We hired the place for a private event. They handled ALL the details and honored our special requests. Every bite on our menu was delicious and ALL of our guest raved about the food. The staff was beyond professional. Our experience was one of the best, no even better than that. Highly highly recommend Fins Bistro. Write that name down
Fins BistroDelicious food and friendly staff.I had heard good things about this place and it did not disappoint.We started with a couple drinks, an old fashioned and an alternate version of a Moscow mule, both of which tasted great.I had the King Salmon, which came with Dungeness crab meat, roasted potatoes, broccolini and a delicious sauce. The salmon was cooked perfectly and everything paired well together.My GF had the Miso Black Cod with kimchi rice, beet purée and seasonal vegetables. Her dish was cooked well and was delicious too. I had never had kimchi rice before so that was nice to try and I liked it so much I want to try to make some sometime.We inquired about the menu changing and our waitress said it changes seasonally. We mentioned that we had seen Halibut cheeks on the menu and that I had some in my freezer from a fishing trip up to in Alaska and I was wondering the best way to cook them. She gave us some suggestions and then to our surprise she went and got the chef, who happened to be her husband, and he gave us a full explanation of how to prepare and cook them. I was very thankful and so impressed that they were both so friendly and generous with their time to give us recipes and cooking techniques.We enjoyed our dinner so much we decided to try dessert. We couldn’t decide if we wanted the chocolate ganache torte or the Pineapple creme brûlée, so we got both since the waitress said the pineapple creme brûlée was their specialty. I figured I would like the chocolate more because I usually enjoy chocolate more than fruit but the creme brûlée was so good I actually enjoyed it the most.This is now on my top places to eat and quite possibly at the very top because of the great food paired well with the amazing hospitality of all the employees.I highly recommend this place for a nice dinner out and I’ll definitely be back soon!
First visit to Fins Bistro and we were so impressed! Neighborhood spot with an upscale feel. Menu is eclectic with well selected dishes for every taste. Awesome staff, warm and inviting. They are all well seasoned professionals who will make your experience delightful. Our new favorite place in charming old town Issaquah. It’s a gem!
Fins is my favorite restaurant! The chef is a flavor genius and creative with ingredients. The menu is seasonal and changes frequently to keep things interesting. There's always a fun new cocktail to try. We love the staff and feel at home being on a first name basis with everyone. Highly recommend!
Although this was a private event where we had the staff's full attention, I will still rate Fins' as a WOW. Service was impeccable and the food was not only high on the scale of great taste but their offering was varied enough such that anyone and everyone could partake and enjoy. The only downside was that conversation was difficult in the room since everyone is centrally located and the room acoustics were very reflective.
Finally got to meet the Finn's new owners and kabitz over a stellar crab bisque and a wonderful salmon-wrapped halibut with a yummy Fall-in-your-mouth braeburn apple-fennel relish, cider gastrique, roasted potatoes, and seasonal purple cauliflower. Wife did the tenderloin stroganoff mushroom ragout, red wine reduction, egg noodles, bleu cheese, and mascarpone.Great two new couples with good chops as owners... taking a big leap during the pre-pandemic uncertainty. Fun to hang with Jeff Maxfield -- who worked Canlis, The Needle, and a bunch of great spots -- and his wife Christal and talking sommelier and cocktail goodness. Definitely need to keep them in the rotation! ?
Finally got to meet the Finn's new owners and kabitz over a stellar crab bisque and a wonderful salmon-wrapped halibut with a yummy Fall-in-your-mouth braeburn apple-fennel relish, cider gastrique, roasted potatoes, and seasonal purple cauliflower. Wife did the tenderloin stroganoff mushroom ragout, red wine reduction, egg noodles, bleu cheese, and mascarpone. Great two new couples with good chops as owners... taking a big leap during the pre-pandemic uncertainty. Fun to hang with Jeff Maxfield -- who worked Canlis, The Needle, and a bunch of great spots -- and his wife Christal and talking sommelier and cocktail goodness. Definitely need to keep them in the rotation! ?
My husband and I are new to Issaquah and were excited to give this restaurant a shot. It was delicious and the atmosphere on the patio was so cute and cozy. The crab bisque was stellar! We will be back :).
This place is amazing. Brian and his wife know how to take care of patrons and make everyone feel special. The head chef is one of the best around and if you get lucky enough to try the cheesecake don’t pass on it. It’s incredible. Issaquah needs more restaurants like Fins
Menu is thin on seafood, so I got the Pasta with Shrimp & Sausage. The sauce was light and flavorful. I has asked to split the dish, but our server however was terrified to split the dishes! She later mentioned that Kitchen would charge extra $10 dollars for serving a single dish on 2 plates! Covid has impacted restaurants and each are dealing with reduced revenue in different ways. But charging $10 dollars for splitting a dish to 2 plates is a absurd! Would u charge $20 if a dish was split by 3?I also agreed with the suggestion of our Server who offered bread.It was flaky and tasty but the Olive Oil dish was practically empty! I believe the Chef was using a Eye Drop dispenser for filling it. It would be great to add Balsamic Vinegar to the Olive Oil. But I did not dare ask cause I was afraid I would be charge $10 per drop.