The Cellar Restaurant

The Cellar Restaurant Voted 'Best Cocktail Bar and Mixologist' - OC Register. 'Most Romantic' - CBS. Best Bartender - OC Weekly. 4 Diamond Award - AAA. 'Cal.
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Restaurants Everyone Should Try '- Buzzfeed. Doing what we love since 1969.

Tonight’s featured Tiki Tuesday cocktail is the ‘White Cloud’ made with Coconut, Lime, Falernum, Orange Curaçao, and Gol...
06/02/2026

Tonight’s featured Tiki Tuesday cocktail is the ‘White Cloud’ made with Coconut, Lime, Falernum, Orange Curaçao, and Gold Rum.

The White Cloud is a classic tiki cocktail closely associated with legendary bartender Mariano Licudine, who helped shape the golden age of tropical drinks after joining the famed Mai-Kai in 1956. Considered a precursor to his celebrated Moonkist Coconut, the drink reflected the evolving style of mid-century Polynesian-inspired mixology. Its legacy survived through recipes preserved by Licudine’s family and later documented by tiki historian Jeff Berry, helping reintroduce the White Cloud to modern tiki enthusiasts.

05/31/2026

Everyday 4:00-6:00 happy hour down at the cellar

Tonight’s featured Tiki Tuesday cocktail is the Puka Puka Punch. Made with Passionfruit, Lime, Falernum, Rhum Agricole, ...
05/26/2026

Tonight’s featured Tiki Tuesday cocktail is the Puka Puka Punch. Made with Passionfruit, Lime, Falernum, Rhum Agricole, and Gold Rum.

Created by Don The Beachcomber, circa 1937. An unpublished recipe from beachcomber employee Dick Santiago’s private notebook. This drink was probably named after The Book of Puka-Puka: A Lone Trader on a South Seas Atoll, a 1929 memoir by Robert Dean Frisbee- a genuine beachcomber who left Ohio for the Cook Islands to escape “the noisy clamor of the civilized world”

05/20/2026

The Cellar

Tonight’s featured Tiki Tuesday cocktail is the Scorpion, made with Passionfruit, Lime, Orgeat, Orange, Apple Brandy, an...
05/19/2026

Tonight’s featured Tiki Tuesday cocktail is the Scorpion, made with Passionfruit, Lime, Orgeat, Orange, Apple Brandy, and Jamaican Rum.

The Scorpion cocktail originated at Trader Vic’s in the 1940s as a large-format punch inspired by a Hawaiian recipe. Initially served as the communal Scorpion Bowl, it featured rum, brandy, orange juice, lime juice, orgeat syrup, and wine. By the 1950s, the Scorpion was scaled down to a single-serving cocktail, with Trader Vic’s 1972 Bartender’s Guide cementing its simplified version of rum, brandy, citrus, and orgeat. Today, it remains a tiki classic, enjoyed in both bowl and individual forms, known for its vibrant flavors and dramatic tropical presentation.

05/17/2026

We give all our effort for you ✨

Tonight’s bar special ✨ Loco moco with au poirve sauce and pickled Fresno🌶️
05/13/2026

Tonight’s bar special ✨
Loco moco with au poirve sauce and pickled Fresno🌶️

Tonight’s featured Tiki Tuesday cocktail is the Sol y Sombra made with Apricot, Lime, Pineapple, Dark Rum, and Gold Rum....
05/12/2026

Tonight’s featured Tiki Tuesday cocktail is the Sol y Sombra made with Apricot, Lime, Pineapple, Dark Rum, and Gold Rum.

The Sol y Sombra was created in 1957 by bartender Joe Scialom at the Caribe Hilton in San Juan during the height of mid-century Caribbean resort cocktail culture. Developed for the hotel’s glamorous beachside bar scene, it reflected the era’s fusion of tropical luxury and international sophistication. The drink became part of the Caribe Hilton’s celebrated legacy alongside other landmark creations of the period, drawing visiting travelers, celebrities, and diplomats. It remains a symbol of golden-age Puerto Rican hotel mixology.

Switching up our eggplant dish tonight 👀Come check her out !
05/09/2026

Switching up our eggplant dish tonight 👀
Come check her out !

Tonight’s featured Tiki Tuesday cocktail is the ‘Missionary’s Downfall’, made with Peach, Lime, Pineapple, Mint, Honey, ...
05/05/2026

Tonight’s featured Tiki Tuesday cocktail is the ‘Missionary’s Downfall’, made with Peach, Lime, Pineapple, Mint, Honey, and White Rum.

The Missionary’s Downfall was created by Donn Beach at Don the Beachcomber in the 1930s. Its playful name reflects tiki culture’s escapist humor rather than anything literal. Unlike many tiki drinks, it features a lighter, refreshing profile built around mint and tropical flavors. The cocktail showcases Donn Beach’s creativity in expanding tiki beyond heavy rum punches, offering a cooler, more herbaceous alternative that became a lasting staple of mid-century tiki menus.

Our newest fan favorite The Cellar Sandwich Made with New York, arugula, Swiss cheese, caramelized shallots, and crispy ...
05/01/2026

Our newest fan favorite
The Cellar Sandwich
Made with New York, arugula, Swiss cheese, caramelized shallots, and crispy pancetta available everyday starting at 4pm ✨✨

Tonight’s featured Tiki Tuesday cocktail is the Sleeping Giant made with Pineapple, Lime, Orgeat, Orange, and White Rum....
04/28/2026

Tonight’s featured Tiki Tuesday cocktail is the Sleeping Giant made with Pineapple, Lime, Orgeat, Orange, and White Rum.

The Sleeping Giant cocktail came from the Lagoon Cocktail Terrace at the Coco Palms Resort in the 1960s. It was named after a nearby ridgeline shaped like a sleeping giant, tied to local Hawaiian legend and said to inspire awe among early island residents who feared he might awaken. Documented in William J. LeCroy’s 1972 souvenir booklet Come Curl Up in a Bottle with Me, the drink became part of Hawaii’s resort-era tiki culture and tropical cocktail tradition.

Join us tonight for industry night along with happy hour from 4:00-6:00pm ✨✨🍸
04/27/2026

Join us tonight for industry night along with happy hour from 4:00-6:00pm ✨✨🍸

Thank you to everyone who came out for our Sunday school this afternoon you made the evening a special one! We can’t wai...
04/27/2026

Thank you to everyone who came out for our Sunday school this afternoon you made the evening a special one! We can’t wait to see you all for our next class, for more information on how to get special updates on events, discounts and fun information DM us !

Tonight’s bar special Filet and bacon patty, brioche bun, apple wood bacon, Swiss cheese, Fresno and bell pepper jam Ava...
04/25/2026

Tonight’s bar special
Filet and bacon patty, brioche bun, apple wood bacon, Swiss cheese, Fresno and bell pepper jam
Available tonight for $7!
While supplies last

Steak Pomme frites ✨Available every night on our dinner menu
04/25/2026

Steak Pomme frites ✨

Available every night on our dinner menu

Getting ready for this Sunday’s Sunday School on martinis Do you have your tickets yet?
04/23/2026

Getting ready for this Sunday’s Sunday School on martinis
Do you have your tickets yet?

Reservations are available for Mothers Day Brunch! Sunday May 10th starting at 10:30am Book your table through Opentabl...
04/21/2026

Reservations are available for Mothers Day Brunch!
Sunday May 10th starting at 10:30am
Book your table through Opentable
$74.99 per person plus tax and gratuity at check out

Tonight’s featured Tiki Tuesday cocktail is the ‘Hurricane’ made with Passionfruit, Lime, Pomegranate, Orange, and a Jam...
04/21/2026

Tonight’s featured Tiki Tuesday cocktail is the ‘Hurricane’ made with Passionfruit, Lime, Pomegranate, Orange, and a Jamaican 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.

Sunday School is back! This session we will be exploring (and sipping) our way through the evolution of the Martini. 🍸 T...
04/19/2026

Sunday School is back! This session we will be exploring (and sipping) our way through the evolution of the Martini. 🍸

The Martini didn’t start as the cold, stripped-down drink we know today. It started as the Martinez—a fuller, richer cocktail built with Old Tom gin, sweet vermouth, maraschino liqueur, and bitters.

We’ll be opening Sunday School with the Cellar’s version of the Martinez, then walking through the Martini’s slow transformation.

If you’ve ever had strong feelings about how a Martini should be made—this class is for you. We will explore the, Martinez, Classic, Dirty, Espresso, and Cellar Martini

April 26th at 2:30pm
Hidalgo’s Cocina & Cócteles
Tickets available on OpenTable via Hidalgo’s Cocina
$60 per person

Brunch menu will be available. Join us at the bar after, or head down to The Cellar for Happy Hour!

Sunday School is back! This session we will be exploring (and sipping) our way through the evolution of the Martini. 🍸 T...
04/19/2026

Sunday School is back! This session we will be exploring (and sipping) our way through the evolution of the Martini. 🍸

The Martini didn’t start as the cold, stripped-down drink we know today. It started as the Martinez—a fuller, richer cocktail built with Old Tom gin, sweet vermouth, maraschino liqueur, and bitters.

We’ll be opening Sunday School with the Cellar’s version of the Martinez, then walking through the Martini’s slow transformation.

If you’ve ever had strong feelings about how a Martini should be made—this class is for you. We will explore the, Martinez, Classic, Dirty, Espresso, and Cellar Martini

April 26th at 2:30pm
Hidalgo’s Cocina & Cócteles
Tickets available on OpenTable
$60 per person

Brunch menu will be available. Join us at the bar after, or head down to The Cellar for Happy Hour!

Tonight’s chef choice beef bourguignon served with roasted garlic mash, available tonight ✨
04/18/2026

Tonight’s chef choice
beef bourguignon served with roasted garlic mash, available tonight ✨

Mother’s Day is around the cornerCelebrate your mom with Brunch at The Cellar Sunday May 10th reservations are available...
04/16/2026

Mother’s Day is around the corner
Celebrate your mom with Brunch at The Cellar Sunday May 10th reservations are available through opentable ✨💐🌷

04/16/2026

One of the best craft cocktail programs in Orange County, if you don’t believe us, stop by and be the judge yourself doors open everyday at 4pm ✨

Tonight’s featured Tiki Tuesday cocktail is the Pearl Diver made with Gardenia Mix, Lime, Falernum, Orange, and a Rum Bl...
04/14/2026

Tonight’s featured Tiki Tuesday cocktail is the Pearl Diver made with Gardenia Mix, Lime, Falernum, Orange, and a Rum Blend.

The Pearl Diver is a classic tiki cocktail created in the 1930s by Donn Beach founder of Don the Beachcomber. It’s known for its rich, buttery texture from the unique Gardenia Mix, which set it apart from other rum drinks of the era. Combining Caribbean rum with citrus and spice, it captured the escapist spirit of early tiki culture. Though it later faded due to its complexity, modern bartenders have revived it as a symbol of tiki’s most inventive and indulgent creations.

Address

305 N Harbor Boulevard At The Villa Del Sol (In The Cellar)
Fullerton, CA
92832

Opening Hours

Monday 5pm - 11pm
Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 12am
Saturday 5pm - 12am
Sunday 5pm - 11pm

Telephone

+1 714-525-5682

Website

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