Finca: A Culinary Odyssey Blending Spanish and Californian Flavors

Finca, a modern wine bar in San Diego, is redefining the dining experience with its exceptional service, innovative cuisine, and an extensive selection of Spanish and Californian wines. This establishment, helmed by a team of seasoned veterans from the local food scene, is poised to become a new culinary destination, blending the best of both worlds and offering a unique gastronomic journey for its patrons.

Elevating the Ordinary into the Extraordinary

Bone Marrow: A Decadent Delight

Finca's bone marrow dish is a testament to the kitchen's mastery. Chef Joe Bower has elevated this often-overlooked ingredient by pairing it with a delectable red pepper "jelly," creating a harmonious balance of flavors. The charred toast, made from Companion Bread's freshly ground flour, provides the perfect canvas for this decadent delight, allowing the rich, creamy marrow to shine.

Yellowtail Crudo: A Poke with Attitude

The yellowtail crudo at Finca is a revelation, showcasing the kitchen's deft touch with fresh, high-quality ingredients. The sushi-grade hamachi is tossed in picholine olive oil, which lends a crisp and buttery note, and is complemented by the vibrant flavors of avocado, orange, Fresno chili, and red onion. This dish is a healthy and delicious twist on a classic poke, with a distinct personality that sets it apart.

Chicken Liver Cinnamon Roll: A Playful Reinvention

Finca's take on the classic foie gras and Sauternes pairing is a delightful surprise. The chicken liver mousse, whipped with cream cheese, is layered with strawberry jam and served atop a cinnamon roll made with Japanese milk bread. This playful and unexpected combination of flavors and textures is a testament to Chef Bower's culinary creativity and his ability to reinterpret traditional dishes.

Patatas Bravas: A Californian Twist

Finca's interpretation of the Spanish classic patatas bravas is a delightful departure from the traditional recipe. Instead of the smoky tomato-paprika sauce, the kitchen has opted for a tangy, high-acid affair, tossing the fried local potatoes with pickled sweet peppers and a jalapeño crema. While it may not be a true patatas bravas, this dish is a delicious exploration of the cultural connections between Spain and California.

Tomato Salad: A Delicious Oddity

Finca's tomato salad is a unique and intriguing creation. Chef Bower has taken some of San Diego's finest summer tomatoes and elevated them with a blend of capers, anchovies, and a condiment made from roasted cippolini onions, all topped with a generous dusting of sheep's milk cheese. This dish may not be a traditional caprese, but it is a delightful and unexpected flavor combination that challenges the palate.

Seared Pork Belly: A Culinary Conundrum

The seared pork belly dish at Finca is a bold and unconventional creation. Cooked sous vide for 12 hours and then pan-roasted with fresh dates, the pork belly is simmered in a miso sweet-and-sour sauce and served with a savory-chewy Rice Krispies treat. This dish is a testament to Chef Bower's willingness to experiment and push the boundaries of traditional pork belly preparations, though it may not be for everyone.

Scallop Ponzu Tataki: A Flavor Amplifier's Delight

For those who appreciate the charms of one of humankind's first flavor amplifiers, the scallop ponzu tataki at Finca is a must-try. The kitchen has blended scallop powder with barrel-aged fish sauce, agave, and rice vinegar to create a fermented scallop ponzu, which serves as the base for the seared raw New York strip. This dish is a celebration of the synergy between solid food and quality liquids, embodying Finca's mission as a wine bar with an accomplished chef.