The Cellar Restaurant

10/20/2026

Oysters today at in our lounge until we run out!

10/14/2026

$1.50 oysters today at The Cellar!!

10/13/2026

Tonight’s featured Tiki Tuesday cocktail is the Samoan Typhoon, made with Passionfruit, Lime, Pineapple, Orange, Honey, and a Rum Blend.

The Samoan Typhoon was created in 1969 by chef Joe King Sui of the Hawaiian Village Motel and Restaurant in Tampa, Florida. The establishment promised guests “a bit of Hawaii in Tampa,” complete with a giant Easter Island head featuring a flaming pate at the entrance. The cocktail’s history was later documented in Specialty of the House, a 1970 collection of restaurant recipes by Sandy Lesberg, preserving a fascinating piece of Florida’s mid-century Polynesian-inspired dining culture.

10/12/2026

10/11/2026

We are SOLD OUT for our Halloween brunch this year!
Thank you so much to everyone who made their reservation we can’t wait to host you lovely ghouls and celebrate the spookiest time of the year

10/09/2026

Happy Hour at The Cellar can’t be beat
4-6pm everyday lounge and bar is first come first serve
Comment down below your favorite bar special or cocktail!
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10/06/2026

Tonight’s featured Tiki Tuesday cocktail is the Deep Sea Diver made with Pineapple, Lime, Pomegranate, Orgeat, Orange Curaçao, and a Rum Blend.

The Deep Sea Diver is a classic tiki cocktail from the Mai-Kai in Fort Lauderdale. Its name and presentation evoke the mystery and adventure of underwater exploration, reflecting the era’s fascination with exotic, nautical themes. Originally crafted as a visually striking and memorable drink, it became a hallmark of tiki culture, showcasing the creativity and theatricality that defined Donn the Beachcomber–inspired cocktails. Today, it remains celebrated as a quintessential example of tiki escapism.

10/02/2026

It’s our favorite time of the year

09/30/2026

$1.50 oysters today starting at 4:00pm

09/29/2026

Tonight’s featured Tiki Tuesday cocktail is Kelbo’s Scorpion, made with Passionfruit, Lime, Orgeat, Orange, Gin, Cognac, and Dark Rum.

Kelbo’s Scorpion traces its roots to Kelbo’s, the legendary Los Angeles Polynesian restaurant and cocktail destination founded by Bob and Jack McNaughton in the 1940s. The restaurant became famous for its elaborate Polynesian atmosphere and tropical drinks. Its Scorpion became one of Kelbo’s signature cocktails, reflecting the restaurant’s distinctive approach to mid-century tropical drinking. Like many classic tiki creations, the exact original recipe remains closely associated with the restaurant’s history and helped cement Kelbo’s place in Los Angeles tiki culture.

09/27/2026

Join us at our sister restaurant for a wh***ey paired event
Tickets available through Opentable

09/25/2026

Our fall drink menu is officially live!
Join us in the seclusion of our dark cave and kick off the spooky season with a perfectly paired cocktail
Reservations for dinner are available through Opentable and our bar and lounge is first come first serve
Doors open every day at 4:00pm ✨🍸

09/24/2026

Our fall menu drops tomorrow some of our newest additions are
Luau Old Fashioned - Pork Fat Washed Demerara Rum, Brown Sugar, Banana Cordial, Coconut & Macadamia Bitters (Smoked With Apple Wood)

The Alchemist - Sage, Pineapple, Lime, Star Anise, Herbal Gin

09/22/2026

Tonight’s featured Tiki Tuesday cocktail is the Port-au-Prince made with Pomegranate, Lime, Demerara, Munrelaf, Cassis, and a Rum blend

The Port-au-Prince is a classic Donn Beach cocktail from the golden age of tiki, showcasing his talent for creating mysterious, layered drinks. Like many of Donn’s recipes, its origins are somewhat obscure, adding to its allure. In his legendary recipe notebooks, Beach listed an ingredient as “munrelaf,” a clever bit of code that was simply “falernum” spelled backwards. Donn used tricks like this to disguise his recipes and prevent other bartenders from stealing his closely guarded cocktail creations.

09/21/2026

Oyster Special until we run out! Join us today
This special will be coming to an end soon so don’t miss out!