The Seattle Times

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Mark Harrison / The Seattle Times

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.