This steaming little chocolate pudding was the perfect ending to this dinner…so I had two. Dessert was a chocolate soufflé served with a thin warm chocolate sauce with orange zest. Thankfully the short ribs were near perfect so I could forgive these tasteless veggies. Like the quail egg and chili oil, these had very little flavor and seemed like afterthoughts. The vegetables on the plate were broccolini and patty pan squash. The turnip and Yukon Gold pommes purée was light and fluffy, if a little under seasoned. The green apple demi-glace adds a very slight sweet/tart tingle and is the perfect complement to the most tender short ribs I’ve ever had. Tender…fall off the bone…don’t even need a knife…melts in your mouth…all these apply. The entrée was veal stock braised Angus beef short ribs. Aside from the garnish (egg and oil) I absolutely loved eating raw ground buffalo. The quail egg was cute, but didn’t add much to the dish. The toasted baguette provided excellent textural backdrop while the briny crispy capers added a pleasant salty bite. Shallots and a caper relish are folded into the buffalo meat to provide additional flavor to the usually lean meat. Coming from Colorado, I’m used to seeing buffalo on the menu. For the tasting we had a menu of buffalo tartar, beef short ribs and their famous chocolate soufflé. With this, LatinoFoodie was invited to sample some of the new dishes at The Cellar. Along with the newly developed bar menu that offers a more casual experience, The Cellar also offers a handful of dining events from Wine and Cigar Dinners to special Seasonal and Holiday menus. Pierre, Executive Chef: Sean Nemetz (nominated for Sous Chef of the Year in 2007 by the Southern California Restaurant Writers), Sommelier: Rafael Hernandez.
Since taking over, owner Ryan Dudley has breathed new life into the restaurant by recreating the menu with his team: General Manager: Sara St. With the dark colors and rich textures, the young kitchen and management team of The Cellar are serving up fresh California French cuisine, setting the tone for an unforgettable dining experience. The soft lighting, chandeliers, leather and velvet upholstered seating, structured arches, exposed bricks and cave-like walls inspire nostalgia of Old Europe. The design is unique as it is the only structure outside of Disneyland that was conceived, designed, and built by Gene White, the designer of the “Pirates of the Caribbean” attraction at Disneyland. The Cellar opened in 1970, in the basement of Fullerton’s historic Villa del Sol.
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