Wood-fired kitchen · Portland

A quiet room, a short menu, and a fire that starts at four.

Cedar & Rye cooks from what the week brings in: vegetables from nearby farms, bread from our oven, and a wine list you can finish reading before the first pour.

Reserve a table See tonight’s plates

A sample of what we cook this season. Replace these plates with your real menu or link out to a current PDF.

Chicories, walnut, aged cheddar

Bitter leaves, warm vinaigrette, and bread you can use as a spoon.

14

Trout, brown butter, rye crumb

Pan-roasted, with pickled mustard seed and a handful of herbs.

28

Wood-fired squash, chili honey

Delicata, ricotta, and a little heat. Share it or don’t.

18

Lamb shoulder, salsa verde

Slow, then finished in the oven. Served with farro and greens.

34

Olive oil cake, citrus

Still warm if you time it right. Cream on the side.

12

House rye, cultured butter

Baked twice a day. Ask for extra if the table is hungry.

7

Built around one oven

We opened Cedar & Rye because we wanted a neighborhood room that still felt like a proper restaurant: cloth on the table, a short menu, and a kitchen you can see from the door.

The interior drawing on the right is a CSS placeholder. Swap it for a photo of your dining room, the pass, or the street at dusk.

Find us

The dining room

412 Splinter Street
Portland, OR 97214

Walk-ins for the bar. Tables for two to six by reservation.

Private dining

The back room seats 12. Write through the form if you are planning a lunch or a long dinner.

Reserve a table

This demo form does not book a real table. Connect it to your reservation tool before you publish.