Most of the sushi part of the menu is carried over from Mura with a few notable additions. I got the Crunchy Diablo roll both visits. It has spicy crab salad, avocado and jalepeno on the inside and it is quick fried for a crunchy covering, very tasty and spicy. They’ve also carried the Punk Rock Roll over, crunchy with spicy tuna on top.

On both visits I had a selection of their sashimi. I am thoroughly pleased with the freshness of their fish. They also have 30-40 types of sushi/sashimi on their menu. I’m assuming they’ll only serve what’s fresh but i was able to get what i wanted on both trips.

As I said, I was there for lunch on both occasions. The design of the place is stylish and I believe it will make itself a destination for the dinner crowd. I’ll certainly get dinner there shortly.

-Matt

Parking:
On street parking is your closest bet, but several decks are within a couple blocks. Alexander Square and the Progress Energy decks are close by.

This thursday (2-28) Fins will be doing a tasting/pairing with George Sparks of Wilson Daniels Ltd of Napa Valley. Chef William D’Auvray will be pairing with the following:
Champagne Delamotte Brut
Domaine Marc Kreydennweis (alsace)
Sauvignon Republic (south africa)
Felton Road (central otago, nz)
Silverado (silverado trail, napa)
Royal Tokaji (hungary)

–Matt

Parking:
park on the street or in the deck of the progress energy building.

–Update -03/04/2008
The tasting at Fins was amazing. The chef made some dishes that aren’t on the menu. Some included a special version of his chilean seabass rib-rack, mushroom hot-pot and almond crusted brie. I wont be missing these when they come around.

–Matt

I started with Caesar Salad. This was unlike any Caesar I’ve had before. The ingredients were the same, but dressing was different. Instead of dressing and croutons and different textures of cheese, the dressing incorporated the cheese. It wasn’t too overpowering and made the dish. I liked having crunchy lettuce and croutons as the only main ingredients. The dressing was spread evenly and really worked.

My main course was Tortelli Crostacci which was fresh pasta sutffed with various seafoods (crab/lobster/prawns i believe) in a ricotta tomato cream sauce. This dish was hearty but light, filling but not over done, great example of the amazing food downtown.

Parking:
Several options here, you’ve got on street parking around moore square and various roads. There is also a public deck one block north on Blount Str.

–Matt

The first time I was there the chef sent out a pork chop to try. I could honestly eat a giant pile of these. They’re slow cooked and basted with his signature sauce that’s got a little spice to it. The fried chicken was some of the best I’ve ever had, honestly. It’s almost like they use tempura batter. The outside was light and very crunchy, but the inside was very juicy, I was not disappointed even a little bit and I’ll get it again.

I had to try the horseradish slaw this time too. Just as I expected it was a little spicy but to change things up, the chef used purple cabbage, a nice deviation on the normal. I’ve tried the mac/cheese and greens before, and they definitely won’t disappoint.

I’ve been here twice now and had a lot of the menu, and I just want to go back. They’re also open for lunch now!

Parking: There’s lots of on street parking surrounding the entire building. Also, The Depot parking lot is across the street, I’m not sure if they charge, but there is usually plenty of space there.

-Matt

My main course is quickly becoming a steady thing for me. While I generally go to Fins for the fish (makes sense right) I’ve also noticed that the other offerings are just as amazing. The chicken stuffed with proscuitto and cheese is one of those non-fish dishes. The outside of the course is crispy and delicate, the inside is tender and juicy. Add proscuitto and melted cheese and you’ve got amazing almost comfort food. But to take it a step further, the chef pars the chicken with grilled ramps and some type of starch, usually potatoes. I know, chicken at a fish place, but I can honestly say that this dish amazes me like everything else on the menu.

Parking: Parking at Fins is easy. either park really close with on street parking on Davie Street. Or park in one of the decks adjoining the Progress Energy Building.

-Matt

My main entree was also something new on the menu Mole Manchamanteles. I got this dish with chicken (it’s also available with grass-fed pork). One of the traditional moles, this dish is packed with fresh fruits, nuts and spices that blend well together. Everything is slow cooked and the sauce bursts with flavor. I highly recommend this one, each part of the dish complemented each other. I especially enjoyed the spices in the sauce that were then toned down by the fruit.

Where to park:
Parking at Dos Taquitos Centro is easy. They’re located on the west side of S Wilmington Str. You’ve got your choice of on street parking or in one of the public decks that are very close. There is a public parking deck about 100 yards south on the same side, there is also another parking deck a little further south across the street.

–Matt

The duck and dumpling has one of my favorites. Tres generaciones – One of my favorites, I love this smooth tequila straight up.
Riviera has margarita thursday, they offer a wide variety of seasonal margaritas such as white peach and prickly pear.
One of the newest additions to downtown, Dos Taquitos, has an amazing tequila menu. I’m sure it won’t be long before I try each one.
Fins makes a couple great margaritas. They have a special Patron coffee tequila that makes a great drink. They also have Patron’s orange liqueur that they can use to make an excellent top shelf margarita.

The second addition will be theme based recommendations. For example, look for an upcoming article about where to get good tequila. I’m a tequila fan so I’ve got some recommendations. Other topics can be best burger, or good late night.

As always, thanks for reading and let me know if you have any suggestions.

-Matt

I started with the B.B.L.T. This is bbq bacon on two homemade bisciuts with lettuce, tomato and garlic aioli. I’m a blt fan, and this was done well. The biscuits are fresh and fluffy and the garlic aioli added a little extra taste to the traditional sandwich.

For my entree I got the Double Combo. I chose BBQ Chicken and Pulled Pork Shoulder. The chicken was fall off the bone tender. The sauce wasnt too heavy and it was very good. The main reason for me going was obviously the BBQ. The pork shoulder was excellent as well. As with many bbq joints, you get a lot of food. You can tell time and care went into the preparation of this dish. They’ve got 3 sauces available. 2 vinegar based (one hot, one not) and a sweeter texas style sauce. They’re all good, adn they all go well with everything, my favorite was the hottest one. You could taste some of the heat. People can argue for days about bbq and sauces etc.., Mitchell’s food goes well enough that no matter what sauce you prefer, the food will stand up with it.

Along with the two meats, you get an assortment of breads (cornbread, biscuits hush puppies), slaw and your choice of a couple sides. I had the greens and black eye peas. All of which I would recommend.

The menu is broad enough that there are still many things i want to try. They’ve got a blue-cheese filet, horseradish slaw, fried chicken, chopped BBQ, ribs and brisket. I’ll definitely be back soon to work my way through the menu.

-Matt

-Matt