Craft beers on tap and locally sourced spirits are also available.Ĭellar Door is set in the south quad of the Christchurch Arts Centre Te Matatiki Toi Ora. The food menu is small but deliberate, mostly gluten-free and features several vegan dishes. Cellar Door Provisions Chicago’s best bread happens to be in one of our favorite daytime restaurants Alex Lau H umankind cannot survive on bread and butter alonewait, what are we talking about We. Larger dishes like white anchovies on toast with gremolata and chardonnay shallots or braised beef cheek for two with mushroom ragout and creamy polenta are seasonal, locally sourced and delicious. Small plates here are simple but solid - seven different salted almond recipes were tried before the team got them just right. Cellar Door offers both parts of the equation and then some. Wine, however, is only part of Cellar Door’s story…Ī great glass of wine with a nice nibble is hard to beat. Here “you can trust your own palate” and chart your own wine journey. If you find a drop you love, order it by the glass or get a bottle to takeaway. Each flight has a clever name and is a carefully crafted tasting journey. Rather than telling you what you should taste, the menu informs about process and origin in plain language. In Partnership with Cellar Door Provisions Cellar Door Provisions is a project born from shared bread and underground dining experiences. The wine ‘flights’ are a great place to start.Ĭellar Door’s wine tasting flights are high quality, great value and downright fun. Both are happy to answer questions and together they’ve created an experiential, welcoming place in which to explore some of New Zealand's (and the world’s) best wine. Patrons can pick up orders starting 5 p.m. Diversey Ave., is taking online orders for curbside pickup. Kate, two time South Island sommelier of the year and Tim, former Christchurch wine rep bring their expertise and lifelong wine affinity to Cellar Door. LOGAN SQUARE Popular Logan Square cafe Cellar Door Provisions is reopening this week after a months-long hiatus, but the restaurant will only serve dinner for the time being. Their down-to-earth personalities conceal the fact that they’re hospitality aficionados, and the offerings mirror their passionate yet humble approach. Owner-operators Kate Hide and Tim Ogle can be found working on-site most days. They hail from around New Zealand and the world, but all have an appreciation for what this place has to offer in terms of food, wine and culture.
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Light pours in through the historic windows and most details found here, like the Crown Lynn china and vintage cutlery, have been collected throughout New Zealand. Upon entering you’ll notice a unique wooden bar made with staves from repurposed local Pinot Noir barrels. Cellar Door feels like your ‘local’ but has a distinctive, exciting element, sans pretentiousness. Rustic, 20-seat restaurant crafting farm-to-table American fare, country bread.
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Here, the focus is on approachable wine drinking, seasonal fare and free flowing conversation. Right now that means a smoked beet salad, celery root soup with apples and brown butter, a couple of tartines, a quiche with roasted Vidalia onions, and house-made sausage with poached eggs and mustard.Located in The Arts Centre, in the space that was once the legendary Annie’s Wine Bar, Cellar Door exists in a place that is already very special to Cantabrians. I was told it’s not going to be on the menu forever-just as long as it’s cold like this-but it’s a very good sign of what these fellows are capable of, working with all-local ingredients in this former Guatemalan bakery. It’ll thaw the ice-bound lump you once called a heart in no time.
A few garnishes of refreshing baby fennel complete a bowl as simple and delicate as it is fortifying and life affirming. The warm corn mush is surprisingly light and buoyant, sweetened by garlic confit, and the tender braised meat is carefully extracted from the knobby vertebrae. Cellar Door Provisions is Now Open in Logan Square by Brett Hickman Feb 5, 2014, 7:20am CST Logan Square has a new breakfast and lunch spot that's focused on artisanal cooking with the opening of. It’s listed at the very bottom of the changing menu at this new, minimalist breakfast-and-lunch spot from some of the guys behind the underground dining posse Thurk.
If you must have a reason to venture out into the rimy hellscape of never-ending winter, I’m going to suggest it should be to hunch over the oxtail polenta at Logan Square’s Cellar Door Provisions and thank Providence for good grain and meat.
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