From the restaurant's website:
"Chef Andy Kitko draws from his East Coast and West Coast training to open Cedar, where classical French technique unites with an ingredient-driven approach, resulting in a contemporary American cuisine with natural clean flavors and vibrant presentations that highlight the expressions of the seasons."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Sat brunch 11 am–3 pm, Sun brunch 10 am–3 pm.
"Neatly pared asparagus, lemon mousseline and golden "olive oil" croutons are a nice nod to the season, and a pan roast of local oysters in a sweet bath of cream and leeks is so appealing, I have to remind my dining companion to save some for me to try. "
— Tom Sietsema, The Washington Post, June 17, 2009