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Chef Marc Vidal worked at the groundbreaking El Bulli, but Por Fin's cuisine, while of modern sensibility, comes in conventional molecular form. Some is downright comfort food, such as a huge, juicily roasted half-chicken in homespun, morel-laden mushroom sauce. Just about everything here is delicious, much of it offered in patron-friendly half portions - for those Americans who don't get aroused by a plate of food whose weight exceeds that of a Dumpster. A half order of seared lamb ($17) brings a chop that is easily two inches thick, swathed in sumptuous demi-glace, and chaperoned by nutty chanterelle mushrooms. Add a generous side of caesar salad for as rewarding a $21 dinner as you're going to find. Also try "seafood rice," a paellera of clams, mussels, calamari, shrimp, and impeccably al dente Calasparra grains. Beautiful ambiance, professional service, a boisterous bar upstairs - as well as a quiet outdoor dining veranda. Por Fin aptly translates to At Last.
Enjoy 25% off the bill from 5-6:30pm during the week.
Spanish style Happy Hour, featuring 2 for 1 drinks and $5 tapas.
Bulla Gastrobar, in the space that Por Fin once occupied, opens this week just off Miracle Mile. Short Order was invited to a friends-and-family opening to taste some of the menu and see how the space... More »
For the past several months Por Fin, the pricey, white linen Spanish restaurant located just off Miracle Mile, has been undergoing a facelift and is to open early 2013 as a tapas bar, Bulla (pronounce... More »
Por Fin: "At Last." As in: At last, five years after owner Carlos Centurion purchased the property, and two and a half years after breaking ground for construction, the beautiful two-level Spanish restaurant is finally open for business on the... More »
The Spanish cuisine that chef Marc Vidal plates at Por Fin is so attention-grabbing one can be forgiven for not properly appreciating the dark woods, framed mirrors, arched windows, and wrought-iron accents that conjure the coziness of a comely Catalonian country inn. The firm grains of Calasparra rice that buttress clams, mussels, calamari, and shrimp can make anyone forget having passed a glistening open kitchen upon entering the restaurant. And there is no stopping pear-plumped pasta... More »
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