Article and photos by Savanah Mandeville

Sometimes the most beautiful things come in small packages.

Located inside The Emerson Event Center, 2707 E. 32nd St., Finn’s is an intimate, semi-fine dining bar and restaurant open to the public for dinner, lunch and Sunday brunch.

Owned by Chef Michael Clark, Finn’s is a division of his catering company, Clark’s Cuisine, and is an opportunity to experience the classically trained chef’s unique take on food in a permanent setting.

“Finn’s is a steakhouse with a Southern twist,” Chef Mike said. “We take pride in everything that we do, we have a passion for food, and we don’t compromise on flavor.”

Conceived in a design reminiscent of a classic cigar lounge, Finn’s is both elegant and cozy, lavish and laid-back. The richly painted walls with refined molding, vintage-inspired ceiling, rustic fireplace and squashy furniture harken back to the 1920s while the sleek touches and chic outdoor patio serve as a reminder Finn’s is on the cutting edge of style.

Don’t get me started on the immaculate ladies’ room — the sparkling, feminine space is fit for a princess and has already earned a reputation as one of the prettiest bathrooms in town. Did I mention the perfect selfie lighting? It even has its own hashtag: #finnsjoplinbathroomselfie.

The large menu reflects the same best-of-both-worlds approach as the décor. Chef Mike teamed up with locally renowned chefs Marty Moore and Red Morris to create a menu that marries comfort food and fine dining with a dash of experimentation. They weren’t afraid to break the rules. You’ll find fancy finger foods and low-country fare next to upscale seafood and gourmet steaks. The fried baby back ribs and cheesy grits, for example, completely reimagines the way ribs and grits can be prepared, plated and served.

Although it’s primarily a steakhouse, Chef Mike said Finn’s has garnered a loyal following of vegans and vegetarians because it’s known for preparing custom, vegan-friendly meals. He said Finn’s is also rare in that it has snapper fish on a regular basis. The blackened snapper is cooked in a lemon butter compound and served over penne pasta tossed in a basil herb sauce. Other fan favorites are the 14-ounce filet and the Paradise Burger.

“The Clark’s Chop is probably our most popular dish,” Chef Mike said. “It’s a double bone-in French chop that has been brined in apple brine, seasoned with the Clark’s house rub and topped with a bourbon glaze. We serve it with mashed potatoes and bacon bourbon green beans.”

Is your mouth watering yet?

Chef Mike has already set his sights on his next venture. The Junction Café at Briarbrook Country Club, set to open this summer, will be a Clark’s Cuisine restaurant. It will have a casual, family-style atmosphere.


Finn’s at The Emerson is located at 2707 E. 32nd Street,  Joplin, MO. Enter through the east door

417.437.4006 •

Hours: Monday-Friday, 11 am-9 pm • Saturday, 4 pm-10 pm • Sunday, 9 am-2 pm