Comune
Restaurant · Schumacher Place ·
Plant-based fine dining with seasonal ingredients and cocktails
Plant-based fine dining with seasonal ingredients and cocktails
"For dinner Chris and I went to the vegetarian restaurant Comune, where we sat at the minimalist bar and dispensed with several delicious, unfussy shared plates before I slept the sleep of the unworried." - Rumaan Alam
"Filled with greenery, the stark-white dining room at Comune feels straight out of a Scandinavian design catalog. It’s always a solid choice for a date night, and the plant-based menu is a pretty big departure from traditionally meat-heavy Midwestern restaurants. Dishes are always rotating in and out, but expect things like sunchoke bisque drizzled over cabbage, breaded lion's mane mushroom , or a ten-layer lasagna packed with mushroom bolognese. There’s a standout list of natural wines, along with creative cocktail options like a butternut whiskey sour mixed or orange-infused pisco mixed with chai spice and Aperol." - erin edwards, kindra peach
"Filled with greenery, the stark-white dining room at Comune feels straight out of a Scandinavian design catalog. It’s always a solid choice for a date night, and the plant-based menu is a pretty big departure from traditionally meat-heavy Midwestern restaurants. Dishes are always rotating in and out, but expect things like sunchoke bisque drizzled over cabbage, breaded lion's mane mushroom, or a ten-layer lasagna packed with mushroom bolognese There’s a standout list of natural wines, along with creative cocktail options like a butternut whiskey sour mixed or orange-infused pisco mixed with chai spice and Aperol." - Erin Edwards
"Columbus contains multitudes—both Wendy’s and White Castle were founded here, but so was the excellent plant-based, fine-dining spot Comune. “I don’t feel like I’m in Columbus,” is a common sentiment heard around the intimate bar and dining room that feels straight out of a Scandinavian design catalog. It’s always a solid choice for date night, and the menu is a pretty big departure from traditionally meat-heavy Midwestern restaurants, instead focusing on seasonal dishes like a summertime watermelon carpaccio and a peach-cucumber salad bathed in green goddess dressing. Luckily for us though, the housemade pita with dips and the perfectly crispy tahdig never leave the menu. They also have a great list of natural wines, along with cocktail options like the effervescent O Sweet Spontaneous with vanilla-infused gin, rhum agricole, pineapple, and bubbly." - Erin Edwards
"With a stark white interior that’s cool without being cold, the plant-based Comune has been humming since the day it opened. It’s a place where omnivores and vegans dine in harmony with smart, artfully plated vegetarian dishes designed to share and then wash it all down with organic wines. Chef Ben Kanavel (the Worthington Inn, Alana’s Food and Wine) prepares memorable dishes like semolina pappardelle with a savory walnut-maitake bolognese, roasted acorn squash with lentil dal bathed in an herb jus, and crispy fried kimchi rice topped with a soft-boiled egg." - Beth Stallings