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Finn & Porter Restaurant Review: The Prime grade steaks have solidified Finn & Porter's reputation as a carnivorous favorite, thanks to 28 days of aging and the kitchen’s expert grilling techniques. The garlic-marinated lamb loin is also a winner, though don’t skip too fast past the seafood options. Our go-to appetizer is the sugar-and-spice smoked salmon with avocado and poached quail egg with mustard oil. Imaginative sushi creations include the elaborate lobsteryaki roll --- vanilla butter-poached lobster and dried fig rolled in saffron rice, then drizzled with truffle balsamic teriyaki and served with seared foie gras. Dessert is an equally difficult tossup with classic crème brûlée or chocolate ganache cake, or more daring banana beignets with strawberry cream and bourbon sauce or the goat cheese and sweet potato cheesecake. Expect a dramatic atmosphere of bright colors, handsome wood and leather accents, a classic winding staircase with a sky-high open ceiling and lots of action from the various bar areas. (Yes, it can get noisy but that’s part of the fun.) Wine is taken seriously, with over 30 pours available by the glass.