EAT: Por Fin

           The name, Por Fin (meaning “finally”), says it all: Finally a restaurant where food and ingredients (not a red carpet décor or a sound system) are the focus. Finally contemporary Spanish cuisine like you’d find in Barcelona. And finally, fine dining service in Miami (no, really!). Chef Marc Vidal, who worked at L’Arpège and El Bulli, serves a Romesco sauce that will make your knees weak, as well as versions of Tuna Tartare ($12) comprised of Ahi tuna, mango, caviar, yogurt and soy-sesame vinaigrette and Coca de Caprese ($11), involving tomatoes three ways, mozzarella, olives and pesto on a croissant that turn two weary faces back into A-listers. Other not-to-be-missed choices are the Eggs At Por Fin (yes, the eggs) ($10 to $20), fried and served with potato crème and potato crisps, Serrano ham and truffle oil, Catalan Style Seafood Rice ($23) with 12-hour caramelized onions, Pear Fiocchi ($18), sweet pear pasta with honey-truffle sauce and walnuts and the Lamb ($32), with apple compote, chanterelle mushrooms and caramelized pistachios. Desserts are extraordinary, the wine list is dynamite. Por Fin, we’re speechless.