Archive for the ‘Communal’ Category

Feb 08, 2016

Communal Valentine’s Day Dinner

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Valentine’s Menu

February 13, 2016

$55/person

Amuse

Roasted Beet “Tartare”, Beet Vinaigrette

1st Course

Pasta Love Letters

or

Beet, Carrot & Tomato Soup w/Shrimp & Mussels

2nd Course

Duo of Prime Sirloin & Butter Poached Lobster

Dessert

Amano Chocolate Torte

&

Buttermilk Panna Cotta w/Pomegranates & Pomegranate Syrup

Reservations are required and can be made by calling 801.373.8000.

Dec 21, 2015

Communal Winter Menu

Winter is time to change up the menu a little bit. Moving towards heartier dishes with winter favorite flavors from pomegranates, squash, and dark chocolate. We are featuring lettuces from the local hydroponic Snuck Farm and sustainable meats from the region. It is a delicious menu from start to finish. Come on in and try a bit of everything. Reservations can be made on the phone or on-line.

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Snuck Farm romaine salad tossed with Allred Orchard apples, gorgonzola cheese, celery, toasted pecans, and finished with an apple cider vinaigrette

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Anson Mills farro salad, Snuck Farm kale, roasted red onion, butternut squash, topped with sherry vinaigrette

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Snake River Farm‘s grilled Wagyu skirt steak topped with chimichurri and a side of giardiniera

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Pan roasted chicken with an olive and shallot pan sauce

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Bronze cut linguine with butternut squash, caramelized onions, breadcrumbs, pecorino romano, and sage

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Pan seared salmon topped with a bacon, pomegranate and pistachio relish

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Creamy farro risotto with roasted mushrooms

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S’mores made with house made graham crackers, marshmallow, and an Amano Chocolate sauce

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Mint hot chocolate

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All food and restaurant photography by Christine Armbruster Photography

Dec 16, 2015

Bring in the New Year at Communal Restaurant

This New Year’s Eve, Communal will be serving a set menu to bring in the new year. Featuring local farms and new spins on traditional holiday dishes, it will be a great beginning to your evening celebrations. Dinner will be from 4:30-9:30pm. You will want to make a reservation, as space is limited and we will sell out. Reservations can be made on Open Table, over the phone, or in person. Each method will require we hold a credit card number to reserve your space. The cost will be $68 per person for all 5 courses, plus an optional wine pairing for an addition $25 per person.

 

 

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Amuse

Blini with House Smoked Salmon Tartare & Sustainable Caviar

1st Course

Celery Root Bisque with Grilled Shrimp

or

Seared Scallops with Grapefruit, Fennel & Avocado

2nd Course

Truffled Mascarpone Stuffed Pasta with Parmesan Broth

3rd Course

Sous Vide New York Strip with Creamy Greens, Potato Gratin & Red Wine Butter Sauce

Dessert

Caramel Nut Tart with Chocolate & Whipped Cream

Restaurant Photography by Christine Armbruster

Nov 28, 2015

Feature on The Utah Foodie Podcast

Incase you haven’t heard of The Utah Foodie podcast, you should have them on your radar now. Weekly episodes feature restaurants, dining tips, new food brands, and movements in the local food scene. Recorded for the internet, segments make their way onto 90.9FM KRCL, a local public radio station, as mini-features throughout the week. The Utah Foodie recorded a story on Communal, and the finished podcast is now live. Check it out on their website as well as the other great stories they feature!

 

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Nov 24, 2015

Brunch at Communal Restaurant

Join us for brunch Saturdays from 9am to 2pm

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Daily pastries.

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Deep fried french toast with maple syrup and blueberry compote.

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Homemade biscuit with fried chicken, cheese, bacon, a fried egg, and sausage gravy.

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Homemade biscuits.

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Smoked salmon on potato-chive cakes with créme fraîche and capers.

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Brûléed grapefruit

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 Buttermilk fried chicken entree with homefries and seasonal vegetables.

All food and restaurant photography by Christine Armbruster Photography

Oct 29, 2015

Halloween at Communal

At Communal, we have decided that families are the most important priority in our lives. So we can spend more time with our families and friends, we are closing for dinner service on Halloween. Instead we will be spending this festive evening with those we care about and encourage you to do the same! Additionally, Chef Newman and Colton will be holding down the line during brunch service, giving our cooks additional time off, slinging holiday treats such as a fried pumpkin waffle with apple cider syrup in addition to our regular brunch menu. Bring in the family for brunch, and have a safe and fun holiday!

 

 

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Photo by Christine Armbruster Photography, taken on the local Snuck Farm.

Oct 08, 2015

New Ventures: Heirloom Restaurant Group and Blue Sparrow Hospitality

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After many, many amazing years working side by side, Colton & Joseph have decided to take the brave next step in each of their careers which means an end to their working partnership.  This partnership has been the genesis of so many great opportunities, not the least of which are Pizzeria 712, Communal, Mountain West Burrito,  Heirloom Catering & Heirloom Cafeteria Co.  These would never have come into existence if Joseph & Colton hadn’t met up and deciding to take the jump into the great and exciting unknown.

Now it is time for them to take another great leap, this time striking out on their own.  Joseph will be operating under his new companies name, Blue Sparrow Hospitality while Colton will keep his operations under the Heirloom Restaurant Group name.  Joseph will be taking over operations of Pizzeria 712 & Mountain West Burrito and Colton will be at the helm of Communal, Heirloom Catering and Heirloom Cafeteria Co.

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This change allows both of this fine gentlemen to continue the evolution of their companies and imbue them with even more of that special sauce that has made them so amazing already.  Joseph and Colton look forward to many adventures ahead and wish each other nothing but success for their future ventures.

-Colton Soelberg

 

Sep 02, 2015

Local Dinner Event with Sun River Gardens

Thank you to all who came out to Sun River Gardens for such a beautiful farm to table dinner! It was such a lovely event full of new friends, delicious food, and the most picturesque place to host it all. For those of you who missed it, enjoy the photos below and perhaps we will see you next time!ChristineArmbrusterPhotography_02 copy

 

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Food and Event Photography by Christine Armbruster Photography

Aug 24, 2015

Dale Allred’s Heirloom Tomatoes

If there is anybody who can grow the most delicious tomatoes, it is Dale Allred. Delivering over 30 varieties of heirloom tomatoes weekly to Heirloom Restaurant Group, it is incredible to be able to taste the difference between each variety and see how different a simple tomato can be. They are so good, that we have a hard time using any other tomatoes when they aren’t in season, so we don’t even try. Currently on the Pizzeria 712 and Communal menus, we are offering two very different and very delicious tomato salads, both for a very limited time only while these tomatoes are in season.

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Left (Communal): Dave Allred’s heirloom tomatoes with Sugar Sweet Farms watermelon, served with fresh burrata and basil puree.

Right (Pizzeria 712): Dave Allred’s heirloom tomatoes with fresh handpulled mozzarella, balsamic vinaigrette, olive oil, and finished with basil from La Nay Ferme.

 

Photographs by Christine Armbruster Photography

 

May 30, 2015

May Menu Changes at Communal

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Spring has always been my favorite. It starts off with the first signs of life in the form of asparagus, then shows itself off in the form of fennel and leeks, only to blossom into summer’s bounty too full to possibly be able to consume. Pizzeria 712 is already jumping into asparagus heaven, serving a roasted asparagus appetizer and putting those delicious green spears on a pizza paired with pistachios, red onions, and parmesan cheese. In the meantime, at Communal, spring is manifesting itself through pork cuts and skirt steaks. Radishes placed in salads, leeks paired and served alone, Communal has made a few noteworthy menu changes to keep up with the fresh spring selects coming in.

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Marinated leeks with a truffled beet vinaigrette.

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Onion and leek flatbread, topped with housemade ricotta, olive tapenade, and arugula.

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Recently modified roasted and raw beet salad, with housemade ricotta, radish, greens, and pickled red onion and a truffled beet vinaigrette.

 

 

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Christiansen’s Farm pork cut of the day, topped with a garlic puree, fennel, and olive.

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Grilled Snake River Farms Wagyu skirt steak, chimichurri, and pickled vegetables.

Photos by Christine Armbruster Photography

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