Tastes of the Four States - Finn’s

By Gary Stubblefield Photos by Mandy Edmonson

Finn’s

For regulars Tom and Patsy Mountz, Finn’s is like home. Originally from Austin, Texas, the couple dines every week at Finn’s. When asked why, they replied, “Because the food is excellent, and the people are even better!”

Hovering over Tom and Patsy was Michelle Ferson. Ferson has managed Finn’s for 3 years now, and her relationship with customers is what keeps them coming back. Since Finn’s was founded in 2019, the business has grown wildly, thanks to Ferson’s attention to the customers, details and a loyal staff that joins in loving and listening to their customers. Of course, the real reason people keep flocking to Finn’s is the food. Asked to describe what kind of restaurant Finn’s is, Ferson replied, “We’re not a steakhouse, we’re not a seafood restaurant, even though we are the best at both. What Finn’s really is is a fancy dining experience.” It’s true. What was once a hidden secret, Finn’s has quickly become a destination known for its over-the-top cooking, “surprise” specials, full-service bar, all set in an ambience that is second to none.

Putting out the freshest, made-from-scratch menu requires attention to every single detail, including sourcing the freshest meats, using locally grown produce and doing all the baking in-house. Ferson said Finn’s likes to support local growers and farmers. Total control of what is served at Finn’s is a process that starts with the ordering of ingredients, finally ending up on the plate of the happy diners, home parties, catering jobs and, of course, in their extensive bakery case. All pasta is made fresh in-house. All steaks are primed before being prepared. All pork and chicken are brined 24 hours in advance. Supporting local is a commitment Finn’s extends into the weekend, when it hosts local bands on Fridays and Saturdays on the patio. The patio is also dog friendly. Our servers, Liz and Harmony, kept Mandy and me wondering if they were bringing out the entire kitchen to us. We started with the hottest item going, the butter bread. All breads are made in-house, so each butter bread tray offers a variety of assorted breads, served with Kerry Gold Irish Butter. The butter boards change weekly. We followed with bruschetta, chicken

Did you know Finn’s is named after the owner’s chocolate lab?

fettuccine, a 6-ounce prime rib and a surprise day special, a Lebanese dish called kibbeh, which was served with cucumber yogurt sauce. We followed with a steak salad with raspberry jalapeno vinaigrette. We wrapped up with corn brulee, grilled asparagus and Brussels sprouts. You would have thought we would have stopped there. But no trip to Finn’s is complete without a visit to their bakery case. Both of us left with a tower of carryout boxes and looking forward to our next trip to Finn’s!