Spring Comes to Brooklyn Commune

Spring is not only in the air, it’s on the table at , which on Tuesday overhauled its entire menu to reflect the extra 20 degrees appended to the temperature over the past few days.

Owner Eugenie Woo said the new menu was designed with “brighter flavors” in mind, utilizing seasonal veggies like green beans and beets.

“There’s different produce we can take advantage of coming into the season,” she said. "It’s also the brighter flavors that we’re incorporating, like lemongrass, as opposed to something like fried chicken with cheese."

Because the restaurant lacks a full kitchen—installing one would have cost an extra $80,000 when they opened last year—Woo said she and her staff change up the menu to keep things interesting.

"It was either, open with an electric kitchen, or or not open," she said. "Considering the kitchen that we do have, we kind of put out a lot of stuff."

Worry not, dedicated fans of the winter menu. With items like Tuna Nicoise Tartine Salad ($11) and Seitan Gyro ($9), there’s plenty of variety to go around. And who says comfort food belongs to the cold months, anyway: The pulled BBQ pork sandwich ($9.50) is topped with jack cheese, guacamole and beefsteak tomato, combining the soothing properties of melted cheese with fresh produce.

Those who take solace in familiarity can still order the Classic BLT ($8.50) and it’s vegetarian counterpart, the Not-So-Classic TLT ($9), made with smoke-rubbed Barry’s Tempeh instead of bacon. The Lyonnaise Breakfast, which features two fried eggs, applewood bacon and Farmer’s greens, will also be reprising its role on the menu.

I ordered the lemongrass chicken sandwich ($10), with the logic that lemons generally resemble the sun, and isn’t that what the new menu is celebrating? Stuffed between two slices of ciabatta, the lemongrass chicken breast mingles with tamari mushrooms, Asian slaw and ginger aioli. A side of coleslaw and a sprinkling of chips make a pleasant accompaniment.

I also got the mango mint water, which on first glance appears to be a misnomer. Opaque, orange liquid is a member of the juice family, no exceptions...right? Wrong! This drink has all the light, thirst-quenching characteristics of water, but with a gentle mango twist. The minty finish is just as subtle, and lives on in your mouth as a pleasant aftertaste.

Unlike its distant relative juice, Woo said, the water is made with fresh mango nectar rather than sugar. A sprinkling of housemade mint syrup and a squeeze of lime juice give the water its kick, without creating the sensation that you're drinking a stick of gum.

Want to know more? You can view the full Spring menu here, or just drop by 601 Greenwood Ave. when you get hungry.