Summer isn’t over quite yet, so why not head to the coast to enjoy some delicious seafood? You can do just that at Finz Seafood & Grill in Salem, Mass., which offers tasty menu items and a beautiful view from Pickering Wharf. Check out the video here.

2015 Best Seafood
North Shore Magazine 2015 Best of the North Shore
2015 ‘BONS’ Editors’ Choice Award: Best Seafood, Prepared

Zagat 2012/2013 Top 10 Best Waterfront Dining
Review Highlights – “Watch the boats go by” while enjoying a “well-prepared seafood feast” at this Salem “hot spot” with a “nice waterfront” deck, a “comfortable” interior and “good” prices.

Boston Magazine, 2008 Review
…The waterfront teems with classic seafood restaurants, but Finz on Salem Harbor puts a modern spin on the New England standard. Purple walls are accented by porthole-like glasswork, and comfy couches are perfect for lounging while nibbling on a menu of tasty seafood and well-chosen wines. On weeknights, a large, square bar area fills with locals waiting to dine on thick tuna steaks marinated in hoisin sauce and sautéed shrimp over gnocchi. And in warm weather, there’s no better patio to slurp down wasabi-Stoli oysters and frosty beers…

2008 Best Outdoor Dining
North Shore Magazine 2008 Best of the North Shore
2008 ‘BONS’ Readers Choice Award: Best Outdoor Dining

2008 Best Seafood Restaurant
North Shore Magazine 2008 Best of the North Shore
2008 ‘BONS’ Readers Choice Award: Best Seafood Restaurant

2007 Best Seafood Restaurant
North Shore Magazine 2007 Best of the North Shore
2007 ‘BONS’ Editors Choice Award: Best Seafood Restaurant

…The food is fresh, the service exemplary and the libations are both bountiful and delicious. While gazing at the view of Salem Harbor, enjoy their creative interpretations of the classic seafood menu, with freshness first…

The Phantom Gourmet, January 2006 “Great Ate” for the North Shore: Oyster Bar
…Finz takes full advantage of a waterfront location on Salem’s Pickering Wharf. Whether sipping colorful martinis out on the patio or slurping oysters by the fireplace, the Atlantic Ocean is never out of site. The spacious, modern dining room gives the suburban spot a big city feel, yet the prices are quite moderate for the high quality and cool creativity. Phantom’s favorite dishes include Finz’ famous Stoli-wasabi oysters, the spicy Buffalo calamari, and baked stuffed lobster with crab, shrimp, and scallop in the stuffing…

The Phantom Gourmet, April 2005
Finz receives recognition as “Best Raw Bar.”

Massachusetts Great Escapes Magazine Winter/Spring 2005
…The nearly 4-year-old restaurant on Pickering Wharf offers a variety of dishes, from wasabi Stoli oysters, to buffalo calamari on the appetizer menu and the Caribbean salmon to sesame-encrusted yellowfin tuna with Asian noodles and vegetables for entrees…

North Shore Living Magazine, November 2004
…Modern interpretations of New England classics. Seasonal menus that are light and crisp in the summer months, substantial and comforting when fall and winter set in. Year-round, everything is fresh and flavorful, artfully prepared and presented, and flawlessly served…

The Phantom Gourmet, April 2004
Finz receives a “ Gourmet Greatness” rating.

The Boston Globe North February 2004
…for those of you who aren’t familiar with their great food, extensive wine list and enchanting atmosphere, you are in for a treat…From the oversized couches, which are positioned perfectly for conversation in front of the fire, to the soaring windows that open out to the Wharf, it is an invitation for you to stay awhile…

The New York Times, September 2001
…The owners had transformed a depressing and tired-looking restaurant into a bright airy space with a generous brick fireplace bar and handsome clean wooden interior. A wall of windows looks out onto Salem harbor…a number of dishes we ordered were memorable. The New England clam chowder was creamy and smoky, with nice chunks of clams and grilled corn. Another starter, tuna carpaccio, was quite tasty, especially with its Asian vegetable salad drizzled with a miso-soy dressing…

The Boston Globe, June 2001
…the ambiance is cool and clean…didn’t send the fish out swimming upstream in a pool of red wine sauce. The treatment was restrained so that the so that the fish’s flavor shone-not too plain but beautifully simple…