Stem

Sourdough pancakes topped with decadent burrata and salty anchovies define the ingredient-led approach at Stem Bar in Montreal’s Little Burgundy. This modern wine bar focuses on small, sharing plates that emphasize fermentation and high-heat roasting to unlock complex flavor profiles. The cavatelli with braised lamb ragu is a study in texture, featuring al dente pasta tossed in a rich, aromatic sauce that has been simmered until the meat is tender and succulent. Deep-fried Brussels sprouts provide a crispy, charred counterpoint, their bitterness tempered by a bright, acidic dressing. The aroma of natural wines and roasted sea bream permeates the minimalist space, creating a sophisticated yet relaxed sensory environment. Through techniques like sourdough fermentation, slow-braising, and precise roasting, the kitchen achieves a remarkable balance of flavors. Each dish is a testament to the beauty of seasonal produce, where the creamy richness of cheese meets house-made preserves.