In case you’ve been living under a rock, Fin is the new restaurant in the old Sel Gris space. Trent Pierce will be taking the reins as executive chef, the owner is Joan Dumas. An important goal is to source locally, and sustainably. A couple of friends who were invited to private dinners have reported back that the food is excellent. From an earlier post:
The “eco-modern seafood restaurant”, will open July 30, 2010, Wednesday through Sunday from 5pm to close through the summer. Beginning early fall, they will switch to a seven day schedule.
FIN’s menu, subtly influenced by European and Asian cuisine, will include small to medium sized plates designed to take the diner through a myriad of preparations, ranging from crudo (raw) to lightly grilled. The menu will also offer dishes prepared on an imported Robotayaki grill, fresh picked greens, and house made pastas and desserts.
FIN proudly sources seafood from Pacific sources that honor sustainable fishing practices and partners with micro-local farmers including the Sellwood Garden Club and local farms such as Viridian.
FIN will feature a selection of international and regional boutique wines and sakes, as well as premium beers, and signature house cocktails.
Featured menu items will include:
YELLOWFIN – Yellowfin Carpaccio, White Soy, Citrus, Olio Verde, Chive
ALBACORE – Kimchi-Infused Green Apple, Radish, Scallion, Celery Leaves, Ginger Oil
MACKEREL – Prosciutto Wrapped Ballotine of Mackerel, Nicoise Olive, Confit Navel Orange, Fig Gastrique, Baby Arugula
HAND-CUT PASTA – Korean Nori Tagliatelli, Sweet Corn Butter, Calabrian Chili Emulsion, Yellowfin Tuna
HAMACHI – Grilled Hamachi, Charred Squid Consomme, Crispy Braised Endive, Pickled Onion, Salsa Verde
BLACK COD – PORK BELLY – Braised Pork Belly, Pan Seared Black Cod, Shaved Cabbage & Apple Salad, Squid Ink Sauce