Page 17

Dec. 13-26, 2013 17

Explore Big Sky LPHS Basketball p. 24

Section 2:


Mountain Outlaw release party p. 30

Grizzly Outfitters expands p. 20

Yelloweye rockfish and baby bok choi salad PHOTOS COURTESY OF JODY KOESTLER

The tide has turned BY KATIE THOMAS


BOZEMAN – Did you know that Santa Fe Reds downtown is no longer? Not many people do, it seems. In what appears to be a new norm for the Bozeman area, there’s been minimal advertising for SFR’s replacement. And what a change it is, from Mexican cuisine to seafood. Hello, Fin on Main! Open since late November, Fin is an upscale yet casual restaurant, featuring seafood as well as locally sourced

meats and organic vegetables. Since then, the menu has grown, and its options have become more extensive as more seafood choices have become available. Fin’s is a modern aesthetic, with a see-through wine display rack as the central feature. Gone are Santa Fe Reds’ garish lights and wall of water centerpiece; now the space is more welcoming and cozy with soft lighting, stone walls and cushy, hightop booths. Expect to be serenaded by Billie Holiday and the like, while you take in the old-timey,

Cioppino: Shrimp, salmon, mussels, clams and tuna with fennel, onion, garlic and basil in a tomato broth

black-and-white photos adorning the walls. Fin showed our party wonderful service. A friendly and efficient hostess greeted us promptly, and our server brought us menus, water and a basket of warm baguette with olive oil and vinegar as soon as we sat down. She took our drink order (the St. 75 – a pink twist on a Greyhound – and Moscow Mule), and was attentive, helpful and polite. Having checked the concern of service off the list, we could now focus on the food. Starters (calamari, seared New York strip, tuna tartar, diver scallops, chicken satay), salads (Caesar, spinach, wedge), specials (fresh oysters flown in from Thailand) and entrees (seafood, pork, chicken, steak, vegetables) were all calling my name. On par for a restaurant of this scale, the prices ranged from $18 (vegetable ragoût) to $38 (grass-fed rib eye). The current seafood entrees include yelloweye rockfish, salmon, ahi tuna, the exotic langoustine with white wine and kale, and the one I chose – the cioppino.

Fin provides an upscale yet casual environment PHOTO BY KATIE THOMAS

But first we had to have an appetizer. We sampled the seared New York strip with Thai cucumber salad ($11). The latter element delivered a tangy, sharp flavor thanks to the rice vinegar

and shallots, and the steak was tasty if you like cold, extremely rare beef. As a recovering vegetarian, I let my companion finish this off while I continued to enjoy the bread and olive oil. Then came the entrées: the cioppino ($28) is a divine seafood stew of shrimp, salmon, mussels, clams, and tuna in a broth of fennel, onion, garlic, basil, and tomato (also a good dipping sauce for the aforementioned bread, and particularly enjoyable with the Malbec). My other half chose the vegetable ragoût. This roasted root vegetable dish is heaven: carrots, red and gold beets, leeks, garlic cloves in a stock reduction with herbs and organic polenta, all of which take the taste buds to the best of autumn harvest flavors. In the end, we were then forced to share – I couldn’t decide which entrée I liked better. We didn’t save room for dessert, but it is, of course, available. With so many choices, all foodies must give this new place a try. Fin on Main is located at 211 E. Main Street in Bozeman; hours are 5 p.m. to close, Tuesday through Sunday. For more information or to make a reservation, call (406) 586-0483.

131213 explorebigsky web

131213 explorebigsky web