big french brasserie vibes incoming: our recently added mushroom frites (v) have quickly become a favorite since the summer menu dropped. we start with lion’s mane mushroom ‘steaks’ that get glazed in a chickpea miso oil, roasted,
🍉 watermelon carpaccio 🍉 a summer favorite, back again and just as tasty. roasted watermelon slabs get chilled, sliced sashimi-style, plated with house-made almond milk, harissa for heat, peas, marcona almonds and a final sprinkle of maldon. it&
patio reservations are open for the week! finally a reprieve from either rain, stifling humidity or oppressive heat. if you already have a reservation and want to be moved to the patio, you can either update via resy, give us a call or dm and we&rs
let’s get this one out of the way first from our summer menu: our kimchi crispy rice (v+, gf) with egg and/or avocado, sesame and tahina. our most requested + beloved dish is back for you to enjoy. you never quite know what dish is going to b
summer menu goes live starting tuesday, 06.24.25! look forward to some returning favorites, an old, much requested classic, and some fresh spins on what we want to be eating in these hot summer months. no carryout for a couple days while we dial e
comune summer menu kicks off this coming tuesday 06.24.25 tonight’s the last night for our spring menu - a couple seats are left for resos (both inside + patio) but walk-ins welcome at the bar or window counter. see you soon
🌱LAST CALL FOR SPRING🌱 sun is shining, temps are rising, and it’s the final week for our spring menu. we’ll have a preview of the new menu soon, but in the meantime, a quick reminder of our faves before the change: • rigatoni pu
while cold, grey and rainy has certainly made for a very odd spring season, you can’t go wrong with any of these favorites of ours from the current menu to cheer you up • lemon olive oil cake (v) with rhubarb + pavlova (gf) with strawber