Place des Fêtes

Place des Fêtes A neighborhood wine bar in Clinton Hill.

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08/31/2026

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The making of the sardine toast, a Place des Fêtes classic from day one.
08/28/2026

The making of the sardine toast, a Place des Fêtes classic from day one.

A wine from Hokkaido called Passetoutgrain probably needs a little explaining, though plenty of you will recognize it ri...
08/27/2026

A wine from Hokkaido called Passetoutgrain probably needs a little explaining, though plenty of you will recognize it right away.

Takahiko Soga comes from a Japanese winemaking family, studied wine in Tokyo, then spent years making wine around the world before eventually settling in Yoichi, on Hokkaido. Burgundy and the Jura were important influences along the way, but what’s interesting is that the wines don’t really feel like an attempt to recreate either place.

Passetoutgrain traditionally means Pinot Noir and Gamay, but Hokkaido is too cold for Gamay to make much sense, so Soga uses Zweigelt instead. This vintage is 97% Pinot Noir from his Nana-Tsu-Mori vineyard and just 3% Zweigelt.

This is exactly the kind of bottle that makes sense for us: rooted in a traditional idea, adapted to where it’s actually being grown, and light enough on its feet to move across a table rather than needing one very specific dish. That kind of flexibility, and the idea that something should make sense for a particular time and place, is something we come back to a lot here, whether it’s in the kitchen or in the cave.

Romano beans with guanciale and mustard seed. This is one of those dishes that’s mostly about getting a late-summer vege...
08/26/2026

Romano beans with guanciale and mustard seed. This is one of those dishes that’s mostly about getting a late-summer vegetable at the right moment and then not burying it. The guanciale brings just the right amount of richness, mustard seed gives it some bite, and the beans still get to taste like summer.

Currently on the menu.

Absolutely gorgeous “Hands at pastry” shot by Chris Coe. A stark contrast to “Hands at pastry!!!” at 8:30 on a Saturday ...
08/25/2026

Absolutely gorgeous “Hands at pastry” shot by Chris Coe.

A stark contrast to “Hands at pastry!!!” at 8:30 on a Saturday night, which is a complete different vibe.

Hake with koshihikari rice and English peas, from earlier this spring.
08/25/2026

Hake with koshihikari rice and English peas, from earlier this spring.

Winemaker Brent Mayeaux works with sites spanning across Northern California to produce an extensive range of cuvées, fo...
08/20/2026

Winemaker Brent Mayeaux works with sites spanning across Northern California to produce an extensive range of cuvées, focusing on regenerative practices to farm in line with nature instead of against it. Stagiaire, Dust in the Tides is a coastal Pinot Noir from Sonoma, CA for every kind of wine drinker to enjoy. Ripe but still light on the palate, a lovely pairing to our skirt steak with stone fruit. Priced at $115 and currently on our bottle list!

Tonight we welcome our longtime friends from Lutèce back to Brooklyn for the final dinner in our Summer Sustainability ...
08/09/2026

Tonight we welcome our longtime friends from Lutèce back to Brooklyn for the final dinner in our Summer Sustainability Series.

For tonight’s dinner, 10% of sales will go to Billion Oyster Project, an organization we’ve been excited to support because their work sits at the intersection of so many things we care about: our local food systems, the health of our waterways, education, and the responsibility restaurants have to the ecosystems we’re a part of.

If you’re not familiar yet, Billion Oyster Project is working to restore oyster reefs throughout New York Harbor. Oysters are a pretty incredible contributors to a healthy ecosystem—the reefs create habitat for marine life, help filter the water, and can even help protect our shorelines from waves and erosion.

It’s an especially meaningful organization for both our teams to support, as we have both we’ve spent years thinking about sustainable seafood and what “local” really means when you’re cooking fish in NYC and DC. The health of our restaurants and the seafood we serve is ultimately connected to the health of the waters around us.

And tonight we get to support that work while doing something we love: cooking with some very old friends. Quite a perfect send off to this series we’ve enjoyed so much.

See you soon!

From Georgetown to Greene Avenue, we’re thrilled to welcome Lutèce to Place des Fêtes this Sunday, August 9th for the f...
08/03/2026

From Georgetown to Greene Avenue, we’re thrilled to welcome Lutèce to Place des Fêtes this Sunday, August 9th for the final dinner of our Summer Sustainability Series!
Chef Matt Conroy and the Lutèce team will join us for a collaborative menu inspired by the height of summer, the ingredients we’re most excited to cook right now, and the people who make them possible. As part of the evening, 10% of event sales will support Billion Oyster Project

One thing about us, there’s gunna be fish on the menu. The fish changes. The preparation changes. The garnishes change. ...
08/02/2026

One thing about us, there’s gunna be fish on the menu. The fish changes. The preparation changes. The garnishes change. Our approach doesn’t.

We care where our seafood comes from, who catches it, and how it gets to us long before it reaches your plate. That’s led us to work with people we genuinely admire and who believe, like we do, that doing things the right way just tastes better.

Tomorrow we’re excited to welcome Fish Cheeks 🐠 for the next dinner in our Summer Sustainability Series. Come tomorrow, come next week, come whenever. The fish will probably be different. The values behind it won’t.

Address

212 Greene Avenue
Brooklyn, NY
11238

Opening Hours

Thursday 5:30pm - 10pm
Friday 5:30pm - 10pm

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