New Chef and Menu at The Commoner
The Commoner in Downtown’s Hotel Monaco just released its new menu, designed by the former sous chef turned executive chef, Wyatt Lash, with fun new cocktails by lead bartender, Mai Jeans.
Here are some must-order items:
The Farmer’s Son from Kent cocktail: briney and delicious made with Aviation gin, Pimm’s, lemon sherbet, house made pickle brine, and Oskar Blues Pinner IPA.
The Pork Belly Mac and Cheese: Braised pork belly, fusilli, buttered breadcrumb, smoked cipollini peas, taleggio and brie cream, and topped with a fried egg. If the crab shells and cheese was one of your favorites on the old menu, this new version of comfort food will be just as satisfying. The fish and chips (also in this photo below) is a good choice as well.
Scotch Eggs have gotten a makeover made with duck sausage.
The Fortunato cocktail, a play on Edgar Allen Poe’s story The Cask of Amontillado, is made with Milargro Blanco Tequila, lime, cherry heering, Lustau Amontillado Sherry, and cream soda, and garnished with a branded lemon peel, and the Half Chicken served with an orange and chili brined breast, confit leg, greens roasted fingerling potatoes, and pomegranate jus is an exceptional version of a chicken dish done right.
Other honorable mentions not photographed because I ate/drank them too fast:
The Tessie cocktail: Coconut Grey Goose, Benedictine, coconut eater, fresh lime juice, nam prik la, and cayenne, which tasted just like thai curry.
The Lamb Burger topped with whipped goat feta, India relish, watercress, and served on a buttery brioche.
And, of course, one of Pittsburgh’s best desserts, The Sticky Toffee Pudding that remains outstanding and just as delicious as when it first appeared on the opening menu.
Next time you’re downtown, give The Commoner a try!