Cadence

"Founded by Steph Hon, Cadence offers customizable magnetic capsules for organizing personal care products."

"Cadence is a vegan restaurant in the East Village that specializes in Southern soul food. It’s from the team behind a bunch of other upscale vegan spots like Ladybird, Avant Garden, and Proletariat, and it’s the only place in the city where you’ll find dishes like smoked grits with fried oyster mushrooms, collard greens stuffed with succotash, and Southern fried lasagna with pine nut ricotta. If you’re planning a special occasion date night or birthday dinner with friends who don’t eat meat, give this spot a try." - neha talreja, nikko duren, kenny yang

"Southern cuisine and soul food have always been good, but good for you? Enter Chef Shenarri Freeman, who is remaking the classics with a vegan and plant-based twist at Cadence. The tiny space packs considerable charm but the kitchen is the one that shines, focusing on building flavors and creating dishes with seasonal vegetables rather than alternatives posing as meat. It's one creative riff after another. Collard green wraps are filled with succotash and set in an umami-rich chickpea miso broth. Then, two large oyster mushrooms are fried and tossed in a buffalo sauce, served over a Belgian waffle and sided by lavender maple syrup for a take on chicken and waffles that's so good it's almost blasphemous.The wine list spotlights labels from Black-owned wineries." - Michelin Inspector

"Cadence is a vegan restaurant in the East Village that specializes in Southern soul food. It’s from the team behind a bunch of other upscale vegan spots like Ladybird, Avant Garden, and Proletariat, and it’s the only place in the city where you’ll find dishes like purple yams with blackberry coulis and toasted marshmallow, collard greens stuffed with rice, and Southern fried lasagna with pine nut ricotta. If you’re planning a special occasion date night or a birthday dinner with close friends who don’t eat meat, give this spot a try." - neha talreja, kenny yang, carina finn koeppicus

"Shenarri Freeman: A lot of my work has been broadcast publicly, so I really tend to enjoy my work done behind the scenes. I spend a lot of my free time volunteering at local high schools throughout New York, teaching culinary courses, helping students with internships or job placements, and raising money for students to attend culinary school. Aside from that, I have a network of chefs that I travel with, explore other Black-owned establishments with, promote their businesses across our platforms, and we share resources and just really show up for each other. Our group has been gaining a lot of attention lately and inspiring others. We’re leading by example and growing together as a unit. It’s a beautiful space to be in." - Edward Barsamian