The Cellar at Duckworth’s

My first experience with #dinnerfortwelve was awesome!  We went to The Cellar with some other couples and celebrated my friend Lisa’s birthday.

The Cellar at Duckworth’s is an American gastropub and known for their specialty beers and signature cocktails.  It is inspired by the early 1900s, (the underground space built originally in 1912) The Cellar has a speakeasy, prohibition-era feel with its original brick walls and exposed ceiling joists.   It is small, dark and cozy, and they don’t take reservations after 7pm, so plan accordingly.


I love getting dressed up with my hubby for a nice dinner out!  Bonus points that we don’t have to get a sitter anymore.  My daughter took this right before we left.  The Cellar is pretty dark, and so the other pictures are darker.


Drinks:  A friend and I split a bottle of the Kaiken Malbec and Daniel got a  NoDa Jam Session..  (support local!)  Some of my friends did order the cocktails and said they were fabulous!

Drink Summary:  Order what you like and plenty of it.


App One:  char-grilled bluepoint oysters with creole butter, pecorino, baguette. (These were good, but I like my oysters simple…  raw with some lemon juice.


App Two:  Expresso rubbed lam carpaccio with cured beets, mustard seeds, gherkins, and parmesan. (Again…this was good and I love the fancy name.  But I could make something pretty similar at home.  I mean, this was basically a high end lunchable.)


App Three:  Tuna Tartare with sesame seeds, chunky guacamole, chile oil, and wonton crisps. (I would get this again in a heartbeat!)


App Four:  dried garbanzo bean hummus with feta, cucumber, tomato, zaatar, and bread crisps.  (most of this went home to feed the chickens, so you can be the judge there.)

App Summary:  Get the Tuna Tartare…I will go back and try the caramelized brussels and the truffle mac and cheese.


My Main:  butter basted scallops with currants, cauliflower, turmeric, chorizo.  This was like a little party in my mouth and I loved every bite.


Daniel’s Main:  ribeye…they cook their steaks at 1800 degrees for a charred finish.  The tiny bite he gave me was amazing…and so was the arugula salad that came with it!

Main Dish Summary:  Yes to both of these…other table favorites were the filet and shrimp and grits.

We did not leave any room for dessert, but they have a cornflake crusted french toast with carrot cake that looked pretty awesome!

Its A Pleasant Life Rating:  4 stars


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