We ate here in late March. We had just come from a couple of days in Seattle where the best meal we had was the night we ate smoked salmon and brie in our hotel room. We were not just hungry for a really good meal, we were hungry. At first we were put off by the restaurant itself because it is a loft in a very small mall. But, luckily hunger took precedence and we stayed. It?s a small place but we had a table looking out on the bay. It was a beautiful day so that was a great way to start. There was only one waitress and one buss boy that day, but as the place filled she handled everyone with great efficiency and a pleasant demeanor. The lunch menu was very small but had several interesting appetizer and salad selections. The entree menu was the same, being mostly sandwiches for lunch, with a few other choices. We started with the steamed clams and then ordered the bouillabaisse. (We had come to the coast for seafood.) The menu described the clams as being cooked with fresh tomatoes, garlic, basil and white wine with a touch of butter. Our broth was milky and buttery with a few chopped tomatoes and perfectly seasoned with the wine and garlic. We used the spoons provided and drank it like soup. The clams were cooked perfectly and would have been sufficient for a full meal for one. After drinking all that broth we weren?t sure ordering the bouillabaisse was a good idea, but we were pleasantly surprised. The menu described the ?Northwest Bouillabaisse? as a ?court bouillon.? Being originally from Louisiana, where court bouillon (pronounced coo-be-yaw) is as common as gumbo, we were a little confused, but decided to take a chance. Instead, of a soupy tomato dish, this seafood stew was a thick, saffron-garlic delight, full of salmon, halibut, shrimp, clams, mussels, and a few onions, and chunked red potatoes. One order, after all those clams would have been enough for both of us, but we ate it all and waddled out! We HIGHLY recommend Fin?s for excellent food.
Pros: Excellent Food
Cons: Ambience was a little plain for quality of food