Step underground into the intimate space that houses Cedar, and prepare to embark on a journey through the countryside. Cedar embodies a vision of "field and stream in a polished urban style". Near-life-sized photographs of cedars peeking through wood slats cover the walls, and above linen-draped tables, fabric panels trimmed in cedar gently float over diners.

Against this woodsy backdrop, Executive Chef Andy Kitko and Chef Ryan Kowalski reminds diners of the bounty of the great outdoors. Chefs Kitko and Kowalski use the freshest of seasonal ingredients to create modern interpretations of country fare: roasts, game, sausages, salmon, trout, forest forage-berries, mushrooms, herbs, greens, and smoke.

Mixing his East and West Coast training with classical French technique, Executive Chef Kitko orchestrates a rotating repertoire of contemporary American dishes that rely on the distinct flavors of each simple ingredient. Seasonally-inspired, the thoughtful menu showcases such selections as Banana Crunch French Toast with chantilly cream for brunch; Wild Mushroom Strudel for lunch; and Alaskan Halibut with fresh corn polenta and honshemiji mushrooms for dinner.

Photos by Will Dyer

"Everything from the decor and the service to the presentation of the food and the wine pairings were fantastic." - Yelp Reviewer Lilly S., Washington, DC
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"I felt like royalty dining here." - Yelp Reviewer Jason Vuong D., Washington, DC
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"Sometimes you want to enjoy the finer things in life. When I am feeling this way I ... go to Cedar ... you can tell by the effort they put in every dish they really care about their product." - Elite '10 Yelp Reviewer David G., Washington, DC
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"Andy Kitko, the executive chef at Cedar, is a genius." - Yelp Reviewer
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