Our Story
Emilia-Romagna technique, an island's larder.
Cedar & Sound began with a simple idea: that the patience of Northern-Italian cooking — pasta rolled by hand, broths coaxed over hours, nothing rushed — belongs beside the ingredients of the Salish Sea. Our kitchen builds each evening's menu around what the island gives us: Dungeness crab pulled from these waters, Penn Cove mussels, mushrooms foraged in Whidbey's cedar woods, vegetables from farms a few miles up the road.
The room seats just forty. Windows face west over Saratoga Passage, so dinner begins in daylight on the water and ends by candle. It is, we hope, the kind of evening you remember.
— Chef Lucia Ferraro