Salt Lake City: Cocktails and Brunch at Finca
We had to wait a bit since we got there before noon but it was worth the wait. I liked the list of classic and original cocktails. Finca focuses on sherry and sherry cocktails. Salt Lake Magazine named Finca’s Scott Gardner as “Best Mixologist” this year.
If I had more time, I would have tried the Up to Date (Wild Turkey rye, Oloroso sherry, Grand Marnier, Angostura bitters) from 1916. Instead, I went with something more current, the Smuggler’s Solution (Reposado tequila, Amontillado sherry, Green Chartreuse, strawberry shrub, Boker’s bitters, thyme). It basically had everything I liked- sherry, green Chartreuse, Boker’s bitters) and it was the perfect sipper for brunch. Utah’s drinking laws are so confusing. I had overheard someone say you couldn’t have more than 2 types of booze in a drink but this drink obviously proves them wrong. Unless fortified wines don’t count? Oh no, is this another question for Utah blue laws experts?
My friend zeroed in on the Hamburgeusa (hamburger) as her meal. I had a bite and it was really good but I was looking forward to something more breakfast than lunch.
She enjoyed it with the gin and housemade tonic which was the color of iced tea (pictured above). It seemed a bit spicier than the usual mass produced tonics.
I had only eaten one ginormous meal the day before and wasn’t feeling too meaty still. I found my answer in the Tortilla de Setas or mushroom omelette. I love anything with mushrooms and this was really perfect. It seemed like a half a dozen eggs was used in this from the size but it was light and fluffy still. The warm goat cheese gave a little bit of moisture to the eggs and I didn’t call for my usual salsa. I also enjoyed the breakfast potatoes that went with the dish but probably would have preferred a salad or some fruit.
Finca is a great neighborhood spot that I’d return to if I lived in Salt Lake City. Now if only I could see the bar.
© The Minty 2013