CELLAR 335 FULL
CELLAR 335 CRACK

Our server also provided excellent recommendations using simple descriptions like “fruity,” “strong,” and “sweet.” Fortunately, you’re in excellent hands as Joshua Fossitt (The Dead Rabbit, Ward III) and Guillermo Bravo (Weather Up, Featherweight) concoct cocktails that could please the most hardcore tikiphile. Instead of a slice, you get four bite-sized pieces, which are great for sharing, but felt like more of a sample than an actual $10 dessert.Īs for drinks, the tiki menu can be a bit daunting to the uninitiated with a host of ingredients like Damoiseau 110, Avuá Prata Cachaça, and Clément V.S.O.P. We tried the tres leches cake, a spongy cake that was perfectly moist and sweet.

CELLAR 335 FULL

Nevertheless, at $2 each, the scallop-sized breads are still a nice accompaniment to any dish.Ĭellar 335 has a full dessert menu by pastry chef John Chomenko. However, the spicy cornbread ($2) - while moist and buttery - lacked any spice.

The dollop of seaweed and kimchi mayo also help bring out the crab meat’s freshness. They’re small, but wonderfully sweet without being overly fishy. The crabcakes ($5 each) are another highlight.

CELLAR 335 CRACK

The crack fries ($8) - think patatas bravas without the tomatoes - are highly addictive, thick-cut potato wedges drizzled with bacon, scallions, and cheese sauce. The rice has a delicate spice that keeps your taste buds yearning for more. The avocado fried rice ($12) - which is actually one of the more substantially sized entrees - is a winning combination of creamy avocado with crispy fried rice accompanied by Napa cabbage, radish, sesame, soy, and cilantro. However, while they’re small in size, they’re big on flavor. That said, many plates are small, so a party of two might want to try three or even four plates. For Cellar 335, Knott created an American menu with Asian accents that rises above and beyond the typical fusion fray.ĭishes at Cellar 335 are meant to be shared tapas style. Knott has worked at various restaurants from Ryan DePersio’s Fascino in Montclair to Ed’s Chowder House in New York’s Upper West Side. Tiki bars are renown for their free-flowing rum and exotic drinkware, and while you’ll definitely find both at the recently-opened Cellar 335, the other star of the show is the restaurant’s food menu, created by executive chef/owner Jamie Knott.