The Commune Social is a Spanish restaurant co-founded by Michelin-starred chef Jason Atherton and Neri&Hu Design in Shanghai, which raises the positioning of bistro and tapas, the quintessence of Spanish cuisine, to a new level, thus creating a new element of cross-border fusion of art and gastronomy.
In the spirit of tapas, freedom and hedonism, Atherton offers a casual dining scene at this no-reservation, no-service restaurant. There are no privileges, no priorities, no one is the same; There is no fixed change time for the menu, and the chef can change it if he wants to, and he will withdraw when he says so; The service also leaves plenty of personal space for the customer, making it feel light and stress-free.
The Commune Social is closed on Mondays and offers a set lunch menu from 11:30-14:30 on weekends and 12:00-14:30 from Tuesday to Friday. The Chef's Choice Lunch Set is 188 yuan for three courses, plus one for only 62 yuan. In addition to the set menu, as a modified modern Spanish cuisine, all the dishes of The Commune Social are simple and refreshing, but the taste is also delicate enough to be fragrant but not greasy, and those who don't like traditional French food and Italian cuisine can try it.
On the à la carte menu, the "Warm Sea Urchin with Chabata Bread with Goat Cheese Butter and Spanish Bell Peppers" is impressive, with a thin bread base that is delicate and soft on one side and butter on the other side, and a refreshing pickled bell pepper juice that is rich and soft and firm, with fragrant sea urchin and scattered vanilla leaves, it is a simple enough dish, but the richness of the taste is not low at all, all the ingredients are just right, and the harmonious taste is intertwined, which makes it very pleasant. The Iberian Pork Foie Gras Burger is also a popular dish, with a rich foie gras in pork juice, served with refreshing fresh pickled cucumber and rich avocado sauce.
More than just food, at The Commune Social, you don't have a stiff and boring meal, customers can sit in different spaces depending on the type of food they eat, and people are fluid during a full meal.
The complex spaces at The Commune Social are staggered with heights and heights, which makes the minimalist interiors not at all seem cold and boring. Based on a diverse menu, the interior is divided into four areas: a snack bar, a dining area, a dessert bar and a secret bar, as well as a patio for dining, each small and playful, open and open for diners to move around and a narrow space to bring people together.
This spatial food concept encourages people to freely interact and share food in different spaces, so that customers with different personalities can find their seats according to different moods. Active diners can enjoy light meals at the snack bar that surrounds the open kitchen, while watching the chefs prepare their dishes in a professional and orderly manner. Quieter diners can also find a sense of privacy in the corner of the dining area; After the main meal is finished, head to the dessert bar for dessert, while the last drink in the secret area awaits diners to end their meal.
