Our photographer Alyssa joined us for Valentine’s Day at Communal and she took some beautiful photos of the evening. Thank you to our wonderful guests and staff for making it a great night!
We’ve recently restructured the lunch menu at Communal to feature some small shares, served family style as on the dinner menu. Similarly we’ve also added several entrees to the brunch menu to provide the same kind of experience you are used to at dinner. We still have many of the classic lunch and brunch favorites (fried French toast anyone?), plus these few updates which round out the menu.
Pictured here are: Communal burger with cheese, lettuce, tomato, pickle, and Clifford egg; crispy chicken sandwich with honey mustard, tomato, pickled jalapeño, and provolone on ciabatta with fries; and olives with roasted garlic and crostini.
View the full lunch menu here. Do you have any favorite dishes on the new menu? We’d love to hear what you’ve loved trying.
This week Salt Lake Magazine announced their Readers’ Choice Awards and Communal was recognized as the Best Provo/Central Utah Restaurant. Check out Salt Lake Magazine’s Dining Guide—it highlights restaurants from here all the way to Logan, including the Heirloom restaurants and other area favorites of ours.
Heirloom founder and CEO Colton Soelberg will be speaking at a panel presented by the BYU Environmental Science Club on Thursday February 13 called “The Future of Food.”
The panel will focus on sustainable agriculture and discuss several aspects of this topic, including genetically modified crops, organic growing, and local farming. We value deeply the importance of supporting farmers, ranchers, and other purveyors in our area and the impact of local sourcing on the economy, environment, and the relationships we have in our community. Read more about our local purveyors for each of the restaurants: Pizzeria 712, Communal, and Mountain West Burrito.
Each panelist will share some thoughts on these topics, after which the bulk of the evening will be spent in a question and answer format. See you on Thursday at The Wall!
We’ve recently changed over the dinner menu at Communal to highlight other winter ingredients before spring comes. Pictured here are some of the new dishes: Marinated beet salad with pistachio dill pesto, goat cheese, watercress, and fennel; Pumpkin risotto with pomegranate and parmesan; and Organic chicken with kale and chicken demi. Even from the first review of the new menu at family meal, the beet salad has been a staff and guest favorite—it also includes pistachio brittle which adds even more color to this beautiful salad.
At Ancestry.com’s Shaky Leaf Café we have been running a new style of cafeteria service for over a month. The change also saw some renovations of the space in the café and the new space is beautiful. This new style of service reflects the offerings that will be our standard for the Cafeteria Company moving forward. We have updated what was formerly a regimented, more limited system into an à la carte system, where Ancestry employees can mix and match what they order in the café, as well as choose their portion sizes with more flexibility.
The Shaky Leaf Café offerings include daily grill and protein specials; a lineup of composed salads featuring various grains, pastas, and seasonal produce; grab-and-go sandwiches, salads, yogurt parfaits; and a salad bar with a wide array of fixings. In addition to these offerings, Ancestry employees can also get fresh fruit, frozen yogurt, and cereal.
In introducing this new style of service, we have sought out other ways to make the experience better for Ancestry employees. We offer a payroll-deduct payment option, which makes eating in the café a seamless experience for Ancestry employees. We have also improved the layout and design of the café to better suit the flow of customers and allow for quick line times for employees who don’t have a minute to spare in their busy day.