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February 21, 2013
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BIZWATCH: Fins Grill

Our main focus is on seafood although we offer natural, hormone-free chicken, angus beef and house smoked pork loin. Our seafood is sustainable and, with the exception of shrimp, is all wild.

The move downtown has been great. Our new manager brings a whole new energy to Fins, from new menu items at both lunch and dinner to full-service dining in the evening. His new clam chowder is extremely popular. Our lunches are more affordable, with the same high quality ingredients and portions.

While we serve the highest quality, chicken, beef and pork, our main focus is providing sustainable, superior quality seafood. We use only "fresh frozen" seafood - seafood that has been processed at its best while minimizing cost of shipping and waste from product spoiling before it is used.

The food we serve at Fins is the same as we eat at home. We want our customers to experience the great taste and health benefits of eating wild, natural fish.

Ron owned fishing boats and fished in Oregon, Washington and Alaska. He also was involved with numerous groups protecting and promoting the resource and served six years as a voting member of the North Pacific Management Council.

We laughed when our new menus that were intended to state "gluten-free" arrived as "glutton-free".

We support Catholic Outreach, Marillac Clinic and United Way. We participate in Empty Bowls, Edesia, and Taste of the Valley to benefit each of these groups.

We have made our lunches more affordable and offer a daily lunch special. Full-service dining is available in the evening; our customers can order from our menu or enjoy our evening dinner special.


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The Post Independent Updated Feb 21, 2013 03:42PM Published Feb 21, 2013 03:40PM Copyright 2013 The Post Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.