Once upon a time in Orange County,
there were just three "grand" restaurants. These were special occasion dining
rooms, richly decorated, with superb-cuisine, impeccable service. Walls were filled with
both national and international awards, and they claimed a clientele to match. Only
Fullerton's The Cellar remains.
Opened in 1969 by Louis Schnclli, Swiss-trained restaurateur with
meticulously high standards, The Cellar was sold in 1985 to Ernest Zingg. Zingg, a
graduate of the Lausanne Hotel Management School in Switzerland, immigrated to Canada in
1960 where he opened the Ascona Restaurant. Located in Gravenhurst, Ontario, a local
newspaper recently rated his restaurant "an oasis in a culinary desert."
Offering
gourmet dining in the classic tradition, Ascona is one of only 25 Travel Holiday
award-winning restaurants in Canada. It was at a meeting of Travel Holiday award-winners
that Zingg and Schnelli first met, leading later to Zingg's purchase of The Cellar.
Ernest
Zingg has not only maintained the excellence which has marked The Cellar during the past
28 years, but has added new amenities to further enhance the restaurant. Subtle changes
have been made. Equipment changes have updated the kitchen. A wine cabinet that is
thermostat controlled has been installed next to the bar. Other than that you will
find the interior cozily furnished as it has always been.
The
elegant surroundings include handsomely appointed tables, fine oil paintings, and antique
china cabinets. Each table is set with monogrammed crystal, imported German china, and a
crystal vase filled with a bouquet of fresh carnations. Velvet chairs and leather
banquettes provide seating. An intimate and romantic setting is enhanced by crystal
chandeliers and shimmering brass lanterns.
The
menu remains French in the classic tradition. There is an impressive selection of hors
d'oeuvres which includes Sevruga or Beluga caviar, fresh seafood pasta tossed with cream
and basil, and fresh salmon marinated in lemon, lime and tarragon sauce.
First
courses also include a variety of singularly good salads. The pastry cart displays
outlandish pastries and desserts and is more than a little difficult to resist. Some of
the temptations include chocolate mousse cake, open face pastries colorfully prepared with
kiwi, mango, raspberries and blueberries, and last, but not least, white chocolate mousse
cake layered with strawberries and puff pastry. Fresh raspberries, strawberries, and
blueberries are seasonal and may be served alone, with ice-cream, or a liqueur such as
Grand Marnier. Chocolate soufflé is available and should be ordered at the beginning of
your meal.
The
Cellar boasts a wine list that is a connoisseur's delight,
offering more than 500 labels and thousands of bottles. There are wines from a collector's
choice of rare French vintages, champagnes from here and abroad, wines from both heralded
and little-known boutiques of California. Imported wines come front Austria, Australia,
Canada, Hungary, Germany, Italy, Switzerland, Portugal and Spain. There is a collection of
fine Oportos for either an aperitif or after-dinner sipping. Each wine is carefully
cellared and served with professional attention.
The Cellar is located at the Villa del Sol (the
old California Hotel) at 305 North Harbor Blvd. in Fullerton. Dinner is served
Tuesday-Saturday only, from 6 until 10 p.m (Sunday and Monday are reserved for banquets
for up to 100 persons). The courtyard of the Villa del Sol is available for receptions. If
you would like limousine service, please call Cuisine by Limousine 714 991-8830. For
reservations, call (714) 525-5682, or E-mail thecellar@msn.com
