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

Place des Fêtes

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Brooklyn, NY
Place des Fêtes

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A neighborhood wine bar in Clinton Hill.

11/06/2026

Dixon Point oysters from New Brunswick with Jimmy Nardello mignonette, cause who doesn’t love an oyster moment to start off your meal 🦪🌊

11/05/2026

11/11, we’re wishing for good w**e, and looks like it came true ☺️

On Wednesday, November 11th Winemaker Brent Mayeaux of Brent Mayeaux will be taking over the PDF BTG list!

Stagiaire represents the new wave in California w**emaking that PDF champions. Brent honed his craft across the world and he brings a deep level of care and craftsmanship to his w**emaking sensibility, which is often playful and fresh. We are very excited to welcome him and get to geek out over w**e with him all night long. Doors open at 5:30pm, reservations on Resy! 🍷✨
Link in bio 🔗

10/16/2026

RIESLINGS AROUND THE WORLD W**E CLASS! This Sunday! Just 4 spots left, last chance to join and become the person who doesn’t stop talking about Riesling.

🔗 IN BIO

10/15/2026

Our very good friends from Aftergold are coming over.

On Sunday, October 25, Chef Nate Kuester () and Master Sommelier Jonathan Eichholz (Jonathan Eichholz, MS) join us at Place des Fêtes for a one-night chalkboard takeover.

Nate is a U.S. finalist in the San Pellegrino Young Chef competition, and Jonathan comes with a background at AQUAVIT NYC and THE MODERN.

For the evening: we’ll have special dishes from Nate, w**e selections from Jonathan, and our regular menu including PDF favorites and seasonal dishes alongside.

We’re very happy to have these two in the house. Join us.

From 5:30 PM · Reservations on Resy, link in bio.
Walk-ins welcome.

10/08/2026

Some recent w**es at PDF 🍷

1️⃣ Enric Soler, Espenyalluchs ‘24 — Biodynamically farmed Xarel-lo from a tiny, one-hectare vineyard in Penedès. Just 1,680 bottles produced, farmed by hand by Enric and his wife Mercè.

2️⃣ Yoyo × Cosmic Vinyaters, El Teu Mar, Les Meves Muntanyes ‘24 — A collaboration between two of our favorite producers, bringing together Grenache from coastal Banyuls and Carignan from the mountains of Empordà.

3️⃣ Stagiaire, Dust in the Tides ‘23 — Pinot Noir from Sonoma, grown just 1.5 miles from the Pacific Ocean. Playful label, serious w**e.

Cosmic Celler Brent Mayeaux Enric Soler

10/02/2026

A very fun Wednesday incoming.

Next week we’re lucky to have Alejandro Narváez of Bodegas Forlong joining us from Cádiz for the night.

We’ll have three Forlong w**es open by the glass — Ancestral, 80/20 and Terracotta Tintilla — plus a flight of all three for $24. Alejandro will be here pouring, talking w**e, and hanging out with us through the evening.

Forlong works organically with the grapes and chalky albariza soils of the Jerez region, making w**es that take some very fun detours from what you might normally expect from southern Spain.

Wednesday, October 7.
Regular dinner, extra w**e.
Reservations on Resy + walk-ins very welcome.

🔗 Link in bio!

10/02/2026

A very fun Wednesday incoming!

Next week we’re lucky to have Alejandro Narváez of Bodega de Forlong joining us from Cádiz for the night.

We’ll have three Forlong w**es open by the glass - Ancestral, 80/20 and Terracotta Tintilla - plus a flight of all three for $24.
Alejandro will be here pouring, talking w**e, and hanging out with us through the evening.

Forlong works organically with the grapes and chalky albariza soils of the Jerez region, making w**es that take some very fun detours from what you might normally expect from southern Spain.

Wednesday, October 7.
Regular dinner + extra w**e.
Reservations on Resy + walk-ins very welcome.

10/02/2026

A very fun Wednesday incoming!

Next week we’re lucky to have Alejandro Narváez of Bodega de Forlong joining us from Cádiz for the night.

We’ll have three Forlong w**es open by the glass — Ancestral, 80/20 and Terracotta Tintilla — plus a flight of all three for $24. Alejandro will be here pouring, talking w**e, and hanging out with us through the evening.

Forlong works organically with the grapes and chalky albariza soils of the Jerez region, making w**es that take some very fun detours from what you might normally expect from southern Spain.

Wednesday, October 7.
Regular dinner + extra w**e.
Reservations on Resy + walk-ins very welcome.

Link in bio!

10/01/2026

This is John, our GM.

He started working in restaurants in 2014 as a dishwasher at William Hoffman in Delaware. He stayed for seven years and came out the other side as the pastry chef, and oh, he picked up a philosophy degree and a master’s in hospitality picked up along the way.

Then he switched sides — starting in the dining room at St. Anselm DC in DC, then spending two years managing Bresca (a one Michelin-Star restaurant also in DC) before moving up to Brooklyn last year and eventually landing here.

These days, John Micklos is the person keeping Place des Fêtes moving — running the room, talking with guests, working with the team, fixing the hundred small things that come up during service, and generally making sure the restaurant feels the way it should.

He’s very thoughtful about restaurants, very good at taking care of people, and thankfully still understands what it’s like to be on the other side of the pass. If you’ve met him you’re well aware of how fortunate we are to have him.

Anyway, this is John. Our GM. Say hi next time you’re in.

09/30/2026

This Sunday, October 4th, join us for a guided tasting on white w**es made from red grapes: Blanc de Noirs. Led by the PDF Sommelier team, we will explore how the w**es are made, what red grapes can be made without skin contact to impart color, and why more producers are experimenting with the style today. The class includes a tasting of five w**es and seasonal snacks. Tickets are on Resy, link in bio!

Address

212 Greene Avenue
Brooklyn, NY
11238

Opening Hours

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

Website

http://www.pdfnyc.com/

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