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THIS RESTAURANT IS CLOSED Por Fin Restaurant Review: Finally, a New Spanish restaurant that’s not too odd for Miami. There’s very little cutting-edge chemistry here, at least not the baffling/grandstanding kind: no Pop Rocks in the purées, no foie gras Jello. The kitchen’s technique, established by original chef Marc Vidal and continued seamlessly by Luis Quant (who worked under Vidal), is mostly classical; the touches of alchemy are utilized to add elegance to traditionally based Spanish-Mediterranean dishes, rather than to mess with diners’ minds. Huevos Por Fin, for instance, is like an ultimate upgrade of Spain’s simple eggs with home fries and chorizo---nicely fried eggs with truffle oil, Serrano ham and two potatoes: potato crisps (delicate homemade chips) and “potato crème” (a foam, but a comforting one, more like lighter-than-air mashed potatoes). The same two potato preparations, plus melted provolone, come with tender braised short ribs. Drizzles of flavored emulsions and other inventive light sauces often replace Spain’s all-purpose traditional tomato-onion-pepper trinity, as in a pan-seared sea bass with black olive emulsion (plus leek chips, potato crisps and tomato ragoût). Additionally, there are Catalan classics like cod fritters with nutty romesco sauce. Also very accessible is the thoughtful wine list (international, with particularly strong Spanish selections), which groups quaffs by their flavor characteristics, from light, crisp Albariños to full-bodied, intense Tempranillos.