Terroir Tribeca Will Feature Wine On Tap

When Paul Grieco and Marco Canora open Terroir Tribeca this week, the new location will designate two taps to "fermented grape juice," according to TONY. A rep confirms that Grieco is in fact carrying on the exact green trend we're excited about that's bubbling up in San Francisco. We're told that one of the drafts will spout Finger Lakes Riesling and another is still to be determined. [Feast NY, TONY]

By the Ounce Wine Bar at Bouley Bakery

By day it is a comfortable space to enjoy breakfasts and lunches purchased at Bouley Bakery and by night (6 PM- midnight to be precise) it is a wine bar! How's that for multi-tasking?

Back in November, Florence Fabricant told us about By the Ounce, a wine bar where both food and wine are priced, you guessed it, by the ounce. The wine list boasts 250 selections hand-picked by André Compeyre that are available by the ounce, half-glass, glass and full bottle.

By the Ounce at Bouley Bakery, 120 West Broadway (Duane Street),TriBeCa, open 6 p.m. to midnight, except Sundays.

Terroir Will Open at 24 Harrison St.

Insieme chef Marco Canora and his partner will open a branch of their Terroir wine bar at 24 Harrison St. Despite the closings of Chanterelle and Yaffa's, the Tribeca restaurant scene is thriving. Expect to see some new restaurants at next year's Taste of Tribeca, May 15, 2010.

Brick Oven Habit

A dedicated reader gives us the scoop on a new restaurant:

The other night, we stopped into Warren Street's new wine and antipasti bar called Brick. Actually, I think it's called Brick because they also have a great selection of brick-oven pizza. I had the Calabrese with all the stuff I love like olives and onions--a nice crispy crust too (NY pizza is sometimes too prone to flopping when you pick it up). There's a huge selection of pastas and panni sandwiches. Very strong wine and cheese selection too. Family friendly and free delivery. I think I hear a habit forming...