Our next venture during the Fall Shanghai Restaurant Week is La Finca, located in the Xintiandi area. La Finca is an upscale Spanish restaurant featuring tapas, Spanish wine, and sangria.
As you walk in the Shikumen styled building, you embraced with the cool downstairs lounge. Up the staircase, you’ll find the high vaulted ceilinged dining room. There’s a couple of private dining rooms, with one that could seat around 15 or 20. We luckily got the smaller one for about 8 people. The dark ambient setting is great for intimate events or special occasions. I immediately took a liking to La Finca’s location and setting.
Tonight’s set menu, which can make things easier for ordering, started with the Tuna Tartar with Quail Egg. The presentation with the tuna and the quail egg, still in the shell, was an interesting presentation. I’d say this was the best part of the meal. The lobster soup, unfortunately, wasn’t so good. Though it had a bold taste, it also had an unappealing fishy one. Granted the restaurant had to prepare for the onslaught of restaurant week diners, but this was no excuse. The grilled beef sirloin, with the requested medium preparation, was presented well done. The texture was a bit tough, thereby not a fun experience. The mushroom and sautéed bacon green bean was saving, but not enough.
I thought the saving grace of the night was the yummy Sangria. I almost forgot about the Sangria, when I was ordering my bloody mary. In Los Angeles, my favorite Sangria is at a restaurant called Cha Cha Cha. In Shanghai, I confess that I am partial to El Willy’s.
Grill Beef Sirloin with Mushroom Ragout & Staued Bacon Green Bean
RMB 248 net per person
What not to Order: The set menu during Restaurant Week, except for the Tuna Tartar
Price Range 3 $/¥/NT