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Cellar 56 Restaurant Review: Cellar 56 chef Jeff McGar has reworked the menu from top to bottom, developing wine-friendly dishes, meaning there are no exaggerated flavors or spice-sourced heat. We also like the presentations, with artfully arranged morsels that are appropriately plated with style and sensitivity to the nature of the dish; perhaps the most impressive is a carefully cut square of salty-sweet pork belly with pickled vegetables for a fine counterpoint. Shrimp and grits does well with the unoaked Chardonnay from Casa Lapostolle. A petite filet with truffle-scented potato and braised short ribs with mashed potatoes call for a red wine, and there are plenty to choose from. Note that the Krispy Kreme bread pudding for dessert remains firmly in place on McGar’s menu. The wine list offers many choices by the glass, but also by the taste, which we like for exploring numerous wines. Waitstaff could be more knowledgeable about wines, but overall perform well. The atmosphere can be a bit noisy, so plan accordingly.