Stubborn Seed

The wine list at Stubborn Seed feels like it's still finding its identity—competent but not quite as ambitious as the food coming out of the open kitchen. A sommelier is on staff, which shows in the service polish, but the selection doesn't punch at the same weight class as those Truffle Potatoes Bravas.

There's a clear Oregon bias here, anchored by solid producers like Lemelson, whose Pinot Noir is the kind of food-friendly workhorse that makes sense in a fine dining context. The list skews New World with a few European ringers thrown in—think accessible Burgundy alternatives and Spanish reds that can stand up to the kitchen's bold flavors. It's curated enough to avoid the greatest-hits trap, but narrow enough that adventurous drinkers might feel boxed in. The gaps are in natural wines, orange wines, and deeper Old World inventory—categories that would complement the chef's inventive style.

The glass program is functional but conservative—probably 8-10 pours that rotate occasionally but don't take big swings. You'll find the Lemelson Pinot by the glass, along with a crisp white or two and a safe sparkling option. It's the kind of lineup that won't offend anyone but won't thrill the wine geeks either.