Executive chef Brian Horn’s culinary style is heavily influenced by the European coast and the Ligurian Coast. The menu will feature light olive oils, simple yet perfect pasta, wood-roasted fish and produce from the Southeast.
"St. Cecelia's is in the old Blupointe space and they've done a great job with the appearance of the space. Manueverability is another matter as we had a hard time reaching the table and so did the wait staff carrying our food. Which brings me to the problem with the food. Everything was luke warm and the smallest portions I've ever seen- and I don't eat much. When they brought out the hamachi tartar it looked like they'd measured it with a tablespoon and put a few potato chips on the side. Octopus the same thing. Ravioli ditto and like warm because server either didn't know where it went or couldn't make it over. Best part of meal was the wine as the list has a lot of interesting selection. Better bet for is the Optimist."
Dined on 5/08/2014
Special Features: hot spot, vibrant bar scene, notable wine list