Fodor's Expert Review Communal

This cozy restaurant will feel a lot like a Sunday dinner around a large communal table, and you'll feel like you're part of the family. Meals are sourced from local food purveyors, like Payson Spring Ranch, which supplies live trout to the restaurant just hours before you sit down to eat. Chef Adam Cold is known for his devotion to local ingredients and the integrity of his butchering skills to bring the best cuts to the table whether it's a pork loin chop or the filet of a trout. There's an open kitchen at Communal, and the mantra is not to get in the way of a perfect ingredient like Snuck Farm carrots roasted simply with allspice. Don't miss the Saturday brunch with blueberry buttermilk pancakes, better than your childhood favorite.