Come April, those of us who live in the vicinity of East Cobb will have cause for celebration. Next month Chef Doug Turbush, owner of Seed Kitchen & Bar in Merchant’s Walk, will break ground on his newest venture. The new spot, a wine bar called Stem, will be located next door to Seed.
Turbush opened Seed in late 2010. Living in East Cobb, Turbush noticed “It was a wasteland for restaurants.” He’s remedied that situation with Seed. Reflecting on its success, he said “We had an incredible first year.”
The idea for Stem developed soon after Turbush opened Seed as the restaurant began turning away 75-80 people each evening. He said he thought a wine bar could be “a great way to have a place for people to wait or to go for another experience.”
Sommelier and General Manager Jason Raymond will lead the wine program. Turbush said that while the wine list will be domestic heavy, a wide range of European wines will also be available.
You can expect 35-40 wines by the glass ranging from $7-$22. After experiencing success with the Enomatic system at Seed, Stem will offer 16 higher end by-the-glass options poured from the system.
Mixologist and Beverage Manager Chris McNeill will develop the cocktail program, which will be driven by wines, sherries and ports.
Turbush has created a menu of seasonal small plates, artisan cheeses, artisan charcuterie and a raw bar. Dishes may include Gorgonzola-stuffed Medjool dates wrapped in Benton’s country ham with pistachios and sherry caramel. The menu may also feature items like warm house made ricotta with Georgia olive oil and pickled mushrooms or brandade croquettes with charred romesco and almonds. Small plate prices will range from $3-$12.
Stem will seat up to 39 people, with 25 of those seats at the oval shaped bar and eight at the chef’s table. The space, designed by ai3, will feature a warmer color palette of red, eggplant and burgundy than Seed’s play on white.
Stem will also offer educational wine courses on such topics as food and wine pairings, common myths, and old versus new world varieties.
–by Jenny Turknett, Food and More blog