Since you have to wait at least six weeks after a restaurant opens before you can read about it here, it’s difficult to report a ìfind.î

Based on the number of people eating at The Cellar Restaurant and Wine Bar when we went to do this review, this place is already discovered. The good news is they accept reservations, and if I were you, I’d make it a priority to make reservations now.

The new owners have taken a nondescript former hole-in-the-wall and transformed it into an intimate and charming new attraction. Even though it’s been done many times before in Bowling Green, I still like the rustic dÈcor of a brick wall partially covered with stucco to give it character and painted an earth tone. White table cloths and simple china graced the tables and the gleaming wine glasses reflected the candle light on every table. Well-done murals of vineyards were a nice touch.

We arrived before the Saturday night rush without reservations, but were immediately seated near the center of the restaurant.

Our server arrived shortly with our menu and wine list. She also recited the restaurant’s long list of specials for the evening. So remember, what you read here may not be available when you visit, but I’m confident something equally as mouth-watering will be available.

Since desserts weren’t on the menu, we had to find out if there was in fact a dessert course, before we decided not to have an appetizer.

Our server was very helpful in picking out a wine to go with our meal. I’m not a real strong believer in only white with fish or chicken and red with beef, but that’s how it ended up. My dining partner had a Chardonnay and I had a WillaKenzie brand red wine made in Oregon. I ordered beef and she ordered fish, so hopefully the wine snobs aren’t offended too much.

Before the main course, in place of the salad, my companion had potato and leek soup and it was delicious. It was creamy and had just the right amount of onion flavor. The chef told me later the soup can be served chilled or hot, and because of the weather change, they elected to serve it hot. The fish was a black grouper from southern Florida with a pecan crust with white butter sauce served with rice pilaf with pecans and grilled mixed vegetables. Since it’s close to Mother’s Day, did you know that all groupers are female at birth? So at some point in their life, they have probably been a mother and a father. The meat is a delicate light flavor. Overall the meal was pleasing to the eye and the palate.

I barely glanced at the menu when our server described the filet special for the evening. It was eight ounces of American Black Angus beef.

Now traditionalists may not want to read further because the filet was covered with a variation of Henry Bain sauce. A little research reveals that Henry Bain was a head waiter at a Louisville men’s club over a century ago when he created a sauce that is red, sweet and spicy. The folks at The Cellar added their own twist by adding red chili flakes to give it a little more kick. Combined, this was an excellent piece of beef and excellent sauce. Served on the side was a tennis ball sized red onion stuffed with roasted apple and smoked bacon grits for a very unusual but very good mix of flavors.

We finished off our pleasant experience with crËme brulee and tiramisu. The crËme brulee was a creamy taste treat, more yellow than most, which indicates more of a traditional French recipe using only the yolks. The tiramisu was a cool refreshing treat.

Bowling Green should be earning a reputation as a great place to visit for it’s wide choice of fine dining. The Cellar Restaurant and Wine Bar is another great example of how lucky we are to have these choices.

The Cellar Restaurant and Wine Bar

937 College St. • 270-781-7891

Smoking: No

Hours: Monday through Thursday 5 p.m. to 9 p.m.; Friday and Saturday 5 p.m. to 10 p.m.

Libation situation: Beer, wine, and liquor

Price range: $12 to $28

– New restaurants are given an six-week grace period. Comments can be sent to Managing Editor Mike Alexieff by telephone at 783-3235 or by e-mail at malexieff@bgdailynews.com.