Stalk & Vine brings unique menu to downtown Riverwalk

Forget just for a second that brewer Zack Brown is bringing a curated collection of wines, craft beers and craft cocktails to the Riverwalk -- the food menu alone is inviting locals in.

Known for bringing his brewing expertise from the East and West coasts to Waterman's Brewing in Wrightsville Beach, Brown has left brewing to start his own restaurant venture: Stalk & Vine, 224 S. Water St.

"I've wanted to do something like this for the last decade, and this space became available and I finally got my chance," Brown said.

The restaurant, situated in the former Le Catalan space, has some intimate indoor seating that spills out onto the Riverwalk.

The menu is far from typical seafood Riverwalk fare. Split into three sections of alto, tenor and bass, Stalk & Vine's menu provides small plates and tapas more true to the Spanish, basque-style. Brown said he is sourcing as much produce as possible directly from local farms.

Diners can choose from snacks like olives, homemade pickles, quail eggs, white anchovies and marinated local peppers. Enjoy charcuterie plates, cheese platters, and pinchos like yellowfin tuna with heirloom tomatoes and basil aioli.

For small plates, diners can choose from salads, a red beans and rice-inspired hummus with pickled okra, pretzels from Crofton's Pretzels, blistered shishito peppers and larb (Vietnamese chicken salad with togarashi mayo, served in a lettuce cup.)

For hearty plates, Brown said the most popular dish is a marinated flank steak sandwich, served on focaccia bread baked down the street at Love, Lydia bakery. The sandwich comes loaded with arugula, peppercorn aioli, pickled onions and is served with a ponzu dipping sauce they jokingly call, "pon jus." Customers can also try a marinated portobello sandwich, shrimp salad sandwich, a cajun boil bowl and a vegan platter.

As for Stalk & Vine's drink list, Brown said they are offering a variety of local craft beers on tap, as well as some craft beers not often seen in the area. Currently they have a tap of Cascade sour beer, which is an extremely high end beer from Oregon. Brown is one of two restaurant owners in North Carolina that carries it.

In the future, Brown said he hopes to bring locals to the Riverwalk with events like tap takeovers, guest bartenders and pop-up dinners with local chefs.

Reporter Ashley Morris can be reached at 910-343-2096 or Ashley.Morris@StarNewsOnline.com.