At the corner of Belleview and South Lamar, something special is going on: The Cedars Social.
^ Michael Martensen and crew prepare impeccably crafted “Golden Era” and “Tribute” cocktails.
^ Tuna Crudo w/ Green Apple, Jalapeño, Avocado; ^ Grilled Braised Short Rib Sliders – Collard Greens, Horseradish Mayonnaise on Brioche Rolls.
^ Chicken & Yeast Waffles with Maple-Black Pepper Reduction; ^ Lollipop Lamb Chops – Bleu Cheese Butter, Roquefort, Red Wine/Lamb Stock.
^ Nola Style Grilled Fisher Island Oysters with Garlic Butter, Parmigiano-Reggiano, Pecorino; ^ Diver Scallops with Salsa Verde on Creamy Polenta.
^ Sweet and Sour Sausage & Peppers with Grilled Tuscan Garlic Bread and Rustic Tomato Sauce.
^ Grilled Braised Octopus with Avocado, Garlic Aioli, Garlic Puree and a Warm Salad of Chorizo and Celery Hearts. (F’ing amazing.)
^ Butter Poached Deadliest Catch King Crab with Garlic Foam and Parsley Puree; ^ Sous Vide Hanger Steak with Creamy Mashed Potatoes and Bordelaise Sauce.
^ Hand-Rolled Penne with Spicy Bolognese.
^ Fresh Fruit Crisp; ^ a clean reduction.
^ Crispy Braised Pork Belly with Collard Greens and Pork Jus.
^ Tesar has been in the kitchen nightly for the past two months. He will hand off daily duties to his accomplished staff as he opens his new One Arts Plaza wine, burger, and chef’s table venture – The Commissary – in early April.
^ Back at the bar; ^ Don’t mind the Veuve – it’s a cool shot! Consulting sommelier D’Lynn Proctor offers splits of Krug – to much rejoicing.
^ Classic Mac & Cheese; ^ Hamachi Ribs (inspired by Teiichi Sakurai of Tei-An) with Jalapeño Oil and Fin Herbs.
^ Pig’s Ear Milanese with Duck Egg; ^ and an amazing Tripe Parmesan.
^ Sliced Pork Belly; and the pièce de résistance: Tempura Sweetbreads with Thai Chile Mayonnaise.
^ This says it all – Owner Brian Williams (L) hosts our motley crew at the Cedars Social patio fire-pit, 1:45am. Magic.
Cedars Social owner Brian Williams got a kick out of my post featuring Tim Byres’ (of the freshly 4 starred restaurant Smoke) Supper Bowl dinner, but begs me remind everyone that this place is a cocktail joint with modern comfort food. There has been allot of attention surrounding the pre-opening Supper Bowl dinners… which I will now add to here! But first:
^ The view from the bar.
And now – more food! Some of Tesar’s passed hors d’oeuvres:
^ Sommeliers Scott Barber and D’Lynn Proctor chat wine; ^ The menu and pairings.
^ A Tesar classic: Butter poached King Crab with Parsley Puree and Garlic Foam.
^ Chef Tesar and his ridonculous prawns!
^ The Roasted Gulf Prawns with Finocchiona, Avocado and Lemon Garlic Aioli.
^ Penne Bolognese with aged Pecorino Cheese; ^ and a new classic: Whole Roasted Sweetbreads with Creamer Potatoes, Oyster Mushrooms, Truffle Vinaigrette, and Spicer’s Greens.
Pastry Chef Corey Thompson’s Hazelnut, Milk Chocolate and Banana Torte.
JT greeting the room of diners who had braved the ice storm to make this another warm and wonderful evening at The Cedars Social.
I’ve endured tales of the eminent debut of The Cedars Social for the better part of a year – and even walking through the space a week ago one needed allot of imagination and a good deal of faith in one’s proprietor pals to see the potential. Now it’s all real. Welcome to The Cedars Social.
^ In my opinion – this is by far the most satisfying use of the space, at 1326 S. Lamar, that has previously housed Amuse and Sala. It’s warm, retro, alive – it feels like hanging out in a friend’s living room – from a simpler time. Oh, and there’s kick-ass cocktails and bad-ass food.
This place is ALL about cocktails and hanging out – they call it “a cocktail den and comfort food kitchen.” But before they open the doors for reals – we get a preview of the space this week during the run up to Super Bowl XLV, thanks to the 5 Supper Bowl dinners. Last night’s dinner was the first service at Cedars and featured chef Tim Byres of Smoke.
^ But first some hors d’ oeuvres by chef John Tesar, who created the Cedars menu for owner (and former Green Bay Packers linebacker) Brian Williams. Tesar will open the kitchen at Cedars and be cooking nightly for the next few weeks – ahead of the debut of his One Arts Plaza joint, The Commissary.
^ We all immediately fell in love with the room.
^ Consulting Sommelier D’Lynn Proctor steals a sip from his private stash; as Tim Byres and John Tesar explain the evening’s menu.
^ Byres’ clever and delicious Boudin Balls & Brick Roux Gumbo with Smoked Chicken & Sausage.
^ The guys prepping Tim’s Smoked Pheasant & Rio Star Grapefruit Salad with Sprouts, Radicchio & Almonds. (The cylinder is removed prior to service.)
^ The dramatic open pit fireplace is comfortable and welcoming in the space.
^ Sweetbreads and Oxtail – featuring a winning spin on German Potato Salad.
Former Mansion Pastry Sous Chef Corey Thompson’s Citrus Panna Cotta: and homemade pies by Tracy Tesar. (Trace – that Buttermilk Pie just ain’t right! OMG!)
^ Peeps facebooking the meal, no doubt.
^ Tim and friends.
^ after… more cocktails; and conversation in the library. A major part of this concept is Michael Martensen‘s cocktail program. I’ll have much more to say about this once the place is officially open.
^ Nice to have JT back in the kitchen – his Supper Bowl dinner is Feb 1, but you can try his Cedars menu after things settle down next week; ^ Owner Brian Williams, happy to have the first night in the history books.
^ Get over to The Cedars Social and explore its many delights. Nice job, guys.