Seed Kitchen & Bar; Stem Wine Bar

Written by Carl Danbury

Oct. 10 | Stem then Seed, or Seed then Stem? No matter, it’s just a personal preference as to where to begin. Either way, chef/owner Doug Torbush and his staff perform beautifully at both.

The Dishes | White corn grit fritters; deviled eggs and shrimp sambal; Georges Bank sea scallops; hickory smoked and grilled pork chop; ricotta cheese cake or a warm chocolate chunk skillet cookie with homemade vanilla bean ice cream and hot fudge

The Drinks | At Stem: a choice of six wine flights; The Italian; Dow’s 2003 vintage port. At Seed: Gobelsburger Gruner Veltliner from Austria; Vieux Carre – High West Double Rye; and Innis & Gunn Oak Aged Blonde Ale from Scotland.

The Deal | Seed continues to impress with its ability to provide vegan, vegetarian and gluten-free selections for its nutrition-conscious clientele, while enthralling those who enjoy gastronomic giddiness. Meanwhile, Stem allows everyone the opportunity to sample meats, cheeses and specialty items like octopus, foie gras, roasted bone marrow and tuna crudo.,

Hungry for more? We teamed up with Atlanta Eats and we’re forking over 31 places – one for each day of the month of October – where we repeatedly go to wine, dine and dish. Click for more of our top picks.

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