Finca only accepts reservations for parties of 6 or more. All other parties will be seated on a first come first serve basis. Finca also offers 15 seats at the bar and kitchen counter.
Derived from the Spanish word for vineyard and farm, Finca features contemporary Spanish cuisine sourced from Utah producers. Utilizing Pago’s (our sister restaurant on 9th and 9th) strong ties to the local food community, Finca will further the numerous relationships we have already formed to purchase local pork, lamb, beef, eggs, flour, cheese and seasonal produce.
At the junction of 11th east and 13th south in the Harvard & Yale neighborhood, Finca features a contemporary space with a nod to a 1940’s warehouse that was once prevalent in the area.
Sustainable design elements such as bamboo tables, paper stone countertops, 3-form panels, and bugassi wall panels are complimented by custom furniture and metal work by local artisan Clint Knecht of Blackridge Metal.
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Bar Manager Scott Gardner, 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.
View Spirits and Dessert Menu
Celebrating Spain’s diverse wine growing regions, Finca offers an exclusive Spanish wine list.
Sommelier/Owner Scott Evans, travelled 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!
View Bottle Menu
View Beverage Menu
Since his first visit in 1998, Scott was deeply influenced by the food, wine and culture of Spain. What spoke to him most was the relationship Spaniards have with the food & wine of their region. From convivial tapas restaurants, to the family table, Spanish people cannot be separated from the food of the their region.
Prior to opening Pago restaurant in 2009, Scott held the positions of General Manager and Beverage Director for The Salt Lake Brewing Company (Squatters/Zola), General Manager of The Depot, Food and Beverage Manager at Stein Eriksen Lodge, Food and Beverage Manager at the Grand America Hotel, and lastly manager at both Sage's Cafe and Park Ivy.
Born in Spain, Chef Phelix spent his first years Spain. As a result of his fathers position in the US Navy, Phelix made his way to Florida where he spent most of his adult life.
Chef Phelix recently held positions as the Chef de Cuisine at the Grand America Hotel and Executive Chef at the Wild Grape in Salt Lake City.
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