There’s a cool new place on popular Washington Ave. to check out. Commonwealth has a hip vibe and the food from Executive Chef Mikey Sanguinetti is expertly crafted. Upon entering, your eyes are immediately drawn to the decor…the walls with their contrasting colors and textures. The space is modern and sharp – think ‘chef specialty inspired meals’ in a high end atmosphere.
One of Commonwealth’s strengths is access to some really great seafood, influenced certainly by Chef Mikey’s background working in Hawaii for several years. There’s quite a nice selection here to go along with a full bar (craft cocktails and beer) and impressive wine list – 40 varietals by the bottle, plus 12 by the glass.
We sampled a handful of menu staples, starting with Chef’s Ceviche…Bigeye Tuna, Gulf Snapper and Salmon Belly thinly sliced, tossed in homemade sauce with a fresh herb garnish.
The Whole Chicken is a whole roasted free range chicken cut up, deep fried and plated with crispy cauliflower au gratin potatoes and pork belly hash.
Find Commonwealth’s Bone-In Pork Chop on their dinner menu. It’s extremely flavorful! Berkshire Pork Loin brined apple cider and plated atop braised fennel with white wine and a celeriac puree.
Chef Mikey’s sous chef also happens to be the resident pastry chef at Commonwealth. Her seriously cool take on classic Cookies and Milk has an awesome marshmallow fluff and decadent fudge sauce…