FIN To Open in Late July

Here’s the press release announcing “eco-modern seafood restaurant” FIN’s July opening, as well as a few sample menu items.

FIN, an eco-modern seafood restaurant, is slated to open July 28, 2010 under the direction of executive chef Trent Pierce and owner Joan Dumas. FIN will be open Wednesday through Sunday from 5pm to close through the summer. Beginning early fall, FIN will move to a seven day schedule.

FIN will open in the former Sel Gris space on Southeast Hawthorne. Both the cuisine and decor in the renovated space feature sustainable, regional products. Interior highlights include a reclaimed maple countertop, cork flooring, woven wood detailing, and environmentally friendly finishes. The centerpiece of the restaurant, an abstract art piece crafted by local artist Jason Olcott, is suspended above a 6 ft extension of a bistro-style high bar.

FIN’s menu, subtly influenced by European and Asian Cuisine, will include small to medium sized plates designed to take the diner through a myriad of preparations, ranging from crudo (raw) to lightly grilled. the menu will also offer dishes prepared on an imported Robatayaki grill, fresh picked greens, and house made pastas and desserts.

FIN proudly sources seafood from Pacific sources that honor sustainable fishing practices and partners with mico-local farmers including Sellwood Garden Club and local farms such as Viridian.

FIN will feature a selection of international and regional boutique wines and sakes, as well as premium beers, and signature house cocktails.

Featured menu items will include:

Almost Raw
YELLOWFIN – Yellowfin Carpaccio, White Soy, Citrus, Olio Verde, Chive
ALBACORE – Kimchi-infused Green Apple, Radish, Scallion, Celery Leaves, Ginger Oil

Lightly Touched
MACKEREL – Prosciutto Wrapped Ballotine of Mackerel, Nicoise Olive, Confit Navel Orange, Fig Gastrique, Baby Arugula
HAND-CUT PASTA – Korean Nori Tagliatelli, Sweet Corn Butter, Calabrian Chili Emulsion, Yellowfin Tuna

Barely Touched
HAMACHI – Grilled Hamachi, Charred Squid Consomme, Crispy Braised Endive, Pickled Onion, Salsa Verde
BLACK COD – PORK BELLY – Braised Pork Belly, Pan Seared Black Cod, Shaved Cabbage & Apple Salad, Squid Ink Sauce

Executive Chef Trent Pierce and Staff
Chef Trent Pierce’s philosophy on cooking emphasizes the use of sensibly combined, pristine ingredients, herbs, and spices to produce complex, sweet and savory profiles. “I have always had a great passion for seafood and alternative cuts of meat. My approach is very seasonal and market driven. I use only what is available, sustainable, and fresh. I find creativity in the product and the people who provide it. The style of cuisine at FIN will be focused but without boundaries, refined but not overly manipulated. We will emphasize the ingredients.” explains Pierce.

Portland native Trent Pierce brings a diverse culinary experience to FIN. Pierce spent several years at Deep, a Japanese restaurant in Bend, and was the executive chef at Volo, an upscale American cuisine restaurant. Upon returning to Portland, Pierce consulted with Sel Gris chef Daniel Mondok on potential restaurant projects, and worked at Chefstable’s Foster Burger, until FIN became a reality.

Joining Pierce in the kitchen is Naomi Wartel, a seasoned poissonnier (fish cook). While living in Sunriver, Naomi worked as an apprentice under elite sushi chef, John Park, presently the owner of the esteemed Tokyo Go Go in San Francisco. The rigorous training she received from Park laid the foundation for a successful career to follow. Wartel’s extensive culinary knowledge is artfully displayed on FIN’s Menu.

Portland newcomer Israel Morales joins FIN as Front of House Manager. Morales hails from Chicago where he served as Wine Manager and Cheesemonger at the ENO Wine Room in the Intercontinental Hotel. As Dining Room Manager at TRU Restaurant in Chicago, Morales led his staff to win the 2007 James Beard Award for Outstanding Service.

About the Owner
FIN and former Sel Gris owner Joan Dumas has a marketing and product design background and co-owned a Mexican resort cafe and a classic french dinner house in California. Eager to see the new space come to life, Dumas explains, “I am very excited about the seafood concept Trent plans to introduce, and I love the dining room’s simplistic, yet warm design. We really appreciated the neighborhood, and we hope FIN will soon become a welcomed addition to Portland’s food community.”

About FIN
FIN will seat 40 diners. FIN is located at 1852 SE Hawthorne, Portland, Oregon 97214, www.finpdx.com, 503.517.5770. FIN will be open for dinner and small plates Wednesday thru Sunday from 5pm to close through the summer. Beginning early fall, FIN will move to a seven day schedule. Reservations are accepted, walk-ins welcome. Small plates range from $8-$20. Larger plates $20-$28.