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Review of Común’s Restaurant Week Menu

Restaurant week is here, January 18-24, with 190 restaurants participating. My guest and I were given the opportunity to preview the menu at Común Kitchen and Tavern, which despite being open for a few months already, I’ve never made it in before. Chef Chad White (of Sea Rocket Bistro fame) has done an amazing job putting together an amazing 3 course meal which highlights the best of their full menu. It includes a starter snack, a toastada, and an entree.

To start, we had the Elotes, a great cup of roasted corn with mayonnaise and a variety of spices, and a sprinkle of crumbled chicharron, as well as the Chile Guerro, fried spicy peppers in lime, togorashi, sea salt, and aioli.

For tostadas, which Común is known for – they promote a great Tostada Tuesday in their own fun way (“because tacos are wack as crack!”) – we chose the ceviche and carnitas, both equally delicious and new favorites of mine.

My favorite part of the dinner was the Al Pastor, which is a marinated pork belly with pineapple, avocado, onion, and a burnt onion puree, served with fried tostada chips that are lightly flame-fired, leaving a nice subtle charred flavor. The combination of flavors and textures was superb. The other entree we tried was the Vegetable and Vegetable, made of brussel sprouts, carrots, potatoes, and was a great vegan or vegetarian option for those that don’t eat meat.

All in all, Común is my new favorite spot, and I’ll be back on Tostada Tuesday to try even more.

The full Restaurant Week lunch and dinner menu can be viewed here:

Book now for Restaurant Week using the link above or call 619.358.9707.

I hope you try out 2-3 other new restaurants this week and hopefully find a new favorite of your own.


Congrats to Chef Chad, he’s got another winner – and his new spot in Tijuana, Mexico named La Justina is just as good, we visited it this weekend as well.

About Rob Marlbrough (@DowntownRob)

Bringing you the best, the luxurious, and the unique. DowntownRob is the semi-official ambassador of San Diego, and craves new venues with distinctive flare, amazing food, and superb cocktails.

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