Grilled Cheese at the Cellar

It's one of the most mysterious, but certain, laws of the universe that there are some dishes that, despite being really easy to make by oneself, always taste better when someone else makes them for you.  I find that most breakfast options (French toast, pancakes, omelets) abide by this rule, as does the classic combination of grilled cheese and tomato soup.  When GK and I are in the mood for the latter, our go-to place is Garden at the Cellar, located between Harvard and Central Squares in Cambridge.  On a recent Saturday, we both had a grilled cheese hankering that just couldn't be resisted and met up there for dinner.  After a long day of slaving away over homework, GK was excited to be out and about and within reach of a cocktail.

 

We arrived on the early side of dinnertime, which was good because we managed to grab the last free table.  The Garden at the Cellar is quite small, so it doesn't take reservations, but as a result it feels quite cozy and intimate, and if you end up having to wait, it will be worth it, I promise.

GK and I started with a round of pork belly buns, with pickled vegetables and cilantro.

 The bun itself wasn't the best that I've had, but the pork belly was juicy and rich and the pickled veggies and cilantro gave it an unexpected burst of brightness that made it even more exciting.

Unfortunately, after we had placed the order, we realized that the pork was cooked in sesame oil, which GK is allergic to, so I made the sacrifice and ate both of them. What can I say?  I am such a good friend.

 After my unapologetic display of gluttony, our waitress arrived with the grilled cheese and tomato soup and we both dug in.

 First let's talk about the soup.  Rich, creamy, and bursting with tomato-y flavor that's earthy and sweet at the same time.  After trying this stuff, you'll never go back to Campbell's again, I guarantee it.  And just look at the adorable bowl that it comes in!

And then there's the grilled cheese.  Crusty, buttery slices of bread with a thick, gooey layer of Vermont cheddar in the middle, toasted to perfection. 

And this is not the time for manners.  These sandwiches must be dipped, and double dipped into the soup.  

If you don't end up with bread crumbs and drips of soup all over you, you're doing it wrong. 

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