$25 to spend at Stellar

• Mandy Tamplin spent two decades slinging wine behind the scenes—now she’s front and center, teaming up with Doug Diesing and chef Daniel Willis to give Raleigh a spot it didn’t know it needed.
• Built to be your two-times-a-week go-to, not your once-a-year splurge—the menu’s tight, the vibe’s easy, and the regulars already have their seats.
• Plates walk the line between comfort and flex, with things like house-whipped brandade, seasonal conservas, and burrata-level softness everywhere.
• The wine list’s got local cred and sommelier finesse, thanks to Diesing and Mandy dialing in every pour.
• Inside hits with spacey design, soft lighting, and a soundtrack straight off someone’s vinyl wishlist.
• BYO vinyl nights and low-key live sets keep things interesting, plus winemaker dinners and private hangs are always loading.
• Feels less like a wine bar, more like a neighborhood clubhouse—with better snacks and even better wine.

🧀 BEETS + BURRATA

marinated beets + local berries w fresh burrata cheese + toasted hazelnuts

🥔 POMMES DAUPHINE

crisp potato puffs, manchego bechamel, grated manchego + truffle oil

🍝 ASIAGO GNOCCHI

cheese-filled gnocchi tossed in a spicy house-made red sauce w burrata cheese, fresh basil + crispy prosciutto

🥩COULETTE STEAK

medium-rare 6oz cut from the top sirloin, served w sautéed garlic green beans, rustic onion rings, salsa verde, + guindilla peppers

🍍 RUM RITUAL

rum, cointreau, coconut, pineapple, cinnamon

🍋 STELLAR FRENCH

75gin, st. germain, lemon, prosecco

Plenty of free parking available.

A gratuity of 20% of the pre-discounted amount will be added to the bill.