Terroir

Paul Grieco and Marco Canora run this Tribeca wine bar inside an L-shaped room of brick walls, concrete floors and oversized Edison bulbs, where a rock soundtrack replaces the usual hush. The list leans hard into riesling, with something like 150 bottles on offer, but the kitchen holds its own: bone marrow toast, lamb sausage crusted in fried sage, a meatball sandwich, and a mineral, grass-fed steak. Sommeliers here skip the reverence of a typical wine bar, and the room tends to fill with people working through a bottle and a full plate rather than just a glass. Doors open at 4pm daily, and reservations are accepted online.