Danny Meyer’s New Bar, Cedric’s at The Shed, to Open in Late April
Danny Meyer’s Union Square Hospitality Group (USHG) announced “Cedric’s at The Shed,” located at 545 West 30th St., between 10th and 11th Aves. It is in the ground-floor public lobby of The Shed, the city’s new arts center dedicated to commissioning, producing and presenting original works of art, across all disciplines, for all audiences. Cedric’s is the brainchild of the team behind Porchlight, USHG’s highly successful first standalone bar located nearby. Situated in The Shed’s iconic Bloomberg Building, Cedric’s opens on in late April and accommodates 120 guests.
“We conceived Cedric’s to be a neighborhood bar that happens to be located in a world-class cultural institution,” says Mark Maynard, Director of Operations, Cedric’s, and a 27-year veteran of USHG. “We were inspired by The Shed’s interdisciplinary approach to art that is inclusive and embracing. Cedric’s cocktails and bar snacks follow the same approach. They are accessible and democratic, yet elevated just enough to please drinks geeks, beer nerds, wine fans and foodies. And, of course, we bring our signature approach to unconditional hospitality.”
The beverage program at Cedric’s is spearheaded by Beverage Director Nicholas Bennett, who launched and leads the successful program at Porchlight. He is the creator of the bar’s beloved cocktails, including the much-Instagrammed Gun Metal Blue.
“The cocktails at Cedric’s are inventive, while being totally approachable to guests who may not necessarily be entrenched in cocktail culture,” says Bennett. “In addition to our original libations, we offer familiar standards, like a Vodka Martini, a G&T and a Boilermaker, which guests will immediately recognize. However, each brings multi-layered complexity and a pleasant surprise. For example, Cedric’s Whiskey & Cola swaps in house cola syrup and sparkling wine for soda.”
The opening menu’s cocktails ($16-$24, Hospitality Included) include:
- Fanfare Martini - Winter Wheat Vodka, Botanical Cucumber & Mint Vodka, Lillet Blanc, Dry French Vermouth, Celery Leaf, Fanfare Cucumber
- Hudson High Step - Bourbon, Rainwater Madeira, Benedictine, Fino Sherry, Angostura Bitters, Olive, with a sidecar of Cedric’s finest draft beer
- La Rambla - Tequila Reposado, Bitter French Liqueur, Sweet Italian Vermouth, Lemon, Honey, Fresh Cherries
- Peacock Buck - Rosé, Dry Vermouth, Ginger, Cane Syrup, Lime Juice, Soda
- New Rusty Old Fashioned - Cognac, Japanese Whiskey, Almond Grappa, Demerara Syrup, Bitters
Fun Palace Classics
- Cedric’s Whiskey & Cola - Rye, Branca Menta Fernet, Cola Syrup, Prosecco
- G & Tea Ceremony - Gin, Cane Syrup, Lemon Juice, a Selection of Teas
- Mr. Price’s Daiquiri - Rum, Fino Sherry, Velvet Falernum, Lime, Cane Syrup, Lime Oils, Salt
- Squeaky Wheel Negroni - Mezcal, Campari, Coffee Liqueur, Amaretto, Bitters
- Wild Red Snapper - Real Dutch Genever, Rainwater Madeira, Tomato, Celery Leaf, Lemon, Black Pepper
- The Phony Negroni (non-alcoholic) - San Bitter, Seedlip Spice, Grapefruit
The bar’s beer list is by Cedric’s General Manager Kate Amos, formerly of Blue Smoke, and features four beers on tap ($8-$10, Hospitality Included) from Jack’s Abby Brewing, Bronx Brewery, Brooklyn Brewery and Von Trapp Brewery, as well as 12 adventurous bottles and cans ($8-$38, Hospitality Included) that blend and blur styles and geographic boundaries. They have been selected to be enjoyed on their own or with Cedric’s bar snacks.
The approachable by-the-glass wine selection at Cedric’s was curated by USHG’s Master Sommelier John Ragan. It includes one sparkling, three whites, three reds, one rosé and one dessert wine. The wines, both Old World and New World, are all deliciously quaffable and under $20 a glass (Hospitality Included). The focus is styles that guests like to drink (light, fruity, off-dry, full-bodied, etc.) and delights them with a discovery within their flavor comfort zone. By playing outside of more predictable grape varietals, the bar can serve much higher quality wines.
The culinary program at Cedric’s is by Executive Chef Anton Nocito, also of Porchlight. It is confidently American and its dishes celebrate and reflect the diversity of both New York City and The Shed’s mission. Most can be consumed without the need for utensils.
“Our dishes are meant to be fun and shared,” says Nocito. “They are all tried and true, yet with some unexpected elements. For example, our Salt & Vinegar Popcorn gets its acidic kick from malt vinegar powder and a Grilled Cheese, a classic beloved by all, gets a Cedric’s makeover with a variety of artisanal cheeses. Our Monkey Bread is gooey and sweet and perfect for groups.”
Savory ($5-$18, Hospitality Included)
- Salt & Vinegar Popcorn
- Marinated Olives and Marcona Almonds
- Curry Deviled Eggs
- Spinach-Stuffed Potato Skins
- Spicy Lettuce Wraps with Lentils, Spring Vegetables, Almond-Jalapeño Pesto and Mint
- Fava Bean Hummus with Crisp Raw Vegetables
- Beef in a Blanket featuring All-Beef Kielbasa Wrapped in Puff Pastry, with Mustard for Dipping
- Blue Crab Dip with Corn Chips and Celery Sticks
- Cedric’s Caesar with Romaine, Anchovies, Grated Parmesan, and Toasted Bread Crumbs
- Roasted Beet Salad with Toasted Buckwheat, Kale, Toasted Pistachios, and Meyer Lemon Yogurt
- Gooey Grilled Cheese with Fontina, Gouda, Provolone and Comte Cheeses, and Bread & Butter Pickles
- Roasted Heritage Turkey Sandwich on a Hawaiian Roll, with Herb Mayo, Lettuce, Tomato, and Pickled Fresno Peppers
Sweet ($3-$12, Hospitality Included)
- Pull-Apart Monkey Bread for Two
- Lemon Bundt Cake
- Cherry Chocolate Chunk Cookie
Designed by Rockwell Group, Cedric’s is the fifth collaboration between USHG and the renowned New York City cross-disciplinary architecture and design firm. Rockwell Group’s design concept evokes an art installation to create a seamless, continuous space that is open and engaging. Cedric’s has a residential elegance with an industrial edge. The space’s focal point, a zinc bar with a charred wood front, is lit from above by a custom teak and aluminum pendant. Furniture, from custom stools to low tables, is meant to be flexible, approachable, and comfortable—accommodating everyone from laptop workers to large groups.