Popular Manhattan wine bar, Terroir is expanding its territory to Brooklyn. Opening tonight, Park Slope residents will now be able to enjoy Marco Canora and Paul Grieco's sips and eats. The new location will have 74 seats, retractable garage doors that will stay open for warm weather, and a similar menu to its sibs in Manhattan.

However, the Brooklyn venue will have some exclusive menu items of its own, including ballpark hot dogs, cracker jacks and Korean cut short sibs.

This will be Terroir's fifth location, having just opened a seasonal location early this summer. So oenophiles, get ready to pounce on this new joint!

FIRST COURSE

Junoon Launches New Lounge Menu

by Amanda Mactas Fri, March 23rd, 2012 at 12:20pm

Celebrated Indian eatery Junoon is now launching their new lounge menu, which will be available during lunch (Mon-Fri 12-3pm) and dinner (Sun-Thurs 5:30-10:30pm, Fri-Sat 5:30-11pm). Skip to the Flatiron district and pass on regular bites from neighborhood pubs and do something different with your day. Delicious dishes featured on the new menu include spiced naan stuffed with mozzarella and gruyere, topped with roasted garlic and homemade spice blend, eggplant chaat (crispy eggplant dusted with flour and yogurt, tamarind and red onion), and duck gushtaba (freshly ground duck meatballs with green chilies and mint simmered in a saffron, almond and cashew sauce), just to name a few.

FIRST COURSE

Mediterranean Picnic? Oh Yeah!

by Ryan Roskilly Wed, April 27th, 2011 at 2:18pm

The name of the game is preparation, ladies and gentlemen. The point of a picnic is to pick a spot, put down a blanket, and eat. Prepare this healthy, delicious and easy meal ahead of time.

A word to the wise when preparing a picnic or any bagged lunch: prepare something that will only get better the longer you wait to eat it. We've all had to suffer through soggy sandwiches, so give yourself a rest and try something that will only taste better over time as the flavors blend: Tortellini Salad.

You will need:

1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
6 ounces mozzarella cheese, diced
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

FIRST COURSE

Tapas Bar Cadaquès Turns Off the Lights

by Bonnie Gleicher Tue, April 19th, 2011 at 5:00pm

Williamsburg tapas bar and restaurant Cadaquès will be honoring Earth Day April 22 by turning out the lights during dinner. Tthe entire restaurant will be lit by candlelight for the night and a special vegetarian menu will be offered.

Owner Mathieu Reboul is turning out the lights to highlight the need to conserve energy. Take part in the conservation by bringing your own candles and votives.

In addition, Executive Chef Guillaume Thivet will be crafting a three-course vegetarian feast, along with the regular menu, served with a glass of white or red wine for $35 to complement Cadaqués’ modern Spanish tapas menu.

FIRST COURSE

February is Pancake Month!

by Laurie Strock Tue, February 15th, 2011 at 11:11am

One fateful day, Neil Kleinberg met DeDe Lahman in a fish & chip shop in the West Village. This meeting launched a great affair of love (and butter), the restaurant Clinton St. Baking Company (dubbed “New York’s number one breakfast spot") and now a cookbook!

Celebrate Pancake Month with Lahman and Kleinberg's Clinton St. Baking Company Cookbook! Read recipes that will make your mouth water, gaze at the gorgeous photographs by Michael Harlan Turkell, and follow the simple step-by-step instructions.

Good news: the restaurant DELIVERS fresh pancakes to your door!!! With that in mind, even if you cannot get there, they can get to you. Buy their cookbook, and you can make breakfast or brunch in bed for your lover, friend, mom, sister, daughter, etc.

Below is a sample of one of the cookbook's most tantalizing recipes. Make this and you will receive raves!

FIRST COURSE

Craving Chocolate Caviar Truffles and Berry-Infused Cocktails?

by Suzie Mannara Wed, February 9th, 2011 at 5:10pm

It has been said that Paris is a melange curieux, a curious mixture of flavors, styles and influences. Chef Jean Francois Meteigner’s Cachette Bistro is exactly that.

Valentine’s Day will be celebrated with a day of amour tapas and cocktail savoir faire.

The “Berry Affair Cocktail” concocted just for this period of romance is mixed with St. Germaine-- a rare French artisan liquor made of stary white elderflowers gathered by hand from the foothills of the alps, muddled fresh berries, Stoli white pomegranate, and Fresita--a Chilean sparkling wine infused with strawberries from Patagonia.

FIRST COURSE

Swoon, Smooch and Savor at these Romantic San Francisco Restaurants

by Rose Amoroso Tue, February 8th, 2011 at 2:35pm

With Valentine's Day just around the corner, there is nothing like a romantic dinner to set the mood. Ambiance is the key element for any outstanding evening. Here are three San Francisco restaurants that exude romance.

When you ask people about where to go for a dinner with that special someone, Fleur de Lys is a gauranteed mention. Chef and owner Herbert Keller has maintained the excellence of this French flagship for almost 25 years. Three, four and five-course tasting menus are available with a variety of choice in the menu to choose from. Keller also provides an excellent vegetarian tasting menu selection. All tasting menus come with the option of adding a wine pairing with each course.