Its a life changing experience. Chef Johnny Monis makes me want to be a better man. They only do a tasting menu now which means you have absolutely no choice of the food you are going to eat. It might make you uncomfortable, but sometimes the best experiences are uncomfortable at first. We had approximately 15 courses, I cannot remember them all but each one knocks you on your ass and makes you say "holy damn, this is amazing." The first course was an amazing piece of hamachi sushi with sea salt, incredible. The fish melted in your mouth and you could taste each of the different ingredients laying on top of the fish. It makes you wonder why this guy doesn't start a sushi joint. I loved his take on a half smoked, it comes in this awesome bun with some spicy mustard and relish that was out of this world. I told the waitress that he should open up a food truck to sell this, she said she would pass along the message, fingers crossed people. Komi was actually listed in Bon Appetite magazine this month as having one of the best pasta dishes in the US. Unfortunately, we didn't have that dish but instead we had pasta with a lamb rague. I wanted to eat a giant bowl of it in front of the fire while watching football on a Sunday night. Te sauce was amazing. The main course was a goat leg that was seared, then braised and then seared again. I usually wouldn't sear it the second time but it makes sense since the meat will obviously lose some of that flavor in the braising liquid. I will do this next time I am braising cheap meat. I have a special adoration for turning a cheap piece of meat into something amazing and he did exactly just that with the leg of goat. They give you this amazing pita bread and 6 different accouterments to make your own goat leg pitas. The waitress asked if we wanted more pitas and I yelled "yes" so loud that I had to apologize later. She took off running! I think there were 3 or 4 desert courses, but the standouts for me were the greek donuts and the homemade sea salt lollipop that we finished in the cab on the way home. They have several bottles of reasonably prices vino ($40-50). We chose a viognier from Greece that is made specially for Komi. Who knew Greeks made viognier, I thought it was only a Virginia thing? They kept the bottle chilled in the back and kept our glasses filled all night. The service there is amazing, it feels like you are just hanging out in Johnny's living room and his girlfriends are just walking around giving you more food every time you finish a course. The wait list is 30 days and you have to call in a certain time each day to make reservations. Its not cheap, but I recommend that everyone go and have your life changed by this man. Save up for months if you have to, but this is a place in DC that you must go to. I pray for everyone that has never been to Komi.