Introducing The Common
A New American restaurant with Mediterranean influences to open in University City. Our vast menu features an array of local produce, fresh baked bread, and house-made pastas, pickles, vinegar and cheeses.
The Common, a restaurant featuring New American cuisine with Mediterranean influences, will open at 3601 Market Street in University City on Wednesday, January 23, 2019. The new restaurant is a collaboration between Chef-owner Patrick Feury and his partners Henry Chu, Kenny Huang and Michael Wei, the team behind Berwyn’s beloved French-Asian fusion restaurant, Nectar. Lucio Palazzo, whose extensive resume includes work at Washington Square, James, Zahav, Percy Street Babeque, Xochitl, La Calaca and Taqueria Feliz, is the Executive Chef.
The Common takes over the space previously occupied by the sleek, contemporary Asian restaurant, Danlu, which closed last June. The bi-level restaurant has been renovated to create a casual and comfortable atmosphere. These improvements include new lighting, greenery, ceiling fans, long communal tables made from mango wood trunks, and metal chairs made from recycled oil drums.
Rising two stories high from floor-to-ceiling is a gorgeous new mural from local artist Cesar Viveros, who has done extensive work with Mural Arts Philadelphia and has had his work showcased on buildings throughout the area. The second-floor mezzanine features “Love Sees No Colour”, an original collage piece by Canadian artist Daniel Mazzone.
According to Feury, this welcoming environment will help the restaurant become a “meeting place that can be utilized in multiple ways during the week”.
Palazzo and Feury collaborated to design a produce and market-driven menu, focusing on fresh, healthy, local, seasonal ingredients.
The menu will change seasonally and feature many vegetarian and vegan options, house-made pasta, featured sandwiches, and sharable entrees.
The restaurant's local suppliers and purveyors include Pineland Farms, True Leaf Microgreens, Green Meadow Farms, Lancaster Farm Fresh Cooperative, Yellow Spring Farm, Three Springs Fruit Farm, Birchrun Hills Farm, and The Farm at Doe Run.
The chefs will also showcase Old-World preservation techniques, including in-house picking, vinegar production, and house-made cheeses. James Beard Award nominated baker Zachary Golper from Brooklyn's Bien Cuit will produce the restaurant's breads and baked goods. Golper has created a custom ciabatta specifically made for the restaurant's sandwiches, and all breads will be either baked in-house or delivered fresh daily from Golper's Brooklyn bakery.
The menu will be divided into sections with plates suitable for a casual lunch, happy hour, or quick bite with friends and larger plates for a special night out. The opening winter menu features appetizers such as:
Fresh House-made Burrata
Grilled Spanish Octopus
Creamy Sunchoke Soup
Duck-Fat Fried Chicken Wings
There are three salads, including
Dill-Cured Salmon and Winter Citrus.
The menu also features three pastas, including Pappardelle
with Braised Lancaster Beef Shoulder.
Main plates include Pan Roasted Wild Striped Bass, Pineland Beef Grass-Fed Hanger Steak, and Tamarind-Glazed Green Meadow Farm Spare Ribs. Sandwiches include Shrimp Tempura on Bien Cuit ciabatta, and a Double-Patty Pineland Grass-Fed Beef Burger on brioche. The lunch menu will include additional sandwiches, such as a Porchetta Sandwich with sharp provolone and broccoli rabe. More items will be added over time to both lunch and dinner menus.
"Lucio has developed some very interesting, very exciting dishes for this menu," said Feury. "We believe this cuisine and the overall casual style of the restaurant will attract the local crowd, which includes so many college students, educators and hospital employees. It fits nicely into the University City landscape."
In addition to the food and atmosphere, the University crowd can enjoy happy hour specials at the restaurant's bar, which features a large selection of seasonal craft beers, a wine list with varietals from all over the world, and a variety of specialty cocktails made with premium spirits.
The restaurant seats roughly 120 guests total in individual and five large communal tables. There will also be additional outdoor seating during the spring, summer and fall. Menu prices will range from $5 to $9 for appetizers, $9-$14 for sandwiches, $10-$15 for pastas, and up to $27 for large plates.
The Common will be open:
Monday - Thursday 11:30 am - 10 pm
Fridays and Saturdays 11:30 am - 11 pm
Sunday 4 - 9 pm
The restaurant's happy hour runs daily during the week from 4:30 to 6:30 p.m., and Saturdays from 4 to 6 p.m.