The Cellar Restaurant

The Cellar Restaurant Voted 'Best Cocktail Bar and Mixologist' - OC Register. 'Most Romantic' - CBS. Best Bartender - OC Weekly. 4 Diamond Award - AAA. 'Cal.
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Restaurants Everyone Should Try '- Buzzfeed. Doing what we love since 1969.

Join us today doors open at 4!
09/02/2026

Join us today doors open at 4!

Tonight’s featured Tiki Tuesday cocktail is the Sumatra Kula made with Orange, Honey, Lime, Allspice, Bitters, and Dark ...
09/01/2026

Tonight’s featured Tiki Tuesday cocktail is the Sumatra Kula made with Orange, Honey, Lime, Allspice, Bitters, and Dark Rum.

The Sumatra Kula, sometimes called the Sumatra Cooler, is a vintage tiki cocktail attributed to Donn Beach, the founding father of the tiki bar movement. It originated at his original Hollywood bar and may have been his very first original mixed drink, according to Phoebe Beach. In its earliest days, the cocktail reportedly sold for just 25 cents. The drink helped establish Beach’s reputation for exotic, theatrical cocktails and became an early classic of American tiki culture.

08/31/2026

Join us today for $1.50 oysters!
Available in our bar and lounge while supplies last! Doors open at 4pm and the line starts at 3:30 👀
🍸🦪

08/31/2026

Start your week off right!
Tomorrow starting at 4pm $1.50 oysters all day while supplies last
Every Monday and Wednesday in our lounge and bar we have $1.50 oysters
Join us and get yours while supplies last!

Boneless Roasted Half ChickenPommes aligot, Bacon Butter Emulsion, Tarragon Veloute, Hen of the Woods Mushroom, Chorizo ...
08/30/2026

Boneless Roasted Half Chicken
Pommes aligot, Bacon Butter Emulsion, Tarragon Veloute, Hen of the Woods Mushroom, Chorizo Oil

08/26/2026

Who are you bringing to $1.50 oysters today 👀🦪🍸

Tonight’s featured Tiki Tuesday cocktail is the Trader Vic’s Grog made with Passionfruit, Lemon, Pineapple, Bitters, and...
08/25/2026

Tonight’s featured Tiki Tuesday cocktail is the Trader Vic’s Grog made with Passionfruit, Lemon, Pineapple, Bitters, and Dark Rum.

Trader Vic’s Grog is a tropical cocktail associated with Victor Bergeron’s Trader Vic’s and documented in his influential Trader Vic’s Bartender’s Guide. Unlike traditional naval grog, which combined rum with water, the Trader Vic version reflects the evolution of mid-century Tiki cocktails, pairing dark Jamaican rum with tropical fruit and citrus. The drink was also listed as “Beachboy Grog” in Trader Vic’s guide. Its fruity, refreshing profile illustrates Bergeron’s approach to transforming simple rum drinks into elaborate Polynesian-inspired cocktails.

08/24/2026

Who’s ready for oyster Monday?
Starting at 4:00pm $1.50 oysters available all night until supplies run out
We will keep running this deal weekly! But don’t miss out today✨✨
Available only in our lounge and bar Walkins only guest come first serve

Sunday School is back! 🥃 Join us for an afternoon exploring the science behind the cocktail. This class is on ‘Liquid In...
08/22/2026

Sunday School is back! 🥃 Join us for an afternoon exploring the science behind the cocktail. This class is on ‘Liquid Intelligence’ which dives into molecular mixology and the techniques modern bartenders use to manipulate flavor, texture, temperature, and presentation.
Through four tasting courses, we’ll explore centrifugal clarification, liquid nitrogen freezing, rapid infusion, spherification, acid adjustment, and force carbonation-breaking down both how these techniques work and why we use them.
Located at Hidalgo’s Cocina. Brunch menu will be available for all who attend. Event is $70pp

1. Clarified Margarita - Clarified Lime, Orange, Blanco Tequila

2. Liquid Nitrogen Daiquiri - White Rum, Lime, Sugar *Served Frozen*

3. Spherified Mojito - Mint Infused Rum, Lime, Sugar, Sparkling Water *Spherified into Pearls*

4. Dead Man’s Party - Acid Adjusted Watermelon, White Vermouth, Orange Curaçao, Dry Gin, Absinthe *Force Carbonated*

Book on Hidalgo’s Cocina Open Table

Tonight’s chefs Choice Rigatoni, tomato confit, fried sage, Parmesan, ground filet
08/21/2026

Tonight’s chefs Choice
Rigatoni, tomato confit, fried sage, Parmesan, ground filet

Tonight’s featured Tiki Tuesday Cocktail is the Polynesian Paralysis made with Coconut, Lime, Pineapple, Orange, Bourbon...
08/18/2026

Tonight’s featured Tiki Tuesday Cocktail is the Polynesian Paralysis made with Coconut, Lime, Pineapple, Orange, Bourbon, and Dark Rum.

The Polynesian Paralysis cocktail traces its documented history to a 1971 drink pamphlet, Drinks of Hawaii, by Paul Dick. Its name draws from an earlier expression coined by author H. Allen Smith in his 1960 book Waikiki Beachnik, where “Polynesian paralysis” described a relaxed state of complete inaction. The cocktail emerged during America’s mid-century tiki craze, embodying the escapist spirit of tropical bars and the laid-back fantasy of island life. Its playful name perfectly captures the carefree spirit of classic tiki culture.

Join us for an afternoon exploring the science behind the cocktail. Liquid Intelligence dives into molecular mixology an...
08/14/2026

Join us for an afternoon exploring the science behind the cocktail. Liquid Intelligence dives into molecular mixology and the techniques modern bartenders use to manipulate flavor, texture, temperature, and presentation.

Through four tasting courses, we’ll explore centrifugal clarification, liquid nitrogen freezing, rapid infusion, spherification, acid adjustment, and force carbonation—breaking down both how these techniques work and why we use them.

Tickets go on sale this Saturday!

Address

305 N Harbor Boulevard At The Villa Del Sol (In The Cellar)
Fullerton, CA
92832

Opening Hours

Monday 5pm - 11pm
Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 12am
Saturday 5pm - 12am
Sunday 5pm - 11pm

Telephone

+1 714-525-5682

Website

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