At Stella Restaurant, head chef Ray Niederhausen uses the techniques he honed at Stratford University's School of Culinary Arts to showcase a menu built around the use of fresh fish and local, seasonal ingredients. Seafood is the house specialty, making an appearance in everything from a signature lobster guacamole to a spinach-and-artichoke dip made richer with crab, and all fish arrives fresh each day and is never frozen or allowed to watch TV. While his grills sear savory lines into swordfish steaks or grouper fillets, Chef Ray is hard at work satisfying the meat-eating masses by braising tender lamb shanks or hand cutting steaks from slabs of certified Angus beef. To pair with their chef's culinary creations, owners George and Stratton Liapis have curated a collection of wines from around the world, and tastefully showcase many of the colorful empty bottles in elegant and whimsical wall sconces. Guests enjoy the artful plating of each selection in the streamlined waiting room, where silvery schools of painted fish dance by the light of hanging globe lamps and the sounds of the rapping wait staff.