The Seattle Times

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Mark Harrison / The Seattle Times
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Thursday, October 10, 2013

From pot pies to burgers, The Commons has comfort covered

The Commons’ take on chicken pot pie (at front) ladles pulled chicken and fresh vegetables in a light gravy over a buttermilk biscuit. The chicken strips and house-cut fries are served with a whiskey-based barbecue sauce. A lemon-dressed farro and spinach salad also has cauliflower.