Finca Awards Photo (2).jpeg
Finca_web_final-8.jpg
Finca Awards Photo (2).jpeg

Spanish. Small Plates. Cocktails.


Located at 327 W 200 S

801.487.0699RESERVATIONS

Join our mailing list 

 

REGULAR HOURS:

Mon-Thur  11am-10pm
           Fri  11am-Midnight
          Sat  10am-Midnight
         Sun  10am-10pm

We will be closed Christmas Eve (24th) &

Christmas Day (25th).

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Spanish. Small Plates. Cocktails.


Located at 327 W 200 S

801.487.0699RESERVATIONS

Join our mailing list 

 

REGULAR HOURS:

Mon-Thur  11am-10pm
           Fri  11am-Midnight
          Sat  10am-Midnight
         Sun  10am-10pm

We will be closed Christmas Eve (24th) &

Christmas Day (25th).

A Destination

The word "Finca" means rural or agricultural estate in Spanish, and many small production wineries in Spain use "Finca" in their name to refer to wine made from grapes grown on their single-estate property.

Like its sister restaurant Pago, Finca was developed to deliver unique and exceptional food -- in this case Spanish tapas -- sourced from local farms and artisans in Utah.

Spanish tapas (or small plates) have a long history in Spain, traditionally served as in-between snacks before lunch or dinner with a glass of wine or a cocktail. In the U.S., many Spanish tapas restaurants play off this concept with tapas as a main course, creating a fun, communal, energetic event where diners can sample and share many small dishes during the meal. 

HOW TO EAT SPANISH TAPAS

Tapas - or small plate (saucer size) dishes - are the perfect sharing foods. Typically 3-4 tapas dishes are ordered per person, depending on your appetite and which dishes are selected.  This allows diners to experience a a range of tastes and flavors for a fun and unique culinary experience.  And don't worry if you've never had "Spanish" food before -- Spanish cuisine has many of the Mediterranean flavors that also inspire Greek, French and Italian cuisines.

If you've never dined with us before or never had Spanish tapas before, we are here to help!  Please ask your server and he/she can describe dishes, recommend favorites, and help you select a range of items to meet your needs.  We can find something to satisfy nearly every preference -- whether it's a less adventurous eater, a hearty appetite or dietary restrictions.  

Our tapas menu is organized by ingredient (salads, vegetables, seafood & meat).  You may want to start with a Pintxo or small bite to nibble on as you're deciding on your order.  And consider our Platos Grandes or large plates (equivalent to 2-3 tapas plates) that include seasonal fish or meat, as well as Paella - a traditional Spanish favorite with seasoned rice and vegetables or chicken and seafood.  Please allow 30-40 minutes for these dishes.  Once you order, tapas will arrive at the table as they are ready (not first course, second course, etc). Sometimes several dishes arrive at once - just pass them around family-style and scoop a serving onto your individual plate.  After dinner, you may want to try our house made churros with dipping sauce or one of our dessert specials.  

Let yourself be adventurous and try something that you haven't tried before.  Enjoy!

 

COCKTAILS, SPIRITS & WINE

Our bar program transforms artisan spirits into balanced cocktails. Highlighting Spanish spirits, sherries and ports, the bar program tips its hat to Spain, while offering the best of craft cocktails from around the world. Finca also offers a wide variety of Spanish wines, celebrating Spain’s diverse wine growing regions, as well as some of our favorites across Europe.  Sommelier/Owner Scott Evans regularly travels across Spain to hand select wines from family owned estates, or "fincas."  The result is an exciting wine program with depth and breadth from Spain’s established and up and coming producers. 

There are no hard and fast rules for what beverages to drink with tapas. From cocktails to cava to wine, it's often fun to start with a pre-dinner drink and then move into wine for dinner.  Please ask us if you'd like some ideas - we'd love to help! 

OUR TEAM

We're a small, local, family-owned business focused on bringing great and unique food to our fine Salt Lake City, Utah. No outside investors or corporate ownership here, but we buy high-quality, sustainable ingredients largely from other local farms and businesses and have a fantastic front and back of house team that makes us shine. A few of the people that keep us running include:

Scott Evans, Owner & Operator (pictured, on right)

Jameel Gaskins, Director of Operations (pictured, on left)

Clinton Fowler, General Manager

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Local. Sustainable.


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Local. Sustainable.


Local. Farm to Table. Sustainable.

Finca, and the rest of the Pago Restaurant Group (which includes Pago, Finca, East Liberty Tap House, and Hub & Spoke Diner) is committed to sourcing local and sustainable food, reducing waste and being environmentally responsible.  

Finca's entire menu is made from scratch daily - from the breads and pastries, to the house-cured and house-smoked meats. Finca uses the highest quality, naturally produced ingredients, which means we source the majority of our ingredients locally or regionally (see below for a list of the local farms and artisans we use) and use only sustainably raised protein (fish, beef, chicken, lamb, pork, etc.) and specialize in wines from sustainable, small producing Spanish vineyards.  We also run an in-house butchery program, which allows us to buy large cuts of meat and use most/all of the product without waste.  Finca shows the "chefs' commitment to elegant and refined dishes skewed through the lens of locally sourced ingredients." (Salt Lake Tribune, July 2012)  

Finca is proud to support local producers and artisans, including: 

Ballard Farms

Clifford Family Farms

Fog River Seafood

Frog Bench Farms

Keep It Real Vegetables

New Roots Farm

Millcreek Cacao

Parker Produce

Shepherd's Dairy

Wasatch Meats

 

Finca is also committed to reducing the waste we generate by running a business.  This includes: 

  • Participating in the Blue Sky Energy wind power program for all electricity
  • Using reusable glassware, dishware, flatware, and condiment dishes, as well as cloth napkins, tablecloths and bare tables, and dishrags for cleaning
  • Recycling paper, plastic, cardboard and aluminum in mixed-use recycling bin.
  • Recycling glass through Momentum Recycling.
  • Using recycled packaging for take-out containers
  • Minimize printing and paper waste by using largely electronic communications.  When paper is used, print on both sides of paper or reuse paper for internal meeting minutes/ agenda.  Use refillable printer ink cartridges.
  • Using re-chargeable batteries for all our in-house electronics.
  • Using LED lighting instead of incandescent lighting to reduce power consumption and reduce disposal of lightbulbs
  • Centrally located in downtown SLC (2 blocks from convention center, 2 blocks from Trax, steps away from bus stops and green bike station) and encourage employees and patrons to walk, bike and/or use public transportation when possible (including bike storage in basement of Finca for employees)