Review Cedar Crossing Tavern & Wine Bar - Washington DC

Really great experience. Got a wonderful wine recommendation with the food, and the food was heavenly. Atmosphere very relaxed and friendly, and service was cheerful. Not perhaps a great place for large family groups, since it's a little intimate, but that's an up-side for me.

Delish food great wine abd beer selection! Ambiance is great... Best place in the neighborhood

Try the Godfather... it's the only reason it got two stars instead of one.

Well-sized portions, friendly wait staff and varied menu. Definite gem. .. But get there early because the small dining room fills quickly, and don't be in a rush. Good things take time.

The dining area was filled with smoke when we arrived (waiter said the ventilation system isn't working yet). Our waiter was nice but not focused on his job - it took a long time to get napkins and utensils from him after the food was delivered to the table. They didn't have coffee but said they would next week. Strange place, maybe it will get better.

Haute Cuisine in the Neighborhood. Cedar Crossing (which I lovingly refer to simply as "The Tavern") has become my new home away from home. The combination of truly nice staff, surprisingly outstanding food, and general ambience add up to exactly what I have been hoping for in Takoma/Takoma Park during my 11 years here.<br/><br/>Thhe food will blow you away. David Fye, the CIA (that's Culinary Institute of America)-trained chef turns out one mouth-watering surprise after another. And, if you get a chance to talk with him, your meal will be further enhanced. He is a Takoma Park character of the first order, a real mensch who is just returning to the kitchen after 11 years off raising his kids.<br/><br/>I have been to the Tavern about eight times since it opened and yet to taste anything that was not outstanding.<br/><br/>As another reviewer mentioned, the wait staff are a little green. That's because they have been drawn right from the surrounding neighborhood and selected for their warmth and engagement, rather than their table-waiting histories. That trade-off is fine with me.<br/><br/>The beer selection is also stunning. The problem is that the selection changes daily and there is no list, so the discerning beer patron is not able to look over what's available and choose. One is left to the happenstance ability of the server to glean one's taste and deliver something that matches it. Also, the selection tends to be too heavily skewed towards IPAs and Belgians for my particular taste. Final quibble: get rid of the two taps reserved for Budweiser products!<br/><br/>And, yes, once you have visited the Tavern and introduced yourself to the staff, you will be remembered and greeted by name. That is what truly makes the Tavern my home away from home.<br/><br/><br/>-----31 Dec, 2009-----<br/><br/>Haute Cuisine Around the Corner. Cedar Crossing (which I lovingly refer to simply as "The Tavern") has become my new home away from home. The combination of truly nice staff, surprisingly outstanding food, and general ambience add up to exactly what I have been hoping for in Takoma/Takoma Park during my 11 years here.<br/><br/>David Fye, the CIA (that's Culinary Institute of America)-trained chef turns out one mouth-watering surprise after another. And, if you get a chance to talk with him, your meal will be further enhanced. He is a Takoma Park character of the first order, a real mensch who is just returning to the kitchen after 11 years off raising his kids.<br/><br/>I have been to the Tavern about eight times since it opened and yet to taste anything that was not outstanding.<br/><br/>As another reviewer mentioned, the wait staff are a little green. That's because they have been drawn right from the surrounding neighborhood and selected for their warmth and engagement, rather than their table-waiting histories. That trade-off is fine with me.<br/><br/>The beer selection is also stunning. The only problem is that the selection changes daily and there is no list, so the discerning beer patron is not able to look over what's available and choose. One is left to the happenstance ability of the server to glean one's taste and deliver something that matches it. Also, the selection tends to be too heavily skewed towards IPAs and Belgians for my particular taste. Final quibble: get rid of the two taps reserved for Budweiser products!<br/><br/>And, yes, once you have visited the Tavern and introduced yourself to the staff, you will be remembered and greeted by name. That is what truly makes the Tavern my home away from home.

The crab cakes are Maryland style, so expect them to be bready. The crab itself was mostly shreds with one or two small lumps in there. While they are tasty, I felt that they were a bit heavy on the Old Bay, makes the cakes a bit too salty. The red pepper aioli adds a nice flavor, and adds some needed moisture to the cake (mine were a bit overfried). While a decent entree, they'd make a better sandwich as there are other flavors and texures to enhance the cake.

I have a strict policy when asked if I want a slice of pork belly: regardless of where I am, who I’m with, or what I’m doing I always answer yes – no exceptions.