Finally, Fin!
Fin Raw Bar & Kitchen prepares to open on Wednesday, October 19!
Despite my love of all things pork, my favorite food is undoubtedly raw oysters on the half shell. Understandably, I’ve been chomping at the bit for Fin Raw Bar and Kitchen to open at 183 Glenridge Avenue.
I met with executive chef and co-owner Mike Juliano early Thursday. Juliano is a true restaurant veteran—he’s been in the business over 20 years—and is eager to get into the Fin kitchen to start preparing for the opening.
Fin is owned by New Jersey restaurateur Gerry Cerrigone along with his business partner Robert Gaccione. Gerry and Robert also own and operate the very popular Salute Bistro at the corner of Glenridge Avenue and North Willow Street.
Fin, according to Cerrigone, is dedicated to sustainability and seasonal quality, offering “light, clean fare, with a price point that’s sensitive to the times.” Although Salute and Fin are sister restaurants, there will be no menu overlap because Cerrigone plans to “accentuate the fish.” All fish will come from Hunt’s Point.
Fin is expected to open on Wednesday, October 19. In the meantime, check out the seaside chic interior.
sharon calfa
9:31 am on Tuesday, February 21, 2012
What a gastrominical fantastic experience it begins at the front door which may not be for everyone, walk on a dock and smell the creosote and diesel, these are truely lovely scents but it brought me to the place to acknowlede the beginning of my experience, having grown up on the L.I. waters and beaches, it brought me back to simplicity and pureness. You enter the dining area, a display of fresh seafood greets you with an open kitchen & smiles. The interior is rustic,another layer of the experience, the staff were attentive and knowledgable, not overbearing or rushing. Now to the food, it is a BYOB.....which I always enjoy. We started with the bread bucket filled with savory breads from a corn biscuit with a treat of heat,to a cracker loaded with seasoning then we moved on to the Tower, selection of raw oysters, raw fish and cooked prawns and also shared the charred octopus, the sutle explosion of the layers was wonderful, the menu had selections of Beef, Chicken and Pork for those who do enjoy the seafood. My friend ordered the steak and I order a whole fish, there were savory and eclectic side dishes to chose from.we both throughly enjoyed the main courses and moved onto to the Passion fruit dessert with cappacino As the place filled the atmosphere remained intimate even with the background noise from others, it did not interfere with our converation. I have to say we both walked away with a lovely memory and look forward to returning.