What are the opening hours?

Monday 4:30pm - 8:30pm Tuesday 4:30pm - 8:30pm Wednesday 4:30pm - 8:30pm Thursday 4:30pm - 8:30pm Friday 4pm - 9:30pm Saturday 4pm - 9:30pm

Cellar & Flame Steakhouse

Name: Cellar & Flame Steakhouse
Address: 155 Garland Street, Traverse City, MI, 49684, US
Telephone: +12315250555
Price range: $$

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Traverse City, MI
Cellar & Flame Steakhouse

Wood-fired steakhouse in downtown Traverse City. Hand-trimmed steaks, refined seafood, handcrafted cocktails, and a curated w**e cellar.

10/01/2026

A fresh catch with a refined Fall finish.

This week’s Chef’s Feature is Black Grouper with a bright parsley and green onion sauce, broccolini, and creamy saffron risotto.

Join us in downtown Traverse City and discover what Chef has created this week.

Walk-ins always welcome. Reservations recommended through Resy.

09/29/2026

Tuesday nights are made for slowing down together.

Cellar & Flame Date Night returns October 6th with an evening for two for $99:

• One starter to share
• Two entrées
• Chef’s Dessert for Two

Choose from favorites including Ahi Tuna, Prime Beef Wontons, Tenderloin Beef Tips, Wood-Fired Salmon and Kurobuta Pork Chop.

Our full dinner menu will also be available.

Reserve your Tuesday evening through Resy.

09/26/2026

Date Night is coming back to Cellar & Flame.

Beginning Tuesday, October 6th, enjoy an evening for two with a starter to share, two entrées and Chef’s Dessert for Two for $99.

The complete fall menu is coming next week.

Reservations are recommended.
https://resy.com/cities/traverse-city-mi/venues/cellar-and-flame-steakhouse

09/24/2026

This week’s Chef’s Feature is a little different.

Our 12 oz Bison Ribeye is finished with au poivre sauce and served with green beans and a sweet potato brûlée.

Rich, savory, and just a little unexpected. Exactly the kind of feature we love putting together.

Available this week at Cellar & Flame in downtown Traverse City, while it lasts.

Reservations recommended. Walk-ins always welcome.

09/22/2026

What is dry-aged steak, and why does it take weeks to produce?

Our Prime tomahawks and whole short loins are now developing inside the Cellar & Flame dry-aging cabinet. Over time, carefully controlled temperature, humidity and airflow help concentrate the beef’s natural flavor and improve its tenderness.

The short loins will eventually be cut into both T-bone and porterhouse steaks. We are documenting the process from the first days in the cabinet through trimming, cutting, grilling and eventually serving the finished steaks.

Read the first chapter in the Cellar & Flame Journal:

https://cellarandflame.com/dry-aged-steak-traverse-city/

09/18/2026

IRONMAN weekend calls for pasta. 🍝

We had this weekend’s athletes, supporters, and spectators in mind when creating our Chef’s Feature: Pasta Vongole.

Linguine tossed with littleneck clams and chopped cherrystone clams in a housemade garlic w**e clam broth. Rich, comforting, and ready for a busy weekend.

Whether you’re racing, cheering, or simply joining the excitement, make Cellar & Flame part of your weekend plans.

Walk-ins always welcome. Reservations recommended through Resy.

09/15/2026

Chef Steve’s version of carrying a light snack. 🥩

That’s approximately 25 pounds of tomahawk and the beginning of something very exciting at Cellar & Flame.

These beauties are now resting in our new dry-aging coolers, where time will transform them into steaks with deeper flavor, exceptional tenderness and unmistakable character.

Dry-aged selections are coming soon. The hardest part is waiting.

09/13/2026

Sundays at Cellar & Flame are reserved for something special. Although we are closed for regular dining, select Sundays are available for private celebrations, rehearsal dinners and company events.

09/12/2026

Something exceptional is aging at Cellar & Flame. 🥩🔥

Our new dry-aging coolers are officially up and running, and they’re already loaded with some truly incredible cuts.

Over the coming weeks, time, temperature and carefully controlled humidity will naturally deepen the flavor and tenderness of each steak, creating the rich, unmistakable character that only properly dry-aged beef can deliver.

Dry-aged selections and steak upgrades will be available soon in limited quantities.

In the meantime, come take a look. The coolers are on display, and this is one upgrade we’re very excited to share.

Stay tuned. The countdown has officially begun.

09/09/2026

Coming to Traverse City for the fireworks or the Downtown Fine Art Fair? Make dinner part of your weekend downtown.

Join us Thursday to begin the weekend, reserve an early table before the fireworks, or settle in for dinner after Saturday’s art fair.

Reservations are recommended.

📸 By Grace Photography

Address

155 Garland Street
Traverse City, MI
49684

Opening Hours

Monday	4:30pm - 8:30pm
Tuesday	4:30pm - 8:30pm
Wednesday	4:30pm - 8:30pm
Thursday	4:30pm - 8:30pm
Friday	4pm - 9:30pm
Saturday	4pm - 9:30pm

Telephone

+12315250555

Website

https://cellarandflame.com/, https://resy.com/cities/traverse-city-mi/venues/cellar-and-flame-steakhouse

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