$9 • A dozen or so mussels in a heady broth of cava, lemon and salty chorizo is served with a hunk of bread on the side. In a word, heaven. Let your server know in advance to bring extra bread as this zippy stock deserves every last slurp.
Finca • 1291 S. 1100 East, Salt Lake City; 801-487-0699. Open for lunch Monday-Friday from 11 a.m. -5 p.m.; dinner, Monday-Saturday 5-10 p.m.; weekend brunch Saturday, 11 a.m. to 3 p.m., and Sunday 10 a.m. to 3 p.m.; late-night tapas and cocktails Friday and Saturday, 10 p.m. to midnight.