New London — Fatboy's may sound like the name of a jazz club in New Orleans, but to Bank Street restaurant co-owner Ron Dutes it was just a catchy moniker that fit with his bulky frame and penchant for comfort food.

Dutes, a graduate of Johnson & Wales culinary school in Providence and a veteran chef at David Burke Prime Steakhouse at Foxwoods Resort Casino and These Guys in Norwich, is teaming with front-of-the-house manager Danie Sullivan to bring some New American cuisine along with a raw bar to downtown. Bryant Darigan is the general manager.

Fatboy's Kitchen and Bar, at 194 Bank St., opened in late June in a space previously occupied by a Jamaican restaurant. It features an open kitchen, a limited but interesting menu and bar specials that include the summery watermelon cooler, cucumber mojito and blueberry collins, all in the $7 to $8 range.

"We want to be small and consistent," said Sullivan, a Norwich resident. "We're not trying to be a club; we're trying to be a chill bar kind of a place."

Fatboys is just one of the downtown restaurants that has opened recently or is about to. Flo's Cafe is readying to open in the space below Parade Pizza, which itself opened earlier this year. Down the street a bit, Dockside Resort Bar is open nightly at 32 Bank, and across the street, Lazy Leopard has added Sushi Side. At 150 State St., Northern India is transitioning to Himalayan Kitchen. 

Fatboys' menu includes a short rib grilled cheese and shrimp po'boy in the $13 to $14 range for lunch and braised short ribs and Stonington scallops in the $22 to $24 range at dinnertime.

"Fresh seafood is a real big winner here," Dutes said.

Dutes, recent transplant to New London, said he enjoys combining different ethnic tastes, such as Spanish and Asian, into what he calls New American comfort food with bold flavors, recognizing that America is a melting pot. He also is offering his own twist on traditional American desserts, such as creme brulee, and is selling a dessert concoction made by Sweetie's Bakery & Cafe across the street that he calls chocolate extravaganza.

Sullivan said she expects a wide range of clientele for lunch and dinner. And there will be a businessmen's lunch special for $15 that includes a beer and an entree.

"We make a lot of our ingredients fresh," Sullivan said. "Everybody loves the food."

Only five tables are scattered in the first-floor dining area, which features dark paneling and handmade tables. But there is plenty of room for lounging on the back deck, and the owners plan to open up a much larger top floor in a couple of weeks as well as a patio out back sometime next summer.

The upstairs will likely be used for private events, Sullivan said, and will be the perfect spot for acoustic entertainment on the weekends within a few weeks.

Sullivan said the restaurant has between 16 and 20 employees. It will be open from 11 a.m. to 10:30 p.m. Sundays through Thursdays and will close at 2 a.m. on weekends.

l.howard@theday.com