The Cellar at Duckworth's occupies an underground space built in 1912, and the original brick walls and exposed ceiling joists still carry the prohibition-era feel the name promises — staff dress the part. It runs as an American gastropub beneath Duckworth's on N Tryon Street, pairing a chef-driven menu with a rotating tap list of specialty and rare beers and cocktails made to order.
The kitchen sources from regional farms — Tega Hills, Patterson Farms, Scott Farms, Burch Farms, and Sunny Creek among them — and adjusts the menu seasonally around that produce. Steaks are certified Angus beef, seared at 1800°F for a charred crust, running from an 8oz filet mignon up to a bone-in tomahawk. Elsewhere the menu leans into shareable plates: tuna tartare, char-grilled oysters with creole butter, short rib gyoza dumplings, truffle fries, and a caramelized Brussels sprouts flatbread, plus a house-ground burger.
Regulars point to the steaks and the cocktail and oyster program as the draws, alongside a reputation as a special-occasion spot and something of a hidden gem in the city's dining scene. In 2019, the James Beard Foundation named the restaurant's chef a semifinalist for Best Chef.
The kitchen sources from regional farms — Tega Hills, Patterson Farms, Scott Farms, Burch Farms, and Sunny Creek among them — and adjusts the menu seasonally around that produce. Steaks are certified Angus beef, seared at 1800°F for a charred crust, running from an 8oz filet mignon up to a bone-in tomahawk. Elsewhere the menu leans into shareable plates: tuna tartare, char-grilled oysters with creole butter, short rib gyoza dumplings, truffle fries, and a caramelized Brussels sprouts flatbread, plus a house-ground burger.
Regulars point to the steaks and the cocktail and oyster program as the draws, alongside a reputation as a special-occasion spot and something of a hidden gem in the city's dining scene. In 2019, the James Beard Foundation named the restaurant's chef a semifinalist for Best Chef.