Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1104799
NORTHSHOREMAG.COM 22 APRIL 2019 the deck is complete with a firepit, bar rails, high-top tables, couches, and views of Baker's Island and Marblehead. e goal is simple: to provide a fun, relaxing, and casual environment that "celebrates the water," as Carey says, with five-star fare and an array of custom libations. Finz's eclectic dishes explode with vibrant colors and flavors. e presentation is rivaled only by taste. e flavorful yellowfin black and white sesame tuna is the creation of co-owner and director of operations Serie Keezer. e North Atlantic haddock filled with rich crab meat accented with a sherry cream sauce is also a must try. Customers will be just as satiated enjoying a specialty cocktail or microbrew at the prodigious central bar with an appetizer or three. Favorites among the latter are the succulent aioli-spiced Street Corn Shrimp or the Spanish Grilled Octopus, which offers a delectable Mediterranean and Southwestern piquancy. e shrimp pairs nicely with La Crema chardonnay, the octopus with a glass of Silver Palm cabernet sauvignon. Also on offer are Cakebread, Veuve Clicquot, or Stag's Leap from the reserve wine list. Unlike farmers, who raise consistent cuts of beef, chicken, and lamb on the same acre- age, the fishing industry is unpredictable. Capricious weather patterns and overfishing have the owners of Finz purchasing their sea- food from waters across the globe on a daily basis. "I talk with my fish guy over the phone more than I talk to my wife," Keezer jokes. Although Finz procures their lobsters and scallops from local fishermen, and their oysters throughout New England, their tuna, swordfish, and haddock come from fisheries as far afield as Nova Scotia, Iceland, and the Azores. Regardless of the distributor, CONTACT 86 Wharf St., Salem, 978-744-8485, hipfinz.com quality is a priority. Finz will only purchase superior, sustainable seafood. Other than shrimp, nothing comes through the doors of 86 Wharf Street frozen. is ethic is one of the company's core values. Private gatherings from 80 to 100 can be held in the spacious Harbor Room, which has its own outdoor deck. Smaller parties can reserve the more intimate dining room, which is ideal for corporate meetings. It is evident that Carey and Steez know the market, which has changed radically in the last two decades with consumers becoming more educated via the Food Network and cyber reviews. e owners take nothing for granted. Never resting on their laurels, they continue to learn and improve as they look to the future. Forty percent of each seasonal menu, for example, changed with the new location. Finz's business continues to grow and it is a family-oriented workplace; many of its employees have been with the restaurant for a number of years, including Dugan, who started a decade and a half ago as a sous chef. If you live on the North Shore or if you are a guest at the Hawthorne or Salem Waterfront Hotel, bring your appetite to Finz 2.0. You will not regret it. E AT + D R I N K The seafood comes fresh daily to Finz. It is something the owners pride themselves on.