Finn’s manager, Jessie Howarth, has put a new spin on one of Block Island’s landmark restaurants. The first clue is that the menu has been revamped for both design appeal and food selection while still keeping the traditional favorites.
Coming from a long line of fishermen and later restaurant owners, Jessie clearly knows her fish. Finn’s Fish Market and Finn’s Restaurant sit side-by-side and complement each other. The market has the only lobster tanks on the island and supplies the restaurant with the freshest of everything from shellfish to large, cold loins of tuna or swordfish (up to 25 pounds) all ready for your grill or oven. Look for their very popular smoked bluefish paté for your next dinner party.
For our visit, long-time chef Dave Robbins served two of Finn’s new specials. Their version of the classic fish taco was made with grilled salmon on a bed of house-made purple slaw and topped with a mango salsa and drizzled with a Sriracha aioli sauce. The result was surprisingly light and refreshing with an added bit of an exotic tang. Healthy, too.
Finn’s appetizer of Ahi yellowfin tuna (six ounces) was just as delicious. The tuna with a ginger char rub was lightly seared, sliced and served along with a wakame seaweed salad over fresh greens.
Their decadent Chocolate Suicide Cake (three layers) is always a great dessert at Finn’s, but the additional treat is the outside dining with breezes, long views of the sea and all the activity of the Old Harbor.
For the coming week (June 10 through June 17), Finn’s spring hours for the restaurant will be 11:30 a.m. to 8:30 p.m. on weekends, and 5 to 9 p.m. on weekdays. The fish market will be open from 10 a.m. to 7 p.m. on weekends, and 11:30 a.m. to 2:30 p.m. on weekdays. The phone number is (401) 466-2473, or visit finnsseafood.com
— Becky Ballard and Ruth Perfido
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