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About this business

Tips

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Rebecca L.
Verified
Report | 6 months ago
The bartender Bill was wonderful..
Cinda C.
Verified
Report | 9 months ago
Bacchus burgers are outstanding.
Adrian W.
Verified
Report | 10 months ago
Congenial atmosphere.
Mark J.
Verified
Report | 11 months ago
Great wine and beer selection. Limited food selection but everything we tried was great
Tricia P.
Verified
Report | 11 months ago
Amazing burgers!
rick g.
Verified
Report | a year ago
hours are funky and went there twice to find out once they were closed and another they closed kitchen after 2....finally was able to use and food/beer was pretty good, cool dining area/bar and it has a lot of potential...market to nearby businesses and have a lunch special
Katie S.
Verified
Report | a year ago
Try burgers, they're exceptional!
Jeff K.
Verified
Report | a year ago
Great food, selections of beer and wine and Matt our server was outstanding. A great mix of personality and knowledge. I'll definitely be back!
Joseph G.
Verified
Report | a year ago
Service was a little slow but it was somewhat busy. The food was really good, the beer and wine lists were commendable, and the ambiance was nice.
Estelle H.
Verified
Report | a year ago
Fantastic wine, food, service, manager. Expanded kitchen and menu were really nice.
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From Our Editors

The "secret" in Bacchus' Secret Cellar is gas. Argon gas, to be exact, which powers the bar's preservation system and ensures that the wines within stay fresh for long periods of time. There are about 50 wines—mostly reds—on tap at the counter, as well as 8 sparkling wines, 5 dessert wines, and 12 microbrews. The library of options encourages guests to sample several, so it's wise to order a flight: you can get a signature array of 2.5-ounce glasses, or you can compose your own for a unique harmony of tastes.

The bar is just the beginning of the cellar's wine selection. On the shelves that span the walls, more than 350 labels beckon to be uncorked. A bistro menu provides gourmet food to complement sips, from starters of oven-roasted dates to lamb burgers and prosciutto flatbreads, made by dropping a regular loaf of bread into a printing press by accident. There's also a full menu of cheeseboards, with goat, cow, and sheep cheeses from the United States and abroad.

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