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True, perspective is needed, and I wasn't saying it was inordinately expensive. I was just saying the price sometimes felt at odds with the amount of food you were getting and how quickly it went. Please note I never suggested FIN should lower prices or increase servings. I simply said they should make sure every dish is spot-on and that the diners should be responsible for understanding the value of the meal by savoring it.
The small space really factors into that too-fast experience. There's nothing wrong with a pricey small-plate experience when you can relax into a private melty puddle of sensory overload. You just can't get that at FIN. They do seem to push people through. Maybe they need slower music... or train the servers to walk as if they were in a wedding procession. Slows things down a bit.
Loved the squid ink tagliatelle, though.
My biggest complaint re: price/portion comes from the fact diners are told that these plates are meant to be shared. That veggie dish? One bite after sharing. No joke. That's not "provincial" or "cheapskate" or "amateur" on my part, it's plain selfishness.
Other dishes are completely spot on in terms of price to portion to flavor. That squid ink tagliatelle? Perfect. I just want it all to be that perfect.
And for the record, I have had better seafood for cheaper at a joint called Tanuki, but what you save in price you deal with in atmosphere, so...
I mean, if you were a NORMAL person "what you save in price you deal with in atmosphere..." Sheesh. I don't think either of us are that.
What I will say is that, in a city that has most everything, FIN's fresh and delicious concept alone is worth the price of admission. And how refreshing that we're talking about fish, and not pork belly. (Nothing against you piggies out there!)
Best wishes, Patrick. Looking forward to the book.