The Finch

Gorgeous ingredients, giant flavors and charm galore

By Hannah Howard

Chef-owner Gabe McMackin was a little stunned when his year-old Clinton Hill restaurant received a Michelin star. But with the kind of exceptional meals coming out the kitchen here, not to mention the staff’s warmth and hospitality, serious accolades seem inevitable. Located in a charming 120-year-old brownstone, The Finch is everything a truly special neighborhood spot should be, which is no surprise considering Gabe lives in the neighborhood himself. It’s a lot like home, only more delicious.

Sitting at the white marble bar, guests can watch Gabe and his team work their magic in the open kitchen. Get started with a thick slice of warm Bien Cuit bread, served with raw local honey, house-made cultured butter, and a rainbow of crunchy, spicy radishes. Then settle in and get ready to be wowed. Gabe’s cooking is playful, gorgeous, and thoughtful, but never at the cost of soul-satisfying yumminess.

Shards of sweet pine nut brittle accent the earthy beets and luscious burrata, while a vegan dish of an ancient grain called einkorn, topped with meaty trumpet mushrooms and plated with “a puree of all the green things,” feels fantastically decadent. The flatiron steak is impeccably cooked and packed with depth but the Berkshire Pork is really something special. Served two ways—loin and rich croquette—it comes over a bed of polenta and carrots with guanciale, honeycrisp apples, and lime. The result is complex, balanced, and sumptuous—like The Finch itself, it’s much greater than the sum of its parts.


Tue–Thu 6 PM–10 PM; Fri–Sat 6 PM–11 PM
Closed Sun–Mon

price range

$20 (einkorn with trumpet royale mushrooms) to $30 (beef flatiron)