THIS RESTAURANT HAS CHANGED NAMES Terroir

THIS RESTAURANT HAS CHANGED NAMES Terroir Restaurant Review:

A partner and the sommelier at Hearth and Insieme, Paul Grieco has created a wine list at his own Terroir that showcases his insatiable love of vino. Many of the selections here receive loving, extensive explanations, from the history of a varietal to what current world leader would appreciate it (or not). The minimalist décor aims to shoehorn in as many seats as possible along the wood bar. It looks so simple as to seem almost temporary, particularly the tiny open kitchen at one end of the bar. A cured pig’s leg, for freshly sliced Serrano ham, sits nearby. The plates of creamed rapini with bread crumbs are addictive, while the white anchovies with pickled onions deliver a healthy and hearty bite. The weightier dishes---good for an extended ramble through Grieco’s oenophilic playpen---include red wine risotto balls with oxtail and a gooey panino with duck ham and hen of the woods mushrooms. There are more traditional wine bar nibbles, too, from a platter of salumi or cheese to takes on manly snacks like sweet-and-sour turkey wings. Where else could a wine lover and fried-food fan meet for a drink and a bite?