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Preview Terroir Tribeca’s Wine-Friendly Menu

Farro, spring vegetables, herbs.

Farro, spring vegetables, herbs.Photo: Hannah Whitaker/New York Magazine

Next week, Paul Grieco and Marco Canora open the second branch of their gleefully anti-establishment wine bar, a space with almost triple the (counter-height) seats and a bona-fide kitchen. This means Canora can augment Italian snacks like bone-marrow bruschetta with fried meatballs, a thin-sliced dry-aged sirloin, and new sandwiches (meatball! veal and peppers! a Reuben!).

Grieco’s so-called wine lists — three-ring binders that are the madcap Beard Award–nominated work of graphic designer (and Gramercy Tavern captain) Steven Solomon — are new for this location and cull from all corners and cultivars, including a Finger Lakes Riesling on tap. Grieco would like you to know that just like the best wines, this new location exhibits its distinctive terroir — a cast-iron Tribeca aesthetic versus East Village punk — lovingly unearthed by architect Richard H. Lewis, whose recent projects include Pulino’s and Minetta Tavern. Here’s a peek at the menu (minus the assortment of hand-cut meats and fifteen cheeses) and some of the dishes.

Terroir

Marinated mushrooms.Hannah Whitaker/New York Magazine

Terroir

Bone marrow bruscetta with garlic chives.Hannah Whitaker/New York Magazine

Terroir Tribeca: Menu [PDF]

Terroir, 24 Harrison St., nr. Greenwich St.; 212-625-9463

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