This Tavern is Getting a New Twist

Finn Town, the Tavern With A Twist, has launched its much anticipated new menus under its new kitchen leader, Executive Chef Steve Dustin. Chef Steve brings innovative seasonality to Finn Town; offering a diverse selection of New American tavern fare featuring fresh ingredients and bright flavors along with his take on several of Finn Town’s signature dishes. Also new is an exciting Happy Hour menu, featuring libation friendly bar bites and specially priced cocktails, wine, and beer.

 

Prior to joining Finn Town, Chef Steve rose from Chef de Cuisine at The Cavalier, a James Beard Foundation semi-finalist for “Best New Restaurant in America,” to the Culinary Director for San Francisco’s award-winning Big Night Restaurant Group (Park Tavern, Marlowe, Petit Marlowe, The Cavalier, Marianne’s and Leo’s Oyster Bar). Before making the move to California, he lived in New York City and worked at some of the City’s top restaurants including Bouley, The Harrison, and Monument Lane, and also spent time in Atlanta at the 4-star restaurant, Canoe.

 

The New Menu
Expertly drawing on his vast experience at acclaimed restaurants on both coasts, Chef Steve has refined the Finn Town menu while staying true to what people love about Finn Town: elevated comfort food in a lively, stylish setting. His approach to the menu – designed in collaboration with the talented Finn Town team – offers lighter, seasonal items and new vegetarian dishes. The Bites section features small plates, meant for sharing or as quick, starter snacks, with Grilled English Peas and Heritage Pork Croquettes providing options for everyone. For larger starters, look for appetizers such as Seared Squid with pancetta, olives, fingerlings, and lemon aioli and Burrata with marjoram and grilled country bread. Summer flavors are highlighted in the new salads, including Summer Bean Salad blanched, crispy green beans and yellow beans, tossed with an almond pesto dressing; the Black Kale, a play on a Caesar salad refined by the addition of bocarones, a soft egg, and topped with bread crumbs; and Chef’s twist on a terrine – Little Gem lettuce greens with raw slices of yellow summer squash and red onion, layered with Manchego cheese and tossed with a smoked paprika vinaigrette.

 

For the entrees, Chef Steve adds playful takes on several classic dishes. The Country Fried Pork with parsnip puree, charred broccolini, and a spiced vinegar is a twist on buffalo chicken wings; the Fresh Tuna Casserole house-made egg noodles, fresh English peas, maitake mushrooms, crème fraiche, and fresh seared tuna is decidedly not your mother’s version; while the succulent Roasted Half Chicken sits on a bed of potato puree and Swiss chard with lemon on top. Vegetarians (and everyone else) are sure to head for the Grilled Sweet Potato, served with turmeric yogurt and julienned beets, carrots, and granny smith apples with a lemon vinaigrette and features sunflower seeds for added crunch.

 

As part of the main dishes, the Burger Section is now split into three to highlight the popular Finn Town Burger a Golden Gate double stack on house-made brioche bun; the Quinoa Burger with goat cheese, spring greens and a lemon aioli; and a bahn-mi inspired Tuna Steak Burger, served with pickled carrots and cilantro.  Side dishes have been expanded to include more options such as the Stuffed Potato Puree, Bowl of Fries with new dipping sauces, and Baby Lettuces, plus three sides that will change seasonally. In addition to the staple Finn Town Burger, a few of the tavern’s signature items will stay on the menu with minor Chef tweaks, including the Fried Chicken Sandwich, marinated in buttermilk overnight and served with a Black Garlic BBQ sauce, house pickles and coleslaw, and the Finn Town Deviled Eggs with house made hot sauce. Dustin has also added his own twists to some of the weekly specials, such as the Thursday night Friendsgiving featuring herb-roasted turkey, pan-seared leg confit stuffing, grandma’s cranberry sauce and gravy, and new specials including the Sloppy Joe inspired  Sloppy Poutine, with white cheddar, pickled chilies, French fries and beef jus and Southern Grilled Cheese with fried green tomatoes, pickled jalapenos, and housemade pimento cheese.

 

Chef Steve will continue to work closely with Consulting Pastry Chef, Cheryl Storms, on both the in-house bread program and changing seasonal desserts. Summer menu highlights include playful spins on Finn Town favorites like the Pie Hole, Strawberry Finn Cake, and Death by Chocolate, as well as an assortment of house-made sorbet and ice cream.

 

Happy Hour

Finn Town also has launched a new weekday Happy Hour menu available Monday – Thursday from 5:00 p.m. – 7:00 p.m. and on Friday from 4:00 p.m. – 7:00 p.m. The Happy Hour food menu will feature bar bites such as the Finn Town Deviled Eggs (3 for $6 and 6 for $10), Grilled English Peas “Edamame Style” with lemon salt ($6), Crispy Brussels Sprouts with honey, pistachios, pear, cider vinegar, Aleppo ($6), Heritage Pork Croquettes ($7), and a Big Bowl of Fries with Peppercorn Ranch, Chesapeake Aioli, and Black Garlic BBQ dipping sauces ($7). Guests can also enjoy $9 Tito’s Cocktails, $7 changing wine options including a red, a white and a rose plus $5 changing beer specials. The full dinner menu will also be available during Happy Hour at both the front and the back bar.

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  • 1212 Market Street

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    San Francisco, CA 94102

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