Mike Fry and Jon Nodler
Cadence | Philadelphia | December 2018
FEATURED DISHES
Bison Tartare, Capered Huckleberries, Sunchoke, Cashew Cream, Dried Egg Yolk, Lost Bread Co. Beet-Rye Bread
Grilled Snapper Collar, Delta Blues Seafood Fried Rice, Lobster Bottarga, Shrimp, Chorizo, Lime, Radish, Crispy Shallots, Basil, Mint, Cilantro, and Dill
Sullivan County Alina Duck, Grilled Radishes, Roasted Matsutake Mushrooms, Fermented Radish Top Vinaigrette, and Wood Ear Mushrooms
American Omakase: Red Cabbage Kraut-brined Trout Belly, Latke, Sour Cream, Buckwheat, Dill, and Trout Roe; Red Corn Flour Panisse, Shrimp, Sofrito; Szechuan Soup, King Trumpet Mushrooms, and Five Spice
Photography by Caroline Hatchett
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