About this business

  • Cuisine
    American, Contemporary, Seafood, Mediterranean, Steak
  • Meals
    Lunch, Dinner
  • Website
    thestellarestaurant.com
  • Price
    $$$$$
  • Cuisine
    American, Contemporary, Seafood, Mediterranean, Steak
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Lot
  • Free Parking
    Yes
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Good For Groups
    Yes
  • Show Less

The Gist

What some people are buzzing about:

Tips

Lauren P.
Verified
Report | 2 years ago
A bit pricey for a restaurant that does not even know where the fish they serve is from.

From Our Editors

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.