City Cellar Wine Bar & grill

Concept of Restaurant: A New American menu served in an urban setting featuring a 3,000 bottle wine collection.

Decor: City Cellar features a large and sophisticated dining room with high ceilings, exposed brick, rich wood trims and warm lighting. Visible from every seat in the dining room is the glass-fronted, floor to ceiling wine cellar showcasing fine wines from around the world. An open kitchen, is positioned at the rear of the restaurant with an authentic brick hearth oven as its centerpiece.
Owners: An investment group headed by Bert E. Brodsky and Big Time Restaurant Group
Executive Chef: Lisabet Summa
Executive Chef: Christian Randell
General Manager: Adam Simon

Signature Dishes: Jumbo lump crab cake served pan seared with dill tarter sauce; Mediterranean hummus dip with grilled pita bread; Crabmeat crusted Chilean sea bass served pan roasted with Yukon Gold potato cake, vegetable fricassee and a lemon herb butter sauce; Lamb shank, braised in two wines with potato puree, fried parsnips, and natural sauce; Veal and braised beef bolognese with baby mushrooms, Parmigiano and rigatoni; 12 oz. dry aged New York strip steak with garlicky potato lasagne, market vegetables, crispy onions and a red wine sauce.

Signature Desserts: Banana cream doughnuts with vanilla bean gelato and warm chocolate sauce; and a dessert platter with a sampling of the top desserts.

Commitment to Wine: City Cellar Wine Bar & Grill features a 3,000 bottle wine collection and over 40 wines offered by the glass. Each night a special wine flight is offered presenting an opportunity to taste three different varietals in half glass portions. On Mondays, receive half off any bottle of wine under $99. Thursday, a complimentary wine tasting is poured at the bar and at the table featuring new and upcoming wines chosen by the sommelier