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Komi, 17th & P Streets NW, 2013 James Beard Award Winning Chef Johnny Monis Rocks East Dupont - Tipping Eliminated on Sep 7, 2017 for 20% Pre-Tax Service Charge

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Had to start a thread on the wonderful world of Komi! tongue.gif

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A group of us went out for the tasting menu last night along with the wine pairing. While things started off a little slowly for some of the hungrier in the group it finished (many hours later) with a bang! Sebastian was a wonderful host, introducing each wine course with a description of the wine and why he chose it. He made some interesting and delicious choices, like a sweet moscato with the carpaccio of tuna and a hefeweizen with the charcuterie plate. I think Sebastain said we went through 7 bottles of wine, but we were certainly not counting! biggrin.gif

Highlights for me included the crackers that so many have talked about. The marinated fluke, an amuse, that was a refreshing bite served on a spoon. The housemade charcuterie (who knew head cheese could taste so good!). This came with a fennel flavored housemade mustard that was a wonderful combination. The milk poached veal tenderloin, which was served with a piece of their homemade pancetta that was absolutely amazing (Jacques Gastreaux was actaully moved when he tried it).

Clearly Chef Monis is having a great time in the kitchen and it shows in his work.

Here is the full menu:

BARRON POINT OYSTER
caviar, Greek yogurt, pomegranate vinegar

MARINATED FLUKE
capers, lemon, first pressed Petrinas olive oil

DIVER SCALLOP
fennel, olive, dates

PASTRAMI OF WILD KING SALMON
pinenut, red wine mustard, quail egg

CELERY ROOT & MARCONA ALMOND SOUP
25 year balsamic

CARPACCIO OF BLUEFIN TUNA & FOIE GRAS
chive, sea salt, quince citronette

HOUSEMADE CHARCUTERIE
porchetta, salumi, headcheese, pate, housemade mustard

SPECK WRAPPED WHITE TUNA
farro, sweet-sour squash, truffled beet tzatziki

CHIAN CHESTNUT PASTA
braised lamb's tongue, teleggio

MILK POACHED VEAL TENDERLOIN
housemade pancetta, brussel sprout, apple, vincotto

SELECTION OF CHEESE
a selection of 10 cheeses that I wish I wrote down.

FLIGHT OF DESSERTS
skewer of pineapple and puff pastry, donut with chocolate marscapone cream, and devils food cake with ancho (?) chile cream

COOKIES & CONFECTIONS
lemon coriander, passion fruit gelee, amaretti, corn bread cookie with pomegranate cream

LOLLIPOP
ice tea and lemon

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Dropped in last Friday to have an amazing meal as always. The details are now fuzzy in my mind on account of too much wine, but here are the standouts:

- Amuse of panna cotta topped with a coddled egg topped with a dollop of caviar. One thing that Chef Monis does so well is come up with unexpected combos of ingredients that work together in an amazing fashion.

- Baby goat mousaka w/polenta. When I described this dish to boys at Bis, they grew misty-eyed, and said with a sigh, "no one cooks that any more." Can't recall a more comforting, tender, mellow dish in months.

- Speck-wrapped tuna never disappoints. One thing about Komi is how side dishes are the stars as much as the protein. Egyptian king farro with truffled beet tsatsiki shines on its own.

- Desserts too numerous to call...oh, dolce de lece gelato...dreamy. Devil chocolate cake with chile (!) ice cream. The flavors are unexpected yet work so well!! They don't have apple crisp with blue cheese ice cream anymore, but as I recall, it blew my mind in a similar way.

The fabulous Sebastian was off that night, and please meet Anna, the lovely, sunny waitress who manages the dining room two days a week (I think.) Anna has more poise and warmth than any person her age should be allowed to have and made our evening a delight. Along with Johnny's fantastic food, of course.

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I had a very good dinner at Komi last night. It started well with an amuse of roasted eggplant and Greek yogurt served with melt in your mouth crackers. We were told the moussaka was unavailable as it was still being prepared. It was around 7:15 at that point and I found this odd. And disappointing because I wanted to try it. Next time. I skipped an appetizer because they seemed too heavy to me (at least my options and I admit to being something of a picky eater). I ordered the tea smoked pork served with huckleberry sauce (on the side -- nice touch since this struck me as something easily being a personal preference about amount kind of thing). The pork was very tasty but somewhat dry and I was glad for the sauce. The sweet-tart-smoky contrast worked well. I would get this again but ask for it to get less fire. It was accompanied by some brussel sprouts cooked with apples and bacon that went well with the smokiness of the pork. My companion ordered what was billed as a king salmon with langostine and cockles. Since I don't eat seafood, I couldn't groundtruth his assessment which was OK. When our waitress brought his plate and ran through the ingredients she said it was Atlantic salmon. The difference didn't click for either of us until after we'd left so we didn't get to ask if that was just a slip. It had the brighter color you expect from wild salmon but with the various natural supplements they feed the farmed stuff these days I'm not sure I'd go by that.

I thought the simple space had a nice feel and even with tables close together they did an excellent job of spacing people out so that no one felt too close for too long. I'm not sure how I'd feel during a more crowded night. The service was well executed.

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I'm not sure how I'd feel during a more crowded night.

I'm one who HATES feeling crowded and even sitting in the middle of the room on a crowded Friday a few months ago, I was perfectly happy.

Of course the food and cheese and wine all had a little to do with that. Especcially that cheese plate (or should I say platter?).

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[posted on eGullet 2003-2004]

When I woke up this morning, there was a brown recluse next to me. I thought I was still asleep and dreaming, but I was certain of what I heard:

“Go to Komi tonight.”

I blinked and tried to wake up, but the spider was still there.

“Leave me be,” I said in a haze, and rolled back to sleep.

This evening there remained only a vague memory, but looking out from the restaurant onto 17th Street, the night outside becoming colder after the earth had spun away, sitting there tucked into a pocket of warmth and depth and heart, I knew that I had been awake this morning, and that I had not been alone.

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Stopped in to Komi for dessert last night around 8:30. Restaurant was maybe half full so we were able to get a seat right away.

We started things off with a platter of cheese. Sebastian kindly brought out a selection of 9. unfortunately this is not in order but as far as I can remember we had the following:

Rochebaron Montbriac - from Auvergne France, cave-ripened, double creme

Great Hill Blue - Buzzard's Bay, MA un-homogenized cow's milk

Teleggio Vero Ciresa (this was cheese #8) - Lombardi Italy washed rind, cow's milk

Nancy's Camemebert (I think this was #1) - Old Chatham, NY soft ripened sheep's milk

Petit Munster Gerome - Lorraine France cow's milk

Mobay - Lavalle, WI - half sheep and half goat divined by a line of ash...very good

Garroxta - Catalonia Spain semi-firm fresh goat's milk

Pont L'Eveque - Normandy France cow's mil triple creme, soft ripened

yep I'm missing one!

He then brought out 2 desserts, we tried the new doughnut selection, Greek Style Doughnuts with honey glaze and chocolate mascarpone pudding. Honestly I liked the originial doughnut presentation better, but this has more of a summer feel. The doughnut now is more of a cross between a doughnut and a pastry, then the straight up doughnut it was. The chocolate mascarpone pudding is some of the best chocolate pudding you will ever have!

Then also brought a new dessert they are testing lemon polenta cupcake with basil gelato, orange blossom syrup. The cupcake was hollowed out and filled with a strong lemon curd and topped with a rich creamy merrange (sp?)...this combination worked quite well, definitely rich, however the the basil gelato really didn't work when incorporated with the cupcake...my suggestion is to take a spoonful of the cupcake, then use the basil gelato as a plalate cleanser before the next bite of cupcake...it seems they are still trying to work on this dessert conceptually right now. the basil gelato is amazing by the way...a small plate of gelato would make a very simple and elegant dessert by itself!

Once again Komi distinguished itself as one of DC's top restaurant...and you really can't say enough about Sebastian and the staff...a great service to the DC dining scene. ok I'll stop gushing now!

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[posted on eGullet 2003-2004]

When I woke up this morning, there was a brown recluse next to me. I thought I was still asleep and dreaming, but I was certain of what I heard:

“Go to Komi tonight.”

I blinked and tried to wake up, but the spider was still there.

“Leave me be,” I said in a haze, and rolled back to sleep.

The last time I dined at Komi was when they use to offer lunch; my instinct told me to go to Komi (well, fellow DR.com tempted me to revisit this cool and aesthetically appealing place).

Looking out the window, with a view of 17th street, felt like being somewhere in the neighborhood of Philly. My friend and I opted for the tasting menu. Admittedly, I perused mdt’s recommendation, but alas, they change their menu frequently that I wasn’t able to sample Chef Monis’ house made charcuterie. Instead, I left it to the chef’s recommendation:

Malpeque Oyster with crème fraiche and caviar

Salmon Tartare, avocado, surprisingly with pine nuts which I love, another rendition wrapped in smoked salmon topped with raw quail egg yolk on crisp fennel seed crackers, red wine-mustard reduction

Blue Fin Tuna with foie gras, mosto oil, chives, and micro basil

MY FAVORITE because of the complex flavor that just tasted so good together:

Speck-Wrapped White Tuna (cooked perfectly med-rare) wrapped in crispen prosciutto, ferro (which reminded me of barley) cooked with pine nuts, nicely diced zucchini squash, red onions, truffle oil with a hint of vinegary-smokey-sweet flavor I loved and creamy diced apples.

Perfectly cooked quail stuffed with figs and foie gras on a bed of fava beans and Hen of the Woods mushrooms

Succulent roasted pork belly with brussel sprouts, white beets and bacon

Cheese course (of course I don’t remember all 7 of them) stinky but good cheeses; my favorites were Mobay, American made after Morbier, 2 layers separated by a strain of ash, one layer with the sheep’s milk, the other cow’s; and the goat cheese interior, creamy-oozy, runny on the outside, d’Alsace.

Desserts: creamy mocha pudding served with fresh doughnuts; the other, strawberries wrapped in crunchy phyllo with light fruit syrup and chopped pistachios, a nice ending to cleanse your palate.

Food was clean and simple, just the way I like it. It was beautifully presented on chic white china. Menus that are small, but offer enough different items can be good as it assures fresh ingredients.

Wines went well: our server suggested, and kindly offered a taste first to see if I like it, a glass of Tocai Friulano, Fruili, Italy to start, lovely floral bouquet, medium-bodied, clean tasting, off-dry. We then ordered a bottle of 9th Island, Pinot Noir, Tasmania, Australia, 2004. It was a bit too light-bodied for my taste but with herbal hints, cloves and cherries, it was a good in between our mostly fish and white meat courses. With the cheeses, Li Veli Negroamaro, Salento, Italy, 2002, heavy-bodied with hints of vanilla and chocolate—yummmy!

Service was attentive, knowledgeable, gracious and accommodating. We certainly enjoyed our time.

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It's so hard for me not to go to Komi every weekend.

Rissa,

Reading your post is making me so hungry. It's 7:30, and I've yet to leave for dinner -- I'm STARVING.

I went to Komi again last week. We opted not to get the tasting menu. The dishes my wife and I ordered were:

Bluefin Tuna with Foie Gras

The "Antipasto" - I fail to remember each of the meats that were on the plate but they were all wonderful

Papardelle with Hen of the Woods Mushrooms with Sheeps Cheese

Foie Gras stuffed Quail - This was by far my favorite of the night.

Pork with Brussel Sprouts and Italian Bacon

I have posted pictures here if anyone is interested.

I'm in complete agreement on the Speck Wrapped White Tuna. I had that my previous trip to Komi and it blew my mind -- I JM doesn't take this dish off the menu anytime soon.

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Still having trouble comprehending last night's first ever visit to Komi. Don't know how I could have waited so long to go there. Single greatest meal I've had since moving to DC 5+ years ago. Tasting menu. Four hours long. Two companions.

First, I must agree totally with Nadya about Anna. She managed our entire meal and was an absolute charm. The entire service personnel of Komi moved with grace, precision, attentiveness and professionalism. And their work in the front of the house was just as spectacular as what was coming from the kitchen.

We ordered bottles of wine. Starting with Anna's recommendation of Solar de Sael mencia 2003. In her description she used the word "tomatoey." "Tomatoey," I asked? "Yeah, tomatoey." I didn't taste tomatoes. But I did like what was in the glass. Melissa agreed with Anna that it tasted earthy, and she does say she tasted a hint of yellow tomato.

A glass of brut to accompany our Malpeque oyster w/pomegranete vinegar and greek yogurt.

Then came the king salmon pastrami in two styles. One with avocadoes and pine nuts. The other with a quail egg yolk.

Another shout out to Nadya here: "Unexpected combos of ingredients that work together in an amazing fashion." Cauliflower-Taleggio Panna Cotta w/Osetra. Yes. You can put cauliflower and taleggio together. No one will arrest you for committing deviant acts with food. Although you may get kidnapped and forced to make it regularly for the kidnappers. Amazing.

Housemade crackers: asiago and thyme, toasted sesame, and something with paprika.

Then the charcuterie. Chef's take on a gyro, with lamb proscuitto, homemade pita and yellow beet tzatziki. This also camed with cappicola, cured beef, pickled vegetables, and white wine and fennel mustard.

Then things started getting blurry. Notes getting less precise. More wine. This time we got a bottle of Tikal Patriota 2003, Mendoza. (We had a bottle of Tikal malbec the night before at Corduroy and decided to stick with the Tikal theme. They make the heaviest, standard size bottles of wine my companions and I have ever held....and the servers at both Komi and Corduroy thought so, too.)

Black tagliatelle with heirloom cherry tomatoes, cod roe and chives.

Next, Zucchini dolma w/gorgonzola crema and house cured bacon.

Next, Speck-wrapped white tuna over farro salad (farro, zucchini, red onion, pomegranete molasses, garlic, applewood smoked bacon) w/salsa verde (parsley, mint, anchovies and capers).

My God, there's more. Is this the course where we get to take a brisk walk around the block and then return to our meal?

Stuffed quail

Cheese: durras, morbay, fosterkase (our favorite), valencay, epoisses.

Dessert.

Donuts w/chocolate mascarpone pudding. (the best chocolate pudding I've ever eaten.) Three chocolate terrine with spearmint infused olive oil. Strawberries w/balsamic wrapped in phyllo.

Chef came by with lollipops for us. Was nice to meet him. Can't believe what we had ingested. Outrageously fantastic.

There was not a chance that we would consider taking the subway home that night. Maybe it was fear that we'd get stuck and not be able to please stand clar of the doors. Right into a taxi (only to be screwed by cab driver saying it was over 7 miles to get home when it was actually less than 5. Meters need to be mandatory for these cabs. I HATE DC CABS!)

If you haven't been to Komi yet, don't be like me and wait forever. Go now. Seriously. Call them. Do it.

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With Komi changing their menu as often as they do, it's getting really hard for me to go to other new restaurants. First, each time I go, I find a new dish that I love and I want to go back and have it again before it's gone. But then I am torn because each time I go back, it's like I'm trying a new restaurant except that I know that everything on the menu is phenomenal.

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If I opened a restaurant, I'd open one exactly like Komi. I like the simple design, open kitchen, efficient and knowledgeble service, location, straightforward menu, and most certainly the food.

We arrived Friday night without reservations, but due to our stunning beauty, we were promptly seated in the window-- presumably to attract other customers. :lol: The stuffed zucchini blossoms were perfect, and the speck-wrapped white tuna put a big smile on my face. I wish I was more hungry, as I'm sure I would have ordered more. I'll be back as soon as I possibly can.

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Fans of Komi be prepared for some sticker shock next time you visit! Prices on the latest menu have gone up...Last time I was there for dinner about 2-3 months ago entrees hovered around the $20 mark, now they range in the $24 to $27 range. Apps are weighing in the $9-$12 range, previously they were in the $7-$10 range.

However, the food is still inventive and fun and for the effort that must go into the dishes, certainly still worth a trip.

Last's menu had:

Roasted Quail foie gras & fig stuffing, morel and fig vincotto $27

Day Boat Scallops loucanico saudge, dates, arugula $24

Speck Wrapped tuna $26

Cast Iron Roasted strip steak $32

Whole Bronzini Me Harti fingerlings, herb salad and meyer lemon oil $27

The amuse was a cauliflower panna cotta with a coddled duck egg inside...although I'm not a cauliflower fan (list of things I will not eat) it was a fun dish.

We then had the crispy sardines; the housecured salamia (called the deconstructed gyro) with lamb prosciutto, pastrouma, capicola; crispy squash blossom which were delicious; and the pastrami of wild salmon which was speciously like salmon tartar.

entrees: we tried the speck wrapped tuna excellent as always; the scallops which we thought were a little over salted (looked like sea salt sprinkled on top); whole bronzini, what a great piece of fish, moist and tender, mild but refreshing flavor.

we then wrapped things up with the cheese course, a curiously strong chocolate dessert that tasted of chocolate and spearmint (not sure on that one!), and strawberries in a phyllo cup (which was a great summer dessert!).

All in all it's the same Komi we know and love...we're just going to be paying a little more!

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Is that indicative of the number of entrees typically available a la carte?

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Cell phone camera doesn't work too well at Komi...best shot I got all night:

post-44-1118092210_thumb.jpeg

Housecured Salamia plate at Komi

Edited by Freaked

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Is that indicative of the number of entrees typically available a la carte?

The menu is typically pretty short. The current menu is split up this way

first course

Grilled Asparagus $9

Housecured Salamia $12

Crispy squash blossom $11

Thalassina (seafood selections)

Crispy fresh sardines $10

pastrami of wild king salmon $9

selection of Oysters $12

Macaronia (pasta dishes)

Black tagliatelle with peekytoe crab $14

Zucchini dolma $10

rabbit liver ravioli $12

Meat and fish

Roasted Quail foie gras & fig stuffing, morel and fig vincotto $27

Day Boat Scallops loucanico saudge, dates, arugula $24

Speck Wrapped tuna $26

Cast Iron Roasted strip steak $32

Whole Bronzini Me Harti fingerlings, herb salad and meyer lemon oil $27

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The menu is typically pretty short.  The current menu is split up this way

first course

Grilled Asparagus $9

Housecured Salamia $12

Crispy squash blossom $11

Thalassina (seafood selections)

Crispy fresh sardines $10

pastrami of wild king salmon $9

selection of Oysters $12

Macaronia (pasta dishes)

Black tagliatelle with peekytoe crab $14

Zucchini dolma $10

rabbit liver ravioli $12

Meat and fish

Roasted Quail foie gras & fig stuffing, morel and fig vincotto $27

Day Boat Scallops loucanico saudge, dates, arugula $24

Speck Wrapped tuna $26

Cast Iron Roasted strip steak $32

Whole Bronzini Me Harti fingerlings, herb salad and meyer lemon oil $27

Anyone know if this is still the current menu? Also, does Komi have a website?

I have a reservation on Friday night, but I'm hesitating because some in my party don't eat shellfish or pork (they're kosher-style) and I'm worried the menu may be too limited for them.

Anyone has any experience in asking for substitutions at Komi?

I usually try to let a chef create their dishes as they see fit, but in this case eating these types of foods is an absolute no-no.

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Anyone know if this is still the current menu? Also, does Komi have a website?

As far as I know, Komi does not have a website.

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As far as I know, Komi does not have a website.

We searched this morning for a website - no luck.

Why don't you call and talk to them? They might be able to work with you.

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Watch this space. As soon as I return from my skull-numbing staff meeting, this post will be replaced by more gushing of Komi.

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If Komi were a man, I’d stay with him forever.

Not for good looks. Not for sublime attention to detail. Not for the kissyface.

I’d do it for the incredibly consistent delivery of gastronomic experiences that are never predictable but always wonderful. You never know what’s coming, but you always leave giddy with delight. In short, Komi would be a kind of man who would blindfold me, tie me up, say “trust me”…and I would, with no hesitation.

That’s love, baby.

Last Saturday night, a friend and I put ourselves in the capable and brilliant hands of Chef Monis and the Fabulous Sebastian. The royal treatment began at the sole window table saved just for us. All the better to enjoy fabulous food and wine, knowing the high-heeled you and your handsome friend make an enviable picture for the Dupont denizens and clueless tourists slowing their stride to gaze at Where The Beautiful People Eat. The menus were handed out and promptly snatched away as we both went for the tasting menu. (I haven't been killing myself at the gym all these hours for nothin'.)

And so I begin.

A gigamoto oyster with crème fraiche and pomegranate vinegar. My first gigamoto was a delight – refreshing and acidic enough to arouse the senses yet with enough flesh for a few bites unlike its lesser siblings that just slide down your throat. Note again the best presentation in town – a single oyster with a wee dollop of crème fraiche nestled on top of a grainy block of ice rising out of a white napkin. Minimalist, pure and stunning.

Watermelon with feta cheese and wild arugula with spiced crushed hazelnut and olive oil. This great little teaser is a perfect example of Chef Monis pairing the unconventional with terrific results – the flavors of every single ingredient are so pure and combine so well in your mouth without melting into each other.

Spinach gnocchi with pancetta and browned butter. Moving into serious food territory now. Can gnocchi be dainty, delicate and comforting at the same time? They can if they live at the bottom of Komi’s pasta bowls. Hardly half the size of my little finger, they arrive under paper-thin and crispy slice of pancetta in a simple sauce. They were my friend’s favorite. A steaming heap of these little darlings can surely bring one back to loving life on a miserable cold night.

Dayboat scallop with braised oxtail and anchovy paste. Did I mention Johnny’s talent for combining the unpredictable? Bet you’d never think you can have scallops and oxtail in the same dish? But the bed of shredded oxtail was a fitting setting for a sweet, firm, perfectly cooked scallop flesh.

For mains, we were delighted again by two different dishes – all the better to filch from each other’s plate, to spoon-feed, to trade forkfuls, to and ooh and aah. My friend had the guinea hen with figs and foie gras, a beautiful concoction of flavors that were meant for each other.

My main took my breath away. As if I didn’t just down five courses, I got a steaming plateful of roast suckling pig with brussel sprouts. I urge you to schedule a trip to Komi as soon as possible, and when you make your res, mention in a trembling, obsequious voice that you heard they are serving suckling pig and could they please reserve one for you? It’s tender. It’s cooked for six hundred hours over mesquite and something else (that slipped my boozy memory at the time) to intensify the flavor. It’s falling off the bone. The aroma could drive you to tears. It is also a perfect showcase for JM’s genius of extracting every last drop of flavor from an ingredient.

Desserts were 1) milk chocolate semifreddo with ginger cannolli and bitter chocolate sauce for me, and 2) gelato with lemon shortbread for him. The desserts at Komi are getting even better thanks to pastry chef Robert Underwood, and for those of you who can’t make a dinner trip, consider stopping by for desserts and cheese. The combo of sinfully thick dark sauce and delicate semifreddo works very well, and adorable wee cannolli add texture to an otherwise very smooth dish. I haven’t tasted gelato – no room! – but it looked delightful as well. Desserts at Komi always make me wish I didn’t just have six courses and have more stomach capacity.

Why no commentary on wine? Because I am a big ole lightweight, easily boozed up, who gratefully downed but never remembered Sebastian’s delightful selections – something I’m regretting as we speak. But sparkling, white, two reds and a dessert wine both made an appearance. Next time, I’m bringing pen and bloody paper. Service was impeccable as always, napkins folded, plates and glasses delivered and whisked away with a kind of quiet, competent magic with a few well-placed flourishes that Sebastian and team (especially assistant manager Anna) do so well, that looks easy but takes tremendous skill.

Time and again, Komi delivers evenings to remember fondly and look forward to, the sort of experiences where you never know what’s coming, but you know you’ll leave happy, the kind of experiences that you love to share with the closest friends. I can’t wait to go back. And if it were a man….but you know that already.

Edited by Nadya

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If Komi were a man, I’d stay with him forever...

Brava. I must try Komi soon, even if it is a man.

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Time and again, Komi delivers evenings to remember fondly and look forward to, the sort of experiences where you never know what’s coming, but you know you’ll leave happy, the kind of experiences that you love to share with the closest friends. I can’t wait to go back. And if it were a man….but you know that already.

Great, great, great, great report. I can almost see, almost smell, and almost taste everything thanks to your writing.

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