The finishing touches are being applied to F·I·S·H Restaurant in Stamford as it prepares for its grand opening in a few weeks. Housed in the space formerly occupied by Boca Restaurant, the staff is busily preparing to change the focus from small plates to one focused on more traditional offerings of seafood with a smattering of meats and poultry.

Overseeing the kitchen is Chef Domenico Gurliacci, who also directed the kitchen at Boca. Prior to joining Boca, Gurliacci prepared some delicious Greek cuisine at Kouzina in New Canaan and was a cook at the Restaurant at Rowayton Seafood. As Gurliacci told CTbites, “There were too many restaurants in Stamford offering the small plate concept. We wanted to change it up a bit.”

The menu is designed to appeal to both the lunch crowd as well as those at dinner and features a varied approach. Guests can choose from several Raw Bar offerings or one of the appetizers that range from Lobster Corn Chowder, mini fish tacos, and mini beef empanadas to traditional seafood appetizers of fried calamari or oysters, plus Asian inspired mussels and spicy buffalo shrimp. Sandwich choices include Oyster Po-Boy, Buffalo shrimp, Crab cake BLT, Steak and Gorgonzola and the F·I·S·H burger. Entrées consist of several pan-seared or grilled fish options or F·I·S·H’s modern comfort food interpretations of ricotta gnocchi with lobster; beer battered fish & chips; seafood gumbo and spaghetti with clam sauce.