Opening Friday: Biba, the New Wine Bar from the Tria Crew

See the menu, the wine list and the beer list

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.


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

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


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

FUNKY  Earthy qualities the people dig
CARMÉNÈRE, RAYUN, ’09 (Rapel Valley, Chile)      7
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


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


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