Mitchell’s Fish Market opened last December. It’s the first in a Columbus, Ohio-based chain of restaurants to arrive in the Stamford Town Center. Ruth’s Chris Steak House, a national chain, purchased 19 Mitchell’s Fish Market restaurants and three Mitchell’s steak houses from founder Cameron Mitchell. The $92 million deal was finalized last February 20.

We hope that the new owners will keep the warm feeling and friendly Ohio spirit of the original Mitchell’s Fish Market. Ohio folks may well qualify as the friendliest people in America. In fact, former/owner Cameron Mitchell laid out the rules of attitude for all the employees working in his many restaurants. He said, “You can’t choose everything that happens to you in life, but you can choose your attitude. Leave your problems at the door when you come in to work.” And we are sure that this warmth will enhance the restaurant, kept alive by their new owner.

According to Frank Hess, dining room manager, “They (Ruth’s Chris) want us to keep on doing what we’ve been doing — serving great fish and seafood.” Ruth’s Chris plans to expand the chain, spreading it nationwide.

Mitchell’s Fish Market is right on the edge of the Stamford Town Center, accessible from Tresser Boulevard. There’s ample parking, and you don’t have to spiral skyward in the mall’s circular parking lot.

Mitchell’s occupies a large, well-designed space. It’s divided into areas that make for a large bar, the “Ocean Liner Lounge,” which holds 40 standing and seats 30. The main dining room seats 105 in comfortable, intimate, dark wood booths. They are so cozy that they encourage conversation. Private parties and events are accommodated in the Normandy Room, which seats 45.

The staff is well-trained, constantly watching for and anticipating their customers’ desires. Management is hands-on, everywhere, checking and re-checking on the diners’ satisfaction.

According to Dining Room Manager Frank Hess, “The menu is printed twice a day as fish and seafood come in.” This is in keeping with their motto, “If it were any fresher, it would still be in the water.” Pagano’s, a Norwalk purveyor, supplies the fish and shellfish to Mitchell’s Fish Market as well as many other area restaurants. You can buy fish at the retail market at Mitchell’s. A big plus! They will give you a printout of any recipe you want to duplicate at home.

The menu is generous, and there is a gluten-free menu! There is a choice of fresh raw oysters. Wednesdays are for oyster lovers — raw oysters at the bar are $1.25 each and will truly set off a martini! Plus, there are a lot of martini-type drinks available. Notable concoctions include the grapefruit and basil martini: Kettle One vodka, grapefruit juice and muddled fresh basil leaves. Another is the Dirty Bird: Grey Goose vodka, olive juice and anchovy-stuffed olives. Oh-oh.

On Tuesday evenings, wines are discounted. Every afternoon, there’s a promotion: “Under $3.00 after four.” The bar features a diverse menu; all items are $2.95. Choices include deep-fried vegetables for vegetarians, chicken wings for non-fish diners and blue mussels. Deep-fried “codwich” sliders are right next to blackened fish tacos and Old Bay peel-and-eat shrimp. Each costs $2.95.

Old favorites sprinkle the menu, from appetizers and soups to salads and entrees. As to soups, the truly fine New Orleans seafood gumbo is exceptional, and the Maine lobster bisque is satiny. The fresh catch of the day ranges over 12 kinds of fish. These can be cooked with a choice of four methods of preparation. Your fish can be simply grilled or broiled; it can be prepared with their signature Asian-flavored shang hai sauce or spice-blackened.

Some of the best dishes are listed as “chef specialties.” These include a delectable island-spice-crusted tilapia. It’s peppery and sweet with jalapeno peppers, banana salsa and mango. The “house specialty” of cedar plank salmon is perfectly prepared and arrives on the grilled wood, which gives it an excellent flavor. All dishes are served over various sides. Roasted vegetables (asparagus, grilled eggplant and portobello mushroom slices) are well marinated and tasty.

They also serve San Francisco cioppino, an Italian fishermen’s stew. The name is derived from the cries to “chip in” to the community cauldron. Whatever was left of the day’s catch went into the pot and fed the colony of immigrants. The women added water, wine, herbs, garlic, onions and tomatoes to this magnificent stew. Always different, it contained whatever they caught and could “chip in”! The meal was cooked right next to the dock!

The menu is varied and extensive, and, as already mentioned, changes daily. There are daily chef’s features for lunch and dinner. These encourage chefs to create new dishes. The dessert menu is short and sweet. There is also an ample number of dessert drinks. Aside from a fudge-based “sharkfin pie,” there’s crème brûlée and banana bread pudding. The shining star is key lime pie — perfect! It is sharp enough to make your tongue tingle, but not sooo sweet as to make your teeth hurt. After a full-sized dinner, one dessert is plenty for two!

For those with big appetites, there are huge combination platters. Lots of grilled vegetables, some chicken and plenty of steaks give non-seafood lovers plenty of variety.

As Cameron Mitchell insisted, “If we don’t have it, we’ll get it, find it or make it specially. If we have Coke and someone wants Pepsi, we’ll send someone out for the Pepsi!” If Mitchell’s Fish Market continues on the path set forth by their founder, they’ll continue to be highly successful.