Finz
The brothers and I had been planning a trip to
The restaurant itself was bustling, and had some really sheik visuals, including a live lobster tank, and some cool glasswork at the bar. Out the windows, there was a nice view of the water, as it was right on the ocean. Near the bar, there was a unique sitting area with a Japanese-height table and some short stools. We were brought to our booth and began to peruse the menu.
After we placed our orders, we all started to see a few cracks in the façade of Finz. Firstly, the bathrooms were pretty gross. That sketches me out a little bit when I think of cleanliness standards. Also, other tables had been offered freshly ground pepper, but we were not when the orders were delivered. Finally, when our drinks came, I was in for a surprise. My pint of Sam Adams Summer Ale had a good inch of space on the top where beer should have been. The other drinks were good, as there was a unique cocktail selection and vast wine selection. The Tom Collins’ that were ordered came in pint glasses…now that’s a big drink! The faults weren’t deal breakers, but I was expecting more attention to detail than what there was.
When the food arrived, I think there was a similar reaction on some of the dishes, though there were some definite winners. I will start with the losers and move my way up.
The least effective dish was the lobster ravioli I ordered. It was served in a tomato cream sauce with chunks of lobster in the sauce and in the raviolis. Unfortunately, it had a slightly off flavor. Tom tried it and said that it tasted like garden peas. He dislikes garden peas. I thought that it should have been better, but I still finished it.
Next in line was the short rib with fried sweet potato strings. This was Tom’s dish. For him, it was underwhelming, like a chunk of soggy pot roast. I tried it, and it was really average. It looked nice, but didn’t match the price point.
In the middle of the pack was Jenny’s pretty tasty chicken dish. It was crispy on the outside with bacon making it crispier. The inside was juicy and the whole thing was on a bed of caramelized onion mashed potatoes. It was a tasty dish.
Second place was held by my older bro’s scallop dish. The scallops were tender and nicely colored, while their flavor was sweet and delicate.
However, the winner of the day was Liz’s petite filet, from the specials menu. The chef assured us that it was gluten-free, and Liz happily dug in. The beef was so flavorful and tender, paired with a garlic mash, and the plate was quickly cleaned. This dish was clearly the winner.
For the most part, the food was passable and average, though there were a few bright spots. They advertise themselves as “oh-so-hip”, and that may be the case, but the kitchen needs to step it up to wow us at the prices that they were charging.