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’ 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 has a chef-driven food menu including dishes like crispy red bliss potatoes with saffron aioli and chives, escargot with melted leeks, and a ricotta and garlic fermented honey. (Dish, Winter 2020)

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

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