James Beard Award-winning sommelier Paul Grieco and chef Marco Canora
(both of Hearth) and their popular Terroir wine bars feature Italian
small plates, charcuterie and cheese, and entrees such as veal and
From Travel + Leisure
"Across town, in the East Village, the city's top sommeliers (and those who drink with them) swirl and sniff after-hours at the pocket-size Terroir, drawn by wine director Paul Grieco's grape savvy and Chef Marco Canora's crispy fried lamb sausage in sage leaves and veal-and-ricotta meatballs."
"The super-knowledgeable waitstaff aptly helps patrons navigate the 36 by-the-glass options. Equally compelling is the lineup of wine and beer cocktails, including the frothy Abby Flip (Ommegang Abbey Ale, coriander syrup, pomegranate molasses and egg) and restaurant-caliber small plates (sage-wrapped lamb sausages)."
- Time Out New York
James Beard Foundation: Paul Greico, Outstanding Wine, Beer, or Spirits Professional Award (national), 2012 The New York Times
: * (good)Zagat 2014
20 food rating (good to very good)Time Out New York
: Critics' Pick