Sonoma Cellar Restaurant Review: The neoclassical Spanish décor features arched stone walls framed in wrought iron; a beamed ceiling that extends space majestically; and high-backed, intimate booths to sink down into. Food is disarmingly simple and very good. Only USDA Prime beef is served, cooked over mesquite coals. Appealing starters include oysters Rockefeller and lobster bisque, followed by a retinue of grilled, sautéed and blackened steakhouse fare. We like the filet mignon au poivre and the Sonoma steak---the Prime bone-in New York. Among other options are the double-thick pork T-bone and the Strauss veal chop. Mascarpone cheesecake and Key lime torte are appealing sweet finales.
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