Starting Down in the Cellar

Welcome to Eating L.A. Layer by Layer!

Typically I will be writing about restaurants in the L.A. area, but today my first review will feature a burgeoning Orange County gem. The Cellar is an artisan cheese shop and restaurant on the boutiquey street of Del Mar in San Clemente, and it is absolutely delicious.

From the cheese shop, we started out with the Spanish Board. Unfortunately the plate was simply dropped off at our table without any explication of its features. Eventually, after probing, a description of the plate was provided.

Atop the deep and creamy Drunken Goat, there is a small piece of fig cake, which was quite crunchy and consisted of a rich nutty flavor. The Manchego was paired with membrillo, both characterized by a grainy texture, and the sweetness of the quince paste accompanied the nutty aged qualities of the Spanish sheep cheese. The charcuterie consisted of slices of wonderfully salty chorizo and light jamon serrano, which was very similar to prosciutto. The sweet stuffed peppadews, the peppery olives, and the salty but sweet marcona almonds served as delicious accoutrements.

Next, we split the heirloom tomato flatbread. Drizzled with balsamic vinegar and topped with julienned basil and shaved parmesan, the flatbread was full of fresh and vibrant flavors. The cherry tomatoes oozed with juice and the bread cracked with each bite. While the crust was a bit crunchy for my taste, the flavors of the flatbread made up for it.

Full of sweetness from the fig butter and honey, yet balanced with a bitter walnut and peppery arugula, the fig butter crostini served as a perfect amuse-bouche to my meal.

I ordered the braised short ribs in a balsamic reduction. Arugula and roasted tomatoes and garlic topped the dish, and rosemary grits sat patiently under the short ribs. Hazelnuts encircled the plate, and I relished their sweet nuttiness after first consuming the small arugula salad. Next I started on the short ribs, which were so tender and juicy it was almost as if butter seeped in between each rivet of the meat. Courageously, I paired a roasted garlic clove with a piece of short rib, and the two melted together beautifully. Nonetheless, I finished the plate by eating the grits alone, and they were thick, creamy and tasty.

The wonderful meal ended with an incredibly moist yet crumbly chocolate mink. The vanilla ice cream and sunflower seed pairing added a nice salty and creamy refreshment to the rich chocolate cake-like dessert. I cannot say there isn’t a picture because I dug into the dessert too quickly since the server actually took five minutes to bring spoons to the table, but the dessert was delicious – as was every plate of the meal.

The dishes are so well prepared with such vibrant ingredients that the prices at the Cellar are completely reasonable. Where the Cellar needs to work out its kinks is in the wait staff – instead of feeling like a leisurely meal with appropriate distribution of meals, frequently those at my table felt neglected and uniformed about what they were consuming. Despite poor service at one table, the restaurant as a whole bustled all evening, proving to be a popular new Orange County culinary destination. To find more information about the Cellar, visit their website.