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.
We've developed an enticing bar program that 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 an exclusive Spanish wine list, celebrating Spain’s diverse wine growing regions. Sommelier/Owner Scott Evans traveled across Spain to hand select wines from family owned estates, or Finca’s. The result is an exciting wine program with depth and breadth from Spain’s established and up and coming producers. Salud!
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:
Finca is also committed to reducing the waste we generate by running a business. This includes: