Place des Fêtes

Place des Fêtes A neighborhood wine bar in Clinton Hill.

The chalkboard is usually the fastest way to understand what we’re excited about right now.
06/13/2026

The chalkboard is usually the fastest way to understand what we’re excited about right now.

Happy Friday! Nothing else to report. Doors open at 5:30. All hail OG.
06/12/2026

Happy Friday! Nothing else to report.

Doors open at 5:30. All hail OG.

We know most of you think of us as a wine restaurant (narrator: we are), but if you’ve spent much time here, you know co...
06/07/2026

We know most of you think of us as a wine restaurant (narrator: we are), but if you’ve spent much time here, you know cocktails have always been a big part of what we do, and honestly one of the best ways to start a meal here.

This is the kind of drink we tend to gravitate toward. brings bright citrus. Symphony 6 layers in citrus leaf, coffee leaf, and a whole range of green botanicals. Michigan cherries add just enough tartness to keep everything from settling into one place for too long.

It’s bright, puckery, botanical, and a pretty good way to begin the night.

We’re hiring a Sous Chef at . (ps. read to the bottom - we’ll have a special reward if we hire someone that is tagged he...
06/05/2026

We’re hiring a Sous Chef at . (ps. read to the bottom - we’ll have a special reward if we hire someone that is tagged here 😉)

We’re looking for someone who wants to do more than run service.

The right person for this role is a strong cook with fine dining experience, leadership potential, and a real desire to keep growing. Michelin experience or experience in similarly ambitious kitchens is a plus, but we care just as much about curiosity, accountability, communication, and a genuine love for the craft.

This is a very hands-on role. Beyond service, you’ll help develop chalkboard specials, participate in menu development, and work directly on many of the projects that make this kitchen what it is—whole fish utilization, fermentation, garums, preservation, pantry development, and the sourcing relationships that drive much of our cooking.

Just as importantly, we’re looking for someone who feels aligned with how we approach restaurants. Thoughtful sourcing, sustainability, hospitality, mentorship, and a willingness to keep learning are all important to us.

You’ll work closely with our culinary leadership team while gaining exposure to the broader side of running a restaurant: food costing, labor management, leadership, systems, and developing younger cooks.

One thing we’ve always believed in deeply at Redwood is growth. Many of the people helping lead our restaurants today started in much smaller roles. We take development seriously, and we’re looking for someone excited to take advantage of it.

Competitive compensation based on experience, affordable health insurance, paid time off, dining benefits across our restaurants, and ongoing professional development opportunities.

If this sounds like the kind of kitchen you’d like to be a part of (or if you know someone who would be a fit), we’d love to hear from you.

Link in bio - tag a friend or colleague that you think would be interested in the role here - if there’s anyone we hire, we’ll buy you dinner here at PDF!

One from earlier this spring: Atlantic halibut with fennel and celtuce.Halibut from New Brunswick, lightly cured with ci...
06/04/2026

One from earlier this spring: Atlantic halibut with fennel and celtuce.

Halibut from New Brunswick, lightly cured with citrus and cooked on the plancha, served with shaved fennel, celtuce, capers, gordal olives, anchovy, chervil, and salsa verde.

We loved this dish as an example of seasonal cooking, but also as a reminder that regional food systems can be just as important as local ones. While many people associate halibut with the Pacific, Atlantic halibut has slowly returned throughout parts of Atlantic Canada after decades of careful fishery management.

One of our favorites from the late winter and early spring menu.

The maritozzo with rhubarb and citrus curd — our cutest little chalkboard dessert baby and a record setter around here f...
06/02/2026

The maritozzo with rhubarb and citrus curd — our cutest little chalkboard dessert baby and a record setter around here for “fastest thing to get crossed off the chalkboard.”

Probably the right way to spend a Friday.
05/15/2026

Probably the right way to spend a Friday.

Little gem lettuce with sesame and yuzu kosho.
05/13/2026

Little gem lettuce with sesame and yuzu kosho.

Morels with Ojibwe rice from .We’ve worked with Tama for a long time across all our restaurants, and what we’ve always a...
05/12/2026

Morels with Ojibwe rice from .

We’ve worked with Tama for a long time across all our restaurants, and what we’ve always appreciated is that her work isn’t just about foraging nearby ingredients, but thinking really thoughtfully about sourcing as a whole and how ingredients fit into the broader ecosystem around us.

That idea of “local” is something we spend a lot of time thinking about. Sometimes it means something growing wild nearby, and other times it means understanding what regional food systems actually look like in the context of how globalized food has become. A fish from Maine might not immediately sound local, but compared to seafood being flown across the world constantly, building relationships with fisheries and producers throughout the Northeast starts to feel very important to us.

The Ojibwe rice has become one of those ingredients we keep coming back to over the years because it carries so much character on its own—nutty, structured, slightly floral, and with a texture that holds up beautifully in richer dishes without ever feeling heavy. The Ojibwe communities have been harvesting this rice throughout the Great Lakes region for generations, and remains deeply tied to both the ecology and food traditions of the region.

Paired here with morels, which only really show up for this short window each spring. If you see it on the menu, order it every single time, seriously.

Just a few spots left for our upcoming Wine Classes at Place des Fêtes! For these next four classes, our sommeliers are ...
05/11/2026

Just a few spots left for our upcoming Wine Classes at Place des Fêtes! For these next four classes, our sommeliers are bringing back our most popular classes over the past year, featuring four very special wine growing regions.

Currently the Canary Islands wine class is sold out and our Burgundy class is just about full, so if there’s one you’ve been eyeing, we’d recommend grabbing seats sooner than later.

All classes are hosted Sundays from 1–3pm and include guided tastings, discussion from our sommelier team, and seasonal snacks paired to the wines.

Tickets available now on .

Address

212 Greene Avenue
Brooklyn, NY
11238

Opening Hours

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

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