In 1969, artistic craftsmen of Disneyland fame created a romantic rendezvous in the cellar of the old California Hotel. The Cellar is the perfect ... More
The Cellar Fine Dining in Fullerton Ca
In 1969, artistic craftsmen of Disneyland fame created a romantic rendezvous in the cellar of the old California Hotel. The Cellar is the perfect setting for an intimate and romantic evening of fine dining. Patrons will find themselves enjoying fine French cuisine while comfortably seated in soft velvet-backed chairs upholstered in rich mellow leather and surrounded by a dimly lit interior. Intimate and cozy, the four dining rooms are elegant amid structured arches and cave-like walls, decorated with wine casks and silver lanterns. Culinary excellence abounds with only the finest and freshest foods prepared in a lighter version of classical French cuisine. The Cellar, winner of The Wine Spectator Grand Award, was selected in 1992 as one of the top six restaurants in the world for its outstanding wine list which currently features over 1300 selections from around the world. The Cellar is One of America's 10 Best French Restaurants, and Restaurant of the Year for 2005.
Buffalo Tartar is mixed with a shallot and caper relish, topped with fried quail egg, and crispy capers. The presentation was nice and different, being square in shape. The minced buffalo was absolutely scrumptious with a rich flavor. The quail egg yolk added an amazing creamy flavor. The brioche crust added structure and matched perfectly with the buffalo. This dish will definitely give you an OMG moment or two. Thumbs up, way up!
Warm Baby Spinach Salad with shaved shallots, tomatoes and bacon vinaigrette topped with a fried quail egg. The warmed spinach was still leafy, just on the verge of wilting while keeping a nice bright green color. The yellow heirloom tomatoes added a fresh balance with the slightly sour vinaigrette. The bacon flavor was infused into the spinach with a smoky flavor and aroma. Thumbs up!
Went here on a Groupon coupon.All in all enjoyed it. Had the pork and the osso buco. Done very well. The dessert creme brulee probably worst I have had. Tasted like plain custard that was in the frig for two days. Service was good. Manager and owner introduced themselves and thanked us for coming. Did not feel the owner had to identify himself as the owner though. They honored the coupon with no hesitation. Except for the dessert we were very pleased will go back
A glass of wine cost you $35. I had a dinner with a friend. We did not pay attention on the price and end up $150.
The place is very nice; service was great. You need to be careful about what you are ordering.
For the money we paid, we might get much better food somewhere else. The only good thing is the place look nice, if you go with your girl friend.
We went to The Cellar to celebrate my husband's birthday. The place is very nice inside located in the basement. The waiter recommended us for the foie gras ($25) but we decided to order something else, he seemed to be not happy about it and kept insisting that we should try. We ordered a fillet mignon and lamb for entree, the fillet mignon was overcooked, they replaced our steak right away (wihtin 10 minutes), so that was good. The food was okay. For birthday dessert, they gave us creme brulee. Our waiter made a mistake on the bill though, they charged us $65 for a $30 bottle wine, good that I checked the bill before we paid. The overall experience is so so, I felt the waiter was kinda shady.
Decoration and service are very good. We had the duck and the lamb for the main course. They were average. The fact that the restaurant has low ceiling makes it pretty noise. I highly recommend their martini, it was excellent.
The lobster bisque is creamy, delicate, one of the most sensual tastes I've ever had. The pate with classic accompaniments, huge winelist, feeling of private sanctuary dedicated to the best in the midst of OC. The first time I went there over 10 years ago I had pheasant with truffles, and I can still close my eyes and remember it. We also had Grand Marnier souffle, and they put a dish of fresh raspberries on the table to ladle over the souffle as desired. They have actual french waiters.
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