{"id":7905,"date":"2017-05-26T20:38:42","date_gmt":"2017-05-27T03:38:42","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7905"},"modified":"2017-05-26T15:41:18","modified_gmt":"2017-05-26T22:41:18","slug":"local-dish-finch-forks-new-flavors-of-the-season","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7905","title":{"rendered":"Local Dish: Finch & Fork’s New Flavors of the Season"},"content":{"rendered":"
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Finch & Fork’s new Secret Garden, left, and Blood Brother are the latest additions to their craft cocktail menu. Photo courtesy Finch & Fork Instagram.<\/p><\/div>\n

Never one to rest on his laurels, Finch & Fork Chef James Siao<\/a> and his culinary team have added new items to the dinner menu, and diners are in for a treat.<\/p>\n

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Finch & Fork’s Asparagus & Mascarpone Toast, photo by Leslie Dinaberg.<\/p><\/div>\n

We started our meal with a bright and flavorful new appetizer,\u00a0Asparagus & Mascarpone Toast <\/b>with <\/b>marinated asparagus, whipped lemon mascarpone, mint pesto, and radicchio. Pair it with the\u00a0Secret Garden\u2014<\/strong>lavender-infused Tanqueray Gin, Luxardo Maraschino, lemon and honey\u2014to make your taste buds sing a happy chorus of ode to spring!<\/p>\n

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Finch & Fork’s Smoked Fish & Onion Dip with housemade kennebec chips, photo by Leslie Dinaberg.<\/p><\/div>\n

We also tried another delicious appetizer, Smoked Fish & Onion Dip<\/strong> served with housemade potato chips, which was a clever reinterpretation of the old standby onion dip and paired quite nicely with another new cocktail, the Paper Plane<\/strong>, made with Maker’s Mark bourbon, Aperol, Amaro Nonino and lemon.<\/p>\n

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Finch & Fork’s new Secret Garden, left, and Paper Plane cocktails, photo by Leslie Dinaberg.<\/p><\/div>\n

Next up were the superbly delicious Sugar Snap Peas<\/b> served with miso butter, radish and crispy garlic. I could eat that miso butter with\u00a0everything, it was so yummy!<\/span><\/p>\n

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Finch & Fork’s Sugar Snap Peas with citrus miso butter, radish and crispy garlic, photo by Leslie Dinaberg.<\/p><\/div>\n

I’m not usually a fan of duck, but our server Chef Siao’s perfectly prepared Duck Breast<\/b> with carrot cardamom puree, farro, spring onions and blackberry gastrique was amazing, as was his newest take on\u00a0Salmon<\/b> with pork belly and potato hash, pea greens, tarragon aioli and peperonata.<\/span><\/p>\n

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Finch & Fork’s Duck Breast with carrot cardamon puree, farro, spring onions and blackberry gastrique, photo by Leslie Dinaberg.<\/p><\/div>\n

I also tried another delicious new cocktail, the London Holiday<\/strong> with Aviation Gin, blueberry, egg white, lime, simple syrup and absinthe mist.\u00a0<\/span><\/p>\n

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Finch & Fork’s Salmon with pork belly & potato hash, pea greens and tarragon aioli peperonata, photo by Leslie Dinaberg.<\/p><\/div>\n

If you’re not up for a whole dinner, Finch & Fork has a great Happy Hour every Monday through Friday from 4-7 p.m.\u00a0Finch & Fork is located in the Canary Hotel<\/a> at 31 W. Carrillo St. For more information,\u00a0visit\u00a0http:\/\/www.finchandforkrestaurant.com.<\/a><\/span><\/p>\n

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Finch & Fork’s London Holiday cocktail, photo by Leslie Dinaberg.<\/p><\/div>\n

\u2014Leslie Dinaberg<\/a><\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on May 26, 2017.<\/p>\n

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