The cellar san clemente3/24/2023 The relationships and experiences I had while on the island were cosmic. It was probably the most intense and profound experience I’ll ever have. One part bar rescue, one part development, I was tasked with training a team who had no prior experience in making high-end cocktails how to flame peels, carve ice, make homemade fermentations (tepache!), etc. Salt Plage (8th Best Beach Bar in the World, Conde Nast) was my baby. I went sight unseen where I had the pleasure of working with LA gem, Chef Miles Thompson (Animal, Son of a Gun, Michael’s, Allumette), for the short period he consulted the food program for both The Pavilion and Salt Plage for Christophe Harbour. In 2016, I was offered a dream opportunity to develop the first-ever craft cocktail program on the island of Saint Kitts and Nevis, an independent federation in the West Indies. It was the first time I realized I wanted to one day operate a hospitality program of my own. In 2015, the three of us (with the help of other friends and colleagues) started a pop-up restaurant/bar called “Latitude Longitude.” We threw monthly dinner parties with globe-trotting menu themes which were both challenging, rewarding, and eye-opening. I’m proud to say this program led to a significant bar remodel which continues to thrive today.ĭuring my time at Greens, I also met my current business collaborators/partners, Garrett Brant (sommelier, level 2) and Chef Matthew Dumas (Zuni Café, Greens, Outerlands). I also had the privilege of launching Green’s first-ever cocktail program, breathing new life to SF’s 40 years old institution. During my seven years at Greens, I had the pleasure of building life long relationships with countless people who I still consider intrinsic to my development to this day. I became bar manager at Greens Restaurant (U.S.’s first fine dining vegetarian restaurant and perennial SF Top 100) where I developed a more mature interest in restaurant/bar culture. I soon tired of the white vest/black tie uniform and made a switch. It was there that I learned all the classics amidst a very discerning North Beach/Financial District community. Soon after I did a short stint at Francis Ford Coppola’s bar, Café Zoetrope. The ability to develop genuine connections with guests while curating a unique experience was infectious – I was hooked (hookah-d?). It was the first time I felt a sense of belonging while behind a bar. Lots of mojitos, mould wine, and spicy apple smoke rings. The first bar I tended was a Lebanese hookah bar-by day and belly dance night club-by night called Kan Zaman (RIP). So, let’s start at the beginning and we can move on from there.Ī bay area native, I started bartending in San Francisco as soon as I turned 21 (2005, yikes) as a means to support myself while pursuing passions in music and audio production. Thanks for sharing your story with us Christian. We had a lovely time at The Cellar and look forward to returning the next time we’re in San Clemente.Today we’d like to introduce you to Christian Zamora. The service was friendly and attentive, and the restaurant had a nice, relaxed vibe to it. All the dishes were thoughtfully prepared, nicely presented and quite delicious. My son ordered their Cubano sandwich, his girlfriend went for the Garden Curry, my wife selected the Peach and Burrata salad, while I opted for their Korean Fried Chicken sandwich. We came for dinner on a July evening during the COVID-19 pandemic and were delighted to find that patio seating was available for our party of four. They do not have a parking lot, so you may have to exercise your patience while searching for street parking. and cheese boards, but also serve breakfast, lunch, happy hour and dinner. Located on Avenida del Mar between Ola Vista and El Camino Real in the downtown area of San Clemente, The Cellar is a “New American” eatery and wine bar with microbrews on tap, outdoor dining, and an onsite cheese shop.
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