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Terroir Tribeca

  1. Looking Back
    Changing Tastes: Dining in the Decade Since 9/11’New York’ restaurant critic Adam Platt reflects on Tribeca’s resurgence as a restaurant destination.
    By Adam Platt
  2. Kindness
    An Important Event at Terroir TribecaJoin friends of Lydia Tillman.
    By Alyssa Shelasky
  3. In the Magazine
    Platt Finds Hits and Misses at Eataly; Wine on Tap Flows FreelyPlus: Three new openings and a peek at who goes to Lavo.
    By Helen Rosner
  4. In the Magazine
    Platt’s Tribeca Adventure; Nolita’s Immobile Taco TruckPlus: Hill Country Chicken opens, and Cesare Casella’s bell-pepper recipe.
    By Helen Rosner
  5. The New York Diet
    Food & Wine Editor Dana Cowin Makes Up for Light Lunches With“I always try to convince a child to get soft-serve so I can have some of it, but they’re very, very reluctant because they think I’m going to take over their ice cream.”
    By Helen Rosner
  6. Coffee
    How About a Nice Gowanus Roast?A new Brooklyn roastery wants to banish our town’s coffee inferiority complex.
    By Rob Patronite and Robin Raisfeld
  7. The New York Diet
    Chef Marc Forgione Ends His Days With Hash Browns“I quit smoking weed a couple years ago, and every time I eat these hash browns I’m like, ‘I wish I could eat this while I’m baked.’”
    By Helen Rosner
  8. Slideshow
    A Closer Look at Terroir Tribeca, Now Serving Wine on TapMarco Canora and Paul Grieco’s grape-juice joint opened yesterday.
    By Daniel Maurer
  9. Neighborhood Watch
    Terroir Tribeca Opens; Beer Dinner at the VanderbiltPlus: Marcus Samuelsson at the James Beard House, and a $10 lunch menu at Bann, in our daily roundup of neighborhood food news.
  10. In the Magazine
    Platt Takes on Bistro de la Gare, Revisits Benoit; Pie Grows in BrooklynAlso in this week’s magazine: three new openings, and sunchokes are in season.
    By Helen Rosner
  11. Openings
    Terroir and Tamarind Ready Their Tribeca OutpostsPaul Grieco shows off Terroir Tribeca’s bathroom, forged from ancient ruins.
    By Daniel Maurer