Cuisine:

• Others
• Contemporary
• Fast Food and Hamburgers

Cellar 56 Description:
Capturing much imagination on a small plate, Cellar 56 focuses on dishes that are wine friendly, well priced and well prepared. Chef Joshua Carden sources much of his raw material from local purveyors. Dissatisfied with the quality of tasso ham he was getting for his shrimp and grits with tasso gravy, he buckled down and made his own. The fig conserve that appears on his duck dish is made from figs he acquired in season. The caramelized garlic risotto is a lovely example of a small plate that packs a lot of natural flavor. Braised short rib of beef, de-boned once cooked, comes with a simple reduction sauce. The white chocolate caramel bread pudding is made with Krispy Kreme donuts, making a dish with a texture that is positively seductive. The wine list is constructed to offer choices that pair with these dishes, and wines are offered in both half pours, beginning at $3, and full pours, beginning at $6. Special wines are offered by the bottle. With that dessert, the Alvear Pedro Ximénez 2004 is an ideal companion. Ask about wine tastings and special offerings.


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