Tucked away in the Virginia Beach Creative District is an amazing LOCAL dining find called Commune. At Commune they feature all local, sustainable ingredients sourced from local and small farms, including their 2,000 square foot on-site garden that produces mach of the produce featured on the menu.
Our Marketing Department was treated for their Holiday Luncheon at Commune and they left with full tummies and a new appreciation for this great LOCAL establishment.
Commune is an open setting dining establishment with community seating that is very modern and comfortable. Down the middle of the restaurant there is a long table that fills the entire space – with seating at the coffee and tea bar and smaller tables. It is a casual dining experience where you order at the front and they bring out your meal to you.
When we visited we enjoyed a sampling of some of their best dishes. We started with Deviled Eggs that were so creamy, Pumpkin Rice balls which are pumpkin and sage Koshihikari rice balls stuffed with goat cheese, and the assorted pickle plate which is a mixture of pickled vegetables from their garden including carrots, red bell peppers, and zucchini. The pickle plate also had a sprinkling of pickled peanuts.
For the main course we enjoyed a family-style spread of some amazing dishes.
The Backyard Salad features vegetables home-grown from Commune’s garden, along with hard boiled eggs, a home-made tahini vinaigrette, and greek yogurt “ricotta.”
The Rye Berry Salad was also very popular with our group. It is a warm salad with heirloom rye berries, beets, garden greens, and seared farmer’s cheese. It’s topped with a persimmon vinaigrette.
The WDF (Whole Damn Farm) is a buckwheat crepe filled with roasted root vegetables, crispy ham, roasted red pepper pesto, and fried egg salad.
Another favorite was the Sorghum Flour Pancakes and house-made Breakfast Sausage. It was served with real hickory syrup and persimmon butter.
Beef and Broccoli was a special that day – the meat was so tender you didn’t need a knife and the roasted broccoli also had red bell peppers and ginger. It was served with Carolina Gold Coast rice.
Desserts were also stunning. The Pollinator Crepe was buckwheat crepe, crushed peanuts, honey, cayenne, and whipped sweet goat cheese.
Bread Pudding French Toast was over the top good. Commune’s chef takes day old sweet potato biscuits and turns them into bread pudding, which they then turn into French Toast. It is served with hickory syrup and crisp apples – it was stunning.
Do yourselves a favor and try out this great LOCAL spot the next time you’re in the Creative District of Virginia Beach.
Where to Find our LOCAL Find:
Commune Real Food
501 Virginia Beach Blvd, Virginia Beach, VA 23451
Hours: Tuesday – Sunday 8:00am – 4:00pm
Have a suggestion for our next LOCAL Find? Write to our blog editor firstname.lastname@example.org.