Johnny Fin’s
16405 Marina Point Rd., 266-2811
Monday-Thursday, 11am-9pm; Friday-Saturday, 11am-midnight; Sunday, 11am-9pm
I associate several things with spending a day out on a boat: that film of dried lake water on your skin, wind-blown hair, wet swimsuits under your clothes, and that sudden and highly contagious onslaught of hunger midway through the afternoon. At a time like that, Johnny Fin’s floating patio is an oasis on Lake Travis. Having just unloaded from a 1997 Nissan Sentra and not a SeaRay ski boat, my guest and I weren’t necessarily in the right mood to appreciate the environment — or maybe we were just jealous of the boaters around us. But after choosing a table outside, sitting on the water with the sun low in the sky and live music playing, it was impossible not to feel a part of the recreation around us. We started with the Crawdaddy Cakes ($7.83), which were basic deep-fried crawfish with red bell peppers, onion, and spices. The chipotle remoulade served for dipping was the best part of the meal. I chose the Mozzarella Chicken Ranch ($7.37) over a bacon cheeseburger at the last minute, a decision I regretted after seeing a towering juicy burger at another table. But, fewer than five minutes later, the sandwich came out and seemed a good alternative to other heavier dishes. The chicken was tender and freshly grilled, topped with melted mozzarella, lettuce, and a slice of tomato on a dry bun with ranch dressing. My guest had the shrimp and crawfish etouffée ($8.69). This version resembled a runny gumbo and was described as “étouffée for people who don’t like étouffée.” After delivering our food, the waiter went completely MIA. We finally spotted him dumping french fries into the water and were able to flag him down for the check. Fin’s doesn’t keep anything on tap, but they have a decent beer selection, a full bar, a number of specialty drinks, and a shot menu. What you see is what you get here. It’s the perfect place to stop off for a drink with a group of friends or to get a bite to eat — just stick to the basics.
This article appears in August 2 • 2002.