As far as Chandler’s dish, he ordered one of his go-tos, cacio e pepe. It showed off the same perfectly al dente noodles as the walnut pesto pasta, but in a buttery sauce with a little lemon zest and flaky finishing salt. It was everything you’d want out of this classic, and I appreciated that Larsh didn’t try to reinvent the wheel with this one.
And with our first two courses being as delicious as they were, Chandler and I knew we couldn’t leave without dessert. We ordered the basque cheesecake. It would be hard for any dessert to follow up such excellent food, but it rose to the occasion. One note here–it was a little more burnt than the other Basque cheesecakes I’ve eaten before, but from what I can tell, the truly authentic versions do show off a similar level of char.
Larsh received formal training at the Oregon Culinary Institute in Portland and worked at a James Beard Award-winning restaurant, Ox, among other restaurants on the West Coast. After enjoying his food, I can confidently say Branson is lucky to have him.
Marsh didn’t just come with his culinary talents. His significant other, Delaney Van Dinter, joined him in his move to the area, and she is now the restaurant’s beverage director and general manager. Although I didn’t try any wine on my visit (shameful, I know), I can tell she’s curated an impressive collection of pairings.
Overall, I’m deeming Cellar 417 as a must-visit when you’re in the mood for a date night near the lake.
Dining and Cooking