Nothing Common about The Common

Nothing Common about The Common



With a new comfort-style winter menu and funky atmosphere, The Common has something for everyone

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Open since 2009, The Common began as a small lounge on 124th street and then grew into the new 109th street location. Seen by regular patrons as a warm and welcoming space where vintage meets modern décor, customers will regularly find DJs playing music to add to the mood  from vinyl funk, to soul and classics.  The Common is a comfortable space for adults looking for a great downtown location for after work drinks, first dates, dinner with parents or even some great downtown nightlife and people watching.

With a new winter menu recently launched, The Common provides warming and comforting food that utilizes local ingredients from harvest to plate.

“As it gets cold outside I cook foods that bring about feelings of warmth through the senses. Be it the steam that rolls off the salmon dish, or the smell of warm apples and cinnamon for dessert, I cook my menu like how you remember foods as a child. I also took a different approach to the plating and sought out old vintage china—something that grandma would break out for special occasions,” says Executive Chef Jesse Morrison-Gauthier.


In seeking inspiration for the new winter menu, Chef Morrison-Gauthier looked to his culinary roots and a recent get together with family.

“I made supper for everyone and what I cooked was a family meal. Nothing pretentious or overly impressive, I just wanted things to taste amazing and comforting. Food brings people together and more than ever this experience gave me a genuine inspiration,” says Morrison-Gauthier.

Described as a twist on classic and contemporary dishes and food pairings while in a modern gastro pub setting, The Common has entrees for under $20 but has the same quality and attention to detail as you would find at any fine dining establishment.


Some new items on the menu include Earth Chips with Roasted Onion Dip; a Roasted Salmon with Pears, Root Vegetables and Lentils; a Spaghetti Squash Pasta with Brussel Sprout Leaves, Pine Nuts and Feta and a new favorite; the Earl Grey Crème Brulee with Shortbread and Persimmon Marmalade.

Some of the favourites for customers include their Chicken and Waffles; Braised Beef Short Rib and Risotto; and the Jackson Steak Salad, which includes a grilled head of romaine lettuce with roasted hanger steak, artichokes and blue cheese.

A graduate of the Baking Program at NAIT and the Art Institute of Vancouver Culinary Program, Chef Morrison-Gauthier describes his style of cooking as creative but forwardly flavourful, and he is often inspired by organic, raw foods, and sees the menu as part of a larger culinary collection aimed to delight palates of all kinds.

Check out The Common and it’s new Winter Menu to be sure of a great night out in a great environment!


The Common

9910 109 St NW, Edmonton, AB T5K 1H5

(780) 452-7333


Monday to Thursday: 11:30 am to Late

Friday: 11:30 to 2 am

Saturday: 5 pm to 2 am

Closed most Sundays and Holidays




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