“Check In” to the Cedar Hotel

Cedar Hotel Logo

The Cedar Hotel, located in the heart of the Gold Coast at 1112 N. State Street, is now open for the season. The name may be a little misleading though, it’s not a hotel at all, instead it’s a restaurant that offers casual American cuisine and premium cocktails in a sought-after setting. The 2,000 square foot patio and the 2,500 square foot restaurant and bar welcomes guests for lunch, dinner and drinks, seven days a week.  The Cedar Hotel also welcomes four legged friends and offers dog bowls.

New menu items, created by Chef Michael Matthews and Chef Katie Quada, include: Caprese Sliders (order of three, $12) with mozzarella, tomatoes, balsamic reduction, pecan pesto and basil on a brioche bun; BBQ Pork & Pineapple Sandwich ($12) with pork carnitas, BBQ sauce, pineapple and coleslaw on a brioche bun, served with waffle fries and cilantro gremolata. This season’s new cocktail is the Poolside Pineapple ($15) with Bacardi pineapple rum, Vita Coco pineapple coconut water and pineapple juice, served in a pineapple.

The Cedar Hotel’s “Check-In” appetizers include: Cedar Sliders (American cheese, tomato aioli, crispy shallots on brioche $12); Organic Wings (buffalo, Asian BBQ or pineapple adobo $12); Warm Soft Pretzel (served with honey mustard, cheddar cheese sauce and jalapeno jack $3); Crispy Calamari (with side of chipotle cilantro and cocktail sauce $12); and Quesadillas (chicken or carnitas $12).

“The Gardens” section of the menu offers a C.H. Salad (greens, hard boiled egg, blue cheese, avocado, bacon and red onions $9); Caesar Salad; or Southwest Salad (chicken or carnitas may be added to any salad) .

“Room Service” items, served with waffle fries and cilantro gremolata, include: Cedar Burger $12; Organic Turkey Burger; $14; Smoked Turkey Club $12; Grilled Cheese $9; and Rock Shrimp Tacos $14. The Cedar Hotel’s “Turn Down” dessert is a decadent Chocolate Chip Cookie Skillet topped with chocolate sauce, caramel, vanilla ice cream and whipped cream, $9.

Cocktails from the “Mini-Bar” menu include: No Tell Hotel Lemonade (Skyy passion fruit vodka and lemonade $12/$16); Moscow Mule $12; “Suite” Tea (Jeremiah Weed Sweet Tea vodka and lemonade $12/$16); Fresh Fruit Cabana Collins (Bombay Sapphire gin, lemon juice, fresh seasonal fruit and splash of soda $12). Many of Cedar Hotel’s libations are available in 16-ounce or 24-ounce servings and all are served in Cedar keeper cups. Gather a group for the fun and social Cedar Punch Bowl (Bacardi OakHeart punch with a tropical house blend of seasonal fruit juices $95).

The extensive beer list features 30 selections (Deschutes Mirror Pond Pale Ale; Firestone Walker Pivo Hoppy Pils; Half Acre Daisy Cutter Pale Ale; Brooklyn Summer Ale; Allagash White; Metropolitan Krankshaft Kolsch Lager; Stone Go-To IPA; Stiegl Grapefruit Radler), while two bubblies (Mionetto Prosecco Brut; Mas Fi Cava Brut N.V.) and 9 wines (Simi Chardonnay; Alberty 154 Malbec; Kiara Private Reserve Cabernet Sauvignon; Manifesto Sauvignon Blanc; Selbach Incline Riesling) are offered by the glass and bottle.

Via Cedar Hotel