The Cellar

This was disappointing. The hostess was great , but the food was over salted. I ordered the Prime Rib special at. $16.99. Great Deal. At least it should have been. It did not taste good. You can sometimes get a cut of salty rib, but considering the saltiness of the whipped potatoes the fault lies with the chef. The potatoes were also over salted. The vegetables were fine. They appealed to the eyes being colorful and fresh. They were slightly chrunchy. I wish I was not disappointmented. I expected so much. Seriously, do not go here. I will give props to the attentive and considerate hosted who did her best to please. She did it with professionalism and grace. Hostess you deserve better.

I have never felt compelled to write a review before but this place was amazing! I took my husband here for his birthday dinner and bought about the most expensive things on the menu but our bill came out plenty reasonable. The food was absolutely amazing, our hostess was absolutely amazing, the atmosphere is wonderful, cozy, warm. I believe I over heard that dinner is half-off if you stay in the hotel, but we didn't. It looks like a very nice hotel though and if it's on par with the quality of restaurant (which I'm sure it is) I'd highly recommend that too. We saw a notice in the Cellar that it had been rated the cleanest restaurant in the county! Six-stars across the board.

Look at the dates of these reviews and take my current advice, unless you like wasting both your time and money, then The Cellar is for you... Unfortunately, when I choose to dine out, it's at someplace with good food, but at The Cellar, it's old, tasteless and customers are treated like an inconvenience. This new wanna-be chef (and I use that title very loosely) needs to go to culinary school or something. Our evening began with ordering Cellar Tots, when they came they were falling apart, burnt and tasted like dirty old fryer oil. Our waitress was kind enough to apologize, but they made up for it in no way because the "chef" said they were fine and that's how their suppose to be (Strike One). My husband ordered fettuccini Alfredo with chicken and it may as well have been the soup of the day and it should have been called cream of garlic with overcooked noodles and a piece of hacked up burnt chicken. I tried getting a prime dip, but sorry we don't have any right now, no problem, so I settled for a steak sandwich cooked medium, i got my steak sandwich alright, almost well done with plenty of black soot from the grill as added seasoning, I guess. We complained about our food and was told our food was prepared by the chef himself so everything is perfect. If it was so perfect, why are we complaining, so I told our server to shove it in her mouth and eat it then and we'd be happy to pay for it. (Forget strike two and three) What a lousy place to eat now, they used to have someone back there that knew what they were doing and it showed. We will never, ever go back... EVER!

I am an avid fan of Rueben sandwiches and I have not been to The Cellar since they had their Summer Salad promotion going on, which was spectacular by the way, and back then I had went quite a few times, eating there for both lunch and dinner. As a matter of fact, we had a doctors luncheon here one afternoon and that was my first experience here and what made me keep coming back. I was very impressed with this Chef Rob Vee, whom I've seen several times in the back and would check the restaurants' Facebook page from time to time to see what kind of specials they had going on and noticed his name under a majority of the posts, I only wish I would have stopped to compliment him back then and now I regret not saying anything, (anyone know where he is cooking now?) I remember a server exclaiming to me how he was doing everything in-house, even all their deli meats were being made and smoked there, and you could taste how everything was so fresh. The Ruebens, back then, oh my goodness, they were just to die for, perfectly smoked corned beef and it was simply the best I have ever had. You could only imagine my dismay when I returned to what once was the best I have ever had, to spitting out my first bite, when I complained and asked what happened, the server told me that they have had a new Chef since September. You can taste the mistake of letting Chef Rob Vee leave and if you know how to swallow your pride, find him and do whatever it takes to get him back, seriously! You have a simple menu and for a Chef to take something so simple and elevate it to what I remember it once was, in my opinion, that's a real Chef and someone that deserves to find and read my review here, as you can see, it seems like he had a following and you all failed to recognize that, as in not the first to mention his name here on a review. I don't leave very many reviews, but I was so overwhelmed by how dissatisfying everything was, it would be a shame for anyone to come here and waste money on what you all have allowed the food to become with whoever you allowed to try to replace Chef Rob Vee. Let me know when and if he's back, I'll let all my friends here at the office know and we will reunite and start coming back again. Until then, we are all staying far, far away.

This place has made out like the mudslide in Oso, everything has gone downhill with very little hope of recuperating what's been lost. Ever since Chef Rob Vee has been gone, all the good food seems to have left with him. No, I don't know the fellow, aside from seeing his name on their Facebook page with frequent updates, then all of a sudden (like Oso), not only were the updates lost, but the food quality was lost, the good soups were lost and the kitchen just seems to have died. Sure, it's a pretty strong analogy, however, it's the truth. I've been back a handful of times since noticing he's been gone and have had nothing good come out of that kitchen. It's a shame when "you don't realize what you got, until it's gone". And that statement definitely proves itself at The Cellar. I don't see much hope for this place and good luck to you if you're reading this and planning on going there, who knows, you might get lucky, but if you're like me, I don't push my chances.