Komi’s wonders never cease - my favorite dish in the restaurant essay

This restaurant is located in Tom Sietsema's inaugural Hall of Fame. Komi(Superlative)Not all four-
The star restaurant is just the same block.
For example, Komi's narrow dining room is simply decorated with bare wooden tables and walls that alternate bricks with white paint.
However, it doesn't matter what the spare package is, because Johnny Monis is in the kitchen, the Greeks --
The food he inspired was wonderful.
The watermelon on the sesame side is my favorite way to eat fruit. a bowl of corn broth is floating with a few ethereal pasta, putting you in the ground, and a small pillow, there are all kinds of onions on it. it has sour bread and a small piece of wide bread. it is a genius appetizer.
Although taking into account the preferences of the food, there is no print menu.
Instead, encourage diners to sit down and bring good times to them through a series of seemingly endless side dishes (
A steamed cream covered with shiny orange roe; large (
Fluffy pita, Halisa and yogurt around the neck of the sheep to warm up); and sweet (
My most elegant blueberry pie in summer).
When introducing wine, as if the sommelier did it himself, proud, lacking prosperity in the room, being treated as a friend by strangers, allowing you to focus on important things: the delicious ingredients, carefully crafted by a chef, quietly make Washington a delicious capital.
StarsKomi: 1509 on the 17 thNW. 202-332-9200. komirestaurant. com.
Dinner on Tuesday-Saturday.
Price: $165 Prix fixe.
Sound check: 75 decibels/must speak with raised sound. --
The following comments appear in The Washington Post's 2017 fall food guide.
There is a word for Komi: Impeccable (Superlative)
Unlike 99% of restaurants that tell you the chef's intentions in epic detail, this efficiency model makes it easy for people who dine frequently.
"It will be a short conversation," said our waiter . ".
"We're going to cook for you tonight.
James Beard Award winner Johnny Monis hosts the kitchen in Comey, as if Meryl Streep would imitate.
The first flight of the course borders on the precious border, but there is no denying that in Greece, a bass that is smeared with "olive oil from Johnny's parents electrician" has a lofty taste and beauty behind it, or use uni and caviar-plated little corn custard to put you on the edge of the ocean.
Grilled octopus tendrils, served with tomato yogurt, and sour dough with fried mushrooms may appear before several delicious pasta, including cotton sheep noodles --
Milk Dumplings set off with summer tomatoes.
If you start having dinner and think you'll stop at McDonald's by the end of the night, a crisp lamb chops, rose-colored ribs and two desserts convince you that you'll raise a white flag.
In addition to sitting on a precious window table, you may need an extra sound or two to see the chef's craft. (
Please let the light on, will you? )
Despite this, the restaurant looks more like a delicate part in the summerdining lair;
Replace the yellow wall covered with a sponge with white paint or red brick.
In any case, splurge on wine matching.
Few sommelier would be raving about their products with the talent of wine and service director Kyle Wilson, who made us feel like we were right where he had been, digging in the vineyards, drink with the person responsible for living in the glass. ---
The following comments are shown as No.
Tom's top 10 restaurants in the Washington Post 2016 Fall Food Guide. 10.
Comia of four.
Pile up star dinners in a comfortable setting.
Komi is a back-up yellow restaurant that simply covers the table with linens, leaving a deep impression on the visitors, instead of the unusual consideration and food that looks exactly the same as the bill, it tastes like it is sprinkled with fairy dust.
The script and preparations have changed, although I am happy to repeat the tender octopus gyro-
Lamb sausage seasoned with fried potatoes and foie gras, summon summer with pickled chicken oil bacteria, wild blueberries and sweet corn.
The constant is: a warm seaweed briochi button covered with trout fish begins with a few perfect pasta, maybe a piece of country meat with a check, house-
Make lollipops with fascinating flavors like rhubarb and Sumai.
Splurge on wine pairing is a stroll in France, Italy, Germany and Spain under the wings of a knowledgeable storyteller.
Monis is one of the best chefs of his generation, and he has been on his own.
His modern Greek temple, Komi, provides a good reason for his way.
Top 10 in 2016: None10: KomiNo. 9 RasikaNo.
Little SerowNo.
Hotel 7 Little Washington. 6 MinibarNo. 5 ConvivialNo. 4 KinshipNo. 3 Bad SaintNo.
Pineapple and pilsnow. 1 All-Purpose --
The following comments were originally published as part of the Washington Post's 2015 fall food guide. Komi was No.
Tom's top 10 in 2015. Hate surprises?
Consider a restaurant other than Komi, a modern Greek restaurant opened by Johnny Monis and his wife Anne Mahler in Dupont Circle.
All you'll be asked at the beginning is if you have allergies or restrictions (
Kitchen can handle them)
And if you want to buy wine pairing for an extra $70 per person (just nod yes).
On top of that, you are simply told to expect a few small bites, followed by a larger bite, and are invited to relax and let the restaurant take care of you.
Comey did it. exquisitely —
The next few hoursOne-
What is amazing is that a lot of fish-related things swim on the table: warm seaweed briochi, dotted with sparkling caviar;
Rose-colored sea trout dotted with fish seeds, crispy skin and a tangy cucamelon;
Carrot soft coin gold plated with sea urchins;
The grilled Spanish octopus, perhaps, is placed on a beach of golden raisins.
A small piece of panness (chickpea cake)
Accompanied by smoked vegetables, it proves that the kitchen does not need meat to be touching, although it is at the heart of a recent dinner --
Roast sheep neck escorted by house
Grilled pita and hummus
Bring Greece to Washington.
These servers are both smart and engaging and are the kind you want to invite for your next cooking.
"We drank a lot of this wine while on vacation at the beach," one sommelier said while pouring wine for my favorite lovesickness mixture Nico Lazaridi.
Louder than I remember in the rush hour, spare sponge
The yellow restaurant has not changed much since Komi opened in 2003;
The restaurant does all it can to feed you, body and soula four-star priority.
Give you the body and soul-the priority of four stars.