The Cellar Restaurant

Join us at our sister restaurant for a whiskey paired event
Tickets available through Opentable

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

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.

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

Tomorrow all day we’ll be offering our oyster special in the bar and lounge 🦪✨🍸

Doors open at 4:00pm

It’s Wednesday and that means it’s oyster day!
$1.50 oysters all day Until we run out doors open at 4:00pm but the line sometimes starts at 3:30 come early so you don’t have to wait until next week!

Tonight’s featured Tiki Tuesday cocktail is the Uma Uma made with Coconut, Lime, Pineapple, Macadamia, and a Dark Rum blend.

The Uma Uma is a modern tiki cocktail from the Kon-Tiki bar, celebrated for its rich, creamy texture and distinctively nutty tropical character. It reflects the bar’s playful take on classic island flavors—drawing inspiration from iconic drinks like the Piña Colada and the Painkiller while adding a signature twist that feels both nostalgic and original. Over time, the Uma Uma has become one of Kon-Tiki’s standout modern classics, capturing the revival spirit of contemporary tiki culture while honoring the lush, escapist charm of its mid-century roots.

Join us Thursday October 1st for a pairing with

4 course dinner hosted at Hidalgo’s Cocina on our romantic patio
Reservations are available through Opentable follow the link in the bio to get yours!

Some new fall menu items including the grilled shrimp skewers over prawn emulsion and confit tomato tapenade

It’s that time of year again, when the ghouls and souls come out to play and The Cellar hosts its annual Halloween brunch!
Sunday October 18th starting at 1030am join us for a spooky-tacular Halloween celebration
💀👻🎃

Reservations open today at 5pm through Opentable!
Follow the link in the bio 🔗🎟️

Tonight’s featured Tiki Tuesday cocktail is the Millionaire #1, made with Pomegranate, Lime. Apricot, Sloe Gin, and a Rum Blend.

The Millionaire #1 is a classic Prohibition-era cocktail that emerged during the golden age of American mixed drinks. It is associated with the early development of tropical-style cocktails, reflecting the period’s growing fascination with rum-based drinks and exotic flavors. The cocktail appeared in early cocktail literature and became part of a broader family of drinks sharing the Millionaire name. Despite the shared title, the recipes are distinct. Millionaire #1 remains an example of the transition between classic American cocktails and early tropical drinks.Tonight’s featured Tiki Tuesday cocktail is the Millionaire #1, made with Pomegranate, Lime. Apricot, Sloe Gin, and a Rum Blend.

The Millionaire #1 is a classic Prohibition-era cocktail that emerged during the golden age of American mixed drinks. It is associated with the early development of tropical-style cocktails, reflecting the period’s growing fascination with rum-based drinks and exotic flavors. The cocktail appeared in early cocktail literature and became part of a broader family of drinks sharing the Millionaire name. Despite the shared title, the recipes are distinct. Millionaire 1 remains an example of the transition between classic American cocktails and early tropical drinks.

Join us today for some Labor Day oysters!
Available while supplies last so don’t miss out! Door open at 4:00pm and this deal is only available in our bar and lounge area
First come first serve! No reservations are available for the bar and lounge

Join us today doors open at 4!

Tonight’s featured Tiki Tuesday cocktail is the Sumatra Kula made with Orange, Honey, Lime, Allspice, Bitters, and Dark Rum.

The Sumatra Kula, sometimes called the Sumatra Cooler, is a vintage tiki cocktail attributed to Donn Beach, the founding father of the tiki bar movement. It originated at his original Hollywood bar and may have been his very first original mixed drink, according to Phoebe Beach. In its earliest days, the cocktail reportedly sold for just 25 cents. The drink helped establish Beach’s reputation for exotic, theatrical cocktails and became an early classic of American tiki culture.

Boneless Roasted Half Chicken
Pommes aligot, Bacon Butter Emulsion, Tarragon Veloute, Hen of the Woods Mushroom, Chorizo Oil

Tonight’s featured Tiki Tuesday cocktail is the Trader Vic’s Grog made with Passionfruit, Lemon, Pineapple, Bitters, and Dark Rum.

Trader Vic’s Grog is a tropical cocktail associated with Victor Bergeron’s Trader Vic’s and documented in his influential Trader Vic’s Bartender’s Guide. Unlike traditional naval grog, which combined rum with water, the Trader Vic version reflects the evolution of mid-century Tiki cocktails, pairing dark Jamaican rum with tropical fruit and citrus. The drink was also listed as “Beachboy Grog” in Trader Vic’s guide. Its fruity, refreshing profile illustrates Bergeron’s approach to transforming simple rum drinks into elaborate Polynesian-inspired cocktails.

Sunday School is back! 🥃 Join us for an afternoon exploring the science behind the cocktail. This class is on ‘Liquid Intelligence’ which dives into molecular mixology and the techniques modern bartenders use to manipulate flavor, texture, temperature, and presentation.
Through four tasting courses, we’ll explore centrifugal clarification, liquid nitrogen freezing, rapid infusion, spherification, acid adjustment, and force carbonation-breaking down both how these techniques work and why we use them.
Located at Hidalgo’s Cocina. Brunch menu will be available for all who attend. Event is $70pp

1. Clarified Margarita - Clarified Lime, Orange, Blanco Tequila

2. Liquid Nitrogen Daiquiri - White Rum, Lime, Sugar *Served Frozen*

3. Spherified Mojito - Mint Infused Rum, Lime, Sugar, Sparkling Water *Spherified into Pearls*

4. Dead Man’s Party - Acid Adjusted Watermelon, White Vermouth, Orange Curaçao, Dry Gin, Absinthe *Force Carbonated*

Book on Hidalgo’s Cocina Open Table

Tonight’s chefs Choice
Rigatoni, tomato confit, fried sage, Parmesan, ground filet