Cellar To Table, Bistro & Wine Bar in Shanghai

Cellar To Table is a Mediterranean bistro and wine bar housed within a villa at 20 Donghu Lu. It's one of the more prominent new openings in Shanghai, and I highly recommend it.

About Cellar To Table

It’s from the people behind Napa Wine Bar & Kitchen, a respected European restaurant at Bund 22, one that’s temporarily closed pending renovations. Chef Francisco Araya is leading the charge, serving refined Mediterranean bites and traditional French entrées.

As for the wine selection, it is exceptional and remarkably affordable due to the prowess of proprietor Phillipe Huser. His knowledge and undying love of wine (and wine import company Bund Fine Wines) make it possible for wines by the glass from ¥40 (some poured from magnums) and bottles that start from ¥300.

There are more than 400 labels to choose from. Not a wine expert? Just ask for a recommendation.

The space is small, but it has great personality. The patio might be cold for the season, but a temporary tent has been erected to make use of the outdoor space. There’s also a private room on the second floor that seats 12-14 people.

On The Menu: The Food

Highlights include escargot drenched in a glossy dark sauce, a classic duck confit with perfectly crisped skin served with buttery mash, a juicy josper-fired whole chicken, and a steak frites that rivals ones served at other perennial French bistros in Shanghai.

There’s also a dry-aged pigeon on the menu that is so popular you need to call to pre-book it.

Blackboard specials include some excellent steaks to go with the wine.

Naturally leavened bread and AOP butter (¥36)

Sardines (¥90) – Escabeche, herbs and extra virgin olive oil.

Squash Blossom (¥65) stuffed with fluffy shrimp mousse and tarragon.

Rougie Foie Gras (¥135) – Torchon with grapes and a green apple and ginger chutney. Goes great with the requisite bread.

Piquillo (¥55) – Grilled pepper with crab meat, comte and bisque.

Escargots (¥85) – Tender escargot sautéed with garlic and lashings of butter-enriched sauce.

Jiang Niu Rou (¥70) – Thinly sliced black angus beef and black garlic. A lighter appetizer. It's not for me—I feel the escargot and squash blossom outshines this dish.

Louis The French Chicken (¥450) – A whole jumbo-sized chicken that’s been brined for two days and blasted in the josper oven. Plump, succulent and feeds four as a main dish. (Note: Photo above is not the actual portion of the chicken, only half.)

Steak Frites (¥160) – Wagyu flank steak with finely diced shallot sauce and fries. A classic done well.

Rougie Duck Confit (¥70) – A whole confit duck leg with creamy potato purée. Great value and comforting. Again, another classic expertly done.

Casarecce (¥145) – Al dente pasta with sea urchin and onsen egg. It’s a bowl of rich carbs that is hard not to like. I see the appeal, but I’m more for the other mains that chef has to offer.

CTT Special Dessert (¥60) – Confit red fruit with housemade granola, light ice cream and sangria. It’s a refreshing end after a meal of butter and foie.

Nutella Sandwich (¥60) with a layer of nut praline on housemade brioche. It’s not as sweet as you’d think. It’s on the specials board.

Tarte Au Chocolat (¥85) – Thick bittersweet chocolate with a touch of salt, served with vanilla creme. It will give you chocolate cravings you never thought you could have.

In Summary: Highly Recommended

Cellar To Table is one of the stronger new openings of late. They're a seasoned team, and the food and wine selection is good—and I highly recommend checking it out.

Favorites: Squash blossom, escargot, roast chicken, steak frites, duck confit, tarte au chocolat, and sangria dessert.

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Cellar To Table
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