“Cadence,” East Village Plant-Based Restaurant Reimagining Southern Foodways and Soul Food by Chef Shenarri Freeman
Cadence is a hidden gem in the East Village and I had the pleasure of experiencing it this past week. I was there for dinner in the softly light room filled with velvet couches in a light pink color tone and an ambiance somewhat retro in style with hints of southern style. I tried the Baby Kale Salad and Green Fried Tomatoes, to start with, which tasted fresh and delicious each bite. Next I had the Maple Buttermilk Cornbread served in a skillet that fit the size of the cake styled treat. I enjoyed it so much, I ordered another one to take home and each morning for the next few days, I heated up a bit to enjoy with my morning coffee. To top off my dinner, I tried the restaurant’s signature drink, Lena Horne, and that had fruitful flavors that I drank it so fast, had to order another one soon. Below is more on Cadence.
At Cadence, Executive Chef Shenarri Freeman taps her Virginia upbringing and vegan ethos and spotlights soul food and Southern foodways through the lens of health and sustainability. Cadence is located at 111 E. 7th Street in Manhattan’s East Village.
The restaurant’s focused wine list, curated by Drew Brady, the group’s Wine Director, exclusively features bottlings from Black-owned wineries in South Africa, France, and the U.S. to complement Chef Shenarri’s flavorful and authentic dishes.
“It's been a wonderful journey collaborating with Chef Shenarri and watching her develop this unique culinary vision,” says DeRossi. “It is part of our commitment to changing the way people think of plant-based cuisines. We aim to appeal to mainstream diners who simply enjoy great food, as well as those seeking healthful, yet indulgent plant-based options.”
“Cadence is my way of reclaiming Black culture through food and sharing the benefits of a plant-based approach while respecting beloved traditions,” says Chef Shenarri. “I’m very much a Virginia gal at heart and cookouts, family reunions and holiday meals were part of my upbringing that I’m proud to honor with flavorful and luxurious plant-based renditions. My cooking incorporates familiar tastes and complex textures to be approachable and fun.”
A Soulful Culinary Program Rooted in Family and Tradition, Yet Reimagined.
Cadence’s menu includes Chef Shenarri’s interpretations of family recipes handed down through generations and reimagined with 100% organic produce and fruits. Her Smoked Grits salutes her grandmother, nicknamed the “Queen of Grits,” Palm Cake celebrates her mother’s salmon cakes served at breakfast, while her Southern Fried Lasagna pays homage to this Italian dish that is frequently prepared in Black households. The current menu includes:
● Smoked Grits ($25) - Tomatoes, Rosemary Butter, Fried Oyster Mushrooms, Garlic
● Palm Cake ($18) - Chickpeas, Heart of Palm, Chipotle Aioli Slaw
● Southern Fried Lasagna ($31) - Bolognese, Pine Nut Ricotta, Spinach
● Buffalo Oyster Mushroom ($26) - Pretzel Bun, Ranch, Avocado, Pickles
● Fried Green Tomatoes ($19) - Romesco, Parsley, Panko
● Jambalaya Arancini ($16) - Tomato, Bell Peppers, Chipotle Lime Aioli
● Jerk Mac + Cheese ($24) - Béchamel, Parmesan, Cheddar
● Maple Buttermilk Cornbread ($19) - Sage Maple Syrup, Seasonal Jam
● Collared Green Wraps ($22) - Succotash, Chickpea Miso Broth, Purple Shiso
● Potato Salad ($16) - Tri-color Potatoes, Dill, Pickles
● Baby Kale Salad ($18) - Heirloom Vegetables, Seasonal Fruit, Cucumber
● Biscuits & Gravy ($25) - Porcini, Carrots, Buttermilk
● Fried Oyster Mushroom & Waffles ($25) - Lavender Maple, Buffalo Sauce
● Cobbler ($16) - Seasonal fruit & ice cream, House Compote
● Lemonberry Cake ($17) - Olive Oil, Gelato, Crumble
A Unique Wine List Spotlighting Black-Owned Wineries
“We wanted to celebrate Black-owned wineries doing exceptional work,” says Brady. “I’m very excited about the work of acclaimed South African female winemaker Ntsiki Biyela at Aslina, world-renowned Zimbabwean Sommelier Tinashe Nyamudoka at Kumusha, as well as distinguished domestic labels, like Intercept and Longevity.”
Brady, who created the vegan-friendly wine list, curated wines made from familiar varietals that were crafted by innovative winemakers to match Chef Shenarri’s cooking techniques. Most of the wines are available by the glass or by the bottle.
Jazz Inspires Cadence’s Name and Vibe
With its name alluding to the flow of music, the restaurant envisioned by DeRossi felt like a soft jazz song, with dark and copper walls reflecting the candlelight, and a white marble counter’s sophistication and complexity suggesting a jazz riff. Chef Shenarri worked closely with DeRossi and brought his vision to life, choosing the color palette, chair fabrics, dinnerware, glassware, and candles.
Chef Shenarri Freeman
Cadence is a plant-based restaurant with Southern soul in New York’s East Village by Overthrow Hospitality. Executive Chef Shenarri Freeman taps into her Virginia upbringing and vegan ethos and spotlights Southern foodways and Soul Food through the lens of health and sustainability. The wine list, developed by Drew Brady, Overthrow Hospitality’s Wine Director, exclusively showcases Black-owned wineries. Located at 111 E. 7th Street in Manhattan’s East Village, Cadence is open daily from 5 pm to 11 pm. Cadence is part of Overthrow Hospitality, a mission-driven, plant-based restaurant and bar group founded by Ravi DeRossi, who is also Co-Founder of Death & Company. Reservations can be made on Resy. For more information, please visit www.cadencenewyork.com and follow us on Instagram at @cadence.newyork.
Article + Opening paragraph by Alison Hernon, Editor-In-Chief, PhotoBook Magazine
Tearsheets by Chenglin Qu, Graphic Design Intern, PhotoBook Magazine
*The interior photos are by Stephanie Fazzio, and the food photos are by Cole Saladino.
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