Big Finish is a newish wine bar serving a full menu of comfort food, filling the void left by gastropub Monk’s Kettle, which closed this summer. Owner/operator Adam Manson – someone with a long history of working in the industry who is also said to be an accomplished home cook – has staffed the place with like-minded family and friends.
The bar is filled with warm wood accents and a gleaming bank of wine taps – 50 of them –serving pre-measured vino from all around the globe. The more you look around, however, the more you’ll discern another of Manson’s passions: Star Trek! There’s a cocktail called The Prime Directive, Trekkie-themed tchotchkes behind the bar, a space-ship-lighting themed bathroom, and signage written in English and in Klingon. It’s actually pretty subtle, but it’s there. So might one expect the food to be out of this world? (Insert self-induced groan here.)
Three of us started out with the mixed chicories salad, which featured roasted delicata squash, candied pepitas, walnuts, and cara cara orange supremes in a cranberry vinaigrette.
Big Finish Mixed Chicories Salad. Photo by Maria C. Ascarrunz.
An impressive start to our voyage. The slight bitterness of the chicories were offset by the sweet squash, candied nuts, and bright citrus. Fresh tasting, with good contrasting textures.
Next, we shared two appetizers: a smoked trout dip with Old Bay potato Chips and the Texan pimento cheese with Ritz crackers.
Big Finish Trout Dip & Pimento Cheese. Photo by Maria C. Ascarrunz.
For my taste, the chips had been cooked a bit too long and were slightly bitter, although they worked fine with the lemony trout dip (which I could have eaten by the spoonful). The pimento cheese had a good flavor (not sure what makes it Texan), but the crackers actually tasted a bit stale. Both dips might have been better served with a crusty baguette and/or crudités. After the fact, I saw on the menu a mention of “TJ’s focaccia” available for purchase – perhaps one of the owner’s friends or family is a baker?
We ordered three entrees. One, the local halibut with squash, blistered green beans, and mushrooms, in a coconut curry sauce
Big Finish Halibut. Photo by Maria C. Ascarrunz.
Unfortunately, we found the halibut a touch dry. The sauce helped, though I didn’t taste any hint of coconut or curry. The beans and mushrooms were tasty and well-prepared.
One of us ordered the pork pappardelle rustica:
Big Finish Pork Ragu & Pappardelle. Photo by Maria C. Ascarrunz.
The braised pork shoulder in its savory sugo needed just a bit more oomph, more umami, which we were able to achieve simply by adding more parm to the dish. A quick fix, but we shouldn’t have to.
I ordered the already-famed pork chop.
Big Finish Pork Chip & Whipped Potatoes. Photo by Maria C. Ascarrunz.
Stellar. The fat chop came nestled on whipped potatoes with roasted Bartlett pears and fennel, in a Dijon molasses puddle. The pork itself was perfectly tender and juicy, the potatoes fluffy and creamy, with an overall sweet/tartness from the pears. Fennel is always a lovely accompaniment to pork, and especially with the fantastic sauce. I’d come back for this dish alone. And nowadays, as prices are to the moon and beyond, this entrée was relatively reasonably priced.
For dessert, we split Emma’s sticky date cake:
Big Finish Sticky Date Cake. Photo by Maria C. Ascarrunz.
A shining star. Tender, spiced cake came sandwiched between an irresistible toffee sauce and lovely banana ice cream that tasted home-churned. Ooey-gooey, sweet-and-salty perfection.
And let’s not forget, this is a wine tavern. The myriad wines on offer (I espied varietals from California, South Africa, Spain, Italy, France, Argentina, Croatia, and more) are divided up into categories such as crisp finish, juicy finish, light finish and orangey finish – good descriptors to help you pair with your food, although our server was also helpful in that endeavor. Low ABV cocktails (made with sherry, vermouth, amaro, gin alternatives, etc.) are available too, as well as NA cocktails, beer, and cider.
While we had a few turbulent moments with the food, I’d come back to try the burger and really delve into more of the wine offerings. It seems that the menu will change seasonally, too.
Owner Manson seems to be crafting a welcoming space for travelers near and far. So whether you’re a Trekkie, or just want a good quaff and a decent meal in a warm space, make it so and engage!*
Big Finish Wine Tavern
3141 16th Street, S.F.