hash browns / fruit and toast of choice
EGGS BENEDICT
poached farm fresh eggs / brioche/duroc ham / hollandaise / hash browns
“PIMPED OUT” EGG SANDWICH
toasted ciabatta / nueske bacon / 2 eggs any style /
double glouster cheddar
HUEVOS RANCHEROS
grilled tortillas / organic re-frittos / salsa / cotija / crema w/ 2 eggs any style
FRANGELICO FRENCH TOAST
frangelico soaked ciabatta french toast / maracona almonds / vermont maple
BUTTERMILK BISCUITS & GRAVY
house made sausage - mushroom gravy w/ 2 eggs any style
BUTTERMILK PANCAKES
caramelized bananas / strawberries / raspberries / blueberries / blackberries / chuao milk chocolate chips / caramelized macadamia nuts
TRADITIONAL BELGIAN WAFFLE
fresh farmer’s market fruit / house made whipped cream
COULOTTE STEAK AND EGGS
brandt beef coulotte / 2 eggs any style / crispy hash browns / bernaise
OUR CROUQUE MADAME
toasted brioche / duroc ham / gruyere / 2 eggs
LUNCH STYLE ITEMS
SPINACH SALAD
nueske bacon / french spinach / sherry vinaigrette / foccacia croutons / poached organic egg
BRANDT CHUCK BURGER
lettuce / tomato / onion / bacon / aioli / shaft / frites
GREEN GODDESS SALAD
organic butter lettuce / sliced champignons / taragon dressing
SAUTEED MEXICAN BLUE PRAWNS
garlic / shallots / tomatoes / white wine / chili flakes / lemon
FISH OF THE DAY
however we feel like making it
Books
SEDUCE
PAN FRIED CHOCOLATE CHIP
BREAD PUDDING
brioche bread/chocolate chips/espresso caramel/jack daniel’s sauce
BANGIN’ BANANA SPLIT
house made ice cream / candied walnuts /fudge sauce / caramel sauce / house made whipped cream / fresh berries
HOUSE MADE ICE CREAMS AND SORBETS
Heroes
Enter a dreamscape of vibrant colors and driving, rhythmic beats. A milky way of gilded driftwood, floating flower petals and suspended LCD skies. Welcome to Universal. San Diego's innovative and pace-setting omni-sexual lounge. Located at the corner of University and Vermont, in the heart of Hillcrest, Universal has been engineered for pure party perfection.
For Reservations / 619.296 DISH (3474)
Fax / 619.692.1902
EMAIL / info@dishhillcrest.com
Web / www.dishhillcrest.com
Dish at Universal
1220 University Avenue
San Diego, CA 92113
From the south bound 163:
Exit University Avenue
Left onto University Avenue
Located on the corner of University Avenue and Vermont Street
From the north bound 163:
Exit Richmond
Left onto 10th Avenue
Right onto University Avenue
Located on the corner of University Avenue and Vermont Street
