Fine’s Cellar, the Old Town Scottsdale bistro, wine bar and wine retail shop opened by wine guru Michael Fine in January, has unveiled a new and expanded menu for the fall.
Don’t worry, chef Cullen Campbell’s popular starters like duck confit bratwurst ($10) and Mac ‘n’ Cheese 3 Ways ($10) are still available, although each has gone up a buck in price.
Same goes for entrees like braised beef short rib ($22, pictured at right), cherry-smoked ahi tuna ($25) and seared leg of duck ($21), each of which will run you a few bucks more.
New additions include a PB&J panini with house-made pistachio butter ($7), a wine burger marinated in chardonnay ($12), pigs in a blanket with maple-braised pork belly and caramelized onions wrapped in a crepe ($12) and tacos guapo with veal breast, proscuitto and pickled onions ($10).
Fine’s Cellar also is shortening its hours to 10 a.m. to 10:30 p.m. Monday through Saturday. Lunch service starts at 11 a.m.
In mid-October, the restaurant will open a private dining area that will accommodate 14 diners.
Info: (480) 994-3463 or finescellar.com.
• Check out the new menu at Fine’s Cellar
• Previous: Fine’s Cellar opens in Old Town Scottsdale (Jan. 2, 2008)
• Previous: ‘Vintage’ menu impresses at Fine’s Cellar (April 15, 2008)
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