The bordering neighborhoods of Fishtown, Northern Liberties and South Kensington in Philly will be gaining a new BYOB! With the upcoming opening of Cadence at 161 West Girard Avenue in March, the thriving food scene in the area will be getting even better.
The trio of chefs bringing Cadence to the city includes husband and wife, Chef Jon Nodler and Pastry Chef Samantha Kincaid, and Chef Michael Fry. The chefs-owners are strongly immersed in the Philadelphia culinary scene, having worked together at some of High Street Hospitality Group‘s downtown eateries, including High Street on Market and Fork. The trio decided to venture out together and open Cadence. When they acquired the space on Girard Avenue in the fall of 2017, they immediately went to work on remodeling the venue and planning the menu.
At the New American BYOB, the menu will bring focus to the area’s best seasonal ingredients. The menu will tempt guests with creative dishes, and will feature both a la carte and prix fixe offerings. Guests who indulge in Cadence’s culinary offerings during dinner (which will be served five days a week) will have the option to BYO their favorite adult beverages. Or they can choose from an array of non-alcoholic drinks on the menu.
“Over the past few years, we worked well as a team and our styles began to merge and reflect one another. We felt opening our own place was a natural progression for us, and we’re excited to create something that’s ours, together,” says Kincaid, who was named “Best New Pastry Chef” in 2014 by Food & Wine magazine.
“Realizing our styles and work ethics came together so seamlessly is actually how we devised the name. Cadence is a sequence of notes — and in our case, dishes and flow of service – coming together in harmonious expression,” adds Nodler, a James Beard Award semi-finalist for “Rising Star Chef” in 2015.
Nodler and Fry will create savory menus for their guests to enjoy and each menu item will be complemented by a selection of bites inspired by the chefs’ love of Korean banchan, showcasing methods of preservation, elements of upcoming dishes, and hard-to-find or fleeting ingredients. For the dessert offerings, Kincaid will draw on her passion and talent for baking and pastry to build complex and interesting combinations, including playful takes on iconic dishes and flavors of the region.
Cadence’s beverage program will creatively incorporate both hot- and cold-brewed teas, as well as locally made vinegars, to create a selection of non-alcoholic cocktails for guests to enjoy. A la carte dishes and desserts will range in price from $8 to $30, and a weekly set-price menu, featuring four courses, will also be available.
As for the interior, the Cadence décor will offer industrial-era accents and design elements, as well as earthy color tones. The kitchen view and chef’s counter are open, which will create a level of transparency and shared experience with guests. The chefs are excited not only to cook for their guests, but to also step into the dining room to meet and serve them. Many personal touches, including art installations and ceramic serving ware made by friends, and wooden tables made by the chefs, are also incorporated throughout.
Cadence will be open for dinner Tuesday through Thursday from 5:30 p.m. until 10 p.m.; Friday and Saturday from 5:30 p.m. until 10:30 p.m.
Once open for business, find Cadence at 161 W. Girard Ave. in Philadelphia; phone: (215) 419-7537.
- Photo: Bondfire Media
