The what: A farm-to-table neighborhood joint in west Miami serving Cuban-Korean-Peruvian “seoul food” from the sister-and-brother duo behind CubanCube food truck — Eileen and Jon Andrade. Progressive craft cocktails by former Broken Shaker bartender Eddie Fuentes pair with the food.
The space: A hacienda festooned with old meat grinders, lights hanging from ropes, and black-and-white family photos in mismatched frames. An herb and spice garden in the outdoor patio keeps cocktails fresh while sliding-glass windows and ceilings give the interior an open-air feel without the stifling heat. Two bars, communal high-tops, tables and booths provide ample seating for up to 250 people.
The music: Old-school hip-hop and some nu-disco. Stuff you can hum along to with your mouth full.
The dishes: A union of Cuban traditions and Korean and Peruvians flavors served in an array of family-style dishes. Similar to Islas Canarias, which was started by the Andrades’ grandparents and is located just down the street, Finka offers substantial portions at low prices: from $6 appetizers to a $28 rib eye for two.
Vaca frita creeps its way into many of the dishes, such as meat-topped tostones with Peruvian pico de gallo and cilantro aioli, or the kimchee shoestring fries, hidden beneath queso fresco, spicy mayo and shredded pieces of the tender beef. Wok-fried rice dishes feature the Cuban fried rice with shrimp, maduros, mariquitas, pineapple and topped with a fried egg.
Larger plates include oxtail in a merlot reduction with wild mushroom risotto; Korean pork ribs with truffle fries; and a Cuban bibimbap overflowing with vaca frita, kimchee, black beans and maduros on a bed of rice. The quintessential Cuban dessert, caramel flan, is left alone but given an American touch with some Oreo crumbs.
For ordering, consider the following: two appetizers and two bigger plates, split between two people, are likely to result in leftovers.
The Bottom Line: Third-generation restaurateurs have taken the best from their grandparents’ Cuban landmark, Islas Canarias, and fused it with Peruvian and Korean influences for comfort food that the area has never seen — until now.