Stem Wine Bar

Doug Turbush energized East Cobb dining two years ago when he opened Seed, which combined natty design with a smart menu mixing regional and global flavors. It drew immediate and ceaseless crowds. Turbush, along with chef de cuisine Brendan Keenan and manager/sommelier Jason Raymond, has done it again with this sophisticated wine bar.

Hundreds of glimmering wine glasses hang above a horseshoe-shaped bar that takes up half of the room (the rest is filled with tall bar tables). A small kitchen assembles handsome boards of charcuterie and cheese; platters of oysters on ice; and small plates such as Georgia shrimp in a warming garlic, chile, and parsley sauce, or a soft-boiled farm egg buoyed by sunchoke puree, roasted mushrooms, and prosciutto.

A worldly, thoughtfully curated wine program breaks varietals into classic and adventurous categories. Pay special attention to the short list of rarer, pricier reds­—including juicy fruit bombs from regions like Bordeaux and Napa—available in three-ounce or six-ounce pours from an Enomatic dispenser that preserves the wine’s freshness.