FIN
MIGHT
SOUND
like
the
end
of
a
depressing
Swedish
movie.
But
in
Dupont
Circle
it's
the
name
of
a
refurbished
seafood
staple,
the
Georgetown
Seafood
Grill.
The
new
name
has
more
punch,
and
the
décor
and
menu
do
as
well.
Fin
has
among
the
best
oyster
and
clam
selections
in
Washington,
D.C.
If
there
are
only
two
of
you,
the
Raw
Bar
Sampler
will
give
you
just
enough
to
whet
your
appetite
and
introduce
you
to
what
this
new
place
has
to
offer.
The
oysters
come
from
British
Columbia,
Rhode
Island,
Long
Island
and,
of
course,
Maryland.
The
restaurant
also
offers
cocktails
served
in
fish
bowls,
and
drinks
with
snappy
names
like
the
Fin-tini
and
Sake
margarita.
Fin
has
an
abundance
of
other
surprises.
If
you're
strolling
by,
just
two
blocks
south
of
the
Dupont
Circle
Metro,
between
M
and
N
streets,
its
décor
might
startle.
It
stands
out
as
a
bit
more
vibrant
and
playful
than
the
straightlaced
steak
houses
that
litter
this
upper
corner
of
the
so-called
Golden
Triangle.
The
restaurant's
interior
is
equally
interesting.
Growing
up
in
Florida,
you
can
get
used
to
the
tacky
décor
that
passes
for
classy
in
some
seafood
restaurant.
The
motto
there
seems
to
be:
If
it
comes
out
of
the
ocean
it's
worth
hanging
on
a
wall.
But
not
so
at
Fin.
Fin
dresses
its
appearance
up
with
Asian-inspired
clean
lines
while
retaining
some
subtle
oceanic
touches:
an
aquarium,
round
lights
resembling
portals,
and
a
Warhol-esque
print
of
the
sea.
With
an
ample
bar,
booths
abounding,
a
patio,
and
a
lounge,
the
space
practically
begs
for
a
meeting
with
some
close
drinking
buddies.
LIKE
OLD-SCHOOL
SEAFOOD
restaurants
in
this
region,
such
as
Crisfield's,
Fin's
menu
is
extensive.
There's
a
huge
selection
from
appetizers,
including
Nigiri-style
sushi,
to
entrees
such
as
monkfish
with
tarragon
and
pink
peppercorn
compound
butter.
There's
also
a
delightful
assortment
of
"small
plates,"
that
include
pan-poached
mussels
and
baked
Chincoteague
oysters
stuffed
with
arugula
and
creamed
spinach
and
topped
with
Brie
and
pumpkin
seeds.
The
scallops
with
seaweed
salad
are
very
good
places
to
start.
Entrees
also
offer
the
discriminating
diner
a
wide
array
of
choices.
The
whole
Maine
lobster
is
wonderful
and
reasonably
priced.
The
chef's
creations
include
shrimp
and
grits
with
spicy
Tasso
ham
as
well
as
fried
fish
and
chips,
beer-batted
and
served
with
garlic
and
herb
fries.
The
pan-roasted
diver
sea
scallops
and
seashells
with
Asia
go
cheese
and
shallots
in
a
citrus
pan
jus
was
less
impressive.
It
tasted
like
something
someone
who
doesn't
cook
much
might
try
to
make
at
home.
The
good
news
is
Fin
offers
a
number
of
fresh
fish — from
yellowfin
tuna
and
Atlantic
salmon
to
mahi
mahi
and
lemon
sole —
that
can
be
prepared
according
to
each
customer's
unique
demands.
They
come
with
side
dishes
such
as
jasmine
and
peanut
rice
pilaf
and
braised
Napa
cabbage.
Unfortunately,
Fin's
desserts
are
a
bit
over
the
top.
The
banana
crème
pie,
which
is
served
in
a
very
nice
flaky
pastry
cone,
is
a
bit
too
heavy
near
the
bottom.
The
peanut
butter
and
Oreo
cookie
pie
doesn't
wander
too
far
for
more
mainstream
palates,
and
definitely
has
a
home-style
appeal.
If
Fin
works
out
its
minor
kinks
and
continues
to
offer
smart
service
and
simple,
tasty
delicacies,
it's
hard
to
see
a
catastrophe
taking
place
here.
Appetizers
range
from
$5
to
$13,
entrees
from
$12
to
$25,
and
desserts
are
$8.
