Commune Kitchen opened yesterday in the former Zocalo space at 203a Broadway in East Arlington. It’s meant to have a "cafe atmosphere with fast casual, artisan fare," as co-owner Justin Demers previously told Eater. Demers’ resume includes experience at Clear Flour Bread and Bergamot, and he’s putting his bread skills to use here, as indicated by a sourdough photo on Commune Kitchen’s Facebook page. "I want to make great dough and bread and serve it with great food," Demers said.
As previously reported, the restaurant has seating for 38, and the focus is on items like bread, pizza, and "small fresh and fried dishes," as well as cafe-style beverages — a variety of coffee and tea options, as well as Italian sodas. Demers and co-owner Richard Niedzwiecki indicated to the Arlington Board of Selectman that they may eventually seek a beer and wine license.
The debut menu on Commune Kitchen’s website includes a number of tartines — essentially open-faced sandwiches. There’s the banana nut tartine, for example, which tops grilled bread with house nut butter, grilled banana, spiced honey, and chocolate-covered potato chips. And the porchetta tartine comes with slow-roasted porchetta, grilled broccoli rabe, provolone, garlic and herb aioli, and pickled fennel. There are also five 12-inch pizzas, two of which are vegetarian-friendly, and a handful of sides: fries with garlic and herb aioli; poutine with mozzarella curd, gravy, and green onion; and burrata with stewed figs, caramelized walnuts, and bacon.
Keep an eye out for weekly specials — currently several kinds of cookies and croissants.
Commune Kitchen is open from 11 a.m. to 7 p.m. Wednesday through Sunday (and closed on Monday and Tuesday).