Prime rib was also cooked too long for our tastes, more brown than pink. Still, we liked its slow-roasted flavor, and its yielding texture was unmarred by stringy fat. We were also impressed with a main course of Southern fried chicken, which coaxed exclamations from the most jaded poultry-bashers among us. Crunchy and perfectly seasoned, the batter-coated skin yielded to slick, moist chicken. Skinny French fries, partnering the bird, were light and crisp, cooked in obviously clean oil.
I have to admit that, given our waiter's admitted lack of knowledge, we didn't believe him when he said the carrot cake available for dessert was homemade. More fool us. The seven-layer cake turned out to be spicy and fresh, a rich cream cheese frosting in appropriate ratio to the cake. But then, the staff at Fins Dockside should probably expect a little skepticism on the part of the diners. After all, the restaurant not only has to overcome a bad reputation left over from RJ's Landing, it has to live up to the promise of its waterside setting -- and a seriously good hot dog.