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WE ARE OPEN THIS EVE. pictured: one of our favorite salads we’ve made over the years, and one we can’t get enough of. cool, crunchy peeled cucumbers contrast diced sweet peaches, with wheat berries for a bit of texture, briny + spicy pi
our seasonal semifreddo’s summer update switches things up with those absolutely delicious stone fruits: think peaches, nectarines, apricots - turned into a jam and layered with pistachios + praline amongst our coconut semifreddo base. peaches
summer time is when we bust out the yakitori: our small, japanese charcoal grill and where the magic of our maitakes start –brushed in a roasted strawberry + koji glaze again + again over the coals that’s a little sweet, a little savory,
digging through the archives led us back to be inspired by our og caesar from 2021. we’ve added our already killer caesar dressing now spiked with a bit of nori for that extra ‘proper caesar’ flavor. crispy little gem lettuce, wakam
a summer staple at comune. salty, dense, and craveable is how we’d best describe our halloumi. seared over the plancha, set up on smoky + slightly sweet muhammara, preserved lemon and a pinch of urfa chile. def one to share, but we wouldn&rsquo
wow, ya’ll been showing up for this one. our tomato ‘nduja alla vodka is the spicy vodka rigatoni you’ll be craving all summer. it starts with our riff on italian ‘nduja: we sub the pork out with umami packed sun-dried tomatoe
our seasonal toasts gets a summer update starting with a long confit of whole tomatoes, roasted low + slow in oil and aromatics until they are these jammy, umami packed, caramelized dark red gems that are set up on fresh, whipped ricotta + a tarragon
reservations
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