Finca on the Move
Owner Scott Evans has moved Spanish-inspired eatery Finca (FincaSLC.com) from its 13th and 11th location into a new space downtown at 327 W. 200 South. According to Evans, the new Finca reflects "both Old World Spanish charm and modern design elements. It's nearly twice the size of our previous space, and will allow us to fully execute our vision for Finca as a thriving Spanish tapas restaurant in an urban setting." Finca 2.0 also sports a full bar and lounge area, a larger kitchen, expanded menu, private dining rooms, and a small coffee shop in front called La Barba, serving Charming Beard coffee. Evans' next project is a casual-modern diner called Hub & Spoke Eatery, which is set to open in early 2015 in the former Finca space.
Beehive Buzz in London
Once again, Utah's own Beehive Cheese Co. scored big at the World Cheese Awards in London. During the Guild of Fine Food's 2014 World Cheese Awards in November, Beehive Cheese was awarded bronze medals for three of its cheeses: Barely Buzzed, rubbed with espresso and lavender; apple-walnut smoked cheese, cold-smoked with walnut wood and red apple; and Promontory (my favorite), a creamy, Irish-style cheese with a buttery texture. For a limited time, Beehive Cheese is offering a World Cheese Award Winners gift box for $31.99, which includes the winning cheeses and a box of Beehive's RUSK crackers. BeehiveCheese.com
Del Mar al Lago Cebicheria Peruana chef and owner Frederick Perez has informed me of his plans to open a second Del Mar, this one in the shopping center on Bonanza Drive in Park City, currently home to El Chubasco Mexican Grill, Spencer's Smokin' Grill and Einstein Bagels. Like the Salt Lake City Del Mar al Lago (Facebook.com/DelMar.al.lago), the Park City location will feature a full bar and Peruvian cuisine ranging from ceviche and seafood soups and stews to specialties such as bistec a lo pobre, pork belly chicharron, lomo saltado, the parrillada Del Mar seafood sampler and much more.
Quote of the week: Fruitcake is the only food durable enough to become a family heirloom. —Russell Baker