Preview Terroir Tribeca’s Wine-Friendly Menu

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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!).

Griecos so-called wine lists three-ring binders that are the madcap Beard Awardnominated 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 Pulinos and Minetta Tavern. Heres 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