Located near the top of the Main Street strip in Nyack, New York, Communal Kitchen is by far one of the best restaurants Nyack has to offer, an thats saying something.
Let’s start off with their Charcuterie Board:
What I like the most about their Charcuterie is that it isn’t set in stone, they seem to be changing it on a regular basis. I ended up choosing some wild boar cacciatorini, soppressata toscana, duck prosciutto, raw milk cow’s cheese, and finally, goat’s cheese.
Beginning with the cheese, the raw milk cow’s cheese was a bit dry and not creamy at all, and while not my cup of tea, was not offensive in the least, while the goat’s cheese was thick, creamy, and delicious.
The wild boar cacciatorini was really good, it has a strong, rough and wild flavor that differentiates itself from beef and pork in a major way. The soppressata was salty, had medium thickness, and had a nice spice to it, but the real star was the duck prosciutto. The duck was thick,creamy, smooth and had an element of fat that almost explodes in your mouth; utterly delicious.
Pork Belly with Miso and Kimchi
This main course tastes as good as it looks, the pork cuts like butter, tender and moist on the inside, with a slight crisp on the outside, the pork flavor shines through and the fat content adds an even greater taste; the kimchi had strong spice to it, and the miso is creamy and delicious, and paired with the pork, makes this plate one of the best you will have.
This is for sure a must eat if you live in Westchester or Rockland Counties, and I can’t wait to go back to the Communal Kitchen for even more great food.