Farra Wine Bar

The story

Crafted with passion, served with love

Where the Name Says It All

Farra takes its name from an old Basque word meaning "to drink" — a term historically used to bring people together over a beverage. That spirit shapes everything about this intimate, 22-seat wine bar on Worth Street in Tribeca, located two doors down from its acclaimed sister restaurant, Atera. Small in footprint, deliberate in focus, Farra is the kind of place that earns loyalty quickly.

The Wine

Wine director Matthew Abbick oversees a list that earned Farra a Wine Spectator Best of Award of Excellence in 2024 — recognition that reflects genuine depth and curation rather than sheer volume. The by-the-glass selection alone spans Champagne, Sancerre, Riesling Kabinett, Barolo, Pessac-Léognan, and a remarkable vertical of D'Oliveiras Madeiras going back to 1901. Whether you're drawn to a bright 2024 Dönnhoff Kabinett or a 2010 Paolo Bea Sagrantino Passito, the list rewards curiosity at every price point. The bottle list extends this range considerably further.

The Food

The American kitchen at Farra is built for flexibility — equally suited to a light snack at the bar or a shared dinner with friends. The menu moves confidently across registers: Hamachi Crudo with strawberry, yuzu, and peanut; Foie Gras Mousse with mango, lychee, and brioche; Shrimp Ravioli in a miso bonito bouillon finished with olive oil. More substantial options include Branzino with vermouth sauce, Duck Leg with orange and burnt carrot, and a Beef Tenderloin with truffle, bone marrow, and pomme purée. Desserts — among them a Chocolate Pots de Crème with passion fruit and Miso Chocolate Truffles — close things out with the same restrained precision that runs through the whole menu.

The Setting

Twenty-two seats keeps the room focused and personal. Private events are accommodated, and the kitchen can also support delivery and takeaway for those who want the Farra experience at home. The full American dining experience here is one where the wine list and the plate are genuinely in conversation — a balance that the Wine Spectator recognition only confirms.