Cellar & Flame Steakhouse

05/28/2026

This week’s Chef’s Feature brings deep, savory flavor to the plate.

Grilled elk strip loin, served as two 5-ounce cuts, with green beans, whipped potatoes, and a morel black garlic brandy cream sauce.

Rich, earthy, and beautifully balanced, this is exactly the kind of dish that belongs next to a bold glass of red.

Available this week at Cellar & Flame.

Reserve your table:
https://resy.com/cities/traverse-city-mi/venues/cellar-and-flame-steakhouse
Or call 231-525-0555

05/21/2026

05/19/2026

Tonight is the final Date Night of the season.

Three courses for two, $95 per couple, one last Tuesday to slow down, settle in, and enjoy a proper dinner together before summer fully takes over.

Available tonight only.

Reserve your table through Resy or call 231-525-0555.

05/15/2026

This week’s Chef’s Feature: red grouper with black rice pilaf, braised bok choy, and red miso beurre blanc.

Light, refined, and full of depth. Delicate grouper, earthy black rice, tender bok choy, and a rich miso beurre blanc to bring it all together.

Available this week at Cellar & Flame.

Reserve your table:
https://resy.com/cities/traverse-city-mi/venues/cellar-and-flame-steakhouse

05/14/2026

A new sign.
A clearer identity.
The same standard we’ve built our name on.

Welcome to Cellar & Flame Steakhouse, formerly The Tasting Room.

Prime steaks, refined seafood, curated wines, and the warmth of wood-fire cooking in the heart of downtown Traverse City.

This next chapter starts now.

05/08/2026

This week’s Chef’s Feature is built for steak lovers.

An 8-ounce Wagyu Denver steak, served with green peppercorn au poivre, miso-rubbed roasted potatoes, and broccoli.

Rich, savory, and full of depth. A feature that feels right at home as we transition into Cellar & Flame.

Available this week only.


Reserve your table: 231-525-0555 or through Resy.

05/02/2026

Introducing Cellar & Flame.

This isn’t a new restaurant, it’s who we’ve become.

A wood-fired approach to premium steaks.
A deeper, more intentional wine cellar.
A continued commitment to refined, confident service.

You’ll see our new name reflected over the coming days as we complete the transition.

Formerly The Tasting Room.
Now, Cellar & Flame.

We look forward to welcoming you in.

05/01/2026

This week’s Chef’s Feature is steakhouse craftsmanship at its best.

6 oz Kuro Wagyu Tenderloin, grilled broccolini, cauliflower mash, and truffle peppercorn béarnaise.

Rich, refined, and built for a steakhouse night in downtown Traverse City.

Available for a limited time this week at The Tasting Room.

Reserve your table:
231-525-0555