• The inventive tapas and desserts are meant for sharing. Photograph by Evelina Gospodinova.

    ISSUE 13: SHANGHAI

    THE COMMUNE SOCIAL

    Killer craft cocktails? Check. Casually-chic urban décor? Check. A stellar menu of witty desserts and global “tapas,” like baked smoked bone marrow and scallop yuzu ceviche? The Commune Social has it all. No wonder the spot, the city’s newest venture from buzzy chef Jason Atherton, has drawn a buzzy crowd of cosmopolitan locals and visitors since the moment it opened its doors.