My hubby and I tried the Wine cellar last night for the first time and were very,very pleased with the food, ambience, and service.
I recently finished a Peter Mayle book and have had a hankering for a good Bouillabaisse. This is easier said then done as, more often than not, bouillabaisse in USA restaurants tends to be overly spiced, too tomato-y, or overdone on the shellfish. To avoid disappointment, I asked for a taste of the broth prior to committing myself to this dish, and.....holy moly, it was spot on. It had a perfect balance of saffron, tomato, and fish essence. I ordered my bouillabaisse without hesitation, and was very very pleased with my meal.
For starters, we shared a delicious baked brie that was a bit unusual in that it was baked in a loaf of crusty bread, with an apple chutney on the side and a wine reduction accent. My husband, however, was disappointed with his Prime Rib soup, saying it was too spicy.
For dessert I had a wonderful Carrot Cake cocktail that was totally delish.
The setting for the evening couldn't be better, in the basement with the many different architectural textures (ceiling beams, stone wall, brick columns) under soft lighting. A pianist and bass player provided nice background music (e.g. Sting), with no vocalist. We took a seat at the rear of the dining room, not wanting to be overpowered by the music coming from the stage, but this wouldn't have been an issue as the volume was just right no matter where you were seated downstairs.
We thought the prices very reasonable ($19 for the bouillabaisse, $10 for the shared baked brie), and we will definitely be back.
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