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.
'terroir' on Serious Eats
Place has long been held as virtually as significant an element of winemaking as grape variety and processing: When we think of Burgundy, say, or Champagne, we think as much of the land itself as we do the famed liquid that come from there. The two are virtually inseparable. Does the same hold true, however, in coffee?
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.
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.
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.
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.
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.
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.
How did coffee get planted around the world, and how much does terroir play into cup flavor? We'll spend the next few columns exploring the history and lore of various coffee growing regions, starting with the place where it all began: Ethiopia.
One of the most famous coffee-growing nations in the world, and host to the recent World Barista Championships, Colombia is on many people's minds right now as beautiful fresh crop coffees fill cups around the world. We were lucky enough to get our hands on some of how this year's harvest is being presented by some of the country's finest artisan roasters. Distinguished often not just by farm, but by farmer name, these coffees primarily hail from the early 2011 harvest and each express their roaster's take on this beautiful and varied terroir. Let's taste!
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.
What Terroir's happy hour lacks in hours (well, hour; it's from 5pm-6pm), it more than makes up for in quality. First, it's available seven days a week, easy to put on your weekend to-do list. Second, it's quite pleasant in Terroir on the early side: in our experience, much less crowded, a calm and friendly place for a few drinks. And third, you can knock back three quality drinks for $12 and learn something in the process.
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.
The Pembrokeshire ($7) at Terroir Tribeca may be more suited for the late sultry summer months, but it hits the spot even on a chilly day. Freshly squeezed grapefruit juice brightens up a spoonful of Nikolaihof elderflower cordial that's stirred into frothy club soda.
Ever wonder who decides what beers go on the menu at your favorite restaurant or watering hole? We did too, and then we met David Flaherty and found out all about it. (We also found out about his first time...drinking craft beer, that is.)
The following recipe is from the February 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When it comes to upscale bar food, Terroir, a natural wine bar in New York City,...
"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...
Cravings for olive oil kissed sweets are often satisfied at one (or both!) of two places. Abraço for a slice of wondrous olive oil loaf or Otto for olive oil gelato. The olive oil desserts at both places are well...
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....
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...