Finney’s Secrets: Killer Cocktails, Low Prices & One Must-Try Dish!

This week’s Monday radio show, “Best of Laguna Beach,” was especially fun for me because it was my first time meeting and talking with Executive Chef Eric BosRau from Finney’s Crafthouse – uniquely named here, actually, as Finney’s at the White House in homage to our first established restaurant in Laguna Beach (1918).Filling those 105-year old shoes might have been daunting to most restaurant groups, but Finney’s took on the challenge, opening on March 20, 2023. (They initially took over the unrenovated space in September 2021, which required an 18-month overhaul before they first opened their doors.)Chef Eric has been with the Finney’s group from its initial concept moments forward. Now he oversees 13 (soon to be 16) restaurants for the family-owned business.And THEN I begin talking with Chef Eric. Here’s what we covered:Chef Eric’s all-time favorite menu item.We discuss the family-owned Finney’s with twin brothers, Greg and Brad Finefrock. Currently, the company is working to expand with 3 restaurants every single year. When they first landed in Laguna Beach, they had opened 7 Finney’s restaurants. Now they’re at 13 restaurants with another 3 opening this year.We talk the “entirely different audiences” between their restaurant locations like Westlake Village, Santa Barbara, SLO and Laguna Beach.Their uniquely defining brand (pricing is SO low … and it’s great fun, too)The upcoming March Madness season and its happy effect in Finney’s (TVs ad more TVs!)The brothers’ initial delight upon hearing that The White House was available … and their initial plan to open their Laguna Beach operation in 5 months (I announced it in 2021) … and why it took way longer than that. What were the biggest holdups?Chef Eric mentions Finney’s killer craft cocktails and what makes them so different (aside from the remarkable low pricing).Eric runs through the best-selling menu mix of 21 appetizers, 7 salads, 7 pizzas, 15 sandwiches & burgers, and more.Chef Eric explains how being a latchkey kid spawned his cooking career (unbeknownst to him) and the odd jobs he had that serendipitously ended up behind the kitchen line.We talk about his first cooking jobs at Duke’s (and my affinity for these restaurants) and how he ended up meeting and working with Greg Finefrock when Greg was ready to begin a concept of his own. How did they land on this particular concept?Chef Eric’s ONE food item he’d prefer if he were stranded on a deserted island.What residents in Laguna Beach eat during the winter months at Finney’s vs. the spring/summer, and what Finney’s is doing to keep the love happening with the residents. We further talk about the differences between OUR “seasonal town” vs. other seasonal towns like Santa Barbara, and why the difference in traffic and volume.The life of a corporate Exec Chef with (now nearly) 16 restaurants to oversee and how he continues to create new menu items in between all those visits.Chef Eric’s favorite Laguna Beach restaurant (that’s not his own).We discuss final “need to knows” about Finney’s at The White House:pretty much all of the 70 food items are available for take-out (Door Dash and Uber Eats)30+ beers, many of which are “hyper-local” …Chef’s favorite craft cocktail …Chef’s favorite burger (with in-house cured peppered bacon, yum) …the best-selling burger currently at the Laguna location …a quick rundown of all the “from scratch” items in their kitchen (including their own seasonings and sale mixes)great (and many) gluten-free items as well as vegan workaroundsHappy Hour is Mon - Fri, 3 - 5 p.m. Get a full meal with a craft cocktail or beer for about $20 total.