FIN (12223 W Washington Blvd., Culver City, CA 90066; 310.398.8611) has been heating up the Westside for over a year now and I should have gotten here sooner because the food here is some of the best in town. Serving up Asian tapas, sashimi, rolls, along with craft cocktails, Japanese whiskies and sake, this place will have you wanting to order everything (because we almost did).
FIN takes meat and seafood to a whole new level. They combine Asian dishes that have been staples on menus for years with unique seasoning, that will blow you away. I loved how their menu was divided up into sections and we were instructed to start with one and move our way through. We started with the seaweed trio salad and it was beautiful. It was piled high with three different seaweeds in a savory dressing that wasn’t overpowering or over dressed. From the salads we moved onto the cold starters and ordered the Citrus Truffle Salmon Sashimi. It is a must order. The citrus balances the truffle perfectly as the fish literally melts in your mouth. It was my most favorite dish (so you may find me there ordering two).
In the hot starter section, we ordered the Seared Beef Carpaccio which is unlike any carpaccio you have ever had. It’s seared filet mignon topped with crispy mushrooms and a truffle chive dressing. They sear the mushrooms with a blow torch, which results in the tasting and feeling like bacon. It’s the perfect topping to the smooth filet. We then had the Miso Black Cod that was slightly sweet and perfectly cooked, along with the Lollipop Ichimi Lamb Chops, that were in a sweet ichimi sauce with Yukon Gold mashed potatoes. Both dishes were inventive and melt-in-your-mouth good.
Tyler is a roll guy, so we also tried the spicy albacore roll and the “not on the menu” rock shrimp hand roll, that to this day, Tyler is saying was the best thing he has ever had. Fingers crossed you can get one.
Besides amazing Asian tapas, definitely check out their cocktails. As we sat down, the table next to us even told me how amazing theirs were. They had had the Drunken Sumo made with Tateo Jalapeno, Lime Juice, Agave and the Basile Night made with Plymouth Gin, Elderflower Liqueur, Lime juice, Basil. I order the refreshing Shiso Rockin made with Rock Sake, Vodka, Lime Juice, Muddle Cucumber & Shiso Leaf. Great way to start the meal.
After dinner, we headed down the alley that is lit from above with white bulbs strung, into Alley Lounge. Alley Lounge is a modern day speakeasy with craft cocktails, artisanal sandwiches, and unique atmosphere. It’s perhaps one of the best-kept secrets on Washington Blvd and they have a new cocktail menu just in time for summer!
Managing Partners Gerardo Reyes, Michael Flanagan and Ken Whang, who are some of the nicest guys in the business, established Alley Lounge after opening FIN. As a back-room extension, Alley Lounge was designed as a separate concept for after-dinner drinkers, late night loungers or any guests looking for great drinks and bar snacks.
This posh hideaway that can only be accessed through the back alley that leads up to a carpet flanked by flickering candles serves up delicious cocktails like Rhino made with Rye Whiskey, Muddled Ginger, Agave; the El Viejo made with Casamigos Reposado Tequila, Agave, Bitters; and the Betty Boop made with Vodka, Elderflower Liqueur, Lemon Juice, Blackberries. Or, you can tell Russell Thomas the bartender, what you like and he will whip up something that will make your taste buds happy.
While you sip, you will notice the beautiful decor by Designer Laura Irvin. The dimly lit peacock-blue lounge has booths draped in leather, wall-ornaments, like the white faux rhino head on the wall, and a nook with a plush u-shaped couch and a metallic beaded curtain.
As for eats, (which I definitely need to try next time), there are four toasty artisanal sandwiches from neighboring baker, Rockenwagner. There is the Ham & Cheese Baguette loaded with thinly sliced Black Forest ham, Muenster cheese and horseradish aioli; the Turkey & Cheese Baguette with peppered turkey, Muenster cheese and chipotle aioli; the Caprese Baguette made with buffalo mozzarella, tomato and pesto-balsamic dressing and the Good Ol’ Fashioned Grilled Cheese on sourdough.
Most importantly than food or drink, the people that work at both FIN and Alley Lounge are the nicest people. We had a blast talking with our waiter, Brandon, hanging with managing partners, Michael, and chatting with barman, Russell. It’s truly a spot where you will feel good, eat well, and get a lil tipsy.
