Cadence: NYC Restaurant Review

"Located on East 7th Street, this soul- and Southern foodways–themed, entirely plant-based restaurant from Overthrow Hospitality (owned by Ravi DeRossi) with chef Shenarri Freeman turns classic down‑home dishes into convincing vegan versions. Standouts include a Freeman-family potato salad made with red potatoes, dill and Vegenaise; soupy smoked grits garnished with corn-and-tomato salsa, mushrooms and frizzled shallots; maple‑buttermilk cornbread; and a Southern‑fried lasagna whose Bolognese blends Beyond Meat beef and Italian sausage with Cabernet. Equally notable are a Buffalo‑mushroom “fried‑chicken” sandwich (crispy oyster mushrooms in a spicy Buffalo sauce with avocado and faux buttermilk dressing on a pretzel bun), a hearts‑of‑palm “palm cake” crab‑cake alternative, and desserts such as a berry cobbler and a maple‑kissed apple pie in a thick shortening crust. The narrow, railroad interior offers only a long counter with velvet barstools (plus an outdoor lean‑to and sidewalk tables), prices run roughly $10–$24, the modest wine list includes several South African whites, and there are no spirits; the menu is intentionally small, and while a few items (like the dense black‑eyed‑pea garlic pancake) are less successful, the inventive, deeply flavorful vegan takes make it a compelling stop." - Adam Platt