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Mitchell's Fish Market Restaurant Review: This national chain knows its seafood and adheres to stringent standards of quality control and sustainability. The dark red and black décor of its Stamford outpost is tasteful and contemporary; however, the main draw is the daily catch. A raw bar stacked with crustaceans, Alaskan king crab legs, oysters, mussels, clams and shrimp stands on open display on mounds of ice. These make for good starters, as does the salmon and scallop ceviche with mango salsa and lemon. The catch of the day offering change twice daily according to what is brought in. Fish can be prepared to your liking: grilled, blackened, steamed or baked. Chilean sea bass, served Shang Hai style, is a signature dish; steamed with ginger and scallions and served with sesame spinach, sticky rice and soy sauce, the fish is still the star. A limited selection of non-seafood dishes, like jerk chicken and a filet mignon, are well-executed. Save room for the seven-layer carrot cake, moist with bits of carrot, or the sharkfin pie concocted with fudge, peanuts, Oreo crust and butter fudge ice cream. Handcrafted cocktails are creative (juices are fresh-squeezed) and the wine list is comprehensive and reasonably priced, with an emphasis on Californians.