Fins Bistro

Fins Bistro Delicious food and friendly staff. I had heard good things about this place and it did not disappoint. We started with a couple drinks, an old fashioned and an alternate version of a Moscow mule, both of which tasted great. I had the King Salmon, which came with Dungeness crab meat, roasted potatoes, broccolini and a delicious sauce. The salmon was cooked perfectly and everything paired well together. My GF had the Miso Black Cod with kimchi rice, beet purée and seasonal vegetables. Her dish was cooked well and was delicious too. I had never had kimchi rice before so that was nice to try and I liked it so much I want to try to make some sometime. We inquired about the menu changing and our waitress said it changes seasonally. We mentioned that we had seen Halibut cheeks on the menu and that I had some in my freezer from a fishing trip up to in Alaska and I was wondering the best way to cook them. She gave us some suggestions and then to our surprise she went and got the chef, who happened to be her husband, and he gave us a full explanation of how to prepare and cook them. I was very thankful and so impressed that they were both so friendly and generous with their time to give us recipes and cooking techniques. We enjoyed our dinner so much we decided to try dessert. We couldn’t decide if we wanted the chocolate ganache torte or the Pineapple creme brûlée, so we got both since the waitress said the pineapple creme brûlée was their specialty. I figured I would like the chocolate more because I usually enjoy chocolate more than fruit but the creme brûlée was so good I actually enjoyed it the most. This is now on my top places to eat and quite possibly at the very top because of the great food paired well with the amazing hospitality of all the employees. I highly recommend this place for a nice dinner out and I’ll definitely be back soon!

Finally got to meet the Finn's new owners and kabitz over a stellar crab bisque and a wonderful salmon-wrapped halibut with a yummy Fall-in-your-mouth braeburn apple-fennel relish, cider gastrique, roasted potatoes, and seasonal purple cauliflower. Wife did the tenderloin stroganoff mushroom ragout, red wine reduction, egg noodles, bleu cheese, and mascarpone. Great two new couples with good chops as owners... taking a big leap during the pre-pandemic uncertainty. Fun to hang with Jeff Maxfield -- who worked Canlis, The Needle, and a bunch of great spots -- and his wife Christal and talking sommelier and cocktail goodness. Definitely need to keep them in the rotation! 😘