[robert40]

food.fiend, on Apr 14 2008, 05:23 PM, said:

Question... has anyone else run into Komi's policy that they only take reservations for 4 or fewer people? I found this odd when attempting to book a dinner for my boyfriend's law school graduation? Is this common knowledge that I was just not aware of? Thanks!

Chef Monis gives explanation here.
http://www.washingtonpost.com/wp-dyn/conte...0400299_pf.html

[Pool Boy]

food.fiend, on Apr 14 2008, 06:16 PM, said:

No,. a good guess, and most likely accurate, or at least somewhat along those lines... I was really just wondering if they had always been taht way, or if it was a newer restriction...
I bet the boyfriend is now regretting the invitation of his brothers and sister-in-law, however, as he was looking forward to returning...

Back before they limited the number of tables, a group of my wino buddies hit Komi. I think there were 8 or 9 of us split between two adjoining tables. We had an amazing time, but it's too bad we can't do that again.....

[Rieux]

I will add to the chorus -- Why did it take me so long to get to Komi? (especially since I live 2 blocks away!)

Went last night with a friend who sadly will soon be moving to NYC. There isn't much that hasn't been said already about the goat, the papardelle, and the dates -- all amazing -- so I don't have much to add there. But, the single best thing I have eaten in weeks has to be the "Caesar salad in it's own crouton". Hot, liquid earthy goodness inside a crouton -- it was so tasty I wanted to bathe in it.

We also forewent the wine pairings for Derek's cocktail and beer pairings. So good. The initial earl grey, port, and sparkling wine cocktail was so fantastic that my friend, who does not like any of those ingredients on their own, said she loved it! The beers were really great too. From what I recall there was an IPA, something else really malty, and a Goulden Carolous. Yum.

[ferment everything]

Just booked my third trip to Komi for a friend's going-away. It's gotten to the point where I'm avoiding eating out at other places so I can hit Komi more frequently. I can't remember who said it (Waitman maybe?), but the "every meal out is measured by how many KomiBucks it occupies" statement is pretty spot-on.

[turbogrrl]

I've been trying to figure out what the optimal spacing between Komi visits is. We went again last night, and in early March before that. Which was *almost right*.... I'd been looking forward to dinner- well, ever since I made the reservation- but I think that every month and a half is perhaps a hair too frequent.

I think I've figured it out, though. One summer course at the university is roughly equal to 6 Komi visits for two. If I eschew taking a summer course, I'll both have time to sleep in all summer *and* I'll have indirectly funded my Komi addiction.

Done and done.

Derek's London Special- port, sparkling wine, earl grey bitters, and orange peel- could make an addict out of me.

Everything was wonderful, and I think that Nick's parents are really regretting ignoring my excellent advice to just go to Komi already when I suggested it 8 months ago. So much so that they're *already* plotting to go without us.

New to me from last time:

-Slow-cooked egg in shell, presented with bottarga piled on a small cracker on top. Mix the bottarga in, and go to town with a tiny spoon-scoop.

-Mini goat-burgers with sauteed onions wrapped in pita. Mmmmm!

-Grilled octopus- so tender!

-a foie gras puff next to a pillow of goat cheese that started out buttery smooth but finished by reminding you that yes, this was Goat Cheese.

There were a couple of other new bits, but those were the ones that stood out for me. We had the degustazione and got the spit-roasted goat again, which worked really well because Nick's parents never would have ordered it and they were utterly surprised to adore it.

I am fat and happy.

[mdt]

turbogrrl, on Apr 26 2008, 03:20 PM, said:

-Slow-cooked egg in shell, presented with bottarga piled on a small cracker on top. Mix the bottarga in, and go to town with a tiny spoon-scoop.

One of my favorite tastes of 2008.

Quote

-Mini goat-burgers with sauteed onions wrapped in pita. Mmmmm!

Don't try and make them trite. They are mini gyros.

Did you get the savory desserts?

[turbogrrl]

mdt, on Apr 26 2008, 04:19 PM, said:

Don't try and make them trite. They are mini gyros.
Did you get the savory desserts?

I wasn't- we got the gyros the last time. *This* time it was mini burgers. Both tasty, both different.

Lets see- I'm trying to remember all of the desserts, but we'd gotten a bit silly by that point. There was a mango, cayenne, and yoghurt drink... there was a goat-cheese sorbet, I think, paired with strong cherries, and I remember a caramelized sugar-structure filled with a creamy chocolate substance, and a perfectly-dense cake that I only got a microscopic bite of, and a fortune cookie that I got none of.

[Scott]

I took my mom out last night for a belated Mother's Day dinner at Komi. She said that the tasting menu at Komi was better than Maestro's.

It was the first time either of us had eaten there. It was memorable.

Everything was prepared well and ingredients were outstanding, but what I thought really put it over the top was the courage and innovation the chef has when creating this tasting menu. The flavor combinations were very unique- and each one worked great. Ingredients were unique as well- unique kinds of fish, wines that I couldn't pronounce, goat served with pita as an entree, a "white port" for dessert wine, feta cheese gelato, raw scallop, curry crackers, French breakfast radishes dipped in taragon yogurt, etc.

I got the full tasting menu with 5 wine pairings. I just got around to eating again about an hour ago...

[Sthitch]

I hate to be the bearer of bad news:

Quote

Del Posto has announced a new pastry chef. The man replacing the (irreplaceable) Nicole Kaplan is Brooks Headley, a self-described “dessert psycho” who has been at the pastry chef at Komi in Washington DC since March

[robert40]

Sthitch, on May 20 2008, 10:14 AM, said:

I hate to be the bearer of bad news:

Well at least there is some hope for Del Posto now.

[WWZ]

How much is dinner at Komi nowadays? I didn't see any indication on their website.

[Joe H]

WWZ, on May 20 2008, 03:22 PM, said:

How much is dinner at Komi nowadays? I didn't see any indication on their website.

http://www.chowhound.com/topics/518053 $84 and $108. You should do the $108 which is a three + hour indulgence in excess and excellence.

[WWZ]

Joe H, on May 20 2008, 07:17 PM, said:

http://www.chowhound.com/topics/518053 $84 and $108. You should do the $108 which is a three + hour indulgence in excess and excellence.

Thanks Joe, great write up. So if the $84 is about 8-10 dishes, (about) how many come with the $108?

[bettyjoan]

I've been wanting to try Komi for a solid two years--every time I walk to Sushi Taro, I stare longingly into the windows. Thanks to my sister's boyfriend, I was able to experience Komi before moving to Atlanta. And thank goodness, because it was absolutely amazing and exceeded my very high expectations.

My sister wanted to get the "Dinner," but the rest of us wanted to go all out and get the full tasting menu. We won. Mezzethakia included radishes with tarragon yogurt; a HUGE live diver scallop, prepared two ways (one included hearts of palm and some horseradish, but the other was even more decadent, with velvety slices in a dill-mustard sauce--divine); goat cheese-stuffed roasted dates; Caesar salad in its own crouton; a beef tartare cone with parmesan foam; mini lamb "gyros" (with homemade sausage, caramelized onions, cucumber, and crispy pita); and a trio plate that included a foie gras "burger" with shallot confit, a goat cheese "smore," and a red pepper jelly. With the exception of the beef tartare, which was simply okay, all of the small plates were just astounding in their deliciousness and creativity.

We got three different pastas: my favorite was the spaghetti with uni, crab, and habanero. Fantastic. The fava bean caramella with char-grilled octopus was also wonderful, and the third pasta's details escape me, though I do remember that it was served with mushrooms and a great pea pesto sauce.

For the main courses, we were presented with the spit-roasted baby goat with pita and the trio of slow-roasted suckling pig (complete with shoulder, loin, and blood sausage). The goat was astoundingly tender and sweet--a delightful introduction to the meat, which none of us remembered trying previously. It was served with a variety of "sauces," including a cilantro/sea salt mixture, an eggplant puree, and a habanero hot sauce. The pig was very tasty (except for the blood sausage--I tried it, but I'm just not a fan, as I had a very bad experience with that particular food item in Spain), but the goat definitely stole the show. Out of this world.

The cheese course was feta gelato with sour cherries. For me, this was the only miss of the evening--but in the interest of full disclosure, I don't think I could eat a spoonful of ACTUAL feta either.

Before dessert, we were given a small beverage consisting of mango, yogurt, and cayenne pepper. Delicious, and so refreshing.

Dessert included Greek donuts (with some sort of chocolate mousse, though I don't recall the exact accompaniments), strawberry shortcake, and a chocolate-pistachio cake. All of the sweets were incredibly well done, but I think the winner was the shortcake, due to its lightness (I was pretty full by that point) and the seasonality and freshness of the fruit. The donuts were a very close second.

Our server (Sean?) was really awesome, and the atmosphere was respectful without being stodgy. With tax, tip, and two beers (Bell's Oberon, yummmm), the total came to $160. I would pay it again and again. Bravo! DC is lucky to have Komi, and I can't wait for my next visit to come back.

[Sthitch]

I really would not know where to start or finish in describing what my wife and I had tonight at Komi, but the live diver scallop prepared two ways, the slow cooked egg, the roasted goat leg, and just about everything else were perfect. Derek you are a gentleman and a scholar and your crew rank amongst the best in the city.

The one and only quibble would be the urinal, I am slightly above the national average in height and it is almost too high for me. Otherwise, what I experienced tonight exceeded every meal I have had in this city or even in New York (including Per Se and Le Bernardin).

[turbogrrl]

Komi, komi, how I love thee, let me count the ways...

Pork Belly in pita. This was an orgasm for the mouth.
Gazpacho with cucumber foam. Summer in a glass.
Scallops Two ways, hold the dill (damn allergies.)
Derek's cocktails
Pâté in what seemed to be a tiny choux pastry
Slow-cooked egg, a slightly sweeter variation than last time. (I think I prefer the bottarga variation, but really, that's just splitting hairs)
Delicate Sashimi
a creamy Robiola
A lovely view of part of the kitchen.
A perfect steak with pita. Sadly, exhaustion had caught up to us by that point, and we couldn't do justice to the steak or the desserts. But I will be making stock today, oh yes I will! Even through the exhaustion, though, it was a wonderful evening. The experience was pretty much damn perfect. Everyone truly cares about what they are doing, the food is utterly spectacular, the space is warm and spare, and it's a joy to be there. I wish I could be more eloquent. Everyone, and everything was fantastic. I couldn't have asked for a better anniversary.

[Joe H]

WWZ, on May 21 2008, 10:14 AM, said:

Thanks Joe, great write up. So if the $84 is about 8-10 dishes, (about) how many come with the $108?

We had our anniversary dinner at Komi last night. There were a total of 22 "tastes" from about 14 or 15 courses on the $108 prix fixe-which is a real bargain considering recent inflation in food sourcing. Suckling pig and goat were the two signature savories of the night. Over an evening of incredible tastes and textures perhaps the single most moan inducing was the simplest: a warm mascarpone and goat yogurt stuffed Medjool date with fleur de lys and olive oil drizzled on top. As with many of the courses just one bite. But this would be a contender for my choice of the last bite I might ever have on earth.

One of the courses included a mound of lump crab meat sourced from Maryland's Eastern Shore. We were told the supplier was "Baxter" from Easton but an internet search turned up only a three person company entitlted "Baxter's soft shell crabs." Regardless, the lump meat was sweet and succulent. It was also a generous portion to be part of such a lengthy menu.

[turbogrrl]

Joe H, on Jul 6 2008, 12:30 PM, said:

One of the courses included a mound of lump crab meat sourced from Maryland's Eastern Shore.

D'oh, completely forgot about this one. And yes, very very generous and succulent.

I'd briefly wondered if anyone else from DR was there last night, but then got distracted. *waves hi in retrospect*

[Joe H]

The Zuni Cafe cookbook from last year (Beard winning cookbook and chef) has what appears to be a similar recipe for a Medjool date stuffed with mascarpone, chopped pistachios and pomegranate seeds. I actually just ordered it and am going to attempt to play around with the recipe to see if I can't come close to Komi's. The Zuni version will probably have more crunch but it sounds interesting.

[mdt]

Joe H, on Jul 6 2008, 12:30 PM, said:

We had our anniversary dinner at Komi last night. There were a total of 22 "tastes" from about 14 or 15 courses on the $108 prix fixe-which is a real bargain considering recent inflation in food sourcing. Suckling pig and goat were the two signature savories of the night. Over an evening of incredible tastes and textures perhaps the single most moan inducing was the simplest: a warm mascarpone and goat yogurt stuffed Medjool date with fleur de lys and olive oil drizzled on top. As with many of the courses just one bite. But this would be a contender for my choice of the last bite I might ever have on earth.

One of the courses included a mound of lump crab meat sourced from Maryland's Eastern Shore. We were told the supplier was "Baxter" from Easton but an internet search turned up only a three person company entitlted "Baxter's soft shell crabs." Regardless, the lump meat was sweet and succulent. It was also a generous portion to be part of such a lengthy menu.

I think the date is the one item on the menu that has been there from the beginning, or damn close. I wonder what would happen if he decided to stop making it.

[Sthitch]

mdt, on Jul 8 2008, 09:15 AM, said:

I think the date is the one item on the menu that has been there from the beginning, or damn close. I wonder what would happen if he decided to stop making it.

Could it be a seasonal item? I did not have it as part of my recent meal.

[turbogrrl]

Sthitch, on Jul 8 2008, 09:22 AM, said:

Could it be a seasonal item? I did not have it as part of my recent meal.

I had it in Feb, April, and now this weekend. Not seasonal; but definitely dependent on the quality of the date. The food co-op dates I served this weekend at a party didn't even deserve to be called cousins of the dates Komi serves. I would imagine that Monis just wouldn't serve them if there was anything average about the date quality that week.

[Sthitch]

turbogrrl, on Jul 8 2008, 09:35 AM, said:

The food co-op dates I served this weekend at a party didn't even deserve to be called cousins of the dates Komi serves.

If you are looking for good ones, Balducci's has some of the best I have ever found. They are large and plump without the hardened skin that I find on most. This is off topic, but that has never stopped me before, I like to stuff them with a sharp Spanish blue, and Serrano, then lightly bread them and deep fry them.

I look forward to trying the ones the you describe.

[jkn]

Cool sighting of the week - Enjoying another great meal at Komi last night when Tim and Nina Zagat show up out of the pouring rain, wait patiently for several minutes at the front, then are taken to to back of the dining room for several minutes before meeting with chef Monis for a brief chat. Apparently they were in town for the release of the new guide and were congratulating the chefs at the top of the list. Derek might be kicking himself since he was off last night.

[goldenticket]

From today's WaPo:

Quote

Derek Brown, formerly associated with Komi in Dupont Circle,

Is this as recent change?

[gnatharobed]

I was at Komi last night and I asked our server if Derek was still there and she said that he still acts as GM, coming in to do paperwork etc but that he's no longer there day to day and "busy with other projects around the city"

[robert40]

When I mentioned to my wife last night that Derek may no longer be there she started tearing up. Maybe me too but I'll never confirm.

Amazing how some places manage to touch your heart. If only more restaurants could accomplish that.

I need to get back to Komi as it's been far to long. And very best wishes for Derek.

[derekmbrown]

I refer back to my response to the "Sommelier Shake Up/Down" post, whichever way it was going, and quote the old man they are trying to pawn off on the leper wagon in Monty Python's The Holy Grail:

"I'm not dead yet."

I still work for Komi and continue to oversee the wine list, pairings and consult on management issues. My job has become more administrative but I am still very much a part of Komi. I have taken on additional projects, especially associated with the D.C. Craft Bartenders Guild and Museum of the American Cocktail, and have started a side business consulting on beverages, but I am at Komi on a semi-regular basis and will be here when Robert40 and his wife come to dinner because it is not just restaurants that inspire people, sometimes it works the other way too.

In my stead, we have commissioned Basheer Murshed to oversee wine sales on the floor. He is very capable and has worked with me going back to Firefly and during the last year-and-a-half at Komi. This is transitional and I will definitely keep the board up-to-date if-and-when I leave Komi. I do appreciate the concern.

[B.A.R.]

Quote

and will be here when Robert40 and his wife come to dinner because it is not just restaurants that inspire people, sometimes it works the other way too.

That's one of the best things I've ever read on this board.

Good luck in all of your endeavors.

[goldenticket]

derekmbrown, on Aug 7 2008, 12:42 PM, said:

"I'm not dead yet."

I still work for Komi and continue to oversee the wine list, pairings and consult on management issues. My job has become more administrative but I am still very much a part of Komi.

That's great news

Quote

I have taken on additional projects, especially associated with the D.C. Craft Bartenders Guild and Museum of the American Cocktail, and have started a side business consulting on beverages...

The Guild and the Museum both sound very interesting and worthy of further explanation/info. Maybe in a separate thread in the Beer and Wine or Events forum? I'm sure I'm not the only one who would like to know more about the Guild and events like "Rickey Month", as well as the MOTAC.

Quote

In my stead, we have commissioned Basheer Murshed to oversee wine sales on the floor. He is very capable and has worked with me going back to Firefly and during the last year-and-a-half at Komi. This is transitional and I will definitely keep the board up-to-date if-and-when I leave Komi. I do appreciate the concern.

Sounds like wine drinkers are in good hands no matter who happens to be filling their glasses at Komi. Thanks for the update!

[robert40]

Now I admit I'm a bit choked up.

It should be mandatory curriculum for all culinary students to stop watching Food Network and visit Komi to see how it's suppose to be done. Enough said.

[The Doctor]

So according to the website, Komi will be closed from August 24- September 23?

Unfortunate for me, since my plan was to forego Restaurant Week meals and spend my money there instead! Let's hope I can hold onto it for another month.

[DanCole42]

It would appear that Komi is once again taking reservations after a long series of breaks.

They take reservations up to a month in advance, but when I called on Sept 18th to make an Oct 18th res, it turned out they were closed until the 23rd. So I called today as their res line opened, but they were already booked up that night except for a 9PM slot. Not sure how that happened.

Settled for 6PM that Friday instead.

[JoeHoya]

DanCole42, on Sep 23 2008, 01:53 PM, said:

It would appear that Komi is once again taking reservations after a long series of breaks.

They take reservations up to a month in advance, but when I called on Sept 18th to make an Oct 18th res, it turned out they were closed until the 23rd. So I called today as their res line opened, but they were already booked up that night except for a 9PM slot. Not sure how that happened.

Settled for 6PM that Friday instead.

Komi's reservation line reopened on Tuesday, September 9th. I had to call that day to get a reservation for this Saturday for my anniversary.

[DanCole42]

JoeHoya, on Sep 23 2008, 05:04 PM, said:

Komi's reservation line reopened on Tuesday, September 9th. I had to call that day to get a reservation for this Saturday for my anniversary.

They reopened the 9th, yes. Then when I called the 18th (to try and get a reservation the following 18th) I got a message that they were again closed until the 23rd.

[mdt]

DanCole42, on Sep 23 2008, 10:21 PM, said:

They reopened the 9th, yes. Then when I called the 18th (to try and get a reservation the following 18th) I got a message that they were again closed until the 23rd.

The did not reopen the restaurant on the 9th, just the reservation line. The restaurant was closed from August 24 through September 22.

[DanCole42]

Shit. It's our anniversary and my wife is so contentedly full thanks to Komi that she's napping instead of... you know.

Passively aggressive yet glowing review to follow.

[Al Dente]

DanCole42, on Oct 17 2008, 09:28 PM, said:

Shit. It's our anniversary and my wife is so contentedly full thanks to Komi that she's napping instead of... you know.

Passively aggressive yet glowing review to follow.

Welcome to marriage!

[DanCole42]

I get the impression that Johnny Monis is like the kid in show and tell who's just so excited and thrilled to be sharing with the class that you can't help but get caught up in the excitement. Not only that, but what he's showing and telling happens to be a real working lightsaber that fell to Earth in a meteorite, landed in his dinosaur farm, and was retrieved by his totally hot mom who always brings in cookies for the class and will buy us beer when we're in high school.

Johnny Monis is just that cool.

Everything that was brought to our table was like a telepathic message from the kitchen, "Dude, this is so rad. You have to try this! Check out this awesome thing I found/put together. It's so gnarly, dude!"

I'm not going to go into detail on each of the dishes in our 20+ course meal. I'm not even going to say what I liked the most. I will, however, mention the things that opened my eyes.

The first of the mezzethalkiaiajkieia was a preparation of amberjack in a smoked turbot broth. It was great, but what struck me most was the most mundane part of the dish: the chives that topped it. I'm not sure if he had dried them or crisped them in a fryer, but they were the perfect textural counterpoint to the creaminess of the fish and broth. I knew then that here was a guy who is possessed of such finesse and attention to detail that he has turned the second most pedestrian of green garnishes into a critically intertwined part of the dish.

Everything that came out felt like it belonged. Our water glasses looked like centerpieces that should have had flowers floating in them. The small, cool spoons that were brought out specially for the oyster, uni, and mustard dish seemed to have been selected with great care. It was like Chef Monis had hand picked every portion of our experience.

The scallop carpaccio with whole grain mustard and truffles was hands down the best scallop dish I've ever had, and is something I will be duplicating at home.

Everything was perfectly seasoned. Just the right amount of salt. I feel like that's the sort of thing that only comes with decades of experience - and Johnny's so young! (Okay, he's only 28 - but so am I, and I still think of myself as 4) My wife commented on how he must have incredibly steady hands to put together the intricate small plates we were served. Keep those "steady hands" off, she's mine!!!

The crispy goat tripe with celery and sea urchin was probably the most concentrated collection of creepy animal parts to appear on a plate that night. Especially because the sea urchins, just flown in from Catalina, were presented to us before the meal. However, just as turning on a light reveals that the blob in the corner is just a pile of sheets and not a child-devouring flesh golem, so did putting this in my mouth reveal that it was pure culinary magic and not goat leftovers and spiky-thing eggs. I hope next time they'll let us slaughter our own goat.

"The Wedge" was the best and most innovative salad I've ever had. Creamy, crispy, crisp, fresh, smoky. Komi tests the limits of the word "salad," which now apparently means something deep fried and topped with cheese and bacon. Who knew? I'll have the potato skin salad please...

The hangar steak tartare with frozen potato and roe was definitely the most inventive dish of the evening, as well as one of my personal faves. All the little bits went so well together, while at the same time being intensely flavorful. I'd be interested to know how he kept the frozen potato so creamy - I expected it to be mealy at best, but it was perfect!

I realize this is getting long, and I'm thinking about what I can skip over, but there was just so much worth talking about!!!

Chorizo with clam foam - it was like what a hot dog would taste like in heaven, and what a clambake would taste like if Willy Wonka could put it in a gum. The foie gras in a cream puff was airy and creamy and unlike any foie preparation I'd had before. The date stuffed with mascarpone, yogurt, and topped with EVOO and fleur de sel completely redefined everything I ever thought I knew about dates. Truly, truly eye-opening. The monkey in Raiders of the Lost Ark wasn't dead after eating the "bad dates," he was just in a food coma after eating dates from Komi (a Koma?).

If you've ever seen like some pretentious French film where some old guy that symbolizes the futility of man or something uses candlesticks and goat turds to capture rainbows and starlight in a mason jar, you'll understand the salt roasted pumpkin ravioli with maple and feta. It was like Johnny had been sitting on a mountain peak somewhere outside Montpelier at the height of Autumn, and a kindly old lady invited him in for some pumpkin pie. And then Johnny decided to capture the experience and distill it into ravioli. Oh, and the kindly old lady owns a maple orchard.

I don't remember what my wife's pasta was, but it had guanciale. The tycoon's bacon. Color me sold.

The slow roasted katsikaki for two (goat shoulder) was what set me over the edge in terms of fullness. Up until then, I could still walk. But the goat shoulder. Holy Christ. Ιερά Χριστού. I demand to know how that was done. How do you get a meat to have the creamy, succulent, and juicy interior like a braised short rib or pulled pork, and then have a crispy and amazing exterior like a Peking duck?!?!? And then, Θεέ μου, he did it AGAIN with the roasted suckling pig!!! I gorged myself on pigskin like a Green Bay fan on Sunday.

Dessert was a blur. At that point I was saturated with endorphins and the past-life desire to find the nearest vomitorium. All I can recall is an inexplicable urge to take home several boxes of Johnny's grandmother's Greek-style donuts.

A word about the wines. Kathryn Bangs was awesome. My wife, who opted out of the five glass pairing, ended up ordering three of the wines I got (hence the aforementioned napping problem). The 2006 Hermann Weimer cab practically moved me to tears. I took a sip and basically stared at the candle on my table for five minutes. Think the, "they should have sent a poet" scene from Contact.

Between the atmosphere, the wines from Kathryn, and the amazing friendly and attentive service from Molly (who was incredible) and the rest of the staff, I really felt like I was in someone's house. Not just anyone, but someone who won a "Gracy" from Good Housekeeping for "Most Gracious Host" in 2008. My wife commented that she got a vibe from everyone that came off as genuinely caring that we enjoyed ourselves. It was an unforgettable experience.

The crown is passed:

Best Meal of My Life:

1980 - Chez Breast Milk
1983 - McDonald's
1987 - Taco Bell
1988 - Flatbread
1995 - Mainland Inn
2002 - Allred's in Telluride
2006 - Citronelle (life changing)
2007 - 2941 (a fluke, from what I'm reading)
2008 - Komi (still processing)

I still can't believe Johnny Monis is my age. He should be playing with blocks, not combining the whimsy of Michel Richard with the outright amazing ingredients and flavors or Thomas Keller. And yet, here we are!

PS - This was the first time I brought a notepad to a restaurant so I could write down my experiences for recording here. I felt like a tool. I apologize to Kathryn, Molly, and Johnny for looking like such a douche.

[Cooter]

DanCole42, on Oct 17 2008, 09:28 PM, said:

Shit. It's our anniversary and my wife is so contentedly full thanks to Komi that she's napping instead of... you know.

Let her sleep. She can clean later.

[Mark Slater]

DanCole42, on Oct 18 2008, 08:05 AM, said:

PS - This was the first time I brought a notepad to a restaurant so I could write down my experiences for recording here. I felt like a tool. I apologize to Kathryn, Molly, and Johnny for looking like such a douche.

Next time we will expect minute by minute tweets from your cell phone.

[jpschust]

DanCole42, on Oct 18 2008, 08:05 AM, said:

2007 - 2941 (a fluke, from what I'm reading)

Probably not if Krinn was in the kitchen at the time.

[u-bet!]

Is it possible for a single diner to eat at Komi? I gather there is no bar, and it appears that the menu is geared toward parties of two or more.

[ferment everything]

u-bet!, on Oct 22 2008, 01:30 PM, said:

Is it possible for a single diner to eat at Komi? I gather there is no bar, and it appears that the menu is geared toward parties of two or more.

There is no bar, correct, but if you're comfortable sitting at a two-top by yourself for a few hours, I don't see any reason why they wouldn't be able to accomodate a single diner. Give 'em a call.

[DonRocks]

u-bet!, on Oct 22 2008, 01:30 PM, said:

Is it possible for a single diner to eat at Komi? I gather there is no bar, and it appears that the menu is geared toward parties of two or more.

I did it at the window table several years ago and can recommend that seat (although I can't exactly remember how the new layout is).

[DanCole42]

DonRocks, on Oct 22 2008, 01:36 PM, said:

I did it at the window table several years ago and can recommend that seat (although I can't exactly remember how the new layout is).

Pretty standard layout. Just rows of tables. There was a foursome at the window when we were there - not sure if that's the regular table size for that spot. I would image so. Plenty of smaller tables throughout.

U-bet: I'd be happy to accompany you. Your treat. I'll even put out.

Thinking about my dinner there at this point is like opening an old wound. A knife wound. And I just want to be stabbed over and over and over.

[synaesthesia]

DanCole42, on Oct 22 2008, 03:25 PM, said:

U-bet: I'd be happy to accompany you. Your treat. I'll even put out.

If you're anything like the wifey, you'll just fall asleep!

[derekmbrown]

After months of speculation about my role at Komi, I would like to finally clear the air. Johnny and I had been looking for the right person to take over my role for over six months. We found that person in Kathryn Bangs. Kathryn is not only a rising star amongst D.C. sommeliers but a good friend. I have enjoyed working with her the last couple of months and I am certain she will continue Komi's reputation for having warm, unpretentious wine service and a unique selection of wines.

I will certainly miss both the great staff and patrons at Komi but I will now be able to experience both as a guest. I'm more than grateful for the support that Rockwellians have shown me in my role at Komi and I will certainly keep you informed of future endeavors.

Sincerely,

Derek

[DonRocks]

derekmbrown, on Nov 23 2008, 05:55 PM, said:

After months of speculation about my role at Komi, I would like to finally clear the air. Johnny and I had been looking for the right person to take over my role for over six months. We found that person in Kathryn Bangs. Kathryn is not only a rising star amongst D.C. sommeliers but a good friend. I have enjoyed working with her the last couple of months and I am certain she will continue Komi's reputation for having warm, unpretentious wine service and a unique selection of wines.

I will certainly miss both the great staff and patrons at Komi but I will now be able to experience both as a guest. I'm more than grateful for the support that Rockwellians have shown me in my role at Komi and I will certainly keep you informed of future endeavors.

Sincerely,

Derek

You've got some big shoes to fill, Doctor D.

And a big, hearty congratulations (and welcome!) to Kathryn.

(Can I put in a little plug for the DC Craft Bartenders Guild as well?)

Cheers,
Rocks.

[robert40]

derekmbrown, on Nov 23 2008, 05:55 PM, said:

After months of speculation about my role at Komi, I would like to finally clear the air. Johnny and I had been looking for the right person to take over my role for over six months. We found that person in Kathryn Bangs. Kathryn is not only a rising star amongst D.C. sommeliers but a good friend. I have enjoyed working with her the last couple of months and I am certain she will continue Komi's reputation for having warm, unpretentious wine service and a unique selection of wines.

I will certainly miss both the great staff and patrons at Komi but I will now be able to experience both as a guest. I'm more than grateful for the support that Rockwellians have shown me in my role at Komi and I will certainly keep you informed of future endeavors.

Sincerely,

Derek

Very best of luck to you in all future endeavors. Keep us up to date.