Comune Restaurant

we’ve played around a few times with the cassoulet - a cozy, humble legume + meat dish out of the languedoc - and this time we wanted to keep ours a bit more spring focused with the addition of fava beans, green garbanzos + english peas, paired with smoked + brown butter roasted maitake mushrooms to add that rich, fatty, smoky element cassoulets traditionally get from duck. charred spring onions get minced up into dabs of herby chermoula, finished off with a lil crunch from some gluten free panko.

pairs great with either our rhône red or white wines on both warm + cool days that this ohio spring has given us.

see you soon.