Candia New Hampshire is a quaint town
full of adventurous opportunities to
enjoy the Four Seasons that New England
has to offer whether it’s spring summer
winter or fall before your adventure
ends make sure to stop relax and enjoy
the comforting cuisine at cello Italian
Farmhouse whether your mood for comedy
good food and so much more cello Italian
Farmhouse is the place to be hi Alo
welcome to cellos would you like to see
a menu I’d love that would you like to
go into the kitchen and meet je Garrett
yeah all right let’s
go hey Le how you doing I’m great what
are you making for us today today we’re
going to make a seafood aliv vodka with
paner scallops shrimp and lobster we’ll
start throwing these scallops on so in
the beginning we’ll try to just get a
little bit of base on there so you put
that on top so it doesn’t overcook yeah
and while we’re doing it now it’s
cooking through the scallet before we
even flip good SE right there so we’ll
flip them all woo then we’ll grab our
shrimp and we’ll put those over to the
side and then we go with a little bit of
butter here the butter creates a really
nice Browning on the shrimp so that’s
when we’ll throw in our Lobster now
Lobster you want a little more butter to
go into that now we’re getting all that
flavor together yeah so the key to the
vodka sauce you got to make sure you
have hot oil so we going to go with the
bacon the garlic shallots and a little
crushed red pepper flake just for a
little bit of bite we’re going to throw
in some butter and you actually don’t
have to wait for that butter to melt
before you add the Vodka cuz the fire
will do all the work now we’re going to
add our housemade pomodora sauce and
throw in some cream we’ll drop our pasta
down down while that’s heating up and
we’re going to add a little parmesan
cheese just to tighten it up a little
bit is this where I get to enjoy the
aroma Garrett it is go for it so we’re
going to twirl the pasta make sure we
get some good height on it and the rest
of the sauce right over the top and here
comes the seafood so there’s a lot of
different ways to Plate this we all we
all kind of do it our own way but every
time it comes out beautiful and finish
with a healthy amount of parsley there
you have it there’s our Seafood oliv
vodka thank you Garrett Seafood aliv
vodka with lobster shrimp and scallops
and plenty of bacon plenty of bacon
plenty of bacon you’re my new friend
thank
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you and what’s your perspective I love
it here the family atmosphere the food
his sauce is the best I’ve ever had you
can go to downtown Manchester or go to
Portsmouth but you can’t get any better
food here portions of food here are huge
and the food is delicious the service is
phenomenal kind of like cheers it’s just
a great group of people not only in the
restaurant but the people that come on a
regular basis wouldn’t go anywhere
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else thank you for taking the time to
talk with us today Vicki and Craig tell
us about the history of cellos cellos
opened I believe it was April 2nd 2018
the name cellos originated from a
favorite libation that Vicky and I like
to drink called lemon cello we thought
how cool would it be to have a
restaurant named cellos Vicki you curate
the wine list here tell us about that we
try to put a little Diversified menu of
wines together cuz not everybody likes
dry wine so we did some mixtures of
sweet wines and some Bubbles and some
dry Reds and roses and Chardonnay and
but better than picking wines she likes
to drink
them FR you’re on tell us about the
dishes we have here here we have oysters
on half shell Our Guest always say these
are the best toy sters they’ve ever had
this is a hand cut New York strip all
our steaks are hand cut and they’re
choice so here are some of the steaks
that we offer at cellos we have our ve
chop we have our 16 o boneless ribeye we
have our 28 Oz Tomahawk our lamb chop
and what we’re going to be serving to
you tonight is a New York strip and
they’re all served with our homemade
steak butter that is a 20 oz New York
strip on top of a ve Demi with uh
charred broccolini onion straws and
creamy mashed potatoes this is our hatak
picata this one is um our chicken
Marcela we serve so much chicken Marcela
and people swear this is the best
Marcela on the planet for dessert we
have our lemon cello tiitu which is a
signature dessert here at the restaurant
we started out wanting to find something
that had a little bit more punch hence
you have our fresh lemon cello tiasu
with plump blueberries what about
special events do you offer any of those
we do wine tastings wine dinners we do
paint nights we have comedy night if
someone’s coming here for the first time
how would you describe cellos to them if
you come the first time we’ll know
you’ll be you’ll be coming back thank
you for your time thank you thank you so
much for coming
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in whether I’m visiting Candia for a
nice vacation in The Great Outdoors any
time a year or I’m in the mood for a
comedy show and I’m also feeling a
little hungry I know where I’m going
Cello’s Farmhouse Italian and that’s my
perspective hey New England what’s your
perspective Cello’s Farmhouse Italian in
Candia New Hampshire
Cooking