The Fin brings these fish back to Philadelphia, the largest and newest seafood destination in Philadelphia. The owner of Crab du Jour proudly announces that The Fin is now open at 1000 Frankford Avenue #1, Philadelphia, Pennsylvania, at address 19125. This brand new giant surfing and turf hotspot will have a modern casual atmosphere, with 10,000 square feet of space that can accommodate more than 220 people, a spacious central bar and lounge, and private and semi-private event spaces suitable for private events and parties. In the kitchen, you can find a rich and creative original surf and turf gourmet menu from Executive Chef Valentin Bay (formerly Brauhaus Schmitz on South Street). Bay’s menu includes everything from whole red snapper to grouper, whole lobster to custom-made seafood boil, chicken and waffles to shrimp and grits, and the unique must-try Cajun Crab Cheesecake. On the side of the bar, look for an extensive menu that includes more than 120 cocktails and 325 wine selections provided by Bar Manager Phillip Search, formerly Palladino's and Bahn Mi and Bottles. The Fin is located in the former residence of Mad Rex, adjacent to the newly opened Brookly Bowl, adjacent to Punchline, Goose Island and Rivers Casino. Business hours are Monday to Friday from 5:00 pm to 2:00 am, Saturday from 12 noon to 2:00 am, and Sunday from 12 noon to 10:00 pm. For reservations and more information, please call 215-593-2228 and visit www.TheFinUSA.com. Follow the social voyage on @TheFin19125 on Facebook and @TheFinFishtown on Instagram.
The Fin is a brand new surf and lawn restaurant and bar concept for the owners of Crab du Jour. Chef Valentin Bay provides food and beverage manager Philip Search provides cocktails. It is led by industry senior general manager Jeffrey Schroth. The vast 10,000 square feet of space and the spacious open kitchen and ice bar seem to bring the fish back to Fishtown. The atmosphere and decoration are modern, modern and casual, and the menu includes easy-to-handle cuisine, including elegant, high-end and surprising dishes. The bar plan includes a large craft cocktail plan, draft beer and bottled beer, and a rich glass bottle and bottled wine plan.
Chef Bay and his team presented an American surf and turf menu influenced by France, Italy and Germany. The kitchen will focus on the freshest seafood, dry-cured steaks, local bison and other local sourcing where possible. The opening menu includes:
Image source: Courtesy of The Fin of Crab du Jour
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