We Review Cellar 417 on Table Rock Lake

We all have those meals we will never forget. For me, it was enjoying my first taste of authentic Italian pasta in Milan. Even though this was six years ago, I still think about the walnut pesto on it to this day. So, with such a high bar for comparison, was it a little unfair of me to order the walnut pesto at Cellar 417 for this review? Possibly. But just one bite in, and it was as if I was back.

Cellar 417 operates out of the former location of Vino Cellars at the Lake, which means this restaurant inherited the beautiful patio that overlooks the rolling Ozark Mountains and a bit of Table Rock Lake. My husband, Chandler, and I specifically planned our visit on a day with a beautiful forecast so we could dine outside and take full advantage of the scenery.

We kicked off our meal on a very high note with an order of arancini, which is a popular Sicilian street food. These fried rice balls were perfectly crispy on the outside and a bit creamy on the inside. The spicy tomato sauce added some dimension to the dish, and it was all topped with a fresh gremolata garnish that further layered on the flavor.

As for our mains, I already ​​foreshadowed how much I loved the walnut pesto pasta. I knew by the unique curved and ruffled shape and incredibly fresh taste that the noodles had to be made in-house, and I was correct. I later found out that Chef Travis Larsh insisted on a fresh pasta machine from day one.

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.