Redmond is a weird place for food. You’ve got the high-tech campus energy of Microsoft clashing with the old-school vibe of a town that used to be mostly trees and rain. In the middle of that, tucked away on Cleveland St, sits Fins and Tales. If you’ve ever scrolled through the Fins and Tales menu, you know it’s a bit of a chameleon. It isn't just a "fry basket" joint, though they do that well. It's one of those rare spots that attempts—and mostly pulls off—the balance between a casual family lunch and a date night that actually feels special.
Honestly, most people walk in expecting a standard Pacific Northwest seafood lineup. You know the drill: halibut, salmon, maybe some clam chowder that’s 80% potato. But the reality is a bit more nuanced.
What’s Actually on the Fins and Tales Menu?
Let's get real about the layout. The menu is divided into what I’d call "The Usual Suspects" and "The Chef’s Ego." That’s not a dig. You want a chef to have an ego. It’s why you get things like the Macadamia Nut Crusted Mahi-Mahi instead of just another piece of grilled white fish.
The appetizers, or "Starters" as they call them, set the tone. The Calamari is a big deal here. Instead of those rubbery rings that feel like chewing on a rubber band, they tend toward a lighter, crispier breading. They serve it with a lemon aioli that actually has some zing. Then there’s the Crab Cakes. Look, finding a good crab cake in Washington is harder than it should be. Too many places filler them up with breadcrumbs and celery. Fins and Tales keeps the lump meat front and center. It’s pricey. It’s worth it.
The Fish and Chips Situation
You can't talk about a PNW seafood menu without hitting the fried stuff. It's the law. On the Fins and Tales menu, you usually have three tiers:
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- Cod: The standard. Flaky, reliable, doesn't break the bank.
- Halibut: The gold standard. If you’re feeling flush, this is the one. It’s firmer and holds up better to the fryer.
- Salmon: A bit polarizing. Some people love fried salmon; others think it’s a waste of a good fillet.
The batter here isn't that thick, cakey stuff that falls off in one giant oily sheet. It’s a beer batter that shatters when you bite it. That’s the goal.
Dinner Entrees: Beyond the Fryer
This is where the menu shifts gears. If you’re looking for a "real" dinner, you’re looking at the Grilled Wild Sockeye Salmon. They usually source this well, and they don't overcook it. There's a specific pet peeve among seafood lovers where a kitchen treats salmon like a steak and leaves it on the heat until it’s a brick. Fins and Tales usually hits that medium-rare to medium sweet spot.
They also lean into some Italian influences. You'll see a Seafood Fettuccine or a Linguine with Clams. It’s heavy. It’s buttery. It’s exactly what you want when it’s 42 degrees and raining outside—which, let’s be honest, is most of the time in Redmond.
The Land Lubber Options
Believe it or not, people go to seafood restaurants and order steak. It happens. The Fins and Tales menu accommodates this with a Filet Mignon or a Ribeye. Are you going there for the steak? Probably not. Is it a solid backup for that one friend who hates anything with gills? Absolutely. They usually pair these with garlic mashed potatoes that are legitimately heavy on the garlic. No vampires in Redmond.
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The Atmosphere vs. The Price Point
There’s a misconception that because it’s in a strip-mall-adjacent area, it’s a "cheap" eats spot. It isn't. The prices reflect the reality of 2026 seafood sourcing. Fresh fish isn't cheap. Shipping it in from the coast or the docks in Seattle costs money.
The vibe is "Upscale Casual." You’ll see guys in Patagonia vests sitting next to couples in full evening wear. It works because the service is generally unpretentious. They know the menu. They know which wine pairs with the Scallops (usually a crisp Pinot Grigio or a buttery Chardonnay).
Lunch vs. Dinner
If you want the experience without the $40-per-entree price tag, hit the lunch menu. The portions are slightly smaller, but the quality is the same. The Fish Tacos are a standout lunch move. They use corn tortillas, plenty of cabbage for crunch, and a crema that ties it all together. It’s a "two-napkin" kind of meal.
What Most People Miss
The Happy Hour.
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Seriously, people sleep on the Happy Hour menu here. If you can get in between 3:00 PM and 6:00 PM, you can snag smaller versions of the heavy hitters for a fraction of the cost. It’s the best way to sample the Fins and Tales menu without committing to a full three-course sit-down.
One thing to watch out for: the seasonal specials. They don't always put these on the printed menu. Usually, there’s a chalkboard or a verbal list. If they have Copper River Salmon or fresh Halibut cheeks, stop reading the menu and just order that. Those are fleeting windows of culinary perfection.
Actionable Steps for Your Visit
To get the most out of your experience, don't just walk in blind. Follow these steps to ensure you actually enjoy the meal:
- Check the Seasonal Rotation: Seafood is seasonal. If it’s winter, lean into the chowders and heavier pastas. If it’s summer, go for the grilled whites and salads.
- The "Half and Half" Rule: If you’re torn between the fried stuff and the grilled stuff, go with a partner and split a 3-piece Fish and Chips and a Grilled Salmon entree. It’s the only way to experience both "sides" of the kitchen.
- Park in the Back: The front parking on Cleveland St is a nightmare. There’s almost always more room in the back lots if you’re willing to walk thirty seconds.
- Ask About the Origin: Don’t be afraid to ask where the "Catch of the Day" is from. A good server at a place like Fins and Tales will know if the salmon is from the Quinault River or if the oysters are from Taylor Shellfish.
- Reserve on Weekends: Even with the tech crowd working from home more, this place fills up on Friday and Saturday nights. Use an app or call ahead; don't just show up expecting a booth.
The menu is a reflection of Redmond itself—a bit of the old world, a bit of the new, and a lot of focus on getting the technical details right. Whether you’re grabbing a quick Cod basket or sitting down for a full Dungeness Crab feast, it’s about as authentic as PNW dining gets in the suburbs.