FLG Terroir Wine Bar & Bistro

The story

Crafted with passion, served with love

FLG Terroir sits on the second floor of 17 N. San Francisco Street, and the climb up those stairs is the beginning of something deliberately different. The name says it all: terroir — the French concept that a wine's character is inseparable from the place it comes from — is the guiding philosophy here, applied not just to the bottles on the list but to the bar itself, which is rooted firmly in the particular spirit of Flagstaff.

A "Third Place" Built Around Wine

The founders conceived FLG Terroir as what they call a "third place" — somewhere outside home and work where conversation flows freely, familiar faces appear, and no one feels any particular obligation. The room delivers on that intention. Guests can settle into the mezzanine for a view of the space, borrow a board game from the bar's large selection, and taste before they commit — staff will pour a sample before you order a glass. It's a relaxed, unhurried approach that has made FLG Terroir a genuine local gathering point.

The Wine List

With more than 500 labels drawn from small boutique wineries across the globe, this is the most extensive wine selection in Flagstaff — a distinction the bar has backed up by holding the Wine Spectator Best of Award of Excellence for multiple consecutive years, making it the only restaurant in the city to earn that recognition. Thirty wines are available by the glass at any given time, and the team takes the curation seriously: recent additions have included a single-vineyard Carmenere from Casa Silva's Los Lingues Vineyard in Chile's Colchagua region and a biodynamic Shiraz from Michel Chapoutier's Victorian Pyrenees holdings in Australia, each chosen with the same attention to provenance and story that defines the list as a whole. Guests who'd rather take something home pay only a $10 corkage fee over retail. Belgian ales and wine-based cocktails round out the drinks program for those who prefer something other than wine.

Food That Earns Its Place

The American bistro menu — small plates, composed boards, and daily specials — has established FLG Terroir firmly in Flagstaff's food scene, not just its wine scene. Head chef Phillip Boggs, who came to Flagstaff from the Finger Lakes wine region of New York, brought with him a palate shaped by years working alongside wine. The boards are now intentionally composed, with every element chosen to complement the others; a vegetarian option features house-made flatbread, carrot hummus, and cumin baba ganoush. Weekly specials have included a wild boar tagine with green chickpea hummus and seared scallops with spring pea purée, toasted almonds, meyer lemon oil, and pickled fresno peppers — each offered with a carefully matched wine pairing. House-made ice creams close the meal on a personal note.

The charcuterie board draws consistent praise from guests, as does the approachability of the staff, who guide newcomers through the list without pretension. For a wine bar of this caliber, the prices remain accessible — a point regulars mention as much as the wine itself.