The Spanish cuisine that chef Marc Vidal plates at Por Fin is so attention-grabbing one can be forgiven for not properly appreciating the dark woods, framed mirrors, arched windows, and wrought-iron accents that conjure the coziness of a comely Catalonian country inn. The firm grains of Calasparra rice that buttress clams, mussels, calamari, and shrimp can make anyone forget having passed a glistening open kitchen upon entering the restaurant. And there is no stopping pear-plumped pasta purses pooled in Cabrales sauce with honey, truffle, and cream from dominating post-dinner chatter. Diners may choose a table upstairs, where a U-shaped bar and couch-appointed lounge lend the ambiance a certain liveliness; downstairs in the more subdued dining room; or outdoors on either level, the verandah above being the more romantic choice. Regardless of where you sit, the décor will play its quiet part in what is a seamless dining experience of fine food, wine, service, prices (half-portions make Por Fin extremely affordable), and unbeatable ambiance for lunch or dinner (open until midnight on weekends).