Restaurant News

Urban Beans to Open Tertio Wine Bar This Friday

First it was coffee, then pie. And now, Virginia Senior, owner of Midtown's Urban Beans, has decided her next stop will be wine, wine, wine.

See also: 10 Favorite Spots for Pie & Coffee in Greater Phoenix A Humbling (Pie) Experience: Judging the Third Annual Pie Social Virginia Senior Makes Poached Eggs Over Swiss Chard

Senior's opening up a decidedly more boozy kind of gathering place called Tertio Wine Bar at 4 p.m., this Friday, November 16. And Tertio's location is an easy one: it's inside of Urban Beans, which is undergoing a remodel.

Here's what wine lovers can expect.

Tertio will feature an expansive wines-by-the-glass and bottle menu as well as cocktails (including a signature Pink Diablo) and a seasonal small plate menu. Dishes may include roasted poblano peppers stuffed with pumpkin, mushrooms, red onion, and roasted garlic and topped with tomatillo sauce; bacon-wrapped figs stuffed with blue cheese; and a quinoa chili salad with roasted beets.

The updated space will feature custom tabletops designed by local artists, new lounge furniture and patio seating, and an iron wine rack on the bar.

"I wanted to take the business to the next level and Tertio is the perfect name to symbolize the third chapter in this adventure," says Senior.

Tertio will be open from 4 to 10 p.m each day except Sunday when they will close at 8 p.m.

To start the celebration early, Urban Beans, which is currently serving its guests on the patio from 6 a.m. through noon until the renovations are completed inside, is holding daily promotions in celebration of Terito's grand opening this Friday.


Follow Chow Bella on Facebook and Twitter and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld