Finca Tapas & Bottle Shop

We came here after watching a live jazz band nearby. I was able to get last minute reservations! Since it's tapas style, we decided to share the patatas bravas, hamachi crudo, and New York strip tataki.The potatoes were plenty, crudo was light, and tataki was very flavorful. She also wanted to try the House Vermouth, but realized it's not for her. I tried their Shrub-a-Dub-Dub Pineapple-Turmeric-Ginger mocktail and it was very interesting!

Fun concept, California inspired tapas. A restaurant you want to try if you're feeling adventurous. Not a restaurant for creatures of habit who might have reservations if dishes they are used to are tampered with. We were open with some reservations. The food/the good:-Diablo shrimp, yummy delicious, not spicy, cooked to perfection -Grilled pork shoulder, grilled and served with achiote sauce makes it an interesting dish. Grilled hangar steak -Yellowtail crudo, fresh, yummy -Shishito peppers, fun and yummy additions of flavor to a classic - Dessert: Sticky toffee pudding. Yum! The ok: -Beef tartare, liked the beef, didn't care for the bread it's served on. The bad: -Patatas bravas, I wanted to prove previous yelp recommendations on this one wrong, bc you never know, unfortunately yelpers are right. Not good. All in all great experince. The staff is attentive and on point. Good service all around. Recs: The patatas bravas recipe could use some improvement their simply not savory enough. Also, adding a dish or two with more carbs would be nice to balance things out. Look forward to visiting again and trying new dishes

Hello Finca, you are so much Fun & such a welcome addition to the North Park dining scene! Finca is a Tapas and wine bar which also happens to have a wine store & offer wine club memberships with special dinner events. The beautiful curved bar greets you as you enter and everything about the vibe is welcoming. Let's start with service . Our server Cassidy was fantastic. So knowledgeable about their expansive wine list & tapa selections, attentive, approachable and friendly. Ricardo, one of the owners , also stopped by to chat and introduce himself, which I thought was such a nice touch.The seasonal menu rotates and focuses on what is in season and local. On this particular evening, we decided to sample through their creative menu. We started with a bright crisp Cava by the glass to pair with the crudo which happened to be local yellowtail and was a tad fishy for me but well prepared. Next up was the chicken liver mousse, strawberry cinnamon roll, which I will admit was risky and it did turn out just ok but more like a dessert as it was on the sweeter side (pass) . Next up, the shishito peppers which were very good with a crunchy breadcrumb topping. At this point, we switched to a beautiful Spanish red bottle & moved onto the tasty spicy shrimp and corn fritters ( the dipping sauce was great too) & the fabulous local tomatoes seasoned with anchovies. Last but not least since we couldn't decide between the two beef tapas we had the solid New York strip tataki with a decidedly more Asian flare and the fabulous tender hanger steak accompanied by a wonderful roasted romesco corn topped with bleu cheese vinaigrette & added on a skewer of grilled shrimp to accompany it. At this point, we were Too full for any of the desserts, but next time. Btw they do offer low ABV cocktails, and house made vermouth which we were given a small taste of to end our meal. Wow, just wow, overall everything was so good. Will we be back? absolutely 100%!

Finca Restaurant is located on a quiet corner of North Park Way and Grimm Avenue. Large windows face the street. There are shades that help with the afternoon sun pouring into the building. At sundown, the shades automatically retract to reveal the streetscape. The dining room is divided into three sections---the bar, the main dining room, and a less atmospheric back room, which I think they call the "Catalonia Room". The welcome at the door by Victor was exemplary. Victor stopped by to check on me during dinner and even retrieved a book I had inadvertently left on the banquette. Service by Cassidy-Noel was friendly and professional. She decanted the Tempranillo and made sure my glass never went dry. As to the meal selections, I enjoyed the grilled sourdough bread with herbed butter with charred onion, served with a side of pickled radish. For the appetizer, I selected the Yellow Tail Crudo, charmingly-served in a gold-rimmed vintage serving dish. The main course was a New York Strip Tataki in a Ponzu Sauce. For dessert, there was a sticky toffee pudding topped with sliced figs and dates. A special drink was offered with the dessert. No espresso is available.

I love tapas restaurants, sharing different dishes. The yellowtail crudo was very good. The hanger steak was also not bad. Everything else was ok. The service was good, very attentive and we did not have to wait long to get the check. The restaurant is small but has a nice layout. I'd try wine pairings as I think it would provide for a better experience.

Went on a Saturday with a reservation, and our table was ready and waiting. We did have to wait a bit for our server. It seemed he had a lot of tables that he was waiting on. He was very nice when he came over though. He was happy to offer suggestions.We ordered a bottle of red, which we got to try a sample before going with it. If you order 2 bottles you get a discount, but not everyone was drinking wine, so we went with one. They do have a very nice selection, and the bottles are a great way to go.Among 4 of us we ordered 6 items plus a dessert. Some were smaller, some larger. I would say all the dishes were good, but I probably liked the NY steak the best. Most things I would get again, but probably not all. I see they change the menu around here and there too, so you won't always get the same options.I think the prices here are fair in comparison to other local places with sharing plates. We did have a few service issues, but I am sure they continue to work out kinks. I definitely think they will keep getting better, and I plan to return soon. I love the concept and their ability to find a unique niche in SD.

Let's start with the service. It was amazing. They were very nice and they really took the time to explain everything. Our server was especially attentive and thoughtful with his suggestions and the order of how the food would come out. I really appreciated it.This does not have to do anything with the restaurant but if you haven't been to Northpark before - expect difficulty finding parking because it's scarce.The restaurant is nice but I will say it is faced in an unfortunate direction because most of the wall is a window and they open at 5 PM so with our days being longer now you will have the sun at A Setting angle around that time and if you are facing the window wyou Will be blinded and if you are facing with your back against the window, your neck will get very warm. I did wish that they had curtains or blinds as an option.Onto the food. Everything was fun to try once but the flavor combinations were mostly OK. Eggplant dip and housemade chips -the eggplant dip was very good but the chips were a bit on the burnt side and I couldn't taste the seasoning very much because they mentioned there was miso seasoning. I was actually wishing I had some pita to eat with the eggplant dip instead.Duck confit with Cherry mustard sauce - this was just a giant ball of fried duck meat and I was not entirely a huge fan of that. The cherry mustard sauce on the other hand is delicious.Mushroom St Jacques -this was basically a lot of mushrooms on cheese and you can't really go wrong with anything and cheese. But nothing special.Pork belly with grilled banana and a slice of sourdough -this whole combination of things was not my favorite. The cacao nibs on the Pork belly made me hesitant but I'm willing to try everything once so I made sure I had everything in my one bite. I put a little bit of the mashed grilled banana on my sourdough with some pork belly and the cacao- it was interesting and I probably would not order this again. I wish the pork belly had a little more seasoning...Fried chicken and caviar - the name sounded fun and just like the previous dish I made sure that in my bite I had the dip and the caviar on the chicken to get all the flavors in my mouth at once. The explosion of the ocean flavor with the fried chicken was a lot. Not my favorite way of eating chicken tenders. The seasoning on the fried chicken looked really good but it was definitely more looks because I couldn't taste anything.Fingerling potatoes with jalapeño crema - so when this was described to me I was expecting crushed potatoes but they came out whole. There was no evidence of any crushing. The potatoes also tasted a bit green. I basically got a pile of boiled potatoes covered in a jalapeño sauce. The sauce was good. I wished they were fried or crispy or something at least but they were not.Beef carpaccio, shrimp and scallop sausage, horseradish sauce on a brioche - this was a lot bigger than I expected and it was tasty.

Pros: Interesting fusion plates full of flavors. Great cellar with very good variety and reasonably priced wines. Awesome desserts. Service was good and our servers were very attentive. I felt very welcomed!Their cellar area is great for shopping for the wine you want and the ones you want to get to go!Can improve:Need some shades on the large windows to cover the sun at sunset. Tips: careful! Some dishes can be spicy (unlike in Spaniard cuisine), this is a fusion place.

Finca is located in North Park just across from Tribute pizza. We were able to snag an early reservation for a weeknight. Prior to arriving, we got a text notification that our table was ready and we were able to get seated right away when we checked in. The place was fairly empty since it had just opened and it was a Monday. For drinks, I split a house sangria with my friend. It came in a decanter and two glasses with ice. It was fun to pour but it was a bit viscous than I'm used to, almost a bloody mary consistency, though not as thick. For food and for our party of 3, we got 6 items and we were stuffed. It certainly helped to order 2 "filler" type dishes and next time we might just pick 1 instead of 2. The fillers were patatas bravas and the mushroom st. Jacques and those mushrooms probably were one of my favorite dishes of the night!Other favorites included the hamachi crudo and the New York strip tataki. I loved the freshness of the crudo balanced with the fat of the avocado and the little crunch texture from the onion. The fermented scallop ponzu sauce on the tataki was amazing. Some dishes seemed more interesting on paper and didn't quite wow us in reality, such as the pork belly and cocoa nibs. First, this was a difficult dish to share because it came as one diagonal slice of toast, a slice of pork belly with the nibs on top, and then this spread of banana bread flavor. The flavors were odd together as was the cold banana bread sauce with the warm toast and pork belly.

The service here is 10/10! We had a reservation for a Saturday night at 7 and were seating immediately. Our waitress Melina was super sweet and knowledgeable about the menu. We were checked on multiple times by the wait staff and our plates were cleared quickly and our drinks were constantly being replenished. Food came out in under 10 minutes! Food:Bone Marrow: 10/10 soo good! The red pepper jelly paired well with the buttery bone marrow. I still think about this dishHamachi Crudo: 10/10 tasted super light and fresh. I really enjoyed the extra spice from the peppers cooled down with the tangerine and avocadoFried Quail: 6.5/10 the quail itself tasted a little too salty. It was my first time trying bread pudding which was interesting, but not my favoriteMushroom St. Jacques: 9/10 this dish had the largest portion size, so a good option if you are looking for something more filling. It tasted like a way more elevated but still homey, cream of mushroom soup served in a mini cast iron skilletPatatas Bravas: 8/10 always a classic. Had a nice lime flavor along with a few other flavors that really elevated the potatoes. Lost a few points because it didn't look the most appetizing (even though it was) and could be lighter on the dressingDrinks:House Sangria 10/10: We got the porron for 2 for only $20. This served well over 2 glasses each and was a fun activity for the table to use the porron. The sangria tasted warm and fruity and did not taste like alcohol which was dangerous