Cadence Restaurant is the latest addition in the evolution of Mid-Market, and it’s an awesome one. Opened only a few weeks before from the same people as Maven, everything about it, from the food to the staff to the actual space, brings an upscale yet accessible vibe to the surrounding areas.
One of the more unique things about Cadence is how it caters to patrons of all preferences. There’s the menu, divided into a four-course fixed course option for $49 (a vegetarian menu is also available) or else a communal area for a la carte dining. There is also the adjacent bar, Mr. Tipples, for customers to grab drinks before or after and on weekends, listen to live music. The experience is a choose-your-own adventure, and no matter what you want, Cadence follows through.
Anyone who knows me knows that desserts are my number one bae, and true to form, the staff at Cadence made it happen. On a brisk evening, I had the opportunity to eat through the entire dessert menu at the restaurant, complete with migs (cook slang for mignardise candies).
As a pastry cook, my standards for desserts are different than the average diner. When I tried the pastries at Cadence, I was blown away. Pastry chef Edward Martinez is a master of taste, technique, and presentation – I can’t remember the last time I’ve seen such detail go into a dessert. Here’s what I got to try:
Vanilla Bean Bavarian: Studded with globes of braised pear, lime, and crunchy long bean pecan granola, it was a perfect way to experience winter flavors with a burst of citrus to liven things up.
Roasted Pumpkin with Coconut Cream, Thai Curry, and Ginger Ice Cream: This was my personal favorite. I’m used to Thai desserts being the traditional sticky rice and mango, but this dessert took savory Thai flavors and presented them in an entirely new way. The pumpkin is cooked sous vide and finished with sugar for a light crunch on the exterior, like crème brulee. The plating itself is like a puzzle, with everything fitting together perfectly.
Milk Chocolate Cremeux with Passion Fruit and Crispy Chocolate: The chocolate, aphrodisiac passion fruit, and red plate usher in Valentine’s Day well. I love seeing passion fruit on a menu as it’s such a distinctive citrus flavor.
Banana Pudding Bavarian: This was another testament to Chef Edward’s talent. Not only was there chicory granite and a full vanilla flavor, but he cooks the bananas in sherry and then turns them into a gelee that is insane and delicious.
Cadence Restaurant is officially open, so I suggest everyone go and create your own dining adventure!
1446 Market Street
Open 5pm – 10pm
Reservations available online