Terra: Sheepshead Bay’s First
Casual Fine Dining Restaurant

Founded by longtime best friends and Sheepshead Bay natives Oleg Rybak and Dmitry Khavko, Terra is a modern European restaurant inspired by their shared passion for exceptional food, wine, and spirits. Oleg, an oenophile and attorney, and Dmitry, a whisky enthusiast and finance professional, grew tired of traveling over 45 minutes to Manhattan for high-quality dining experiences and saw an opportunity to bring something new to their own neighborhood. Recognizing a gap in the local culinary scene, they set out to create an upscale yet approachable restaurant that reflects their tastes and roots. To bring their vision to life, they enlisted a celebrated, award-winning chef to create a refined menu that blends European tradition with modern creativity and Wine Director-General Manager Guillermo Lesassier to curate an extensive international wine list of over 600 varietals to pair with any dish.

Executive Chef Dima Martseniuk, a Ukrainian native, began his career in international economics before moving to the U.S. in 2009, where a short stay to learn English turned into a 15+ year culinary journey. Starting as a prep cook at NYC’s Veselka, he rose to Executive Chef, modernizing traditional Ukrainian cuisine and gaining national acclaim with appearances on major TV shows such as Beat Bobby Flay, Good Morning America, Guy Fieri’s Project, and The Rachael Ray Show, and awards like “Best Latke in NYC” at NYC’s annual Latke Festival. After earning a Grand Diploma from the French Culinary Institute, he opened Ruta in 2022, the first Ukrainian restaurant on Capitol Hill, hosting dignitaries such as Nancy Pelosi, Pete Buttigieg, and Ukrainian President Zelensky, among many others. That same year, he won “Best Dish from Local Foods” at the World Chefs’ Summit in Japan for his borscht.

He is joined by Co-Executive Chef Anna Shitova, a Russian native who relocated to New York City in 2021. Before assisting Dima, she honed her craft in several acclaimed kitchens across the city. Together, they create a menu that blends European flavors rooted in their heritage with a refined, modern edge, driven by Dima’s unwavering passion and culinary creativity.

Terra’s international wine and champagne list, curated by Guillermo Lesassier (formerly of Michelin-starred restaurants Casa Enrique and Andanada) and Oleg Rybak, features over 600 varietals from France, Spain, Italy, the United States, and more, as well as a reserve of an additional 600 bottles. Champagne selections include Billecart-Salmon and Salon. American wine highlights are Harlan Estate and Hundred Acres varietals from Napa Valley, while international bottles are an Italian Pio Cesare, a French Domaine de la Romanee-Conti, and a Spanish Vega-Sicilia.

The cocktail menu is by mixologist Boris Gerliani, formerly of Moscow’s renowned White Rabbit, Russia’s top fine-dining restaurant. Gerliani uses inventive presentations and advanced alcohol clarification techniques to create his distinctive cocktails.

Cocktails: Molecular Piña Colada, a reimagined classic with a modern twist, 3-year-aged rum mixed with a clarified piña colada cordial, balanced with a tailored blend of acids and fructose. Topped with a luscious coconut ice cream foam for a tropical finish, Clarified Basil Smash, a crisp cocktail featuring gin infused with fresh basil and cardamom, complemented by a clarified basil cordial, and Altai, an elegant fusion of Sauvignon Blanc and bourbon, harmonized with clarified apple juice infused with vanilla. Enhanced by the wild Altai herb Sagan Dalya and a touch of effervescence from CO₂, earthy, bright, and refined.

From the kitchen, Chef Dima and Chef Anna:

Cold Appetizers: Filet Mignon Tartare & Roasted Bone Marrow, finely hand-cut filet mignon paired with rich roasted bone marrow, topped with shallots, capers, parmesan shavings, silky egg yolk sauce, and delicate black truffle slices, served with crispy artisan toast; Beetroot Ravioli with Goat Cheese & Tarragon, vibrant marinated beetroot “ravioli” filled with creamy goat cheese, fresh tarragon, and bright citrus zest, a refined vegetarian delicacy.

Hot Appetizers: Mussels in Red or White Sauce, prepared in a traditional Spanish-style red sauce, or crème Blanc wine sauce, served with basil garlic bread; and Shrimp à la Mar, grilled shrimp served with a silky fennel purée, roasted grapes, and ponzu jelly for a sweet-savory balance.

Salads & Soups: Tomato Consommé with Veal Cheek, braised, tender veal cheek soaked in a clear, richly flavored tomato consommé; and Mushroom Cappuccino Soup with Truffle, a luxurious mushroom soup topped with airy milk foam and shaved black truffle. Served with a warm artisan roll engraved with Terra’s signature logo.

From the Chef’s Board: a curated selection of fresh oysters, artisanal cheeses, and a charcuterie board featuring hand-selected cured meats and seasonal accompaniments, perfect for sharing. Every Friday, Terra flies in fresh stone crab from Miami, which is available with all the traditional accouterments.

Main Courses: Black Linguine with Seafood & Tom Yum Sauce, squid ink linguine tossed with shrimp, mussels, and calamari in a bold Thai-inspired tom yum coconut sauce, garnished with fresh lime; Halibut with Roasted Cauliflower and Watermelon Radish, filleted halibut with marinated watermelon radish served in citrus ginger sauce; Quail with Bulgur and Pomegranate Sauce, roasted quail stuffed with bulgur and wild mushrooms, served with sweet pomegranate sauce.

“Each dish is designed for conversation, plated with precision, inspired by heritage, and finished with a sense of surprise”, says Chef Dima.

Desserts by Pastry Chef Iryna Maksymenko: Pistachio San Sebastian Cheesecake, a Basque-style cheesecake enriched with crushed pistachios and served with Turkish pismaniye and a vibrant raspberry coulis. Éclat de Caramel Chocolate Sphere, a dramatic dark chocolate sphere encasing luscious caramel mousse and ganache, finished with a crunchy surprise and caramelized décor.

Also available are a selection of Teas, Coffees, and After-Dinner Drinks.

LOCATION: 1716 Sheepshead Bay Road, Brooklyn, NY 11235
INSTAGRAM: @terrabrooklyn
FACEBOOK: Terra Restaurant
WEBSITE: terrabrooklyn.com
PHONE NUMBER: 718-675-3939

HOURS OF OPERATION: 
Breakfast: Wednesday – Friday: 9 a.m. – 12 p.m. 
Brunch: Saturday – Sunday: 10 a.m. – 1 p.m.
Dinner: Wednesday – Sunday: 5 p.m. – 10 p.m. 
CAPACITY: 70