Wine Cellar Restaurant: Under the Influence of Bacchus

Wine Cellar Restaurant has an extensive list of wines for viticulturists and wine enthusiasts of modest and fat pocketbooks.

Overview: When there is good wine, there should be good food, and the does a great job of featuring excellent multicultural cuisine with a California spin. The menu blends California cuisine, American classics and Italian and Asian influences.

Décor: As the name implies, the dining room resembles a wine cellar—dark and cool with wine bottles nestled in the walls and deployed judiciously. We're reminded of a Spanish bodega (wine cellar and shop combined). The furnishings are more formal, but not quite the full linen treatment. The patio dining area has a European flavor and allows you to enjoy the view of the foothills. The outdoor seating includes comfortable rod iron chairs with earthen colors, cushions and red-rock, tile-topped tables. Strategically located umbrellas give patrons the benefits of sunshine without being forced to sit in the sun.

Drinks: The wine list is California focused with a few selections from other parts of the world. There are several by-the-glass options available ($7.50-$56). By-the-bottle selections vary from Don Rodolf 2007 Argentine Malbec ($24) to Napa Valley's Dominus cabernet ($290). There is also a wide selection of cordials ($7-$8.50), dessert wines and ports ($5-$45). For those who like a stronger finish, there are brandies, cognacs, grappa, tequilas and scotches, ranging from $8-$25 a glass. A full coffee bar ($3-$5) and alcoholic coffee options ($8) complete the choices, along with fountain sodas and iced tea.

Appetizer: Starters meet all tastes, from a desire to embrace French elegance with Swiss and Gruyere cheddar and Ale Fondue ($18) to a whim to dabble in ocean fare like Crisp Crab Cakes ($17), Asian Ahi Tuna Tartare ($14), Steamed Mussels & Clams ($13) and Monterey Bay Calamari ($10). Other succulent dishes are Grilled Lamb Chop Lollipops ($18); Grilled Artichoke ($9) Fresh Sautéed Albacore ($18) Stuffed Panko Prawns ($13); and Stuffed Poblano Pepper ($10 and $13).

Entrée: Italian favorite Tortellini and Cranberry Chicken ($22) has dumplings full of cheese and spinach tossed with grilled cranberry marinated chicken, sun dried tomatoes and artichoke hearts in a creamy basil sauce. There's also Lasagna Bolognese ($22); Fisherman’s Pasta ($27) and Eggplant Roulade ($18), roasted with spinach and two types of cheese served over spaghetti and topped with marinara and melted mozzarella. Chef Wayne Hashman understands that quality ingredients translate to superior food. He cooks with Painted Hills All Natural Beef because it's grain fed and has no growth hormones, steroids or antibiotics. The result is an excellent and well marbleized cut featured in the Painted Hills All Natural Choice Rib-Eye Steak ($39), Grilled Painted Hills All Natural Choice Filet Mignon ($43), and Zinfandel Braised Short Ribs ($21). The rest of the main courses please the meat eater and fish lover with items like Soy Glazed Wild Alaskan King Salmon ($20 and $29); Duck Confit and Pan Roasted Breast ($32);  Sesame Crusted Ahi Tuna ($21 and $29); Grilled Australians Lamb Chops ($40); Pan Roasted All Natural Double Cut Pork Chop ($30); Chicken Piccata ($16 and $22); Fish and Chips ($13) and Baja Tacos ($12).

Sides: A super selection of greens awaits you, including Wedge salad ($9) featuring iceberg lettuce with cherry tomatoes, crumbled gorgonzola, hard-cooked eggs, pancetta and red onions topped with blue cheese dressing; Seared Ahi Salad ($18) containing rare tuna accompanied with shredded cabbage, orange, crispy won tons, toasted sesame seeds covered almonds and ginger sesame vinaigrette; Classic Caesar ($7), Old Town Harvest Salad ($8); and Garden Salad ($7). Many greens have an international flare like Roasted Beet and Goat Cheese Salad; Cranberry Chicken Salad ($12); Crab Louis Salad ($16); Chinese Chicken Salad ($12); and Wilted Spinach Salad ($13) baby spinach, egg, parmesan cheese, crispy pancetta, grape tomatoes and red onion topped with pancetta poppy seed dressing. Others celebrate the abundance of the ocean such as the Double Shrimp and Avocado Salad ($14) mixed greens, bay shrimp, gulf prawns, avocados, tomatoes and red onion served with vinaigrette and crumbled gorgonzola Cobb Salad ($12). The Soup du Jour ($4-$6) is always a delicious treat and the French Onion Soup ($6), a patron favorite, is a staple.

Dessert: With the exception of the chocolate fondue, the desserts are upscale variations of sweet favorites. There's Banana Sundae ($8); Old Fashion Apple Cobbler ($8); Mixed Berry Puff Pastry ($8). Other tasty and visually appealing meal enders include Pecan Tart ($8) and Apple Walnut Bread Pudding ($8) with tart Granny Smith apples, raisins, dates, walnuts and warm spices served with vanilla caramel sauce and vanilla ice cream topped with fresh whipped cream. The latter is reminiscent of treats found on Bourbon Street in New Orleans. For the chocoholic there is Raspberry Chocolate Decadence ($8), a dark chocolate tart served with a berry coulis and chocolate mousse; Chocolate Fondue ($16) made with milk and dark chocolate melted to delicious perfection and served with an assortment of dipping treats.

Service: The service is always friendly, attentive and professional.

Signature Dish: Braised Short Ribs covered with a Zinfandel demi-glace served with white cheddar, smashed Yukon Gold potatoes and roasted-root vegetables. 

• The Wine Cellar Restaurant
• Address: 50 University Ave. 
• Chef: Wayne Hashman
• Cost: $35-$75