Opening Friday: Biba, the New Wine Bar from the Tria Crew
Biba, the new wine bar from Tria proprietor Jon Myerow — which has been referred to so many times in the press (guilty) as Tria’s “spunky little cousin” that we have now visualized that spunky little cousin as a pigtailed twerp that we kind of want to slap for being annoyingly precocious — opens this Friday, October 8 at 5 p.m.. Despite the tagline, we love the Trias and we are excited for little Biba to make her debut in University City. She’ll be sporting 26 wines by the glass all under $10, one cask ale (Uncle Teddy’s Bitter from Victory Brewing), a small menu of snacks and cheeses a la Tria, a small bar and just 32 seats, communal-style.
Biba was originally scheduled to open the second week in August, which means that it’s only about two months late. Not bad, in restaurant years. Click through for the full menu, wine and beer list, all written in the witty, informative prose we love at Tria.
CHEESE/SNACKS
CLEAN Proof that goats are good for something
BÛCHERON (Selles-et-Marne, France · Goat-P) 5½
CYPRESS GROVE TRUFFLE TREMOR (Humboldt County, CA · Goat-P) 8½
LUSCIOUS The idle rich are soft
DÉLICE DE BOURGOGNE (Burgundy, France · Cow-P) 7½
LA TUR (Piedmont, Italy · Goat, Sheep & Cow-P) 8½
STINKY Going strong
L’AMI DU CHAMBERTIN (Gevrey-Chambertin · Cow-P) 7½
ARDRAHAN (County Cork, Ireland · Cow-P) 6½
APPROACHABLE Most popular cheese in its class
PYRENEES BRÉBIS (Aquitaine, France · Sheep-R) 6½
CHERRY GROVE TOMA (Lawrenceville, NJ · Cow-R) 6
STOIC It’s hard set, yet willing to go to pieces
TÊTE DE MOINE (Bern, Switzerland · Cow-R) 7½
MONTGOMERY’S CHEDDAR (Somerset, England · Cow-R) 8
RACY Moldy and that’s a good thing
COLSTON-BASSETT STILTON (Nottinghamshire, England · Cow-P) 6½
VALDÉON (Castilla-Léon, Spain · Cow & Goat-R) 6½
Chilled Asparagus with Pecorino Pepato, Hazelnuts and Lemon Oil 4½
Prosciutto San Daniele with Spiced Medjool Dates 7½
Mixed Olives marinated in Garlic, Lemon & Thyme 4
Piquillo Peppers stuffed with Basque Tuna and Chickpeas 5½
Warm Tuscan White Bean and Chive Spread 4
Roasted Beets with Feta and Honey Almonds 4
Cured Spanish Pork Tenderloin with Pickled Golden Raisins 5½
Rosemary Roasted Marcona Almonds 3
Truffled Egg with Potato, Wild Mushrooms, Spinach and Fontina 6
Beef Carpaccio with Pecorino Tartufello 7½
Crostini
Apple Tree Chèvre with Beet Mostarda 4
Birchrun Blue with Lancaster Spiced Pear Butter 4½
Délice de Bourgogne with Allagash Cherries 5
Truffled Wild Mushroom Pâté 4
Bonito Tuna with Spinach, Chickpeas, Fennel, Roasted Pepper & Citrus-Feta Vinaigrette 10½
Mixed Greens with Black Mission Figs, Hazelnuts, Birchrun Blue and Balsamic 8½
Fresh Claudio Mozzarella, Eggplant Caponata and Basil Pesto Panino 9
Smoked Chicken Panino with Caciocavallo, Roasted Pepper and Balsamic Onion 9½
Biba Meat Plate 11½
Éclat Chocolates with Candied Orange 4½
Espresso 2 Cappuccino 3 Latte 3½ Americano 2½
Passionberry Iced Tea 2½ San Pellegrino 5
WINE LIST
BUBBLY It has a sparkling reputation
PROSECCO, BELE CASEL, NV (Veneto, Italy) 9½
ROSÉ CAVA, SEGURA VIUDAS, NV (Penedès, Spain) 7½
ZIPPY Refreshing as water, only better because it’s wine
SAUVIGNON BLANC, DOMAINE DE LA POTINE, ’09 (Loire Valley, France) 8
BLANC DE PACS, PARÉS BALTÀ, ’09 (Penedès, Spain) 8
GRÜNER VELTLINER, BERGER, ’09 (Kremstal, Austria) 8½
SMOOTH Well rounded, like yourself
CHARDONNAY, DOMAINE DE MARTINOLLES, ’09 (Languedoc, France) 8½
PECORINO “VILLA ANGELA,” VELENOSI, ’09 (Marche, Italy) 9½
ROSAT “LES SORTS,” CELLER EL MASROIG, ’09 (Monsant, Spain) 7½
LUSCIOUS Exotic. Nice body too
RIESLING, URBAN, ’09 (Mosel, Germany) 8
TORRONTÉS “RESERVA,” FABRE MONTMAYOU, ’10 (Luján de Cujo, Argentina) 7½
LIGHTHEARTED Red that’s not afraid to lighten up
PINOT NOIR, BANSHEE WINES, ’08 (Santa Lucia Highlands, CA) 9½
CÔTES DU RHÔNE “LA FRIANDE,” DOMAINE JAUME, ’09 (Rhône, France) 7½
SOCIABLE It’s got universal appeal
SHIRAZ “MOTHER’S MILK,” FIRST DROP WINES, ’08 (Barossa, Australia) 8½
BARBERA D’ASTI “ALBERA,” ARALDICA, ’07 (Piedmont, Italy) 8
PETIT VERDOT, TRUCHARD VINEYARDS, ’06 (Napa, CA) 9½
FUNKY Earthy qualities the people dig
CARMÉNÈRE, RAYUN, ’09 (Rapel Valley, Chile) 7
COPERTINO “RISERVA,” CANTINA SOCIALE COOPERATIVA, ’01 (Puglia, Italy) 8
MARCILLAC “LO SANG DEL PAIS,” DOMAINE DU CROS, ’09 (Southwest France) 8½
BOLD More body for you to love
CABERNET SAUVIGNON, MEINERT, ’98 (Devon Valley, South Africa) 9½
MALBEC BLEND “DON TIBURCIO,” BODEGA BENEGAS, ’07 (Mendoza, Argentina) 8½
RIBERA DEL DUERO CRIANZA “MIROS,” BODEGAS PEÑAFIEL, ’03 (Ribera Del Duero, Spain) 9
DESSERT WINES
MONBAZILLAC, DOMAINE DU PETIT PARIS, ’08 (Bergerac, France) 8
MOSCATO “DINDARELLO,” MACULAN, ’08 (Veneto, Italy) 9½
TAWNY PORT “10 YR,”SMITH WOODHOUSE, NV (Oporto, Portugal) 8½
VINTAGE PORT, PINTAS, ’03 (Oporto, Portugal) 9½
MAKANA IQHILIKA AFRICAN “CAPE FIG MEAD,” NV (Grahamstown, S. Africa) 7½
BEER
WHEAT ALLAGASH WHITE (Portland, ME · 5.5%) 6/12 oz
GOLDEN LAGER AECHT SCHLENKERLA HELLES (Bamberg, Germany · 4.3%) 7½/16.9 oz
AMBER ALE VICTORY UNCLE TEDDY’S BITTER (Downingtown, PA · 4.0%) 5½/16 oz CASK
HOPPY ALE STONE IPA (Escondido, CA · 7.0%) 5½/12 oz
PORTER/STOUT GREAT LAKES EDMUND FITZGERALD PORTER (Cleveland, Ohio · 5.8%) 5½/12 oz
BELGIAN FUNKY RUSSIAN RIVER TEMPTATION (Santa Rosa, CA · 7.25%) 18/12.7 oz
BELGIAN PALE SAISON DUPONT (Tourpes-Leuze, Belgium · 6.5%) 9/12.7oz
BELGIAN DARK DE DOLLE OERBIER (Esen, Belgium · 9.5%) 9/11.2 oz
SEASONAL SOUTHERN TIER PUMKING (Lakewood, NY · 9.0%) 14/22 oz
Hours are Sunday through Thursday, noon to midnight; Friday and Saturday, noon to 1 a.m.
Biba, 3131 Walnut Street, 215-222-BIBA
Previously: Tria Proprietor Bringing a Wine Bar to University City