The Cellar Door Reviewed
After passing The Cellar Door restaurant on Monument Avenue several times in the past few months, my boyfriend and I finally decided to try it after moving into the apartment building above it.
Upon stepping into the threshold, I noticed in just a glance how clean the restaurant was kept. The restaurant is located in the basement of an apartment complex so I was honestly surprised to see just how well it was maintained. The air smelt vaguely of fresh paint, the walls painted a beautiful salmon-orange like color. Various pieces of art, maps and foreign currency adorned the walls, strategically placed.
The bartender warmly greeted us and informed us that we could sit wherever we pleased. He brought over cups of water and a carafe of water. I placed an order for Peruvian organic coffee and my boyfriend got bottled Lagunitas IPA.
We then placed an order for a small plate of The Tuscan, fried parmesan cheese puffs with tomato-dill salsa. The waiter came out and informed us that they were not able to properly prepare the appetizer and presented us with The Eastern Shore, fried zucchini fritters with a garlic-almond spread, free of charge.
The appetizer was absolutely flavorful; the garlic-almond spread complimented the fried zucchini. After polishing off the tapas, our meals were delivered to us.
I had ordered the Manchester sandwich with roasted corn salad. The sandwich was Peruvian chicken breast with tomatoes, caramelized onions, avocado and provolone on toasted Ciabetta. I had never had anything so decadent and tasty. I could have sworn my taste buds were working on overdrive.
My boyfriend had the Ropa Vieja with the soup, The Rope Swing, as a side. The entrée consists of braised and shredded beef with Brazilian rice, black beans and fried plantain. The soup was made of Peruvian chicken, quinoa grain, vegetables and noodles. The rice and beans paired well on the plate while the plantains helped cleanse the palate, bringing the full taste of the braised beef through.
While consuming the entrees, my boyfriend had a second drink, called Machu Picchu Pisco Sour. Pisco is a colorless grape brandy produced in Peru. The drink contained Pisco, egg white, sour mix, simple syrup and grenadine.
Finally, we ordered the Mexican Chocolate Torte, a dessert to die. The dessert contained brown sugar, chocolate, Kahlua, cinnamon and butterscotch schnapps. It was devoured in a matter of seconds.
The Cellar Door gave us exactly what we needed, which was food and an atmosphere to remind us that the passion for cooking still exists. With the service that we received from our waiter and the food that made us salivate, we will definitely plan on hoping downstairs from our place again.
The Cellar Door is located on 1600 Monument Ave.
Gillan Ludlow is a Fredericksburg native and attending Virginia Commonwealth University as a print journalism undergraduate.
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