Lunch on the Water

Posted: February 19th, 2009 | Author: | Filed under: Finz, Salem, Seafood | Tags: , , , , , , | No Comments »

We’ll come right out and say it: we think Finz should lower their prices, at least on their lunch menu. The dining room is inviting, the view of Salem harbor is wonderful, and the fish is fresh, so we enjoyed our lunchtime visit overall. But it’s hard to feel as though we got good value for our dollar.

The best entrée we tried was the blackened catfish tostada. The fish was moist and flaky, with great grilled flavor, and the accompaniments worked to make the dish a success—corn tortillas, Manchego cheese, tomato/avocado relish, and cilantro crème fraiche. Still, at $14, that’s one pricy taco.

The scallops in our pan seared scallop salad were cooked perfectly, but for $14, we wished for a few more. The greens beneath them were fresh but needed more dressing and were not all that plentiful.

The fried flounder po’ boy was reasonably priced at $8, but the roll was bland, the remoulade was unremarkable, and the Cajun seasoned fries, although crispy, weren’t really seasoned. The fish was good, however, fresh and perfectly cooked.

We commend the service (friendly and proficient) and the menu, which has a terrific selection of appetizers ($5 and up) and entrees ($8 to $16 at lunch). But given the current economic climate, it might be a good idea to make sure customers leave with full stomachs rather than empty wallets.

Finz
76 Wharf Street, Salem
(978) 744-8485
www.hipfinz.com/salem.php

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Wine Dinner at Sixty2 on Wharf in Salem

Posted: February 13th, 2009 | Author: | Filed under: Salem | Tags: , , , , | No Comments »

On February 24, the folks at Sixty2 on Wharf are teaming up with Eric Olsen from Salem Wine Imports and Eileen Wright from Adonna Imports to serve up an Italian four-course dinner. The cost is $75 per person (not including tax and gratuity).

Here’s the menu:
Antipasti: Porchetta; house-made salame with marinated vegetables; Institut Agricole Regional Valle d’Aoste 2007 Muller Thurgau

Primi: Pappardelle al Sugo (fresh pasta tossed with a rich sauce of guinea hen, wild mushrooms, pancetta and rosemary); Le Piane 2004 La Maggiorina

Secondo: Vitello al Brasato (braised veal with balsamic vinegar, black mission figs, and radicchio trevisano over a parmesan risotto); Fattoria Di Fiano 2004 Chianti Colli Fiorentina Riserva

Dolce: Panna Cotta e Biscotti (panna cotta with dried apricot with honey and vanilla and almond bicotti); Le Biancara 2001 Recioto

Reservations are required.

Sixty2 on Wharf
62 Wharf St, Salem
(978) 744-0062
www.62onwharf.com

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