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The Cellar Restaurant Review: This Fullerton restaurant has been one of north OC’s most romantic destinations since 1969. Walk down a flight of narrow stairs and open a wooden door to a real cellar, elegantly decorated by one of the artists who built Disneyland’s Pirates of the Caribbean attraction. With low-hanging ceilings, The Cellar lives up to its name with three cozy rooms, black-leather banquettes, rich red carpet, bright-white Goddess statues and glowing golden candles. Executive chef Sean Nemetz oversees a menu that features local, seasonal ingredients, natural meats, wild seafood and less traditional dishes like buffalo tartare. Start with one of the pre-Prohibition-style cocktails or a glass of well-chosen wine. Next, select an appetizer such as the signature escargots, or begin with a salad of field greens with candied beets and seared goat cheese topped with a lavender honey vinaigrette. Main course portions are quite large, and we recommend the classic Châteaubriand or the star anise-and-sage-brined pork loin served with a hash of Brussels sprouts, butternut squash and bacon. For dessert, go for the chocolate or Grand Marnier soufflé. The wine cellar, which is located just above the restaurant, is a treasure trove sheltering more than 1,400 labels.