THERE’S NOT MUCH ABOUT Loft & Cellar that’s trendy. The interior, with modern touches and a color scheme of orange, gray, and black, is far from the bright white spaces dotted with industrial touches that are popping up in fine dining establishments. USB ports along the downstairs bar encourage lunchtime and happy hour email sessions. The upstairs bar, which contributes the “loft” part of the restaurant’s name, serves up craft cocktails with live music and lounge vibes, a more energetic version of the speakeasy.
Guests enjoying dinner on the restaurant’s ground level will find a menu that follows diners’ preference of ordering more dishes in smaller portions, but has a sizeable entrée selection, too. Some are Southern-inspired, but none falls into the modern Southern category currently having its moment. Being on-trend may make a restaurant popular, but Loft & Cellar’s dismissal of trends helps it stand out.
Loft & Cellar is grounded in something else: its chef, Nicolas Daniels, who was born in Chile and has traveled to nearly 30 countries. His menu pulls together these travels, with global influences meeting on single plates. And