The Cellar Restaurant

07/16/2026

This weekends chefs Choice
Maple leaf duck breast, Italian gnocchi, roasted bell pepper chutney, heirloom tomatoes

07/15/2026

Tonight’s Whiskey Wednesday cocktail is the ‘Billionaire’ made with Pomegranate, Lemon, Absinthe, Peychaud bitters, and Bourbon.

The Billionaire is a modern bourbon cocktail created around 2011 by acclaimed bartenders Dushan Zaric and Jason Kosmas at the legendary Employees Only speakeasy in New York City. Inspired by the Prohibition-era Millionaire cocktail, it was designed as a richer, more luxurious evolution with greater depth and complexity. Its bold balance of sweet, sour, and herbal flavors quickly earned it a place in the modern cocktail canon, becoming a favorite among craft bartenders worldwide.

07/14/2026

Tonight’s featured Tiki Tuesday cocktail is the ‘Vicious Virgin’ made with Falernum, Lime, Bitters, Gold Rum, and Dark Rum.

The Vicious Virgin is an early Donn Beach original believed to date to around 1937, during the formative years of tiki cocktail culture. Though largely forgotten for decades, the drink survived through the unpublished personal notebook of legendary Don the Beachcomber bartender Mariano Licudine, who joined the Hollywood location in 1939. Its preservation offers a rare glimpse into the creativity of early tropical bartending, highlighting the innovation that helped define Donn Beach’s influential and enduring cocktail legacy.

07/10/2026

07/08/2026

Tonight’s featured Whiskey Wednesday cocktail is the ‘Final Ward’ made with Green Chartreuse, Lemon, Maraschino Cherry, and Rye Whiskey.

The Final Ward is a modern classic created by bartender Phil Ward during his time at New York City’s Pegu Club. Inspired by the Prohibition-era Last Word, Ward swapped gin for rye whiskey and lime juice for lemon, creating a richer, spicier variation while keeping the original’s equal-parts formula. The cocktail quickly became a favorite of the craft cocktail revival, proving that a few thoughtful changes to a classic can produce an entirely new icon with its own lasting legacy.

07/07/2026

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 tropical presentation.

07/05/2026

We’re open tonight at 4:00pm ✨🍸

07/03/2026

Happy Fourth of July weekend!

In observance of the holiday we will be closed tomorrow so our staff can enjoy the holiday
Join us tonight starting at 4pm to kick the weekend off right!

06/05/2026

the cellar open everyday at 4pm ✨🍸

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

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

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 ✨

05/13/2026

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