spring on the patio this week ☀️🌿 we’ve got some patio tables open for reservations + walk-ins these next couple days - perfect opportunity to enjoy our new spring menu. reminder that reservations for the patio are typically opened up day-o
spring is in full bloom here at comune and one of the must haves is of course our new seasonal crispy rice (v, gf). we’ve got a saffron rice base topped with a turkish tomato + pepper salad called ezme, cashew and citrus cream, torn mint, and a
🌱spring menu release today🌱 we know it doesn’t quite feel like the season’s here since it’s like 30 degrees out, but at least it’s sunny! swing through to get a taste of chef @nick_dunlap take on spring, with dishes that ha
it’s the last week for our current menu so come in, enjoy + say goodbye to winter. our spring release is just around the corner.
last call on this season’s crispy rice (v+, gf) with caramelized oyster mushrooms, soft-cooked egg (or cashew crema), pequillo pepper emulsion, pimetón + chives. today is technically the first day of spring (yay grey and overcast!) but
don’t forget to save room for dessert: with meyer lemon at the very bottom and a crispy sesame candied crunch on top, our vegan white chocolate mouse (v,gf) is not to be missed this season. be sure to dig all the way in on this one for those la
a cozy one perfect for when the days turn grey and chilly like today. charred leeks (v, gf+) with butter beans cooked with sherry, leeks that are confit til tender and hard seared to caramelize, topped with a sauce made from calabrian chilis, caste
another mid-season update and one of our favorites from this current menu, our maitake mushrooms (gf) with crispy yukon potatoes, savoy cabbage, fried shallots and a cream + vin jaune sauce. also seen here with our caramelized onion + fig tartine, do