The Finch Reviews

My group of three for dinner happened to represent quite different tastes and opinions about food. But we all agreed the cooking was great, and I am glad to see that the reviews on websites that carry detailed analyses of the dishes confirm our opinion. Everything has been well thought out, not only the food but the decor, the over-all layout, the bar, and the service. I'll be back.

On my son's suggestion we decided to try The Finch for dinner. The decor is rustic minimalist but the welcome and service were down home friendly. We had the arancini and the confit tongue for starters and the hake and chicken for main courses. Each was prepared with concern to eye appeal and delicious taste. I thought the portion size was quite generous. We had a single dessert to share at the end. One extra perk was the ability to bring my own wine and pay a very reasonable corkage fee. We would not hesitate to return for dinner again.

This was my third visit to The Finch, in gentrifying but restaurant-challenged (or so I think) Clinton Hill, Brooklyn. The food is lovely: fine, delicate, delicious. The chicken mousse appetiser was sublime. The wine list is good, with some very reasonably priced bottles of good reds. (I didn't scan the whites.)The bartender makes a very good martini, too. My small complaint--and this could be because I'm a hearty eater--is that the portions are a little too dainty. If you're paying $20-odd for a plate of tagliatelle, you want more than six or seven forkfulls. We joshed with the waiter about it, putting in a friendly complaint, prefaced, of course, with admiration for how good the dish tasted. We ordered a cheese plate after dinner because we were still hungry, and he brought us a delicious slice of chocolate cake on the house as compensation. It was a very civilised touch. I shall certainly return, but I'll be sure to have had lunch on the day! Most women, I think, would be perfectly happy with the portions. I guess I'm a bit of a bloke at dinnertime.

We dined here after visiting the Brooklyn Museum. Located in the Clinton Hill area and it seemed to be primarily residential in the neighborhood. There is a nice bar area which separates a small front room from a somewhat larger back dining area. We debated about where to sit and decided on the back. The menu has a section with small plates and then a section with larger main courses. There is a nice mix of beef, poultry and seafood. The noise level was accetpable and the service was very good. We had an opening cocktail and spent a nice time talking with the bartender. It had a real neighborhood vibe. Now, it was worth the trip but Brooklyn is not Manhattan and there are not as many subway options for a lot of these neighborhood spots and the density of cabs is also lighter than in Manhattan.. We used the Arro app [worked fine] to get a yellow taxi to take us home after the meal.

We found The Finch in a guide to Michelin starred restaurants in New York and turned up without booking just before 10pm on a Monday evening and couldn't have been made more welcome! The food was fantastic, service was excellent .....the surroundings were relaxed and unpretentious. We are fortunate to have eaten in Michelin starred restaurants in the UK and another in New York on this visit and The Finch is right up there with the best of them. We would heartily recommend you visit - it's definitely worth it

Must have been opened onyl recently as many waiters standing around not knowing what to do. Menu is trying to be fancy. Unfortunately the quality of food prepared in the open kitchen (does not smell!) ist kind of mediocre and for that level to pricy. SO are the wines. Nice seating but MUST do some kind of curtain for the entrance as when the door opens an icecold wind gets in and half of the tables are just at the entrance door.

Good food with a varied, but not overly long, menu: the branzino (aka Sea Bass) was excellent. Excellent, attentive, well paced service. Nice selection of wines: we had the Albarino, a Northern Spanish wine you don't see in the States too often but goes great with the fish. Overall nice atmosphere: I'd describe it as 'small scale warehouse with brick exposed walls' :-)) Definitely go back.

Certainly one must be up for the task of traveling to the Finch, but once there, this is a charming american bistro serving up top notch food. Admittedly, the Michelin Star initially drew my attention to the Finch, but I arranged for an anniversary dinner here with my wife. We took the subway and then walked the 12 minutes to the restaurant. (It isn't the best lit walk, but you'll be fine; we Uber'd home) All dishes were spot-on and service was smooth and casual. The vibe felt like a restaurant in the style of Parisian bistronomie. We can't wait to return with friends!

We had a reservation for 4 at 8pm that I had made about two weeks in advance. They called to confirm my reservation at 4pm. When we showed up about 5 minutes before our reservation time, they told us our table was running behind and that we could have a drink at the bar to wait. We ordered drinks, and about a half hour passes. They comped us another round of drinks, as well as the bread plate and we ate that while standing in the bar area. I believe we had another round of drinks comped and then we were finally sat at our table around 9:15pm. We ordered the Mackerel, which was very good, and the charcuterie board. Small portions of each, definitely not full appetizers for four people. They comped us a small shisito pepper plate as well. We ordered a nice bottle of bio red, and two of the chicken dinners, the cavatelli and the pork. All of the entrees were very good - the chicken was especially tender. Overall, our experience, once we finally got seated, was good.

This is just one of many meals we have had at The Finch since it was opened. We loved it when first opened and it has only gotten better and more refined while keeping the same neighborhood feel. For this meal three couples up for the Five Boros Ride as well as local family had dinner on Saturday night. In the age of Brooklyn fine dining and difficult to obtain reservations, especially for large party, the Finch went out of their way to accommodate. Because our party totaled eight we tried almost everything on the menu and there was not a dud served throughout the meal. The wine policy of allowing special wines to be brought from home to compliment the food is just a bonus. No wonder they received a Michelin Star and unlike some others it has not gone to their heads.

Lovely atmosphere, wonderfully unique array of dishes on offer, beautifully presented, and most importantly fantastically delicious. A special place.

We were three: my wife, daughter and myself. We didn't know the place so I went to have a look at the menu. The host assured me that the food is good and that the place was awarded a Michelin star last month. Well, we stepped in. I had the beef flat iron dish that was excellent. My wife took the Einkorn dish. Well, the Einkorn itself was nothing to get hung about but the toppings were delicious. Our daughter took the Ricotta Cavatelli that was also so tasteful. Service was very pleasant and the decor beautiful. All in all, a delicious dinner.

This one star Michelin restaurant is located near the Pratt institute in Clinton Hill. It offers very good food but below other similar ranked Michelin restaurants On the appetizer the fish crudo and the burrata silk salad were good. The chard lasagna was good as main. The blue cheese desert was disappointing as well as the Vermont cheese.

Ordered the roast chicken over vegetables, which looked very appetizing. One wedge of breast meat and a small piece of dark meat. Tried the latter first, and had to spit it out as it was undercooked. The lighting is low so I did not see how red it was. Tried the white meat; that was Ok, edible but just on the edge. Called the server over and she reported this to the chef. He came over with a superior, arrogant attitude and proceeded to explain to me the cooking method, how the two pieces are done to the same temperature, and considered perfect by him, and that I would never get sick from this chicken. Not the point! Instead of being conciliatory and (too much to hope for) apologetic to the client, he lectured me. The rest of the table hastened to support me so he backed off and offered another piece, cooked longer, for which I waited a long time and gave to someone else as I had already lost my appetite. My plate with the remains of the undercooked chicken remained in front of me the whole time. We were seven adults, and everyone else's meal was all right to very good. Interestingly, my niece also ordered the chicken and hers was NOT undercooked. The servers were very good; it was the chef who ruined this meal for me.

Great food and we were delighted with the freshness of the ingredients. We made a reservation and has quite a wait but the reception lady nicely apologized and the manager topped up our wine with compliments. Lovely open kitchen where you can see the dedication of the staff at work. The menu was interesting with a wide selection but the dishes were on the smaller side. I would give this place 4.5 stars, -0.5 because of our one server with curly hair and a checked shirt who was no where to be found when needed and lacked any kind of warmth. This was a contrast to the rest of the staff who were warm, welcoming and knowledgable.

A superb new restaurant in Brooklyn. Worth travelling from Australia for. Creative dishes. Fresh ingredients. Friendly, attentive. Highly recommended.

The Chef comes from Roberta’s and he knows how to deliver super-tasty food in a fun and affordable environment. The winelist is mostly well-chosen. Lovely, intimate space.

What a delight! The food is imaginatively prepared, attractively presented, and attentively served. And this top quality is offered at very very reasonable prices. One of the finest meals I have ever enjoyed. The only negative is that the room can become a bit noisy.

My wife informed The Finch in advance that this was a birthday dinner, but even so, this meal was nothing short of spectacular. In addition to what was ordered, the head chef kept us entertained with extra food (maybe his personal favorites) in between courses. Service was understated, which I find is a rare skill in NYC. For fine dining, it's also great value with perfectly adequate portions, and they really know how to take care of a special occasion.

I have eaten here twice in the last month. The first time was pretty good, with some interesting dishes, so we returned with another couple. The food was fine, but the service was terrible. An hour wait between appetizers and entrees, and not one waiter came near us. Finally, just minutes after flagging someone down and cancelling the entrees, the dishes appeared, brought by the manager, not even our waiter. We left.

Had a private party here for 15 people and it was such a wonderful evening. Starting with the service, who made sure every guest was welcomed and offered a drink. The food was wonderful and the setting was perfect. We rented the back room, which was perfect for our gathering. Everyone at the restaurant was professional, friendly and attentive. I would go back in a heartbeat!

We sat at the " chef table " wish we didn't . Things I saw was - first one of the " chefs " took his hand and went to his pants , to scratch his " you know what " with same hands we was putting everything he saw in his mouth , maybe he was hungry ...all I saw is him eating and trying everything ... He used the spoon from his mouth to serve things on the customer plate , it's so crazy , by this time my appetite was gone , I had yams potatoes with mayo , it was ok , hey it's potatoes, and Swiss chard lasagna ,which was super oily and smelled like expired salad ... I skipped dessert and don't think I will be back . It's a pity , as it has so much potential- space is nice and waitress was good , restaurant business is difficult as so many people have to work in unity without messing the impression on entire place ...

I came here on business meeting and I had the Roasted Chicken with Morel Mushrooms and Asparagus. Finished it off with Strawberry Shortcake with Lemon Buttermilk Biscuit & Anise Hyssop. I'm just to say this if you dont try this restaurant out while you're here in New York then you're crazy. Good service and good food what more can you ask for.

Based on The New Yorker review we were excited to eat at Finch. We were disappointed to some degree. The menu looked great, but many of the dishes were not as described. For example, the Arctic Char came as tartare (not listed that way), so I had to send it back. Our server was unable to tell us the size of "small plates" vs. "for the table." The meal was good, but nothing special and certainly not Michelin star quality.

I decided to treat myself to a special birthday dinner this year, and immediately chose The Finch. I had eaten there once before, during this last winter, and my mouth was still dreaming about the rich and striking tapestry of flavors woven into the dishes there. This time the menu was all about spring, with bright clear flavors and exuberant colors on the plates. I started with the snap peas, always a favorite spring vegetable. The delicate flavors carefully harmonized in this dish made the flavor of the peas even lusher. Every bite was a joy. The baby carrots were no slouch either; again, the attention to flavor blending in this restaurant is unique and incredible. The night became a whirlwind of lovely dishes, each one a symphony of taste. But delicate, not heavy-handed at all. Fish, mussels, beef; every plate was beautiful and an exciting flavor excursion. The wines were also incredible, and complemented my meal perfectly. The staff was friendly and efficient, and I love sitting at the kitchen bar so I can see the magic unfold. This has easily become my favorite restaurant in New York, and I hope that anyone who loves food as much as I do will treat themselves to this amazing experience. Now I have new dishes to dream about!

I really enjoyed our dining experience here. It was a solid, good foody experience, and would come back. Ambiance was great, and service average/fine. A nice Brooklyn dining experience.

If you have one star standards you will be disappointed. For one thing, their wine list is eccentric and quite limited. Their sommelier is haughty and rude. She asked my husband how was the wine (it was thin and with no nose and little flavor). He replied “Disappointing.” She then gave a lecture on one of the grapes (vigonier), a grape my husband knows well and which he goes in his vineyard). She then trotted away, saying, over her shoulder, “we’ll try it. You may come to like it!” The small plates were not outstanding and I ordered the kale lasagna, hoping for something easy to chew and it was so dry and tough I could hardly cut it with my knife. There are many better places to eat without stars.

After having dinner as a couple shortly after the opening we gathered our Brooklyn family to have all of us together including our granddaughter for a meal out. The Finch is within easy walking distance from our sons' apartments so it was the ideal choice. Another important consideration was the wine policy allowing wine to be brought from outside. We started with the cheese and meat plates both of which were superb. We had multiple starters including the lamb tounge, the frisée salad, the squid ink pasta and kale salad all of which were delicious. The main courses were all delicious. The stand out for me was the meat course with the beef cheek. We tried two desserts to share. Both were wonderful but I preferred the lemon curd over the carrot cake. In and of itself the food would have made the meal notable however the comfortable surrounding and the wonderful welcome and pleasant efficient service just completed the perfect experience.

Love that we can walk there from Downtown. "Most genuine hostess ever!" says my other half. I'll wait a few minutes for my table any day, as long as I'm sipping a delicious 'Brooklyn' cocktail or the Negroni that brought up our fight from Venice - YUM! Ah... dinner. For starters we had something delicious. Entrees were also stand out - the Trout and the Snails and Scallops - slurp! We've gone back a second time and there are new menu items and we loved the food again .

Pay no attention to that first review and give this restaurant a try. The Finch delivers intelligent and flavorful cuisine, and it's only been open less than 1 month, which means its best days are yet to come. Chef Gabe McMackin and his team deliver dishes that seem conventional on the menu, and then they add a twist that elevates them. A squid ink pasta with shrimps and brussel sprouts seems odd, but the vegetable adds a perfect counterbalance to the savory elements of that dish. The kale salad is simple but profound at the same time with the pistachio puree. I will definitely return to see how the menu evolves and how they handle seasonal ingredients.

The Finch was recommended to us for a pre-Christmas meal and we had a good although not perfect meal there. Cocktails were good but took a little while to come, arriving only shortly before our starters. These were all tasty - my beet salad with burrata and pine nut brittle was excellent. Mains were also good with the wagyu beef and roast duck both getting rave reviews. We ordered some wine as the mains arrived and it was also a little slow getting to us, although not too late to drink with the food. The dessert menu was much smaller than the starter/main menu but all options were delicious. Starter prices were mostly $18-20 and mains $27-32 (the wagyu was $40) and desserts $14. Service was relaxed and efficient and the atmosphere very pleasant. Overall it was a good meal which we all enjoyed.

Beautiful spot. White brick, comfortable blonde wood booths, long marble bar. Incredibly charming brownstone, Fort Greene street. Pleasant servers. Everything we had was delicious. Bob lettuce salad with buttermilk lime dressing and radishes was slightly overdressed. However the sourdough with fresh ricotta and sautéed mushroom starter was A+ Squid ink pasta with shrimp and Brussels sprouts was good, the duck was good not great. Couple we were with had the Branzino and raves about it. Wine list was strong. Don’t think they had any red meat entrees which might feel little limiting on a second or third visit. Ridiculously overpriced cheese selection at the end - basically a taste of a single cheese for $12 dollars at the end was the only discordant note. Great place for romantic dinner or evening with friends. We’ll be back.

The place is cool! Very nice vibes, friendly staff, engaged chefs in the open kitchen who know their art and a someilleuse who has an extensive knowledge and a marvelous collection of wines. We had the tasting menue and there is only one criticism I would have: The bread they served with the additional cheese at the end wasn‘t fresh and probably not baked inhouse (I forgot to ask). Definitely a place to come back to and to recommend to NY visitors who are looking for great american food with a french twist.

We wanted to try a Michelin star restaurant on our trip to NYC. We were in Brooklyn this day and decided on this place, based on their website. We loved the relaxed atmosphere of this place. The staff are friendly. The menu is pleasantly brief, with the focus on local ingredients. We found the food to be very pleasing. We had appetizers and mains, plus shared a dessert, and we were full. Our server paired wines with our food choices. We both had the squid ink pasta dish for our main and LOVED it. Fresh is the word. We also found the prices to be very reasonable.

Ate there with some pals that love to eat out. Liked the vibe of the place. Service very friendly and competent. Appetizers were excellent ...beets, chicken liver and beets all wonderful. Entrees were simply not at all exceptional...squid ink pasta good but lacked character, cavatelli boring, fish dish similarly edible, but nothing special. One person in our group was really impressed and that was a vegetarian lasagne, which was very good. Deserts were also pretty unremarkable...lemon item with annoying foam...and chocolate item which was good, but sadly lacked personality. Btw, had a fun time, and liked the place, and service...but food was simply good not great.

When Speedy Romeo's was not so speedy (2 hour wait), we googled something nearby and walked to The Finch, which also has a nice bar next door. Lovely little spot to have dinner. Excellent wine and food choices.

Dinner for six booked by a local; would not go back or recommend to others. No atmosphere, and the staff were completely disinterested. Food was perfectly competent, but that’s all, and for the price and billing it should be far better.

Not your mainstream, run of the mill food. Some very interesting dishes, but not for everyone. Ambiance and service were both excellent, however.

We arrived on time, ordered our appetizers and dinner, we also ordered two bottles of wine. The wait time for the appetizers was lengthy and between the main course was at least 30 minutes. We did not order dessert, but we did order coffee. Two minutes after they brought the coffee, we were told they needed the table for their other customers. No apology, we weren't able to finish our wine or our coffee. I have been to other restaurants where they have said to me, we apologize but we need the table, do you mind if we buy you a drink at the bar? The way they handled this was completely inappropriate since it is their issue in the kitchen to get their appetizers and meals out in a timely manner. This left a very bitter taste and no matter how good the food was, we did not feel valued and will not go back!

Once again visiting SUNY Downstate medical school and was looking for some New American cuisine but without the drive / hassle of going to Williamsburg. We were looking for more ‘Portland, Or” casual, New American, fine dining cuisine and stumbled upon The Finch in the Clinton Hill area. The Finch is located on the ground floor of a 120 yr old Brooklyn brownstone that used to be a tattoo parlor. Now it is a bright, welcoming yet bustling place that spans two dining rooms (front and back) which are separated by a bar and open concept kitchen along the right wall. The bar is surrounded by an expansive wood bar while the kitchen is surrounded by an expansive marble bar, both accompanied by comfortable high backed stools. We did not make reservations (but you can on OpenTable) but were informed that while there were no tables available for the time we wanted to visit, the bar and chefs table were wide open so we took advantage of this oversight. The sours chef was very helpful in selecting dishes to make sure we tasted what they thought best represented their concept. The menu is focused and offers both ‘starters’ and ‘appetizers’ in addition to ‘mains’ (can access seasonal menu on line). We started off with cocktails that included a Brooklyn (like an old fashioned), Czar Alexander, and a Petritegl, all very good as well as innovative, all served by the bar tender. To accompany the cocktails we ordered (on recommendation of the sous chef working out part of the kitchen) the chicken liver with pickled cauliflower and toast points, shishito peppers. While the peppers were somewhat run of the mill (have had better), the chicken liver pate/mouse was one of the best we have had, and this includes directly from Lyon, France. They use a number of ingredients, including cognac and shallots that really make this dish a flavor bomb. We then moved to the small plates and ordered Cauliflower Custard with Brussels Sprouts, Charred Cauliflower & Tarragon and Beets & Burrata with Roasted Treviso & Pine Nut Brittle. Both of these reminded us of excellent New American cooking dishes in some of Portland’s finer dinning establishment – excellent with respect to concept, execution (beautifully presented) and mingling of textures and flavors. The beets were especially good and well executed and perfectly matched with the barrata cheese. For the mains, we ordered the Cavatelli with Yellowfoot Chanterelles, Sweet Broccollini, Nettles & Smoked Yolk , the Smoked Arctic Char with Butternut & Spaghetti Squash & Apple Cider Sauce and the Squid Ink Tagliatelle with Ruby Red Shrimp, Saffron, Chili & Basil. Note that both the cavatelil and tafliatelle contain pepper flakes and are on the ‘spicy’ side of things. The squid ink tafliatelle is about as good as it gets with the outstanding flavor of the ink sauce, the flavor of the red shrimp and the pasta done perfectly – wonderful flavor and texture combination. The cavatelil was like eating pasta that was dressed with smoked escargot butter and was beautiful with the Chanterelles. The only area that we see for improvement was our waiter. He seemed in a hurry and offered little if any information about the dishes or assistance with managing the food/beverage interplay. Price wise, no doubt this restaurant can be considered ‘pricey’ for the area ($$ for 3 adults, including drinks), but compared to other New American cuisine restaurants for the same quality and quality of food in the NY area, it is on point (but maybe not for this neighborhood). To our surprise, post-visit, we discovered that The Finch has been awarded a Michelin * for 2016 and we are not surprised food wise. Given the value of the meal, we definitely will be visiting The Finch on our next periodic visits to Brooklyn in the coming months.

We had a wonderful birthday meal at the chefs table where we received attentive service from the busy staff. Both the kale & beet salad were amazing! Seriously the best dressing I have ever had, and the food was so beautifully presented I was tempted to Instagram it.

Everyone at our table enjoyed the unusual combinations of flavors and textures presented attractively. The staff was personable, answered diners questions graciously , and added to the low-key atmosphere; they made the experience more like they were friends helping us experience a fine meal. The portions were just the right size. More like a European restaurant, where each course is planned to lead to another, but not so modest in size that you're left slightly hungry at the end of the meal. I had a skirt steak that was ideally braised on the exterior and warm, pink, and juicy on the inside. I've rarely had beef prepared so well.

Unlike one of the other reviewers I wouldn't have come from as far as Australia, Bushwick was far enough. The food was good, not a fan of The beef flat iron and cheeks (way too much fat in the cheeks), the beef lacked texture, but the Amish chicken was tasty enough. Quirky vibes with an overly attentive waiter and friendly staff. I would come again for the ambience but not for the prices (steep).

The Finch is a casual, well designed and excellent quality restaurant. Their wine list is less extensive than many Michelin rated places, but go for the food. Entering you see a dining area, a large bar, with the open kitchen and another dining section. There are plenty of seats around the kitchen to watch the chef's do their magic. We started with some nice Petite Rouge Torrette that was reasonably priced. For starters we had the bread, homemade butter, honey and radish dish which was very good. The combination was both refreshing and unique. We added the Arancini as an additional appetizer and these were excellent. For our entrees, we had the Chard Lasagna with Pine Nuts, Parmesan & Castelvetrano Olives and the Squid Ink Fazzoletti with Saffron, Bouchot Mussels, Clams & Jonah Crab. Both dishes had their house made pasta that was perfect! The lasagna was the best meatless dish we have ever had and the squid ink had enough seafood for every bite. Neither dish was over seasoned and the homemade noodles, sauces, and fresh ingredients made the dishes pop. Lacey provided excellent advice and service. We will be back!

This place is fairly new but it seems to have hit it's stride already. The menu seems to be based on the farm to table ethos and seafood is well represented. Portions are not large but they aren't miniscule either. Service was very good, and sitting at the bar next to the open kitchen was a lot more fun than I have had with previous similar experiences. The food won't take a back seat to any place. Interesting flavor combinations and high quality ingredients make for an excellent meal. Also any place that can make a Sazerac without looking at a book has my vote. The Finch is worth a visit even if you weren't planning on coming to Brooklyn.

Upscale neighborhood restaurant, the kind of place to go for a nice night out with good friends who appreciate good food at a good price. High quality ingredients, well executed cooking. Highlights included the seared shishito peppers, Japanese yarms, and roased chicken with fried egg (not fried the way that you would expect). A good wine list with fair prices.

One michelin star awarded, and rightfully deserved. Fine cuisine at reasonable pricing. As for the chef's table, so you are overlooking the kitchen and talk to the chefs.

The snacks, starters and main courses were all excellent. Simply, but interestingly prepared, each and every dish was tasty. I am skeptical about farm to table restaurants as a rule, but this one shines. One caution, parking can be a problem. No parking lots nearby, so leave extra time if you drive.

Why name a restaurant "Finch"? Because like the bird Darwin studied as an example of the evolution process, the food served has evolved to leave the patrons discovering taste delights to savor even after the meal is over. The Japanese yams are crisp on the outside and delectably soft inside with delicately flavored mayonnaise, fresh greens including hints of anise that suited it perfectly. Ron's duck breast and confit, packaged as a cabbage roll, and root vegetables had him tasting each bite as if on a mission to identify new flavors. I had the trout toast with roe sprinkled on top for an incredibly satisfying visual and taste experience. Okay, we were a little disappointed in the dessert, but how could they top the starters, small plates, and entrees? That would be the cocktails. We sat at a table where I could watch the bartender work her magic, and I saw one table after another react with pleasure when they raised their glasses to their lips. Evolved? Yes. And I'll bet, still evolving. Enjoy your meal. Make that reservation.

We met our friends who have a seven month old. The food was excellent and really creative. The staff was attentive and so great with my friends child.

Great food, great service and great cocktails in an amazing setting. Food is very inventive and was one of the most memorable meals in a long time. Can't wait to go back. Don't miss this spot. Nothing short of amazing.

Great spot, a bit small but so is everything in NY. Loved the open kitchen, gives you a chance to watch the plates as they are put together. Very limited menu, but I know thats the style they are chasing. Started with the Bread & Housemade Butter with Raw Honey & Radishes. They were divine! Just the right notes of sweet on the earthy radishes. For the main I ordered the Swiss Chard Lasagna with Pine Nuts, Parmesan & Castelvetrano Olives. Lasagna is my favorite dish, so I am always interested and a bit skeptical when people try to do creative twists on it. This one was a success though. The swiss chard took on an almost pesto like flavor and was delicious. The pine nuts added a nice texture with a hint of nut to the dish. All in all a great meal!

Primarily because the double cooked yams were so interesting and good. Surprised to discover their Michelin star but they deserve it. Glad Brooklyn has not dsicovered it yet so we were able to walk in and be seated.

Superb food, artfully prepared, in a relaxed but tasteful space occupying the first floor of a brownstone in Clinton Hill. We loved the chicken liver with pickle ramps and toast (so rich and creamy); the artic char, the duck with pudding, squid ink tagliatelle, roast duck with smoked bread pudding, carrots, and cardamon and chocolate cake with buttercream and pine nuts.

An exorbitantly overpriced menu for nothing special. The splashy appearance aside, I found the food bland, small in proportion, and lacking any real savor. The cavatelli was not so much al dente as it was just undercooked. The restaurant itself is a nice space with a cheerful, relaxed ambiance. And it's always fun to have an open-air kitchen to watch if your dinner dates are boring you. But I left feeling for all the money we spent the food should have been much better.

You have to drive or be driven quite a ways to get to The Finch, somewhere deep in Brooklyn where it seems Dinkins was still mayor until recently. But when you get there, you find an intimate, welcoming, handsome place, with an entirely capable staff and a really good cook at the helm. We sat at the bar because we like people and the view of the kitchen is privileged. I asked the bartender for a Negroni adjusted for blanco tequila and got back a slightly smoky, slightly bitter, slightly sweet glass of delicious on the rocks. Then the food came. A special of roasted Japanese sweet potatoes with a fine sauce whose identity I can't recall (it's late) and crispy shards to snag it with. Lamb tongue salad good golly and thank you very much. A plate of shishito peppers (I think they were padróns but maybe they just grow shishitos big on the East Coast) that were as good as they could be. Accompanied by a bottle of a distinctive German pilsner, next arrived the main course of squid ink tagliatelle with lovely perfectly cooked little shrimps, which was lively in its saucing, with red and green bits of jalapeño to keep it awake, and then because the first order had forgotten the uni we had been happily upsold (only $5!), another order arrived and we had to eat the entire dish all over again, but this time with uni. I'd eat it again right now if I could. The uni just coated a dish that already spoke of the sea with a briny lusciousness that could have made me weep if I were in that mood. Instead I felt joy. A little dessert of lemon custard bright with citrus, creamy, acid, and sweet, with a glass of Tokai. All that and more, for me and a friend (he drank a couple of artisanal root beers) for a whopping $113 tab. Crazy. The barkeep, who was our waiter and also the general manager pressed into bar service for the night, comped us some stuff because we were good company, so I tipped heavily and still got out for under $150. And thanked the chef. What a meal. Worth the drive.

Don't let the menus or Chef's culinary pedigree fool you, you'll have a sophisticated dining experience at The Finch but it's very laid back in true Brooklyn fashion. You first understand this as you walk into the well-lit and welcoming space which is a renovate tattoo parlor. The wine list is top notch with extremely affordable bottle selections. The food is gorgeously arranged with well-composed Flavors, and the staff knows the preparations off each dish down to the most minute details. Start with the bread service, get any soup that's available and share a few small plates before the mains. This is the way to do it here.

Very friendly and attentive service. The cook/owner? came to our table (we were early) to explain details of the menu. He let us even taste some salad: radicchio. The sommelier new about wine! We had different dishes and they all good to excellent. Raw macquerel was super, though a fairly small portion. The monkfish with brocoli and beans was quite amazing. I asked for hot milk with the coffee, the waitress was surprised, but came back with it. Book in advance, it was completely full!

I agree with people who said that food here was bland, average and as far as taste goes very forgetful. Didn’t help ,of course, that waitress had no personality. She answered:” Oh, well, that’s depends what kind of food you like”. Could not recommend anything! I can’t believe chef here worked at Blue Hill ???? Maybe he was fired? That maybe can explain bland food. I am not coming back there for sure!

Interesting, attractive, well prepared food. Fantastic service. Small and lovely. Very helpful with wine selections. Appreciate that a glass ordered is poured right at the table. Nice small plate options, and main courses are right sized, not too big (or small).

Birthday dinner marked by an excellent experience! What a gem of a space in a perfect neighborhood in Brooklynn. Wow, service, food, atmosphere all mixed together for a great evening and dining experience. Nice acoustics, too. We could all carry on with our conversation without difficulty. All plates were excellently presented. My Wagyu was so tender! Just go! It’s great.

Get the Kale Salad with smoked ricotta and pistachio butter...so good! The pork tenderloin is a real winner, too. This place was recently awarded a Michelin Star after only 10 months in existence, so they're definitely doing something right!

The Michelin star that was awarded earlier in 2016 seems well deserved... the Finch is a well designed, busy local restaurant, without attitude, tasty well prepared dishes with local ingredients and none of the usual silly names. Good choices of drinks at the bar, friendly staff and prices extremely reasonable. Well done! If only it wasn't a 20-30 mins drive from Manhattan...

We have been trying to get reservations here for awhile but it was totally worth the wait. Can't say enough about the menu choices and our selections. We tried the Maitake Mushroom appetizer which was spot on even to the degree of the toast it was served on. Then went on to Swiss Chard lasagne with a pine nut and olive pesto. You can taste all the flavors individually which is quite unique in a plate like this. My husband ordered the Branzino which also had an amazing saffron sauce and plump mussels. The desert of chocolate cake with chocolate mousse was good but not excellent in that the cake was a bit dry. The atmosphere is lovely. We tried the German Pinot Noir which was light but excellent. The staff were all wonderful. Although the prices are higher than other restaurants in the neighborhood they are average for NYC.

as a resident of the UWS I like exploring Brooklyn's restaurants via the subways . The Finch is a short walk from the C line , thought a nice neighborhood. The restaurant is on the ground floor of a brownstone . I enjoy eating at the bar ,which I did, they also have a chefs table which fun . Starting my wonderful experience with Steelhead Trout Tartare paired with glass of Pecorino Tenuta from Abruzzo Italy I was off to a great start . For the main I could resist the roasted Chicken with sweet corn ,Chanterelle Mushrooms . Pair with a Chenin Blanc from Lorire ,France . It was wonderful . The service was great ! Top it off I had the pleasure of meeting and speaking with Chef Gage McMackin. I would put The Finch your not to be missed Brooklyn restaurants

This is a long narrow place nicely decorated with hard surfaces and well lit. The menu is small but you should find something you like. No common dishes, so take a look at the online menu before you decide to go. Portions are small. I saw no wines priced under $60 a bottle. If there was I missed it. Most wine was about $80 a bottle. That was disappointing. Our meal for three was $225 without tip. Over half included a bottle of wine and one cocktail. While a nice meal, I just felt they wanted to cater to those out for a special night. I probably will not be back.

Visited The Finch as part of a large, client dinner party. Although there was a full front-of-the-house, the staff and kitchen was more than up to the task. Handled a number of wines, wonderful appetizers, and delicious entrees. The high quality was evident, which is unique for a large, private party. If back in town, it will be worth return visit.

The dishes at The Finch are middling at best and not nearly worth the price. The food looks great on paper and is artfully arranged but lacks in flavor and integration. All the dishes were disjointed. The service was good and the drinks were as well--the only high points. Going anywhere else in the neighborhood is much easier on both your palate and your wallet.

Excellent restaurant. Great service. Exceptional food. Nice decor. Everything we tried from small plates to main course and appetizers was very tasty.