Chef Coleman, formerly of The Asbury, was given carte blanche when developing Stoke’s menu for the Marriott. Stoke features wood-fired seasonal American cuisine that is “rustic yet refined, approachable yet affordable.” It will also offer high-quality ingredients sourced from local farms and purveyors – something Coleman is known for from his previous restaurants.
“We are cooking the foods that gather friends and family in the kitchen and around the table,” said Coleman, “sourcing ingredients from responsible partners, many local to the region with whom I have developed relationships over the years.”
Before trying Coleman’s cuisine, I was first taken to the bar for a pre-dinner cocktail (as the good Lord intended). Stoke Bar is helmed by fabulously mohawked Charlotte mixologist Todd Bayley, who was inspired by Coleman to use locally sourced ingredients for his cocktails. When I asked him what’s the signature must-try drink that I should order, he grinned and said the “bartender’s handshake.”
The bartender’s handshake -- made with Coleman’s house-made bacon jam, apple cider, maple syrup, and Sazerac rye whiskey -- tasted like breakfast with a kick. In addition to cocktails such as the Stubborn Burro (made with
midnight moonshine, rosemary, grapefruit, ginger, and salt), Stoke Bar serves wine, local craft beers, cider, and nitro coffee on draft.