Take an exclusive sneak peek at Comune’s new menu
Like it or not, fall has arrived.
While this means new dishes from many Columbus restaurants, to an eatery like Comune, which aims to craft its offerings (according to new head chef Matt Harper) around what’s being offered fresh locally, a new season means a new menu.
We took a trip to the heralded plant-forward eatery to catch a glimpse of their fall menu, and we were not disappointed. From sweet potato tostadas to fresh carrot confit, here’s what you can expect this season from Comune.
Editor’s note: according to owner Joe Galati, due to the restaurant opting to use what’s fresh and locally available, some ingredients in these dishes may differ from week to week.
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Pappardelle with mushroom ragu—king trumpet mushrooms, house-made ricotta, pine nuts, fried sage.
Confit Front Axle Farm carrots — chickpea stew, harissa, pistachio, labneh, mint, cilantro.
Pastrami beets—horseradish crème fraîche, cabbage and pear kraut, crispy rye, dill.
Two sweet potato tostadas—oven roasted sweet potatoes, refried beans, salsa macha, radish, cilantro
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