I'll Bite

What’s new at Stoke? PB&J chicken liver mousse and fried/dipped chicken

Pappardelle on the new Stoke menu is topped with duck ragu.
Pappardelle on the new Stoke menu is topped with duck ragu. Michael Tulipan

It’s well into winter (on the calendar, anyway), and Stoke, the restaurant at the remodeled Marriott City Center, has released a new lineup for its menu. Since the restaurant itself is still so new, let’s take a look at which direction it’s headed.

Among the highlights on the appetizer menu: Marrow bones with crispy ginger and quince jelly, chicken liver pate with peanuts and muscadine jelly (sort of a PB&J twist), a powered-up version of deviled eggs with horseradish, mustard and Aleppo pepper, and a smoked trout mousse.

The main menu continues the focus on wood-fired cooking by executive chef Chris Coleman, including a brined and smoked chicken leg topped with a sweet and sour agrodolce that includes Cheerwine, a 12-ounce ribeye with a coffee demi-glace, and pappardelle with duck ragu.

On the vegetable side: Charred broccoli and kale with smoked aoili, roasted beets with orange-infused ricotta from Una Alla Volta, and charred Brussels sprouts.

For lunch? They’re adding a take on “dipped” chicken (chicken fried and dipped in barbecue sauce), topped with Come Back sauce, a Mississippi tradition, and a mushroom and Carolina Gold rice bisque. (Keep that idea handy if it ever gets cold again.)

Prices for all that? Expect $12 to $30 for main dishes at dinner, $8 to $16 for mains at lunch.

Kathleen Purvis: 704-358-5236, @kathleenpurvis