Cadence offers two distinct experiences.
The first is a four-course Chef’s menu with optional beverage pairings that takes diners through a Northern California focused menu highlighting Chef Joey Elenterio’s playful, yet refined cooking style. We also offer an equally thoughtful and delicious dinner menu for diners that would prefer to structure their own experience. Both menus are served throughout the dining room, at our communal tables, and at the bar.
Cadence welcomes guests who would prefer to visit without booking in advance. We seat walk-ins on a first come, first served basis at our communal tables and at the bar.
We are excited to join the Mid-Market community and look forward to welcoming those in need of a vibrant meal before the show, a fabulous place to bring their date, and everything in between.
Founder | Partner
Jay Bordeleau, the owner, creator, and mastermind behind Cadence and Mr. Tipple’s Recording studio, has always loved the arts and is constantly driven by his it’s-so-crazy-it-just-might-work ambition. Bordeleau was able to combine this rich, cooperative leadership style with a profound passion for hospitality while designing, building, and operating his first restaurant: Maven. After working multiple harvests at Rhys Vineyards, Jay’s life-long passion for wine took root and was further affirmed by earning his title as Certified Sommelier and Advanced Wine Specialist, WSET.
Jay continues to cultivate a team that truly believes in enthusiastic hospitality. His collaborative work style is derived from his years banging drums and crashing cymbals behind the orchestra during his tutelage as a music performance major at the University of Michigan, Ann Arbor.
“The show must go on”
Executive Chef | Partner
Executive Chef Joey Elenterio has a straightforward food philosophy: make it interesting and fill the belly. Born and raised in the South Bay, Joey grew up eating simple food like mom’s pork chops and hamburger pie. Many of his dishes are influenced by nature and strive to stimulate the brain while showing restraint, letting each ingredient shine brightly. After attending the California Culinary Academy in San Francisco, Joey began working for Wolfgang Puck’s Spago in Palo Alto as a stage. His rapid upward progression led him to Tanglewood, working under Roland Passot and Brian Berling.
Joey then joined Chez TJ as Sous Chef, becoming Executive Chef in 2011, where he received a Michelin Star in 2011 and 2012. He was also included in Zagat’s 30 under 30 list and given the San Francisco Chronicle’s prestigious Rising Star Chef award in those same years. Most recently, he lead Tyler Florence’s flagship restaurant Wayfare Tavern before joining the founding team of Cadence.
“Cook your heart out”
Bar Director | Partner
Chase has been involved in hospitality for his entire life. As a young boy, he could usually be found tagging alongside his grandfather and father who were running the family restaurant. Chase decided to focus his career on bartending, following his passion for spirits and the joviality of the bar. With more ambition than skill, Chase coaxed his way on to Prospect’s opening bar team.
After stints at Zero Zero, Maven, Brass Tacks and Nopa, Chase brings a genuine diligence to the industry and builds teams focused on meticulous skill, while offering old-fashioned, good-humored hospitality to guests.