At the Cellar d’Or (Cellar Door) we believe that a drink with family and friends
should always be a simple act of enjoying the time we spend together.

About Us

Our Mission

Our goal is to create an intimate and approachable environment for guests to experience the vast array of wine offerings that are always quality driven and sourced from true artisan craftsmen that value the art and science of their creations. The wines, beers and spirits we carry have all been personally tasted and selected for their true expressions of their respective variety and connectedness to place of origin (terroir), as well as their high level of quality and value. Our selections are purely driven by quality, never big name marketing campaigns.

We hope to share our passion for fine beverages with our valued customers. Please stop by and visit- there will always be something open to taste.

The Cellar d’Or is intended to be a comfortable environment to find quality wine, beer and spirits to be enjoyed with those you are closest to. We are truly grateful that there are still so many producers that value their craft and we proudly support their efforts and hope that you find enjoyment in their creations.

Cheers!

Sverge

I am a lover of food and wine with years of experience in restaurants. When I travel, I enjoy nothing more than finding a street side cafe or restaurant, ordering some local wine or beer and soaking in the people and sense of life there.

Similarly, that is what I find so appealing about artisan creation of libations- there is a inherent sense of time and place in each creation; from generations of tradition and connectedness to the very soil the ingredients were grown, to the application of science on time tested craftsmanship- all creating unique and boundary defying art in the effort to create a drink.


Jonas

Jonas has been a sommelier in the Boston area for over 10 years. He got his start in the fine dining restaurant circuit in Vermont before moving to Boston where he created some noteworthy wine programs, eventually landing at the Boston Harbor Hotel. There he helped bring Meritage the Restaurant and Boston Wine Festival to national acclaim, working directly with countless winemakers from around the world, developing one of the most respected palates in the region. Later, he oversaw the food and beverage programs for the large scale Park Plaza Hotel while continuing to conduct private wine seminars and contributing to tasting panels for publications such as Sommelier Journal and Food & Wine magazine.