News & Observer restaurant critic Greg Cox says: After relocating from North Raleigh to roomier, snazzier digs downtown, Fins is better than ever. Owner/chef William D’Auvray’s Pacific Rim fusion menu leans heavily to seafood and evolves with the daily catch, with options such as grilled loup de mer, Marcona almond-crusted turbot and a sashimi selection that would put most sushi bars to shame. You won’t go wrong, either, with landlubber fare such as red curry baby lamb and Vietnamese style foie gras sandwich. In fact, you can’t go wrong, period.
Tags:
restaurant, casual, quiet, elegant, chapel hill, raleigh, durham, special occasion dining
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The decor is upscale-contemporary, the service is attentive, and owner/chef William D'Auvray's cooking is on a par with the best in the Triangle. Start with the Hot and Cold Seafood Indulgence, or pan-seared foie gras with grilled mango, and move on to Alaskan halibut wrapped in apricot-mustard glazed spring roll skin, or seared sea scallops in yellow curry, or honey- and star-anise glazed duck breast with stir-fried baby bok choy. Whatever you order, save room for desserts such as hazelnut marjolaine, or a trio of creme brulees served in sake cups. (Full review)