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Stingers is
back,
just the way everyone remembers it
By
Cindy Capitani
Editor-in-Chief
WALLINGTON (Nov. 8, 2007) — Stingers is
back to the way it used to be, with new owners
who returned to the original 1990 playbook
started by founders Eddie and Patti Ravettine.
Now a combination of old-time favorites with
some innovation thrown in, the happening
restaurant-style bar and grill features classic
favorites prepared by head chef Anthony
Schirripa, who’s back at the kitchen’s helm.
 Rutherford residents Mark and Joy Vogel and A.J.
Lemaire Jr. bought the popular family grill
after another partnership failed to recraft the
Paterson Avenue corner eatery as a gourmet
restaurant with more select menu options. Now,
the old favorites are back, highlighted by daily
specials that combine traditional choices with
creative flair. The place bustles nightly with
community events (fundraisers take place
regularly), the happy hour crowd and family
dinners. Community sports teams stop in for
snacks and brews, and weekends bring game
nights, karaoke and other special events.
“This place is ‘Cheers,’ ” said Vogel, referring
to the popular 1982-1993 television series. “I
have a job where I make sure all my friends are
happy; it’s a great job. About 75 percent of the
customers I know, and the rest I get to know.”
As
an old customer of Stingers when the Ravettines
owned it, and as a bartender and manager under
the owners after them, the decision to become
part of the business was a no-brainer. “I love
this place; it was an easy decision. This place
is like home to me.”
A.J. Lemaire couldn’t agree more. “It’s a great
place to be. I do a little bit of everything. In
the kitchen, the bar, on the floor, everything.
I love it. Really, everyone loves it here;
people eat and hang out and have a good time.”
Vogel said everyone was excited when they heard
he and A.J. were taking over and that the former
chef, Schirripa, was coming back. “Once people
heard Anthony (Schirripa) was back, they came
back,” Vogel said. Schirripa is assisted by
recent New York City Culinary Arts Institute
graduate Chris Boyce of Rutherford.
Eddie Ravettine has been a big help, Lemaire
said. “He wants to see us succeed.”
Back on the menu from Ravettine’s days is the
ever-popular Ray’s Spicy Shrimp (crispy shrimp
with spicy szechuan sauce), a must-have dish
that has a to-die-for sauce that’s great for
bread-dipping. It was named for deceased
Wallington fireman Ray Milne; many of the dishes
were named for customers during Ravettines’
days. The Open Sliced Filet Mignon (served on
toast points with herb better and seasoned
fries) is also back, and is consistently fab, as
is Stingers Classic Chicken Prinzi (chicken
tenders sautéed with fresh herbs and lemon
served on angel hair), and Brother Lou’s
Calamari (fried calamari served in a light herb
broth with toasted garlic, tossed with linguini
and Romano cheese). Other popular classics
include Rigatoni Ray (bite-sized pieces of
chicken with roasted tomatoes, roasted garlic
and hot Italian peppers tossed with rigatoni and
Romano cheese), Bernie’s Clams (Littleneck clams
in oil and sliced garlic sauce tossed with
linguini and Romano cheese) and Stingers Classic
Passion Pie (homemade meatballs, ricotta, sauce
and mozzarella).
“Many of the dishes were created and named
because people requested them a certain way,”
said Vogel.
Schirripa said it’s the fun menu that enticed
him to return to Stinger’s kitchen. “I started
cooking in Manhattan. … I learned from some
great chefs. This menu drew me back. Our goal is
to satisfy every customer. If we have the
ingredients, we’ll make it.”
Boyce agrees. “This is a great place, the people
are great, it’s like a real ‘Cheers’; it’s the
most comfortable place I’ve ever worked,” Boyce
said. “Everybody knows everybody; it’s cool.”
Drawing on the successes of the past and
embracing the community with lots of open arms
has made the new Stingers an old success story.
“We’re busier than I expected, right from the
start,” said Vogel, who noted their kick-off was
Mother’s Day. “It’s been word of mouth, and we
couldn’t be happier.”
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