We use only in-season ingredients that we can source locally. This means we get to be really creative with our dishes – as they change day-to-day to stay in sync with the best tasting in season ingredients.
As a farm-to-table restaurant owning our own farm really allowed us to come full circle with our mission. There are very few restaurants in the entire nation who can say they own a farm. Having our own farm has been a dream since the opening of Commune, and now that it is a reality, we can more easily spread the word about the importance of sustainability and how eating locally plays a big impact in reducing our carbon footprint.
Our food philosophy is driven by simplicity. We would rather have you shocked by how delicious our tomato soup tastes than impress you with an exotic ingredient or flowery menu description.
We work day-to-day with ingredients that have just been picked early that morning, or just been laid by a chicken. This fact defines our menu.
Our menu changes day-to-day. Because what is in season changes day to day, not every 3 months or 3 years.
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Last Updated: 12/18/2018
