The luxification of Mid-Market continues today with the opening of Cadence, the swank new sister restaurant to neighboring cocktail and jazz bar, Mr. Tipple's Recording Studio. The two venues, from Maven partner Jay Bordeleau, join neighborhood culinary pioneers Alta CA, Bon Marche, and Dirty Water.
The sultry melody of Cadence's name is a pretty good indication of what guests can expect when they enter off of Market Street: Adorned by G. Paoletti Design Lab, Cadence has all the trimmings of a sexy supper club. Dramatic wooden ribs enclose furry booths at the center of the ambient dining room, which is edged with smaller tables illuminated by golden light. The space sets the tone for couples in the mood for dinner and drinks; around the corner, at Mr. Tipple's, the modern moody vibe continues.
If last night's preview dinner hosted by chef Joey Elenterio—formerly of Wayfare Tavern and Chez TJ, Elenterio is overseeing the food at both the restaurant and the lounge—Bay Area gourmands will be delighted. A four-course progressive American menu ($49) is on offer in the reservation-only dining room; or, walk-ins may order a la carte at the communal tables and at the tiled bar. Of, course, your dutiful editors went all in.
Roasted baby carrots (with redeye syrup, pickled walnuts, wild rice aioli, red vein sorrel, and yeast) are a standout on the vegetarian tasting menu at Cadence. (Photo: Tory Putnam)
The pre-fixe menu is divided into two (somewhat awkwardly named) categories: In the Ground or From a Stem (normal people call these "vegetables") and Above Ground or From the Water (meat and seafood, in layman's terms). We recommend taking a friend and trying it all. Highlights included perfectly roasted baby carrots with crunchy pickled walnuts and a rich wild rice aioli; turnip beurre fondue persillade with hand-cut fettuccine and rye bread crumbs; and, the crowd pleaser, a grass-fed rib eye with roasted sunchokes and mustard-braised kale in a sunflower seed beef jus.
A patty melt is among the bar bites offered by Chef Elenterio at Mr. Tipples. (Photo: Michael David Rose)
Perfectly sized portions guarantee room for dessert. Prepared by pastry chef Edward Martinez, the sweets are thoughtful, tasty, and complex. The banana pudding with chicory granité and a vanilla bean Bavarian, had a wonderfully light flavor and an unexpected touch from a caramelized banana gelee. The milk chocolate crémeux with passion fruit sherbet and crispy chocolate, meanwhile, is a must for chocolate lovers.
Barman Chase Williamson's cocktail menu is a winner. Pictured here is the Lunar New Year (bourbon, candied and pickled kumquats, lemon, and mint). (Photo: Tory Putnam)
Cadence is unique from its Mid-Market neighbors in its addition of a darker music venue and cocktail lounge next door. Mr. Tipple’s Recording Studio (open 5pm to 1am nightly) serves bar bites (including a delicious patty melt) and craft cocktails to the tune of cover-free live jazz every night. The cocktails at Cadence and Mr. Tipple's intoxicate thanks to bar director Chase Williamson (Maven, Nopa)—we treated ourselves to the Shaddock (grapefruit-alpine cordial, Aperol, Lillet, and lemon). And yes, we'd like another.
A handpainted mural by local artist Amanda Lynn frames the stage at Mr. Tipple’s Recording Studio. (Photo: Michael David Rose)