The Cellar at Duckworth's — Restaurant in Charlotte

Celebrating our cherished one-year anniversary, my partner and I eagerly embarked on an evening of culinary delights at The Cellar at Duckworth. With a sense of enchantment, we descended the staircase, and as the dimly lit ambiance enveloped us, we felt as though we had stepped back in time to a classic prohibition-era speakeasy. The mood was perfectly set as we were led to our cozy booth by the attentive and charming server, Shelly. Her infectious enthusiasm for the establishment's history and her careful presentation of the menu highlights promised an extraordinary evening ahead. Little did we know that what began as a promising start would unravel into a series of culinary letdowns.

Surveying the tantalizing menu, we opted for the intriguing Waffle Cone Flight, accompanied by the allure of a Mezcal Sour and the richness of a Pecan Smoked Old Fashion. The flight arrived, showcasing a medley of flavors: coconut shrimp, chicken-bacon, and tuna poke. Yet, to our surprise and dismay, the incorporation of the poke into the freshly crafted waffle cone proved to be a culinary misstep. As the poke mingled within the cone, its textures devolved into a soggy mess, a far cry from the harmonious blend we had anticipated.

Our hopes for revitalization lay in the Mezcal Sour cocktail, a concoction we imagined would refresh our palates with its delightful tang. However, as the cocktail reached our noses, an off-putting aroma reminiscent of a neglected dish rag greeted us. Shelly, ever the gracious guide, explained that the fragrance emanated from the egg whites. Although familiar with cocktails featuring egg whites, the pungency of this scent was a surprising disappointment. A quick substitution led us to the "Naked on a Plane," yet even in this alternative, the absence of the promised raspberry element left us with an unshakable sense of longing.

Adding a touch of irony to the evening, the vintage charm of the building revealed its age when a steady drip from above began to splash behind us, prompting a swift intervention from Shelley and the diligent waitstaff. Our relocation to another booth showcased their impeccable service amidst the unexpected occurrence.

With a mix of hope and skepticism, we moved on to our main courses. Despite glowing online reviews, the short ribs, the centerpiece of our expectations, fell disappointingly short, no pun intended. The excessive saltiness of the sauce overwhelmed the dish, overshadowing the potential complexity of flavors we had anticipated. Thankfully, Shelly's recommendation of the Halibut paired with Scallops proved to be a beacon of excellence 10/10.

Considering dessert, we couldn't resist the allure of the "Tres Leches." Alas, what arrived was a stark departure from our dreams of velvety indulgence. The cake, instead of being moist and milky, presented itself as dry and dense—a tragic divergence from the Tres Leches representation we had yearned for.

In reflection, our inaugural dining experience at this establishment on our treasured anniversary was undeniably disappointing. Despite the warmth of the ambiance and the graciousness of Shelly, the memory of these culinary letdowns overshadowed the evening. Amidst the wealth of dining options in Charlotte within this price range, the prospect of a return visit feels decidedly...

I came in last night at around 10 o’clock on 9/21/2025 to pick up an order by the name of Ashleigh. I walked downstairs to the lower level of the restaurant to pick up a to go order. I was greeted by a Caucasian server whom was extremely nice. She stated that my order would be ready in about 5 minutes. So I went to the restaurant and came back out and it was a short young Latino server at the station by the restroom. I greeted her & she did not respond. I then asked her was this the order from Ashleigh.she didn’t say anything but turned the bag around. So being that the LIGHTS ARE DIMM AND ITS DARK down there I could hardly see the typing on the receipt and that normally receipts have the name at the TOP ! I didn’t see the name so I said oh this isn’t the order for Ashleigh and sat down on the waiting bench. That’s when she snatched the bag off the counter and stormed over to me and said LOOK ! ASHLEIGH ! DONT YOU SEE ASHLEIGH NAME RIGHT THERE ?!?! VERRY AGGRESSIVE VERY NASTY VERY RUDE VERY HOSTILE VERY UNPROFESSIONAL VERY HOSTILE ! VERY CLASSLESS ! VERY MUCH UNCALLED FOR ! I NASTY ATTITUDE ! NEGATIVE ENERGY! VERY MUCH NEGATIVE ENTITY IN THE FLESH ! I then proceeded to say oh I’m so sorry it’s kind of dark down here and I can’t see & it’s been a long day I didn’t see the name I was looking at the letters at the top of the ticket order 😥 She goes to say well I would have thought you would have used for phone light to see… I dont know what was her issue or what type of day she was having but I pray & hope she remove that negative spirit that’s influencing her attitude. I don’t know if it’s because IM AFRICAN AMERICAN or what but that’s was so disgusting and rude of her. Someone please teach her some training on customer service and people skills. If you having a bad day, please go home. If you don’t like your position please find another job. If you don’t like your life please seek God and counseling. I had to literally Go into my car and and grab my holy oil and rebuke that negative spirit from around me. Be kind and courteous to people. You never know what someone is going through in life so always be kind and respectful. Hebrews 13:2 “ Be not forgetful to entertain strangers: for thereby some have entertained angels unawares “ most definitely was having a okay day but that interaction messed up my entire night smh most certainly felt discriminated because of my SKIN COLOR I also just called to speak to the manager and no one picked up on...

As a former server, general manager, and now business owner, I don’t take leaving negative reviews lightly. I know the impact they carry. But this experience left little room for interpretation.

I brought my wife and three of her friends to The Cellar at Duckworth’s for a birthday celebration. The atmosphere aimed for a speakeasy feel, but the execution felt superficial. That alone isn’t a dealbreaker—but what followed was a sequence of avoidable service failures and off-putting staff behavior.

When we arrived, the male host with glasses greeted us with unnecessary attitude. His demeanor was cold and dismissive, as though we were intruding. There was no welcome—just a sense that we were being tolerated, not served. It’s the kind of interaction that sets a tone and sticks with you.

Once seated, I communicated clearly with our server: the others would be sharing small plates as their main meal, and I would be ordering a ribeye. I asked that a bottle of wine be brought out with the main course. The first round of cocktails took a while, which I understand can happen, but that delay carried over into the rest of the experience.

When food began to arrive, it came in pieces and without communication. A food runner dropped the small plates for the rest of the table without saying a word. My ribeye didn’t come. Neither did the wine. There was no check-in, no update, and no sense of pacing or coordination from the team.

After more than 20 minutes of waiting while everyone else ate, I had to flag down the manager to cancel my order. His response: “It’s in the window now.” No apology. No explanation. No attempt to fix the experience. Just a transactional, dismissive statement.

I asked for the check and canceled the wine. It was dropped without comment. The manager never returned.

As we left, I asked the same host if I could speak with the manager. His reply: “Who are you?” Not “Sure, let me grab them,” or “What can I help with?”—just more of the same tone that defined the evening.

Service pacing matters. Communication matters. Hospitality is more than delivering food—it’s how you make people feel. At every step, this team missed those marks.

If you’re looking for an experience where service is coordinated and staff treat guests with basic respect, I’d strongly recommend choosing another venue.

For ownership - we were the Matthews party seated at 7:30 on Saturday June 7th. Purge that toxic staff as it will spread and consume whatever vibe you’re...