STAMFORD — The city’s dining scene is heating up, with several openings scheduled for next month in downtown and the South End.

Bar Zepoli at 75 Broad St., Mexicue at 15 Harbor Point Road and Walter’s Hot Dog Stand in Commons Park represent three of the marquee openings planned for August.

Targeting an opening in the first week of August, Bar Zepoli will succeed Napa & Co, which closed in January after its sale, culminating a 10-year run. The new establishment at the corner of Summer and Broad streets will include a range of fare including pasta, pizza, steaks, seafood and chicken. It will also feature a bar, live jazz and outdoor dining

“They’re just about done with everything now,” said Steve Matsis, broker of the Napa sale and director of the restaurant division for Stamford-based Pyramid Restaurant Group. “They just need to get final approval from the health department.”

Mexicue, a Mexican and barbecue restaurant, is scheduled to open in mid-to-late August. It will replace the Latin-influenced Paloma restaurant, which operated in the same space from July 2014 until last December. The menu will feature tacos, burritos, sliders and enchiladas.

The Harbor Point Road eatery will join two Mexicue restaurants in Manhattan.

A few hundred yards from Mexicue, Walter’s Hot Dogs plans to open in August, at the food stand in Commons Park. The new establishment will complement the flagship Walter’s stand in Mamaroneck, N.Y.

The Stamford menu will include Walter’s single and double hot dogs, with Walter’s mustard; funnel cake fries; curly fries; milkshakes; and puffy dogs, which consist of a single hot dog with two fried and smashed potato puffs on top.

Down the street from Bar Zepoli, the Australian-themed Flinders Lane is planning to open later this year on the ground floor of the Summer House apartment tower, at 184 Summer St. Flinders Lane also operates an establishment in Manhattan.

Flinders Lane originally targeted an opening last fall, but principal Chris McPherson said obtaining permits has taken time. After building inspections during the next few weeks for a final certificate of occupancy, the restaurant will set an opening date, McPherson said.

The website of Flinders Lane describes the menu as one that features a “wide array of fresh seafood and a multitude of fruits and vegetables year-round combined with the Australian attitude: No fussing, no over thinking, just bold, streamlined food made with the best ingredients available and a laser focus on flavor.”

pschott@scni.com; 203-964-2236; twitter: @paulschott