Est. 2018

# The Cedar & Rye

Seasonal American Kitchen

Williamsburg, Brooklyn

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Tue – Thu 5–10 PM · Fri 5–11 PM · Sat – Sun 11 AM – 9/11 PM · Mon closed

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Our Story

## Honest cooking.
Seasonal craft.

Marcus Webb grew up eating at his grandmother's table in Richmond, Virginia — where Sunday supper meant slow-cooked greens, hand-rolled biscuits, and a house that smelled like possibility. That memory drives everything at The Cedar & Rye.

After training under James Beard Award–winning chef Elena Vasquez at Meridian in San Francisco and a stage at a two-Michelin-star kitchen in Lyon, Marcus returned east and opened The Cedar & Rye in 2018 with a simple conviction: the best cooking starts at the farmers market, not a flavor lab.

He changes the menu every six weeks. He knows his beef farmer by first name. He believes dessert should never be an afterthought.

> “Seasonal sourcing. Honest cooking. The belief that a neighborhood restaurant should feel like the best version of home.”

What We're Cooking

## The Menu

Our menu changes every six weeks to reflect what's in season. Dietary notes: v vegetarian · gf gluten-free

Menu subject to change based on seasonal availability. Please inform your server of any allergies.

When We're Open

## Hours

Day | Hours
--- | ---
Monday | Closed
Tuesday | 5:00 PM – 10:00 PM
Wednesday | 5:00 PM – 10:00 PM
Thursday | 5:00 PM – 10:00 PM
Friday | 5:00 PM – 11:00 PM
Saturday | 11:00 AM – 11:00 PM Brunch + Dinner
Sunday | 11:00 AM – 9:00 PM Brunch + Dinner

Kitchen closes 30 minutes before listed closing time. Holiday hours may vary — follow @cedarandrye for updates.

Book Your Table

## Reservations

We recommend booking ahead, especially for Friday and Saturday evenings. Parties of 6 or more, please call us directly. Walk-ins welcome when available.

Reserve on OpenTable Call (718) 555-0142
⏱

Reservations held for 15 minutes after booking time

🚪

Walk-ins welcome — check with us on availability

🎂

Special occasions? Add a note when booking and we'll take care of you

Recognition

## Press & Awards

> “Marcus Webb has done something rare: built a neighborhood restaurant that feels essential — not just convenient. The braised short rib alone warrants a pilgrimage.”

> “The Cedar & Rye is exactly the kind of place Williamsburg needed: warm, chef-driven, and free of pretension. Go for the duck. Stay for the Old Fashioned.”

> “One of Brooklyn's most dependable kitchens. Webb's seasonal menu changes every six weeks, and somehow it keeps getting better.”

Bib Gourmand MICHELIN Guide NYC · 2023
Best New Restaurant Brooklyn Magazine · 2019
Top 10 Neighborhood Spots Eater NY · 2022

Gather with Us

## Private Events & Catering

The Cedar & Rye is available for private buyouts, intimate rehearsal dinners, corporate events, and seated celebrations up to 60 guests. Chef Marcus works with each host to design a custom menu around your occasion.

We also offer off-site catering for select events within the greater New York area. Inquire for pricing and availability.

Inquire About Events

60

Max guests for private buyout

6+

Years hosting memorable events

4

Custom menus per season

100%

Seasonal, locally sourced

A Taste of What Awaits

## Gallery

Our signature duck — sour cherry gastrique, roasted roots
The Cedar Old Fashioned — cedar-infused rye, smoked cherry
Warm, intimate — 52 covers with a full kitchen view
Hand-chopped wagyu, dijon, capers, soft egg yolk
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Find Us

## Location & Getting Here

Address

Phone

(718) 555-0142

Getting Here

- Subway: L train to Graham Ave (3 min walk) or Montrose Ave (5 min walk)
- Bus: B48 on Metropolitan Ave — stops directly outside
- Parking: Street parking on Metropolitan and Lorimer. Accessible lot 1 block north on Devoe St.
- Bike: CitiBike station at the corner of Metropolitan & Graham

Accessibility

Fully wheelchair accessible — ground floor, accessible restrooms, staff happy to assist.

Stay in the Loop

## Join the Chef's Table

Get first access to seasonal menu drops, special dinner events, and the occasional recipe from Marcus. No spam — just honest news from the kitchen.

Email address

Welcome to the chef's table. We'll be in touch soon.

Unsubscribe anytime. We'll never share your address.

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