When owner Jamie Knott shut down in March, he funneled proceeds from sales of bottled spirits, beer and wine to his furloughed staff. The Cellar aesthetic is best described as bad boy dressed for a luau and packing a wink. The restaurant does occupy a cellar, color scheme black and red, but the chairs and booths are upholstered and comfy. The staff is eager-to-please, and so is the menu, a kicky melange of bao buns, garlic/chili shrimp, whole roasted branzino and a wild wedge salad studded with bacon, blue cheese and pineapple. The festive signature cocktails go down easy in their monster-face mugs, then sneak up on you.