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Mitchell's Fish Market Restaurant Review: Mitchell's proposes a few twists in this seafood-saturated region: the menu features approximately 80 items (including gluten-free dishes) and is printed twice daily as a way of offering the freshest seafood. There's also a raw bar (with live piano music). The stylish décor emphasizes mahogany woods, leather upholstery and hand-crafted touches, designed to evoke the look of an ocean liner. Fish can be prepared in a number of ways --- beyond broiled, grilled or blackened, there's Shanghai, a signature touch, wherein the fish is steamed with ginger and scallions and served with sticky rice, spinach and rice wine-soy sauce. Some original choices can include tilapia from Puerto Rica, whitefish from Lake Superior, California swordfish and king salmon from Tasmania. Vegetarians and meat-eaters will not go hungry; among their options are balsamic chicken with sea salt-baked potato, asparagus and portobello relish, all napped with a balsamic butter sauce. Several dozen wines are available by the glass. The chef's special on the dinner menu changes frequently, so be sure to check.