The Cellar Restaurant

Tonight’s Tiki Tuesday cocktail is the Port Light, made with pomegranate, lemon, passion fruit, and bourbon. The Port Light is a relatively lesser-known drink that dates back to the tiki bar era of the 1960s. Originally created by bartenders at the famed Kahiki Supper Club in Columbus, Ohio, it later gained popularity through Trader Vic’s and Don the Beachcomber, two of the most iconic tiki bar chains of the mid-20th century. The use of bourbon, rather than rum, gives this cocktail a unique twist, setting it apart within tiki culture.

Ribeye dinner for two?
Join us tonight for a seared 32oz bone in ribeye, served with roasted seasonal squash, sofrito risotto and Demi glacé served for two people ✨

For this week’s “Whiskey Wednesday” cocktail we are featuring the “Remember the Maine.” Named after the sinking of the USS Maine battleship, this cocktail was witness to the Spanish-American war and the Cuban Revolution of 1933. This drink is full bodied and herbaceous, using Rye Whiskey, Cherry Liqueur, Sweet Vermouth, and Absinthe. Come and enjoy this classic cocktail with deep historical roots, accompanied by the refrain: “Remember the Maine! To Hell With Spain!”

Tonight’s Tiki Tuesday cocktail is the Hotel Nacional made with Apricot, Lime, Pineapple, Cognac, and Rum. The cocktail originates from the historic Hotel Nacional de Cuba, located in Havana, Cuba. The hotel, built in 1930, became a legendary spot in the Caribbean, hosting celebrities, world leaders, and even mafia figures during its golden age.

The cocktail itself is believed to have been created during the hotel’s early years, around the 1930s, when Cuba was a popular destination for American tourists, especially during Prohibition. The bartenders at the Hotel Nacional were known for crafting unique tropical cocktails to cater to the tastes of international visitors.

✨SWIPE✨

Tiki Mug Presale update!

Starting Saturday September 7th we will be kicking off our Tiki Week with the Presale release of our newest tiki mug designed by and sculpted by
All presale orders will be sold at a special price in celebration of The Cellars’ 55th anniversary, once presale ends the price will increase.
This is a PRESALE and all purchases need to be made online at our website store, the mugs will shipped out on a separate date**
Set your reminders for Saturday September 7th!

Who’s ready for our annual Tiki Brunch!?
Sunday September 8th we will be hosting our annual Tiki Brunch with a special brunch menu and tiki drinks, we will also be offering 20% off on merchandise for the entire event! We hope to see you all there, reservations are available through opentable ✨✨

We are proud to announce our newest private barrels from WhistlePig whiskey! These barrels are bottled by hand on the Whistlepig farm and are a 6 year rye whiskey along with a specialty toast aged 12 years exclusively for The Cellar. In this Sunday school we will be featuring these newest whiskies alongside other rye whiskey from Whistlepig. This class will feature a tasting flight of 3 expressions of rye whiskey along with cocktails that highlight the spirits. We will also be going over the history of rye whiskey as a category and describe how it is now the fastest growing category of spirit in the United States.
Tasting Flight:
Whistlepig “PiggyBack” 6yr Rye - Served Neat
Whistlepig 6yr Single Barrel - Served Neat
The Cellar Old Fashioned - 6yr Single Barrel Rye, Barrel Aged Maple, Coffee-Pecan Bitters, Banana
Cellar Exclusive 12yr Rye - Served Neat
55th Anniversary Old Fashioned - Recipe to be disclosed at event

We will be selling a limited number of bottles of our exclusive 6yr and 12yr Rye whiskey at this class available only for pre-order.

We will also be offering a more extensive appetizer menu to pair with this tasting. A private cocktail hour will be held after the class featuring the cocktails discussed in the tasting.
Retail options are available for those wishing to create these cocktails at home!

*Please Note*
- Reservations are limited to 30 individuals.
- Parties that book separately are not guaranteed a table together.
- Appetizers are recommended and available only for those who pre-order.
- Cocktail hour will be held from 4-5pm. The bar fully opens at 5pm

Date: Sunday September 22nd
Time: 2:30pm
Price: $85

For this week’s “Whiskey Wednesday” Cocktail we are featuring a familiar yet unique classic: The “La Louisiane.” The cocktail first appeared in 1937 in the book “Famous New Orleans Drinks and How to Mix ’Em.” Like many drinks of the era, it all but disappeared through the decades, but it regained a foothold after appearing in Jim Meehan’s “The PDT Cocktail Book” in 2011. This cocktail resembles both the Vieux Carre and the Manhattan but is unique in its own way. Here we are using:
1.5oz 6yr Rye Whiskey5oz Benedictine5oz Carpano Antica25oz Cocchi Torino
3 Dashes Peychaud’s Bitters
2 Dashes Absinthe

Tonight’s Tiki Tuesday cocktail is the “Pearl Diver” made with Gardenia mix, Lime, Orange, Falernum, Gold Rum, & Demerara Rum. An early Don the Beachcomber creation, the Pearl Diver stood out due to its use of a special “gardenia mix” or “pearl mix,” a rich, flavorful blend of butter, honey, cinnamon, and other spices. This unique mixture added a creamy texture and depth of flavor to the cocktail, setting it apart from other tiki drinks. Though not as widely known as tiki classics like the Mai Tai or Zombie, the Pearl Diver is cherished by enthusiasts for its complexity and historical significance. It continues to be popular in craft cocktail bars, appreciated by bartenders who value the art and history of tiki drinks.

Who else has been waiting for another Cellar Restaurant Tiki Mug!?
We have partnered with to bring you our newest mug and we can’t wait to share it with you!
Keep an eye out for the official release date and further details about our newest mug!

Wild boar lasagna with a hearty and rustic marinara sauce available tonight while supplies last ✨

For tonight’s Whiskey Wednesday cocktail we will be featuring the “Whiskey Smash.” This cocktail made its recipe-book debut in the 1887 edition of “The Bartenders Guide” by Jerry Thomas, though variations of this fruit-and-whiskey concoction were likely made for decades prior to this inclusion. Here we’ve taken the core concept of the cocktail and emphasized the mint and citrus. In lieu of muddling mint and lemon, we’ve rapid infused mint directly into bourbon, and created a lemon peel syrup to emphasize the natural oils in fresh lemon juice.

We are honored to have once again won this recognition from the diners for Diners’ Choice! Thank you to everyone who chose us!

Swipe for a fun surprise!

Our annual Tiki Brunch has an official date of Sunday September 8th! Reservations will be live at 4:00pm today through opentable! Book your group now so you don’t miss out on all the tiki fun!

Tonight’s Tiki Tuesday cocktail is the “Rum Runner” made with Blackberry, Lime, Pomegranate, Pineapple, Banana, and a Rum Blend. The Rum Runner is a fruity, tropical drink with roots in the Prohibition era and Key West, Florida. Its history is linked to the rum smugglers, or “rum runners,” who transported illegal alcohol into the U.S. during Prohibition (1920-1933).

However, the specific cocktail called the Rum Runner is much more recent. It was reportedly invented in the 1950s at a bar called Holiday Isle Tiki Bar in Islamorada, Florida Keys. Legend has it that the bartender, “Tiki John,” was tasked with using up leftover rum and other liqueurs before a new shipment arrived. He combined what was on hand—banana liqueur, blackberry brandy, and light and dark rums—creating what is now known as the Rum Runner.

This weekends Chefs Choice is grilled flank steak, roasted poblano and garlic sauce, blistered cippolini and fingerling potatoes with a charred bell pepper Chimichurri

Want to be up to date on all of the events and promotions we hold here at The Cellar? Text “Cellar Restaurant” to
(714) 5255682 to Subscribe to our message marketing and have reminders sent straight to your phone!
The first 50 people to opt in will be added to a sweepstakes competition later this year ✨🥃

Tonight’s Whiskey Wednesday Cocktail is a “Popcorn Old Fashioned.” Here we are using brown butter washed bourbon whiskey, house made popcorn syrup, sugar, and angostura bitters.

Kurobuta Pork Loin, Black Garlic au jus, Parsnip and Potato Puree, Roasted Carrot Chips

For Tonight’s Tiki Tuesday at The Cellar Restaurant! 🌴

Koloa Rum Braised Pork Sandwhich with Coconut BBQ sauce and a Jalapeno slaw.

“The Hurricane” - made with Pomegranate, Lime, Passionfruit, Orange, and a Rum Blend

Tomorrow at The Cellar is Whiskey Wednesday, and Thursday is Locals’ Night!

Todays bar special is Koloa rum braised pork sandwhich
Coconut BBQ sauce
Jalapeno slaw

Tonight’s Tiki cocktail is “The Hurricane” made with Pomegranate, Lime, Passionfruit, Orange, and a Rum Blend. First recorded origin of the Hurricane showed up in the Ron Rico Cocktail book and was served at the Worlds Fair in New York in 1939. Ron Rico’s version called for Passionfruit, Lemon, Lime, and four ounces of Rum. Later adopted by Pat O’Briens in the French quarter of New Orleans and quickly became the house cocktail in the fourties. The cocktail was adjusted swapping out the lemon for orange and added pomegranate. The Hurricane cocktail quickly became popular amongst tourists and locals alike and remains a signature cocktail of New Orleans.

Join us Thursday August 22nd for our last Wine dinner of the Summer season! Partnering with La Maison Ogier tickets are available through openable ✨

For this week’s Whiskey Wednesday Project we will be featuring a “Deconstructed Penicillin.” This cocktail was created in 2005 by bartender Sam Ross from the Milk & Honey cocktail bar in New York. The drink is a modern take on the whiskey sour and the Gold Rush cocktail, and is made with blended Scotch, honey syrup, ginger, lemon, and a float of Islay Scotch. The name is a reference to the medicinal properties of some of the ingredients, and the drink’s suggested effects are similar to a hot toddy.
For this version we’ve deconstructed some of the ingredients and put an emphasis on the smoky Islay Scotch. The base of the cocktail uses Monkey Shoulder Scotch, Fresh Lemon Juice, and Honey Syrup. The cocktail is then topped off with a house made Ginger and Islay Scotch Foam, which adds a smoky and spicy layer to this soft and refreshing cocktail.

Tonight’s Tiki Tuesday cocktail is The Lost Lake made with Passionfruit, Lime, Pineapple, Campari, Italian Cherry, and Aged Jamaican Rum. The Lost Lake cocktail is a modern creation within the tiki tradition, crafted by bartender Paul McGee in 2014. McGee, a prominent figure in the contemporary tiki scene, created this cocktail for the Lost Lake bar in Chicago, which he co-founded. The bar became known for its innovative takes on classic tiki drinks and vibrant atmosphere.

Tonight’s Chef Choice is house ground Beef and Pork Ragu topped with Parmesan Reggiano

Our Bar Special for this weekend is Korean BBQ Frog Legs-Grilled and then fried, and served with a house-made sweet Chili Sauce, Green Onions and Sesame Seeds . ✨Available until it’s gone.

For this week’s Whiskey Wednesday Project we will be featuring the “Blood & Sand 2.0”
This cocktail was originally created in 1922 and uses Scotch Whiskey, Orange Juice, Sweet Vermouth, and Cherry Liqueur. This cocktail is somewhat controversial among bartenders who tend to either love it or hate it. In this version we’re using fresh blood orange juice that we’ve acid adjusted to be slightly more tart. We feel this is a much more balanced cocktail compared to the original, but we invite you to try it for yourself!

Tonight’s special from the kitchen for Tiki Tuesday is an In-House made Key Lime pie. From our Bar enjoy a play on “Ray’s Mistake”, made with Passionfruit, Lime, Honey, Pineapple, Macadamia, Gin, Aged Rum, & Dark Rum. 🏝️

Tonight’s Tiki Tuesday cocktail is a tip of the hat to Ray Buhen of , our version of the “Ray Mistake”made with Passionfruit, Lime, Honey, Pineapple, Macadamia, Gin, White Rum, & Dark Rum. It was accidentally created when owner Ray Buhen mixed up the syrups while making a drink for a customer. He was about to dump the concoction, but the customer wanted to try it anyway and liked it enough that it eventually became a menu item.

Like The Cellar’s first bar manager Bob Esmino, Ray Buhen was also part of Donn Beach’s original bar crew called “The Four Boys.” After leaving Donn the Beachcomber, Ray bounced around a bit working at different bars slinging tropical cocktails. Eventually he opened his own, Tiki-ti in 1961. Today Tiki-ti is owned and operated by Ray’s son, Mike & Grandson, Mike Jr.

Join us Thursday August 22nd at 6pm for our next wine dinner in partnership with La Maison Ogier Wines.
-Tickets are available through Opentable. Seating is limited so book your reservations now. Cheers!

For tonight’s Whiskey Wednesday Project we will be featuring a “Carbonated Whiskey Sour.” Rather than topping a cocktail off with soda water, force carbonation injects CO2 into all of the ingredients of a cocktail. This tends to intensify flavors, so we’ve balanced this through egg washing. Egg washing is a process that can be done directly to spirits, and helps soften some of the harsher flavors of alcohol and bitterness. This is definitely a far cry from a traditional whiskey sour so we invite you to try it for yourself and let us know what you think!