Cedars in the University District serves a baklava built on thin sheets of phyllo pastry layered with chopped nuts and finished with a sweet syrup. The version here reflects the restaurant’s broader Middle Eastern and South Asian influence, with a nut blend and syrup that tend to be fragrant and not overly heavy. Portions are typically sized as an end‑of‑meal treat, with a crisp exterior and a sticky, nut‑packed middle that holds together well. Their own write‑up of best baklava in the neighborhood highlights this dessert as a reliable closer to a meal of curries and kebabs.[8]