Finn MacCool's Restaurant, opposite the Landmark Building on Main Street, is among the longest established eateries in Port Washington still under its original ownership. Connie O'Reilly, opened Finn MacCool's in 1984 and next year Finn MacCool's, fondly known as Finn's, will celebrate 20 years of fine dining in Port.

Helping people celebrate is probably one of the things Finn's does best and it seems there is always something to celebrate. The bar offers five televisions and sports enthusiasts can celebrate their teams' wins with a wide selection of cocktails and draft and bottled beer. The bar menu, served throughout the day, is half price during happy hour from 4 p.m. - 7 p.m. and provides sustenance throughout the games; cozy booths are available for a more intimate experience. On the restaurant side, more booths, tables and a banquette offer a variety of dining experiences and the banquette can be reserved for large groups while a private room provides space for parties of up to 35 people. This space is almost constantly booked for celebrations and for regular group luncheons and dinners but expansion is currently in the works and manager Catherine O'Neill hopes the third "party" space will be available for celebrations and casual dining by Thanksgiving.

Customers celebrate many high days and holidays at Finn's plus a few special events such as the Carol Singing Night in mid-December, a night when the Port Washington Carol Singers lead the customers in song. On Monday, August 4, the very popular annual Beach Party will start at 10 p.m. and, despite being a school-night, will undoubtedly go on until late. Customers need little encouragement to follow the "beach-attire" dress code and everyone enjoys the lively DJ, exotic drinks and fun giveaways. Between all the regular bookings and special celebrations Connie, Catherine and the staff at Finn's find the time and resources to support the local community in an incredible number of ways. Among the many important projects they support through fundraisers and direct contributions are The Irish Special Olympic Team, shows at the Landmark Building, Project Children, the PYA annual golf fundraiser, Christmas Dinner for seniors and Thanksgiving dinners provided to homes in conjunction with Parish Outreach.

For dinner, we took a booth on the restaurant side and enjoyed the experienced and friendly service of Nora, who has waitressed at Finn's for over nineteen years. Many of the staff at Finn's have been there for ten years or more and, in addition to the other attractions, it is the familiar and friendly faces of the "Finn's family" that brings customers in again and again. The dinner menu, illuminated like the Book of Kells, offers a wonderful selection of dishes supplemented by the daily specials and while many describe Finn's as an "Irish" restaurant the menu is far more cosmopolitan offering an array of continental flavors served with genuine Irish charm. A taste of Ireland can be found in the Smoked Irish Salmon, Dublin Broil and an outstanding Irish Mixed Grill - requiring a healthy appetite to tackle its pork chop, chicken sausage, bacon, black pudding and cottage fries - but Finn's also offers an excellent selection of pastas, salads, seafood dishes and traditional American fare.

We sampled a selection of appetizers from both the regular and special menus including the poached pear salad, chicken quesadillas, salmon cake, stuffed clams and tempura fried shrimp. The quesadillas, listed regularly on the bar menu, are miniature crisp rolls stuffed with succulent chicken and very mildly spiced, making them enjoyable even for the most sensitive palate. The generous salmon cake, crisp and full of flavor, was served on a delicious bed of fennel and sliced orange salad and enhanced by a refreshing homemade tartar sauce. The richly herbed stuffed clams and the deep fried jumbo shrimp served with a spiced marinara sauce were both from the specials menu and, despite ample portions, their tempting flavors left us wanting more. The pear salad offered enough flavor combinations to be enjoyed as a meal on its own. The juicy sweet pear, lightly poached in red wine, was served on a bed of spinach and crisp greens and contrasted perfectly with the saltiness of crumbled blue cheese and real bacon, all coated in a delicate raspberry vinaigrette. Appetizers from the regular menu range in price from $2.95 for the soup du jour to $8.95 for the Maryland Crab Cake.

The wine list balances a selection of Californian, French and Italian wines and provides a detailed description for those diners who want to try something new. Prices are very affordable, ranging from $15 to $35 for reds and whites and from $23 to $140 for champagnes. Wines by the glass start at $5.50 and include offerings from the ever popular Robert Mondavi and Kendall -Jackson vineyards. We tried the Castello D'Albola pinot grigio, a dry Italian white wine that is light-bodied enough to enjoy with a wide variety of dishes. This particular selection had a slightly more pronounced hint of fruit than some.

The main courses range in price from $7.95 for the Finn's Burger, a must try for burger lovers to $25.95 for the surf and turf a generous combination of a five oz. lobster tail and filet mignon. We sampled the Veal Chop and the Mixed Stir-Fry. The veal chop was substantial and succulent, its flavor complimented by a rich mushroom sauce. The sheer size and flavor of this dish was hearty enough to allow it to be served simply with a baked potato and select vegetables. The Stir Fry combined tender chicken and shrimp with crisply sautéed vegetables including peppers and broccoli served with a delightfully fragrant rice pilaf. The homemade desserts are a real steal from as little as $3.50 to $4.95. The most outrageously decadent is the Jack Daniel's Chocolate Fudge Pecan Pie that will have even the most satiated diner clamoring for more. The thin crumb base supports the incredible flavor combination of rich chocolate, whole pecans and a subtle hint of JD to perfection. The Crème Caramel, from the specials menu, was a startling contrast to the pecan pie with a light creamy texture and for once a delicate rather than overpowering caramel flavor. The Key Lime pie, another selection from the specials menu was equally light but with a refreshing, tangy flavor that reawakened the palate after the heavy meal.

Finn's has something for everyone; Tuesday nights offers seniors 50 percent off all entrees; on Sundays two children can eat free with an adult who orders dinner and Monday through Thursday "Early Birds" can enjoy a complete dinner for $12.95. Finn's is open seven days a week and the kitchen is open every day, except Christmas, from noon until 11 p.m. and until midnight on Fridays and Saturdays.

For more information or to make a reservation call Finn MacCool's at 516 944 3439.