New Cedar Springs hotspot, Cedar Grove, opened in the former DISH space back in June after transforming the space into a whimsical fabricated forest … that just happens to have a restaurant in it. With food by Executive Chef Taylor Kearney and drinks by Beverage Director mixologist Trevor Landry, this bizarrely decorated restaurant was still a “wow”.
The drinks, we were warned, are all on the sweeter side as that is “what the clientele prefers”. While I enjoy my cocktails spirit forward (if not drinking straight liquor on ice), so I had to prepare my palate accordingly. Trevor let us try quite a few of their options and I didn’t have a single thing I didn’t enjoy, though I was glad to have someone to share with since my sweet tooth had been more than sated by the second drink. (The entire drink menu was also very inexpensive with most drinks ringing in around $6. They also offer punches for sharing!)
The drinks on the whole were playful (flavor or garnish … or both) and their unique offering (you know, the drink that everyone is going to Instagram?) is adult snow cones. The Crushed Caipirinha Snowcone was sweet and enjoyable, but I preferred the Lemondrop Snowcone because … Sour Patch Kids.
If you’re not into sweet drinks, your brunch options on-menu are limited. (I’d suggest ordering off-menu or asking for a dinner cocktail menu. The Shrubbery (Old Forester, peach shrub, lemon, house made grenadine, Angostura Bitters) is quite refreshing yet spirit forward and very flavorful.
Along with scrumptiously sweet drinks, the food was surprisingly delicious. The brunch selections we tried made for a great start to the day, especially the Chicken & Waffle Sliders. Tiffany and I shared one and it was plenty since it’s quite rich thanks to the runny, fried egg. I’d suggest ordering a few items to share since all of their options are quite good … why choose? (No one should have to deal with a Sophie’s Choice-type decision at brunch.)