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We Chat with Chef Marco Canora of Hearth and Terroir

Jacqueline Raposo Post a comment

Marco Canora's ten years at Hearth have mellowed him out in more ways than one. We chatted with him about developing relationships with staff and diners, and how getting more hands-off made him a better chef. More

Sugar Rush: Apple Cider Doughnuts and Olive Oil Cake at Terroir

Sugar Rush Kathy YL Chan Post a comment

The best doughnuts are the ones fresh from the fryer. At Terroir they come in the form of Apple Cider Doughnut Holes ($5). These single bite cake doughnuts are drenched with a slow oozing cider caramel. More

The Vegetarian Option's Favorite Dishes of 2012

The Vegetarian Option Howard Walfish 2 comments

It's been a good year for vegetarian food here in New York City, where I've tasted everything from Indonesian food in Elmhurst to heirloom tomatoes in Brooklyn. Here are my ten favorite meat-free bites of 2012. More

A Sandwich a Day: Duck Ham at Terroir

A Sandwich a Day Dana Abu-Dayyeh Post a comment

Although I have enjoyed many of the dishes on Terroir East Village's menu, I find myself returning to their Duck Prosciutto Sandwich ($11) time and time again. It's duck breast cured with orange zest, coriander, and thyme to make a very ham-like piece of charcuterie. More

We Chat With: Paul Grieco of Terroir and Hearth

Jacqueline Raposo Post a comment

The recent winner of a James Beard Award for "Outstanding Wine, Beer or Spirits Professional," Paul Greico is and one of the country's chief ambassadors of Riesling. But why Riesling, and, for that matter, wine? We chatted with him to find out. More

15 Great Late Night Bites in the East Village

In the Midnight Hour Zachary Feldman 7 comments

Late nights in East Village never leave you stranded too far from a great midnight snack. Here are 15 late night bites we love in the neighborhood, open until at least midnight and often later. More

The Vegetarian Option: Terroir

The Vegetarian Option Howard Walfish 4 comments

Terroir opened just a few years ago, but it already seems like one of the elder statesmen of the East Village restaurant scene. The space is small and comfortable and the staff is friendly and welcoming. The tables and utensils are communal, and the focus is on small plates to go with the extensive wine and beer menu. If you go before 6 PM, you can take advantage of Happy Hour specials on the drinks, most notably a free glass of sherry (I'd recommend the Oloroso) to go along with the food. Oh, did I mention the food? It's excellent, and there are plenty of vegetarian options. More

A Sandwich a Day: Grilled Radicchio Panino at Terroir

A Sandwich a Day Carey Jones 1 comment

Wine bar Terroir's lively food menu declares they serve "The Best Panini and Sandwich in All of New York City"; and while that may be a bit of a tall claim, they are very fine sandwiches indeed. More

TGI Fry-Day: Beet Risotto Balls with Gorgonzola at Terroir

TGI Fry-Day Ed Levine Post a comment

His addictive Beet Risotto Balls with Gorgonzola ($7) are simultaneously tangy and gooey (that'd be the cheese), crunchy and salty (from an excellent fry), and genuinely beet-y; texture-wise, they've got an amazing outside shell and a molten, oozy core. More

Raising the Bar: Banh Mi at Terroir?

Tia Kim 7 comments

"Perhaps there's a reason banh mi was spelled wrong." [Photos: Tia Kim] It seems the Banh Mi craze has finally reached Terroir, the tiny wine bar in the East Village that Ed reviewed early last year. This weekend, I was... More

Sugar Rush: Olive Oil Cake and Riesling Poached Pears at Terroir

Kathy YL Chan 1 comment

Cravings for olive oil kissed sweets are often satisfied at one (or both!) of two places. Abra├žo for a slice of wondrous olive oil loaf or Otto for olive oil gelato. The olive oil desserts at both places are well... More

Observer Top Ten Wine Bar List: Maybe They Were Too Drunk To Get It Right

Ed Levine 3 comments

Terroir As many serious eaters (and the good folks at Eater as well) have noticed I love top ten lists. But only if they bear some semblance to reality, or at the very least can be easily defended or justified.... More

Terroir

Ed Levine 11 comments

Editor's note: Starting this week I am going to post a restaurant review every Tuesday night. Why? Because it's fun to do and because I think serious eaters could use a little guidance when they're searching for something delicious to... More

Wine Bars in New York Story: How's the Food?

Ed Levine 1 comment

My friend Eric Asimov's story on the proliferation of wine bars in New York offers terrific historical perspective and lots of insight about the business considerations involved in opening one, but I waited in vain to hear how the food... More

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