Pre-Theatre $35 Dinner Menu
Come in pre-theatre (or post-theatre) and enjoy a $35 prix fixe three course dinner offered Monday through Saturday from 5:30 to 7:00 pm.
Cedar is located within walking distances of Shakespeare and Woolly.
$5 parking available with cedar validation.. weekday's after 5pm and all day on weekends. Only at the PMI parking located on D street between 8 and 9th street. Elevator access to 9 street few steps away from our entrance.
PMI is open till midnight week days and 3am Friday and Saturday nights.
Valet Friday and Saturday nights for $10 per car (with validation) and walk to the theatre after dinner!
Join us for Happy Hour!
Happy Hour is Monday through Saturday from 4 to 7 pm.
Offering $5 select glasses of wine, beer and cocktails!
Bar bites are available after 5 pm. At bar and lounge only.
Been There, Eaten That - A Review by Lori Gardner
Our party of four scores a win that night at Cedar with excellent food, outstanding service, and a warm atmosphere...
AARON MCCLOUDS SKY HIGH COOKING - featured in THE WASHINGTON EXAMINER
Down a flight of stairs off Penn Quarter's E St., Cedar restaurant mirrors a woodsy atmosphere, just like its name. Executive chef Aaron McCloud is tasked with coming up with outdoorsy dishes -- read fish, game, and "forest forage" such as mushrooms and berries -- that reflect a natural and rural setting but have a contemporary spin. Looks like McCloud is up to the task.
A native of Ann Arbor, Mich., McCloud worked in restaurants starting in his early teens, but back then, he didn't cook, he played the violin. "I had gigs in restaurants," he said, "and I was in a professional orchestra. One of the gigs was playing at the Gandy Dancer restaurant in Ann Arbor."
From violinist to dishwasher at the restaurant was not such a huge step he says, and it was a way to earn money. Although he had no interest at that point in cooking as a career, the restaurant chef lured McCloud into the kitchen by offering him a chance to prep and to become the line cook who made the omelets. By that time, McCloud's interest in becoming a chef began to emerge....
EVERY THURSDAY CHEF AARON MCCLOUD SHOPS AT PENN QUARTER FRESHFARM MARKET
"Every week, McCloud takes a swing through the sprawl of stalls sourcing fresh produce and proteins... He comes across bags of stinging nettles at the Evensong Farm stand. 'Maybe a quick sauté with these in some saffron butter and the Delmonico steaks,' he thinks out loud...