· 01 ·
$94
Painted Hills, Oregon
The Cedar Ribeye
20 oz · 45-day dry-aged
Our cornerstone since 1962. Pasture-raised in the high desert, dry-aged in our cellar, finished over Eastern Washington applewood.
AnAmericanSteakhouse,setontheSound.
Sixty-two years on Western Avenue. Dry-aged prime, an unwavering wine list, and a dining room that remembers your name.
James Beard Foundation · Outstanding Restaurant
Wine Spectator · Grand Award
Michelin Guide · Recommended
Forbes Travel · Four-Star
Bon Appétit · Top 50 in America
Seattle Magazine · Restaurant of the Year
James Beard Foundation · Outstanding Restaurant
Wine Spectator · Grand Award
Michelin Guide · Recommended
Forbes Travel · Four-Star
Bon Appétit · Top 50 in America
Seattle Magazine · Restaurant of the Year
James Beard Foundation · Outstanding Restaurant
Wine Spectator · Grand Award
Michelin Guide · Recommended
Forbes Travel · Four-Star
Bon Appétit · Top 50 in America
Seattle Magazine · Restaurant of the Year
The House Standard
Three generations, one cellar, and a fire that has not gone out.
Walter Lindgren opened The Cedar Room in the autumn of 1962 with eight tables, a small grill, and a conviction that great beef deserved an unhurried evening. Two generations later, his grandson Henrik runs the kitchen — with the same grill, the same suppliers, and the same belief.
Every steak is dry-aged in our cellar for a minimum of thirty days. Every loaf is baked at four in the afternoon. Every reservation is taken by a human voice.
0Years on Western Avenue
0Days, average dry-age
0Bottles in the cellar
From the Grill
The Signature Cuts
A short list, kept short on purpose. Each cut is selected, hung, and finished by the same hands.
· 02 ·
$82
Snake River Farms, Idaho
Bone-In New York
18 oz · USDA Prime
Marbled, mineral, and unrepentant. Served on the bone with a bordelaise that has not changed in three decades.
· 03 ·
$168
Kyushu, Japan
A5 Wagyu Filet
6 oz · Miyazaki Prefecture
Selected by hand each season. A study in restraint — sea salt, a whisper of brown butter, nothing more.
The Room
Candlelight, leather, and a view of Elliott Bay.
Walter Lindgren chose the cedar paneling himself. Sixty years later, it still smells the way he liked it.
“The most consequential steakhouse on the West Coast. The dry-aging program alone is worth the flight.”
“A temple of beef, candlelight, and very old Burgundy. The Cedar Room remains the city's grand occasion room.”
“Henrik Lindgren has done the rarest thing in American restaurants: he kept it the same, and made it better.”
Accolades
Honored, not decorated.
- James Beard FoundationOutstanding Restaurant, 2021
- Wine SpectatorGrand Award, 2018 – Present
- Michelin GuideRecommended, 2024
- Forbes TravelFour-Star, 2015 – Present
A Standing Invitation
We have kept a table for you since 1962.
Reservations open thirty days in advance. Walk-ins are received at the bar.