CELLA Restaurant + Bar

05/16/2026

Guided by Executive Chef Tyler Eaves and owner-chef Ben Spungin, the family-style experience reflects the seasonality and abundance of the Central Coast.

Book on OpenTable Experiences.
$105++ per person

The Menu:
Our bakery’s bread, organic greens salad, and pickled local vegetables begin the meal, followed by a duo of proteins with thoughtfully paired sides. The experience unfolds like a relaxed & refined three-course dinner, featuring desserts from by our award-winning bakery, ALTA.

Beverages are charged upon consumption.
Preview our wine list at cellarestaurant.com/drink.

Email [email protected] to enhance your experience.

05/10/2026

Happy Mother’s Day!

❤️ &

04/22/2026

Borba’s Innocence
rhubarb • berries • apple • carbonated grapefruit

04/15/2026

General Manager Lily Gonzales has become the heartbeat of the restaurant’s daily operations and long-term vision. Renowned as an all-around queen of hospitality, Lily possesses a rare talent for making every guest feel like the guest of honor, blending effortless grace with a sharp eye for detail. Her role extends far beyond the dining room floor; as a master event coordinator, she transforms the space for special occasions, ensuring that every logistics-heavy gathering feels intimate and seamless. Under her leadership, Cella has solidified its reputation not just for great food, but for a warm, elevated atmosphere that reflects Lily’s deep passion for the art of service.

04/14/2026

Sucker Punch
rum • yellow chartreuse • lemon • pineapple shrub • sour patch powder

04/12/2026

Monterey Bay Halibut Crudo
sugar snap pea, green almond, jalapeño, chamomile

03/20/2026

Maine Diver Scallops
cauliflower • snap pea • radish • carrot • coconut
lemongrass • black trumpet

02/25/2026

02/13/2026

February 23rd, join us for an immersive master class with our favorite barkeep, Joshua Perry, at the historic Cooper-Molera Adobe from 6–8pm.

We’ll begin with courtyard bites, then settle in to sip a curated flight while exploring mash bills, whiskey styles, key terms like “single barrel” and “small batch,” and how to truly read a whiskey bottle.

Expand your palate and deepen your appreciation for one of the world’s most nuanced spirits.

21+ event.

Tickets available on OpenTable — click the link in our bio.

01/29/2026

The Fifth Flavor

brandy • amontillado sherry • gentian aperitif • maitake cordial