I have a confession to make. I live about four blocks away from Por Fin and last night was the first time I ever set foot in the restaurant. A little embarrassing, I know, but sometimes I’m a late adopter like that. Maybe it’s not so bad that I waited, as I hear the Spanish/Mediterranean restaurant has gotten better since opening.
We arrived at 9 and were seated in one of the booths along the mirrored walls of the clean-lined dining room. Yesterday was the start of Coral Gables Restaurant Week so we were given the restaurant week and regular menus. For the two-week event Por Fin is offering three courses plus dessert for $36. For each course, you have six dishes to choose from.
For a moment, we feared we were off to a shaky start when more than 10 minutes went by after sitting and no one had been by our table to take our drink order; it was Monday night after all and the restaurant was far from full. But once it was brought to the staff’s attention, they apologized, sent over some serrano ham croquetas and from then on the service was excellent throughout.
I started with Carlos’ salad, followed by Huevos Por Fin and then the cochinillo (roasted suckling pig). D decided to veer off the restaurant week menu and ordered the ceviche and the one of the evening’s specials, a risotto with mussels and shrimp.
Carlos’ salad satisfied with its multiplicity of textures from the crunchy thin potatoes, buttery avocado, juicy tomatoes, and crisp but not crunchy bacon. Alone, it would make a great light lunch. D’s ceviche of Chilean sea bass with avocado, yuzu, aji panca, red onions and shallots, was good but didn’t really stand out. To me, the yuzu seemed to overpower everything else.
Next came the Huevos Por Fin (fried eggs, with potato crisps, potato foam, Serrano ham and truffle oil). When our server set down the dish on the table, he told me the best way to eat it was to just mix it all up together. I did and the simple dish won me over.
The cochinillo was served over apple compote and vanilla. The meat was tender and the skin crisp to perfection. Not to diminish the meat but I would’ve been happy with a serving of that delicious, crispy skin.
Come dessert time, I was hoping to find something light on the menu. It’s all I could take after all that food. I chose Caribbean Passion, passion fruit cream, topped with a layer coconut foam and shaved mint granita. I’m a fruit fan so this little treat was to my liking. Not too sweet and very refreshing.
It took me a while, but at last I made it to Por Fin. And our first experience was good so I’ll definitely visit again to taste other items on their menu. With only four blocks separating the restaurant and me, I have no excuse.
2500 Ponce de Leon Boulevard, Coral Gables