Cadence, a BYOB from Fork alums, opens on Girard Ave.

Cauliflower and oat custard with pickled mushrooms and cranberries at Cadence, 161 W. Girard Ave.

Camera icon MICHAEL KLEIN / Staff
Dining room of Cadence, 161 W. Girard Ave.

Three pedigreed chef-alumni of the Fork/High Street on Market/ orbit have gone into South Kensington with a New American BYOB called Cadence, replacing Modo Mio at 161 W. Girard Ave.

First night is March 14.

Michael Fry is teamed with spouses Jon Nodler and Samantha Kincaid (he’s most recently High Street’s exec chef and was a 2015 James Beard semifinalist for Rising Star Chef, while she was 2014 Best New Pastry Chef from Food & Wine).

It’s an ingredient-driven, dinner-only salon, whose open kitchen includes an eight-seat chef’s counter and accommodating tables.

It’s intended as an interactive experience. Though there are waiters, Nodler says the kitchen staff runs dishes to the table in a bid to foster a more intimate relationship with the guest.

Dinner (Tuesday to Saturday) is set up with a $55 four-course prix-fixe as well as an a la carte menu, all featuring ambitious, hyper-local, hyper-seasonal cooking (sample dish: bison tartare, salsify, preserved blueberries, egg yolk, beet rye bread).

Camera icon MICHAEL KLEIN / Staff
Two dishes at Cadence: At left is seafood salad, uni, avocado, and crispy shallot. At right is bison tartare, salsify, preserved blueberries, egg yolk, and beet rye bread.

They’re working with Bottle Bar East in Fishtown on wine pairings, and they offer hot and cold-brewed teas, kombuchas, and vinegars on the beverage list.

(As for Modo Mio, chef Peter McAndrews has scrapped plans to relocate it to Fairmount.)

Camera icon MICHAEL KLEIN / Staff
Dining room of Cadence, 161 W. Girard Ave.

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