Eat. More. Dinna. at Commune Using Le’Ana’s Caribbean background and Conrad’s training in Italian cuisine, they pair seasonal ingredients with various inspirations the two have gathered over their careers, whether it be the places they visit or the people they meet to create a menu that brings something new. Check out the menu: Pickle Plate with grilled confit pickle tomato, yuca con escabeche, persian pickle Wellness broth with kale, carrots, ginger, mushrooms Scallop crudo with pomegranate arils, grapefruit ponzu, ajilimójili Ham + potato croquettas with roasted corn mayo Pork cutlet with callaloo, pickled onions, shiso tarragon aioli Rum raisin poached pears with vanilla gelato