As Florence Fabricant reports at the Times, the chef, Shenarri Freeman, "is interpreting the Virginia Southern and soul food of her youth through a contemporary plant-based lens."
Here, a compact dining room with a chef's counter and seating outdoors are the backdrop for Ms. Freeman's smoked grits with torched oyster mushrooms, a black-eyed pea and garlic pancake, maple buttermilk cornbread, stuffed collards with Aleppo rice, roasted purple yams with blackberry coulis and toasted marshmallows, and a seasonal fruit cobbler. Plant-based stand-ins are used in place of real dairy, as in the ice cream for the cobbler and the rosemary butter on the grits.
Cadence is currently open for limited indoor and curbside dining. Hours: Wednesday-Saturday 5-11 p.m., and Sunday from noon-10 p.m. You can find the menu (and make reservations) at this link.
Image via @cadence.newyork
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