Stem Wine Bar centers on the pairing of wine and small bites, with Advanced Sommelier Brian Teague curating the selection alongside a food menu of shareable plates. Housemade Iberico pork chorizo and housemade meatballs anchor the kitchen's approach, showing up in dishes like the Figgy Piggies In A Blanket, alongside a Baked Goat Cheese Dip, Burrata & Prosciutto Flatbread, Ricotta Fritters, and Shrimp Al Ajillo. The Stem Burger, topped with red wine braised short rib and pork belly, rounds out the menu.
Beyond the regular menu, Stem runs monthly wine tastings that pair six wines with six small bites, built around the same sommelier-driven approach that defines the rest of the room.
Beyond the regular menu, Stem runs monthly wine tastings that pair six wines with six small bites, built around the same sommelier-driven approach that defines the rest of the room.