Cedar + Elm

Delicious cocktails and beautifully furnished, but the food is the star! What I enjoyed the most is that it’s inventive, even fancy, food, but it’s not stuffy. I felt comfortable asking questions about the seasonal menu when I saw things I’d not heard of before, and the staff seemed excited to explain it and like they love the food, too. Two things not to miss: #1 the Dirty Dip you can order as a side with the flatbread. It’s not fancy - just the tastiest pan drippings I’ve ever had. #2 The pumpkin with maitake mushrooms and lingonberries that’s on their fall menu was even more delicious than it was beautiful. I can’t wait to return to try more of the menu!

I decided to embark on a solo adventure on a scorching day, treating myself to some indulgence. My plan was to dine alone and envision myself strolling down a magical path, meandering through towering trees and sparkling lights. Although it was just the path leading to St. Edward Park, it felt like a whole new realm. So silly me, I made the mistake of parking in the wrong area. The ranger who checked for parking passes was a charming man who kindly directed me to the valet for Cedar and Elm. This place is but a dream. Sweetheart. Rule #1 Don't be like me... Make a Reservation. It's always a good idea to let the restaurant know why you're dining with them. This way, they can make sure your dining experience is top-notch and your guests feel extra special. It's just a small gesture of consideration that goes a long way. I highly recommend Jillian as your server, but if she's not available, don't worry. You'll still be in good hands with the other beautiful servers like Angel and Jose. However, you may miss out on experiencing Jillian's unique charm, which I was lucky enough to experience. Jillian introduced me to Cedar & Elm's menu, and I began with their Addicting Kale & Arugula salad. The chef's garden provided fresh herbs and edible flowers, which were paired with a parmesan dressing that had preserved lemon. The flavors in my mouth were a beautiful combination of tangy citrus, fresh herbs, and cheese. I paired the salad with the Quinta De Santiago Vinho Verde, which had a creamy taste with a slight effervescence and a back note of naughty pineapple. Next, I had the Handmade Ricotta Gnudi For those who are unfamiliar, Gnudi is a type of gnocchi that is more robust and has a thicker texture. It's like the thick-thighed cousin of gnocchi with a bit of attitude. This dish was full of honesty. like going over to your girlfriend's house painting a mask on your face and shoving pasta and buttery bread sticks in your mouth telling each other like it is. So, go ahead and order it but let's keep this dish between us, okay? Shhh... So here is the part where I tell you I had a stunning Scallop Dish that was not on the menu. Sorry not sorry it was mouthwatering. Take a look at that photo and just wish you were me. This dish was paired with the Domaine de Montcy 'Cabriole' Pinot Noir Blend. (Light & pleasant). But lucky you I also Devoured the Hearth Roasted Black Cod. To be continued....

Lovely brunch. The space is beautiful, service was good (they were very prompt on water refills), and the food was good. I wouldn’t say it blew us away, but it was all very good and I would still recommend eating here. My partner got the burger and fries and while the burger was good, he said the fries were amazing. My congee was also very yummy. Ask to omit the fresh chilies if you can’t handle spice, but I loved them. I didn’t love my cocktail (pine frost fizz) and ginger latte, but I was taking a bit of a chance on the flavors to be fair. Cocktail cost almost as much as my meal, so I think the price would’ve been decent until I added that on. I thought the price for each entree was reasonable. Nice to be able to go for a walk in the park before or after the meal, and explore the grounds and artwork displays.

Turning off of Juanita Drive, the lights and sounds of the suburbs slip away and you are transported through space and time as the woods envelop you. Drive to the clearing and arrive at The Lodge’s stately circular drive. Opt for valet if for no other reason than to check out the beautifully restored antique autos that help set the scene. After handing off your keys, take a left before entering in order to view what is blooming in the Chef’s Garden. Preview parts of your farm-to-table meal. Marigolds, nasturtiums, heirloom tomatoes, and oregano were blooming in midsummer. Enter the former seminary and take the long, art-lined hallway to Cedar + Elm. The hallway’s gallery-like space is filled with tasteful original artwork. I wish we had arrived earlier so I could linger. (As an aside, allow enough time to explore the grounds. The Lodge is what you would get if the quirky McMenamins and the elegant Four Seasons had a love child. It is tasteful, refined, unique, and unexpected, all without trying too hard.) Entering the dining room, the beamed ceiling opens up and three walls of windows allow you to fully take in the park’s beauty. On the other side of the Romanesque revival arched windows, guests were playing croquet on the lawn and dining on both the upper and lower patios. As soon as we sat down for our meal, the real experience began. The craft cocktail I had was just as well-balanced and carefully curated as the food was. The service was top-notch, creating an effortlessly elegant atmosphere for our friend’s special birthday dinner. Executive Chef Luke Kolpin (who is new to Cedar + Elm, after returning to the PNW from Noma) came to our table and told us about our meal. It was as incredible as we expected it to be and more. We started with the mixed greens salad, which provided pops of vibrant flavor with every bite. The fresh tomatoes, herbs and flowers from the garden delivered, holding their own against the sweet-tart notes of the lemon olive oil and aged balsamic dressing. The freshness of this salad transitioned well to the richness of the black cod. Black cod is an outstanding fish, and this dish allows it to truly shine. The cured egg yolk glaze on top locks in the oils and the flavors of the broth in which the cod is resting. The roasted spring onions add depth and acidity that balances the black cod’s oil content with every bite. Oh my god. The black garlic braised short rib. It is unreal. The presentation of all of the dishes is unmatched, but this one feels like a novel that you just know is going to be amazing because the cover art is that good. The generous maitake atop the short rib is bursting with flavor and texture, and the complexities of the shiitake sauce take the short rib places I did not know it could go. This dish is comfort food dialed up a notch. This is wrapped-in-a-blanket-watching-Netflix-in-silk-pajamas-in-a-Tokyo-penthouse comfort food. It is a hearty, rich, elegant and refined warm hug. We finished the night off with the seasonal sorbet. Fresh flowers, herbs, and berries and a savory seaweed sauce accompanied the sweet and tangy sorbet. It was resting on a delicious little slice of cake-bread, which cut the intensity of the flavors perfectly. Finishing the night with this sorbet helped to again set the mood before we embarked into the midsummer evening air. Experiencing Chef Luke Kolpin’s reimagined vision for Cedar + Elm was unlike anything I could have expected. It was a mini-vacation into a different time and place. We went somewhere where ingredients matter. Where there are no shortcuts. Where eating is an art form. I cannot wait to come back every season so that I can experience it again and again as the garden transitions and the angle of the light through the trees changes.