Commonwealth Provides Classic Fine Dining Done Right [PHOTOS]
At Commonwealth, Chef Scottie Corrigan — together with his sous chef Sierra Eaves — offer flawless dishes. They've doubled down on classic fine dining, a segment of the hospitality industry that has seen its obituary written over and over throughout the course of the pandemic.
Read Cheryl Baehr's review: "Commonwealth Dazzles with Flawless Upscale Dining
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Commonwealth features dishes such as cast iron scallops with anise scented carrot puree, braised leek, mushroom, lardon, and charred lemon beurre blanc.
A selection of dishes from Commonwealth: Starry Night, prawn and endive, tikka masala, tandoori duck breast and cast iron scallops.
Cast iron scallops with anise scented carrot puree, braised leek, mushroom, lardon, and charred lemon beurre blanc.
Tandoori duck breast with Brussels confit, apricot, cocoa soil and black lime pistachio.
The Tandoori duck breast dish.
Prawn and endive with red onion creme, curry emulsion, charred endive and pistachio.
Tikka masala with spiced chicken roulade, charred leek, sauce masala and jasmine rice.
Starry Night with chocolate torte, chocolate creme patisserie and blueberry compote.
Sous chef Sierra Eaves and executive chef Scottie Corrigan.
"Liquid liason" Christopher Mendel behind the bar.