What I like best about Stingray Sushi is that there are plenty of options for traditional rolls and sashimi but Executive Chef Andrew Nam also ups the ante with more unique options, like the Latin-influenced Cabo Blanco roll. It’s a salmon and spicy crab combo that I’ve actually had dreams about, it’s that good. Rolled together with avocado and cucumbers, the entire thing is topped with chopped halibut, fresh pico de gallo, and a creamy ponzu sauce. The sushi bar is the best seat at lunchtime because you get a free miso soup and salad with your meal. Happy Hour means full-sized rolls at crazy-good values (think $3 and $4) plus deals on drinks.