Now Playing

Sip, Sip, Hooray!

Sweeten up Stem’s signature charcuterie plate with the resto’s flavorful red-onion port-wine jam.

In the thriving heart of East Cobb, there rests a curious culinary oasis. Here, embedded in the sprawling Merchant’s Walk shopping center, is Stem Wine Bar, Seed Kitchen & Bar chef Doug Turbush’s fresh new passion project. Thanks to sommelier Jason Raymond, vino selections here are top-notch, but every gent in this handsome and charming group has helped create pairings that bring the small-plates fare to life. If you’re not tempted by the duck confit salad (amazing!), the skillet-cooked Georgia white shrimp (good and garlicky) or the chorizo-stuffed dates (bacon!), start with the savory salumi/cheese board—Stem’s No. 1-selling item. Expect an array of hard and soft fromage hailing from the United States and Europe mingling with salty finocchiona and petit sec from Kirkwood’s The Spotted Trotter, along with the Marietta-made lamb pepperoni and prosciutto di Georgia. It’s cured with an acidic finish that cuts through the fat, making this one of the best prosciuttos we’ve ever had. Finish up with a down-the-hatch glass of Pedro Romero Amontillado sherry and the medjool-date cake with homemade toffee sauce. Seriously, if they bottled the stuff… @stemwinebar