Plant-based Comune aims to be among city’s top restaurants

One might say that Comune is well-rooted in its culinary mission.

The latest restaurant to sprout in the shadow of Nationwide Children’s Hospital is purely vegetarian, and vegan-friendly.

Co-owner Brook Maikut said the best vegetarian dining doesn’t leave customers saying, “‘I wish there was meat.’”

Comune, with its distinctive spelling, is at 677 Parsons Ave., joining a cluster of new food-and-beverage establishments just south of East Livingston Avenue.

“I feel like there’s a nice momentum in the community,” co-owner Joe Galati said.

The responsibly sourced bill of fare is, at first blush, complex, chef-driven and globally influenced.

Ben Kanavel, formerly of Worthington Inn and the defunct Salt & Pine, is executive chef at Comune, which replaces a former adult bookstore.

Semolina pappardelle is tossed in a walnut-maitake Bolognese sauce, greens, butternut squash and smoked almonds.

Crispy fried rice contains kimchi, sesame and a softcooked egg on top.

The lunch menu offers a dan-dan noodle bowl with a miso-peanut sauce, vegetables tofu and a Chinese XO sauce.

A Mexican torta is layered with sweet potato, black beans, queso fresco, jalapeno and cilantro mayo on a baguette.

Desserts, such as the chocolate avocado cake, are homemade, too.