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THIS RESTAURANT IS CLOSED Wine Cellar Restaurant Review: The Wine Cellar's interior is dim and cavernous, with winding corridors and a variety of brick-lined dining areas. The menu is expansive and creative, however, with entrées like Shrimp in the Robe (shrimp stuffed with crab meat, scallions and feta cheese, seasoned with garlic and basil, and wrapped in puff pastry) or King Neptune's Quarter (an assembly of shrimp, scallops, lobster and mahi mahi bathed in a reduction of heavy cream, lemon, dill and Pinot Grigio). Châteaubriand bouquetière, a Prime center cut of Black Angus tenderloin, broiled and presented table-side with fresh vegetables, is also an option. For fish lovers, try the panko-crusted North Atlantic salmon (prepared with honey, English mustard, ginger and wasabi, with a port wine reduction). There's a five-course chef's meal as well every Monday night featuring a continental buffet, with choices ranging from design-your-own pastas to sliced Prime roast beef and a dessert station that includes English bread pudding and a Godiva chocolate mousse.