Stems & Skins Staff Pick Menu

Hours: Dinner, Late Night (Tues.-Sun.)

Promising “fresh and freaky ferments,” Stems and Skins serves up just that. You’ll find owner and sommelier Matt Tunstall behind the bar, serving the cozy banquettes, and even sabering select bottles of bubbly if you stop in at the right time. Stems is Tunstall’s first stop after curating the cellar at Husk, and the experience shows. A thoughtful mix of small batch wines available by the bottle and the glass means it’s hard to make a bad choice. And Stems’ fresh take on small plates, including a very Euro exploration of canned seafood snacks, make it unique compared to the rest of the growing and increasingly-upscale neighborhood. Not in the mood for wine? House cocktails and brews are available too. Stems also recently brought on chef Greg Marks, whose menu includes dishes like shrimp Campanelle with Iberico ham broth, Usinger’s bratwurst with house fermented sauerkraut and beer mustard, and grilled squash with polenta and onion soubise. —Sam Spence (Dish, Winter 2019)

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