[image-2] Today Park Circle’s beloved wine bar, Stems & Skins, announced the appointment of Greg Marks as chef, as well as the introduction of a new food menu. Marks’ role — a new one at the Park Circle wine bar — will incorporate local products and produce with new “technique-driven menu items.”

Marks has previously worked as a sous chef atS.N.O.B., Butcher & Bee, and The Daily, as well as at Edmund’s Oast, Pancito & Lefty, and EVO. In a press release Marks says, “As an intimate and focused wine bar, our kitchen space is small, but I believe limitations spark creativity and innovation. For now, our guests can expect unique vegetable plates to be a mainstay, while I explore ways to add dishes that are a bit more substantial.”

[image-1] Some highlights from the new menu include a fermented and pickled plate; shrimp Campanelle with Iberico ham broth; Usinger’s bratwurst with house fermented sauerkraut and beer mustard; and grilled squash with polenta and onion soubise.

Stems & Skins, best known for their “fresh and funky ferments” has been offering their signature tinned seafood menu, snacks like the olive and octopus skewers (10/10 would recommend), and cheese and charcuterie since they opened back in 2016. Stems & Skins owner Justin Croxall says, “We were immediately hooked on his food, and we are very excited to bring a more chef-driven menu to our regulars and new guests, as we take Stems & Skins to the next level.”

Peruse the full S&S menu, including drinks, online.  [location-1]