A few weeks back, I took you on a visit to Finbar in Dauin, where we sat down with one of the co-owners, the formidable and fun Lara Henry.
Armed with adult beverages, her enchanting British accent mixing with Jack Johnson ballads in the background, she told me the story of how Finbar came about. Fifteen months later, it’s now my favorite place for a stay-cation near Dumaguete, where I can hang out at one of the nearby resorts for the day and then stroll up to Finbar for a great dinner and drinks.
Of course, the food is the cornerstone of any good establishment, and I truly believe that the quality and care that goes into Finbar’s grub is unsurpassed in Negros. (Prove me wrong, please!)
“I wanted to offer a menu that bridges the gap between traditional Filipino and high-end Western cuisine,” Lara explains.
Despite the humble confines of Finbar, everything is made from scratch right on site. The well-trained Filipino staff make their own bread, cheese, yogurt, ice cream, and even barbecue and hot sauces. Tom Collins, the original co-owner, was a chef at some of the best resorts and Michelin-star restaurants in the world before spending nine tireless months training the Finbar cooks.
I’ve actually been there a few times over the last month, eating and drinking as much as humanly possible in the name of “research.” My favorite dishes so far are the grilled Haloumi mozzarella, their perfectly crisped Korean wings, and eggs benedict paired with a game-changing Bloody Mary that kicked off a perfect Sunday Funday. But it’s not just bar fare and brunch that they’ve mastered, as their Filipino favorite, chicken halang-halang, was surprisingly light and vibrant.
They’re also continually expanding the menu, based on innovations from their eager cooks or suggestions from regulars. As we speak, Finbar is expanding their kitchen (literally and figuratively), adding several more pizzas, homemade pastas, and far more vegetarian and vegan options.
I asked Lara about their noticeable lack of seafood on the menu, but she assured me that there was plenty to offer. Seafood dishes appear on the Specials board since they won’t serve anything that’s not 100% fresh. (‘Frozen’ is a bad word at Finbar unless you’re talking margaritas!)
Providing more than just nourishment, Finbar connects patrons with the best of our local community. They robustly celebrate holidays from the Philippines or abroad, and feature quiz nights, open mics, and live music from local bands every week.
They also promote social entrepreneurship by offering artwork and handcrafts designed by local artists, such as a Lumago, which helps women living in the dumpsite community, and Subida souvenirs.
It’s apparent to me that the goal of Lara and Tom Ashford, the accomplished new co-owner, is not to squeeze every peso of profit out of business, but to build something special and sustainable for everyone involved.
I asked Lara why she thinks Finbar has been so successful. “It’s all because of the people I have around me,” she says without pause. “If I didn’t have this team, Finbar wouldn’t exist.”
Lara and Tom make an investment in that team, first and foremost. Chatting with several employees, they reveal how Finbar becomes a big part of their life, like a second family. In fact, several employees moved to Dauin just to be closer to work. Four of the staff and their families share the same compound within walking distance of the bar, which they affectionally call “Finbar Subdivision.” That pride is evident in the warmth of their hospitality.
So, what might the future hold for Finbar, I wondered out loud? A few rooms for overnight guests? A satellite location in Dumaguete? How about a culinary school? For the dynamic Lara Henry, the sky is the limit, but she’s still in shock that Finbar has done so well after its first year.
“It’s all been wonderful and satisfying,” she reports.
My third beer turning me somewhat philosophical, I ask Lara what she might think of all this after another year goes by?
“I think I’ll look back and wish I found more of a balance between work and life,” she says, glancing out towards her first love, the ocean. “But even four months ago, I couldn’t step back and think, ‘What we’ve done is pretty cool!’ But I can now.”
Cool, indeed!
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Author’s email: [email protected]
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