At The Cellar, one of the nation's most celebrated French restaurants, you always receive the best of everything. Chef de Cuisine David Kesler has created a menu full of such memorable dishes as grilled veal chop with apples, walnuts, calvados, and saffron parsleyed risotto, not to mention roasted breast of Muscovy duck with poached sour cherries, cherry brandy, and The Cellar's own duck stock reduction. The Cellar's wine list, winner of the Wine Spectator 's Grand Award, features more than 1,300 selections from around the world. The Cellar knows the secret of pleasing its guests, over and over again. This infosite is an advertisement.
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