Gemini and Happy Ice Cream (formerly Happy Gyro, formerly Komi), 17th & P Streets NW, 2013 James Beard Award Winning Chef Johnny Monis Rocks East Dupont

[mdt]

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

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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! 

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

[Nadya]

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.

[Nadya]

Washington, DC: What are your views on "blog" food sites? Do you think some of the posters are getting a little carried away with their views/oppinions? Just from experience they seem very one-sided.

Tom Sietsema: "It really depends on who is doing the blogging.

Speaking of online food discussions, Don Rockwell, a former egullet host, has just launched a fun one: DonRockwell.com. Don is a fine writer, has good taste and eats out almost as much as I do. If you care about food in Washington, his is a site to monitor."

http://discuss.washingtonpost.com/wp-srv/z...tsema042005.htm

[mdt]

Washington, DC: What are your views on "blog" food sites? Do you think some of the posters are getting a little carried away with their views/oppinions? Just from experience they seem very one-sided.

Tom Sietsema: It really depends on who is doing the blogging.

Speaking of online food discussions, Don Rockwell, a former egullet host, has just launched a fun one: DonRockwell.com. Don is a fine writer, has good taste and eats out almost as much as I do. If you care about food in Washington, his is a site to monitor.

http://discuss.washingtonpost.com/wp-srv/z...tsema042005.htm

36 Guests on the forum as we speak...

[JPW]

Already 7 new registrations.

resisting wise-ass comment urge...

resisting...

resisting...

(whew, that was close)

[laniloa]

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.

[DCMark]

Super! Lets make this the DC discussion Egullet WAS. EG is still great for asking about out of town restaurants, food info, wine reviews and cooking classes but the LOVE is gone.

[Heather]

Super!  Lets make this the DC discussion Egullet WAS.  EG is still great for asking about out of town restaurants, food info, wine reviews and cooking classes but the LOVE is gone.

I agree Mark. An integral part of cooking and eating is getting together with others. eG is not the place to accomplish that.

[DCMark]

boop

[Heather]

Any suggestions? We can't exactly proselytize over there.

[DonRocks]

[All,

please do NOT raid eGullet. I have nothing but good feelings towards them, and consider this site to be eGullet-friendly (Chowhound-friendly as well). If this place is worth its salt, people will find it eventually. Cheers, and thanks! Rocks.]

[DCMark]

I hear you Don and I know this post may make you feel uncomfortable. I have decided to remove mine. Lets keep our converstions in the usual back channels folks.

[All,

please do NOT raid eGullet.  I have nothing but good feelings towards them, and consider this site to be eGullet-friendly (Chowhound-friendly as well).  If this place is worth its salt, people will find it eventually.  Cheers, and thanks!  Rocks.]

[Heather]

[All,

please do NOT raid eGullet.  I have nothing but good feelings towards them, and consider this site to be eGullet-friendly (Chowhound-friendly as well).  If this place is worth its salt, people will find it eventually.  Cheers, and thanks!  Rocks.]

I intend to stick around eGullet too. It's still my go-to site for cooking. That said, there are a lot of users there that would enjoy it here too. We're just talking about how to get the word out without breaking the rules over there.

[Jacques Gastreaux]

Rocks:

Enough with the brackets, OK. And where the heck are the busboys?

[Heather]

Rocks:

Enough with the brackets, OK.  And where the heck are the busboys?

Mr B is forbidden, right?

[DCMark]

Mr B is forbidden, right?

I too will go to EG for other topics. But they killed the DC fourm and perhaps many others

[Jacques Gastreaux]

Mr B is forbidden, right?

I just got the word that busboy will be working for the other team,

[Heather]

I just got the word that busboy will be working for the other team,

I'm sure he will be with us in spirit.

[JPW]

Yeah, but I don't think that rule covers Mrs Busboy.

EXCELLENT!!! NINJA SMILIE!!

[Heather]

Yeah, but I don't think that rule covers Mrs Busboy.

EXCELLENT!!! NINJA SMILIE!!

The estimable Mrs. B is already here.

[bilrus]

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?).

[shogun]

I just got the word that busboy will be working for the other team,

Yeah, that was announced Friday at Corduroy. Must have been after you left.

The board is really blowing up! Congrads, Rocks!

[shogun]

Oh good, remind me again of what I missed!

There's going to be a return trip soon, right?

[hillvalley]

Just think, we knew him way back when he was a mystery

[babka]

Just think, we knew him way back when he was a mystery

he'll always be imaginary to me.

[hillvalley]

he'll always be imaginary to me. 

Rocks and Mr. Snuffeluffegus

Trying very hard not to point out that we still have not seen Rocks and Tom in the same room

[DonRocks]

[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.

[Monica Bhide]

Congrats on this site Don. I know it will do very well. :smile:

[JPW]

Rocks and Mr. Snuffeluffegus

Trying very hard not to point out that we still have not seen Rocks and Tom in the same room

Nor has anyone ever seen Rocks and Mr Snuffleluffegus in the same room.

[RissaP]

Don Rockwell ROCKS!!! He writes with passion and conviction.

I wish I have more time to get out there and eat like you do.

Congratulations, Don, you're the man!

[ejang]

[grumble grumble] This is getting ridiculous, with the boards and the forums and the bookmarks and the time. [/grumble grumble]

This is a good thing - congratulations, Don.

[Nadya]

So....

I took a look at the members' list. Sure, it's growing. Sure, it's near 150 already and who knows how many there will be by the time I finish typing this.

Soon there will be jostling contests amid members..."pffft, you stupid arriviste. I was around way back when Sietsema was pimping us. Take your sorry member No. 1,457 ass where it belongs. WE know who REALLY was behind all this "

Instead of engaging in this silly-daft nonsense, I urge you to take longer look at Don's profile. You've heard it from me. He's member No. 2, NUMBER TWO.

So the question is forming in my mouth...

Who is MEMBER No. 1?

Can it be Mr. Snuffeluffegusima? Or....?????

[Tweaked]

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!

[RissaP]

Unfortunately, I’ve only been there for lunch. Time to head back soon for dinner this time.

[mktye]

More well-deserved recognition... today's DCist.

[Jacques Gastreaux]

More well-deserved recognition...  today's DCist.

Can't they get the ventworm quote right? It's "ventworm nut" not "ventworm nuts." It is still an unanwered question whether male the ventorm's family

jewel(s) is/are singular or plural.

[hillvalley]

I sat through a workshop for 7 hours yesterday where we learned how to create fancy lessons on the computer. Our main project was based around the ocean. Guess what one of the pics we had to work with was?

Rocks is everywhere.................................

[DonRocks]

This thread has been difficult for me, because my natural inclination is to shy away from attention and deflect it onto others. Nevertheless, between my wonderful eGullet going-away party at Corduroy and the publiclity I have gotten for starting this site, I can't deny that there's a lump-in-the-throat, feel-good-about-yourself happiness that has come with all of this.

So let me simply say thank you to everyone who came to the party, to Tom Sietsema for everything, to Steve Klc for believing in me early on, to Kanishka for the wonderfully kind article, to Tweaked for the mention in his blog, and to everyone here for their words of care and support.

I love all of you and I'm here to provide you with the best I can offer.

Thank you!

Don

[Mark Slater]

This thread has been difficult for me, because my natural inclination is to shy away from attention and deflect it onto others.  Nevertheless, between my wonderful eGullet going-away party at Corduroy and the publiclity I have gotten for starting this site, I can't deny that there's a lump-in-the-throat, feel-good-about-yourself happiness that has come with all of this.

So let me simply say thank you to everyone here, to Tom Sietsema for everything, to Steve Klc for believing in me early on, to Kanishka for the wonderfully kind article, and to everyone here for their words of care and support.

I love all of you and I'm here to provide you with the best I can offer. 

Thank you!

Don

Rocks, back at ya, man! I know this is poor netiquette, but this particular typo is telling : " and the publiclity I have gotten for starting this site," .

Me want publiclity, too.

[Nadya]

Awwww, Rocks. Be gentle, people. All that attention can turn a previously unprepossessing boy into a bona fide

[Barbara]

Nayda,

Where, oh where did you find those fabulous emoticons. They are HYSTERICAL!!!

(I thought you were going to Moscow, or are you writing from there?)

[Nadya]

Nayda,

Where, oh where did you find those fabulous emoticons.  They are HYSTERICAL!!!

(I thought you were going to Moscow, or are you writing from there?)

Thank you!!!

I am transmitting it via a secret Russian channel

Kidding! Ve have Internet in Moscow. Stuffing self on pirozhki and caviar and mucho happy.

[FunnyJohn]

Thank you!!!

I am transmitting it via a secret Russian channel

Kidding! Ve have Internet in Moscow. Stuffing self on pirozhki and caviar and mucho happy.

So does this mean you won't make HH this evening?

[Nadya]

deleted not to incite riots

[laniloa]

Can't they get the ventworm quote right?  It's "ventworm nut" not "ventworm nuts."  It is still an unanwered question whether male the ventorm's family

jewel(s) is/are singular or plural.

As a public service, I looked this up and discovered a very disturbing factoid that might make us rethink the ventworm thing --- THEY HAVE NO MOUTH OR DIGESTIVE TRACT. The thought makes me shudder. Male pogonophorans do however have two gonads.

[RissaP]

[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.

[dcfoodie]

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.

[CrescentFresh]

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.

[dcfoodie]

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.

[Al Dente]

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. 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.

[Tweaked]

I'm going to Komi Wednesday and can post their latest menu for all to drool at

[Tweaked]

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!

[JLK]

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

[Tweaked]

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

Housecured Salamia plate at Komi

Edited June 6, 2005 by Freaked

[Tweaked]

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

[FunnyJohn]

Anyone know why our omnipotent host is member #2 and not #1. Is this just a case of self-effacement?

Edited to add: This is a matter of great ontological import.

Edited June 10, 2005 by FunnyJohn

[Mark Slater]

Anyone know why our omnipotent host is member #2 and not #1.  Is this just a case of self-effacement?

#1 is Fat Guy. OOOOPS, wrong board.

[Meaghan]

SNUFALUFAGUS is number one.

[crackers]

So....

Instead of engaging in this silly-daft nonsense,  I urge you to take longer look at Don's profile. You've heard it from me. He's member No. 2, NUMBER TWO.

So the question is forming in my mouth...

Who is MEMBER No. 1?

Can it be Mr. Snuffeluffegusima? Or....?????

bump

[KeithA]

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.

[alan7147]

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.

[Heather]

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.

[Nadya]

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

[Nadya]

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 July 6, 2005 by Nadya

[Banco]

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

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

[CrescentFresh]

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.

[oliveDC]

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.

Oh my. I had the pleasure on Thursday of tucking into the succulent pig and just saw Nadya's description... spot on. It's sort of a wintery dish — pork, polenta, bacon, apples, brussel sprouts — but just as appetizing regardless of the temperature outdoors. I love roasted brussel sprouts and these were small, tender and nicely browned on the outside. Even better, they had absorbed the bacon flavor. The pig, as Nadya said, literally fell off the bone with the slightest fork pressure. I was tempted to suck on the bone when all was said and done and I had scrapped the plate clean.

The orecchiette with lamb sausage and rapini was also fabulous, with a nice amount of heat (from the sausage?). Overall, a memorable meal.

Edited July 9, 2005 by oliveDC

[Pat]

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. 

What a beautiful post. I've wanted to go there but haven't yet and this is an incentive.

I loved the description of this salad and did my best to duplicate it. It was crushed almonds instead of hazelnuts but otherwise the same. My husband enjoyed it and he doesn't even usually like watermelon. What an amazing combination. I hope to get to Komi soon.

[Nadya]

For the Komi addicts, Johnny "Eccelenza" Monis reports they will be taking a break for the summer vacation, I believe early September or late August, so keep in mind while making reservations.

Edited August 9, 2005 by Nadya

[B.A.R.]

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.

I think I just fell in love....

[DC in DC]

REALLY long-time lurker, first-time poster.

My husband took me to Komi for my 29th birthday last month. It was a very special night with excellent service in a casual setting.

First, we were treated to complimentary glasses of champagne for my birthday, which I thought was a very nice touch. Our server did not interrupt us and try to hurry us to order while I opened my birthday gifts and we caught up on our day. I've too often felt in DC that we are being rushed in order to turn over the table, (granted, this was a Thursday night).

I was torn between the gnocchi and the sea urchin risotto as the appetizer course. I decided that nothing could compare to the gnocchi at Palena Cafe, so I went with the risotto. Imagine my dismay when our server told me that they were out of BOTH courses! Fortunately, she came back a few minutes later to let me know that there was one order of risotto left and it was mine...

Much has already been written about the food, in much more eloquent words that I could muster, so I will only add that the risotto was the highlight of the evening for me. It tasted like the essence of the sea. My husband had the oysters, which, he confirmed, also tasted incredibly fresh. We both had the bronzini (sp?), which we also both enjoyed. What we found so notable was the freshness of the ingredients, and that the chef's preparation complimented those ingredients, instead of drowning them out (and being "heavy") or not doing enough, leaving a dish too bland. We shared the doughnuts for dessert, excellent as well, which came out with a birthday candle.

What impressed us most about Komi was not only the food, but the whole ambiance. It felt like a casual, neighborhood place, but the food and service were both tremendously "upscale" and elegant. Yet, there wasn't an ounce of pretention and snobbishness that I feel at places at that price point. Around us were people in shorts and sandals, but I didn't feel out of place getting a bit dressed up for a special occasion. (In that regard, when we went to Seattle the following week and dined at Lark, we both thought of Komi-- the excellent food and service but in a casual setting.)

We both concluded that it was one of the best meals we've had in DC for a while.

I'd love to go back for the tasting menu that I've read about--- is it only on certain nights, or did I have to ask for it?

[DonRocks]

(In that regard, when we went to Seattle the following week and dined at Lark, we both thought of Komi-- the excellent food and service but in a casual setting.)

Hi DC in DC,

I had dinner at Lark several weeks ago, and I would put that restaurant at-or-near the top of my favorite meals this year - I cannot think of a more apt comparison between two restaurants than Lark and Komi.

Cheers,

Rocks.

[bilrus]

Komi does seem to have a bit of a West Coast vibe to me too, that I really like. Much more in common with restaurants in San Francisco than New York or other places I've been in teh Northeast.

Edited August 11, 2005 by bilrus

[CrescentFresh]

Much has already been written about the food, in much more eloquent words that I could muster,

Do NOT sell yourself short! Your report is excellent, descriptive, helpful and fun, and I look forward to hearing more opinions from you. And i haven't been to Lark, but your opinion of Komi echoes mine. Easily one of the best meals I've ever had in DC, if not THE best meal I've had.

I think you should just mention tasting when you make your reservation.

Glad you're with us. And happy birthday. I'll be 29 myself later this year.

Edited August 11, 2005 by CrescentFresh

[Banco]

I'm dining at Komi tonight with my wife and a colleague. My first time there, and I notice they don't have a website. Any suggestions from recent visitors?

[Jacques Gastreaux]

I'm dining at Komi tonight with my wife and a colleague. My first time there, and I notice they don't have a website. Any suggestions from recent visitors?

Do the tasting menu with wine pairing, and don't attempt to drive home.

[John Wabeck]

Do the tasting menu with wine pairing, and don't attempt to drive home.

And get as much cheese as you can handle.

[mdt]

A very strong second to the last two posts!

[CrescentFresh]

A very strong second to the last two posts!

I second his second. There is no need to think of other options. Trust us.

[brr]

fyi

Komi is closed all next week - just found out when I tried to make a ressie for Tuesday

[Tweaked]

Luckily I have a reservation for tomorrow! Tasting menu here I come!

[Banco]

I wanted to follow the sage advice of you all and order the tasting menu, but alas it was not to be. We got off to a bit of a late start and my pregissima wife was not up to a nine-course, labor-inducing extravaganza. Next time.

We had a wonderful dinner all the same. Chef Monis's house-made crackers were an immediate hit, and I couldn't help but wonder if he is thinking of marketing these somehow. We were generously offered a few amuses to start: a house made water-cracker topped with scrambled duck egg and osetra caviar; a delicious, succulent specimen of an oyster dressed with a bit of pomegranate vinegar and pepper cream; and dates stuffed with mascarpone. All were excellent, carefully presented, and showed the Mediterranean/Greek influences and flavors that were to prevail the rest of the evening.

Marinated fresh sardines were tangy and briny, but not so much as to overpower the freshness and texture of the fish. Ravioli with roast goat and mint was oversalted but otherwise it was a perfect dish: the barnyardy aroma of goat brightened by a chiffonade of fresh mint leaves, with plump pillows of perfectly prepared pasta. (Perhaps chefs Power and Monis should have a goat ravioli contest, with us all as the lucky judges.) The dayboat scallops with golden tomatoes, haricots verts and cucumber were an inspired combination, and it's obvious that Chef Monis put a good deal of thought into the flavors and textures of this dish. I found the cucumber garnish somewhat overpowering, and the scallops--probably in the commendable interest of serving us our entrees simultaneously--had been out of the pan a tad too long before they were served. But these are quibbles; overall the dish was very enjoyable. Other dishes were a sea urchin risotto in lobster stock garnished with sea urchin roe (exquisite) and a bronzino with fingerlings, which I didn't try but which drew raves from the person who did. We finished with a rich goat cheese panna cotta garnished with a compote of fruit whose name now escapes me (a memory lapse partially due to two bottles of white Penedes that were an excellent accompaniment to nearly all the courses).

Service, by the estimable Sebastian and our server Anna, was excellent throughout the evening; we were offered some roast suckling pig that had been cooking during the day. We had to pass after so much other delightful fare. But perhaps next time I'll indulge in the grande bouffe, and there certainly will be a next time.

Edited August 26, 2005 by Banco

[Nadya]

Last Saturday, my friend and I were making rounds at supposedly chic parties. An hour into it, tired of retarded banter and cookie-cutter lines, we looked at each other.

"Wanna blow this pop stand and hit Komi instead?"

"Call them. Beg for a table."

Twenty minutes later, we were happily ensconced at a table in wonderful, noisy, beloved Komi. My love for the place is well-documented by now. Biographers looking to reconstruct my life many years from now will, no doubt, have a rich base from which to draw. Regardless, I would love to pay my respect and admiration for two of many things that blew me away:

- Sea urchin risotto. Some dishes really do make you wish for colder weather. That's saying a lot because my hate of cold is also well-documented. But this dish, with its rich creaminess, rice carrying the flavors so well but retaining its texture, fantastic saucing and a sliver of raw urchin on top, made me wish it was late fall with its crisp nights, knee-high boots, and oh yeah, sea urchin risotto enjoyed with abandon.

- Marinated anchovies with cherry tomatoes and micro-basil. This is a dish Chef Monis was playing with that night, and we were only too happy to try. When you think of anchovies, "plump" and "juicy" are not necessarily the first things that come to mind, now are they? Well, the Komi Anchovy is all those things, bursting with tart lemon-infused taste, prettily offset by tomatoes and basil. Too bad it would most likely be gone when tomatoes are gone, so get your bottom to Komi very soon.

- Gracious, non-intrusive, competent and polished service. Wine appears as if by magic. Crumpled napkins turn into crisp linen squares. Never a dirty utensil in sight. That's polish, baby.

It was good to be back and see Johnny and Sebastian back doing their thing after a well-deserved vacation. A few years ago in Lubbock, TX, I heard this:

"They told me it was Texas culture.

But it was only railroad gin."

Well, I thought it was the end-of-summer blues.

But it was only Komi withdrawal.

Thanks to Chef Monis, Fabulous Sebastian, and our very own Little Wing for another fantastic night. Life is good again.

Edited September 23, 2005 by Nadya

[DonRocks]

There aren’t many chefs that can evoke an emotional reaction in me: Frank Ruta does it on occasion, Koji Terano and Tom Power have done it, perhaps because they both caught me off-guard. Ashley Christensen at Enoteca Vin in Raleigh did, Chris Bianco of Pizzeria Bianco in Phoenix did, but I’d be hard-pressed to think of any others within the past year, one exception being Johnny Monis.

In this post, Fabio Trabocchi and Eric Ziebold are justifiably lauded for being two world-class chefs under 35-years old in Washington, but Johnny Monis belongs right up there with them, as a peer, and not as some sort of “young future talent.” He’s delivering the full measure of his considerable abilities, right here, right now, at Komi, and it’s time he's considered as one of the truly great chefs in the area.

Have you ever read a novel that you simply didn’t want to end, a book so compelling that as you were reading the final pages, a sense of sadness came over you because you were going to be finished with it, and you knew you were going to have to start another book that just wouldn’t be the same? That’s what it’s like finishing your meal at Komi. You don’t want to leave, you don’t want it to stop, and you can’t imagine that anything else could take its place.

It pays to capitulate here, to roll over, to give yourself over to the $89 tasting menu and not try and outthink the situation. Turn yourself over to the great Sebastian Zutant, and let him pilot your evening, while Johnny Monis powers the engine of your meal. You’ll be glad you did, rewarded with multiple courses, several amuses-gueules, a cheese course, and desserts, all equal to the best that this city has to offer, and all leaving you shaking your head at how it’s possible that Komi doesn’t have a month-long reservation list, and that you could simply walk in and have a world-class meal with such little fuss.

A St. Germain Blanc de Blancs from Crancout, France is a perfect aperitif to two great chilled oysters: a Malpeque and a Kumamoto, served on a bed of shaved ice. And then a bottle of 2003 Kir-Yianni Samaropetra white from Macedonia is a blend of Sauvignon Blanc, Gewurztraminer and the indigenous varietal Roditis. The Sauvignon Blanc is the dominant grape, but the nose is cut by the Gewurz, and the flavors are tamed by the interesting Roditis. It’s a great wine to explore the lighter depths of Johnny’s cuisine, and can sail through from first-to-last course. Look!

A marscapone-filled date was one of the singularly great two-bite food items I’ve had in a long time, having increcible texture, flavor and depth. Then a simple salad of arugula with porcinis, shaved squash and parmesan with balsamico appears, and you’re like, “big deal.” Until you try it, and your knees buckle under the complexity of every individual item on the dish. Proscuitto San Danielle with blistered black mission figs is served atop extra-virgin soaked bread and shaved Reggiano, and a charred sweet-corn and uni (uni!) risotto comes out set low in the bowl as a brilliant rift on a fried egg. When the next course arrived, I told Sebastian I needed to abbreviate the meal and leave soon, knowing that I was going to come home and write this. But I took one bite of the pappardelle with milk-roasted goat ragu (the milk needing to be changed every thirty minutes) and shavings of buffalo-cheese in the style of pecorino, and I just started laughing and thinking to myself, this is ridiculous!

I’ve dined at Komi several times in the past, and I’ve pretty much known that this posting was going to eventually be written – it’s long overdue. Johnny Monis is a brilliant chef, Sebastian Zutant is a great GM, and the staff is young, caring and kind. This is a no-brainer: Komi will soon have a national reputation as a destination restaurant for tourists coming here. In the interim, enjoy it while you can, and be thankful for the great people working here, the gentle pricing, and by all means, shake your head in disbelief when you try your food, just as I did tonight.

In no uncertain terms, I’m officially throwing my full weight behind Komi as one of the very best and most important restaurants in the Washington DC area.

Cheers,

Rocks.

[mdt]

Wow! After reading that I now realize that it has been way too long since I have let the dynamic duo work their magic. It is time to return.

[Ferhat Yalcin]

I agree with Don , one of the greatest food in the city.

[Chris W]

Hear Hear Don...

I whole heartedly agree with you. An absolute gem of a restaurant.

That marscapone date was honestly one of the best bites I've ever had as well. We actually offered $50 for more of them...

[Nadya]

It pays to capitulate here, to roll over, to give yourself over to the $89 tasting menu and not try and outthink the situation.  Turn yourself over to the great Sebastian Zutant, and let him pilot your evening, while Johnny Monis powers the engine of your meal.  You’ll be glad you did, rewarded with multiple courses, several amuses-gueules, a cheese course.

Agree completely. Quoting myself, but what the hell:

"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."

Fantastic how two of the greatest minds of DR came to the same conclusion. The best attitude at Komi is:

Joyful Submission

Edited October 6, 2005 by Nadya

[Pete]

Does Komi have a website?

[alan7147]

Does Komi have a website?

I don't believe they do unless they put one up within the month

[Barbara]

I'm still not convinced it was him, though.  I should have asked to see a photo ID!

Let's see: Young (to me, at least), nicely dressed, real cute, great hair?

[Halloween]

Let's see:  Young (to me, at least), nicely dressed, real cute, great hair?

Not!!! As I expected, he is short, fat, balding, and eligible for social security. No wonder he's got time to administer this site!

[Ferhat Yalcin]

Not!!!  As I expected, he is short, fat, balding, and eligible for social security.  No wonder he's got time to administer this site!

I thought I was the only one going bald , thanks God Im not the only one

[Halloween]

I thought I was the only one going bald , thanks God Im not the only one

Your look is very stylish. The same cannot be said of Mr. Rockwell, aka George Kastanza.

[crazeegirl]

Does Komi have a website?

I don't know how often the chef tasting menu changes, but I presume that some of the dishes we enjoyed on September 24 would be included if you were to go...

Kunamoto Oyster Greek yogurt, pomegranate vinegar

St. Germain Blancs de Blancs, NV Crancout, France

Squash & Mushroom Salad wild arugula, parmigiano, aged balsamic

Proscuitto roasted figs, grilled bread, olive oil

Kir-Yanni Samropetra, 2003 Naousa, Greece

Mezzethaki risokete, marinated zucchini, olives, beet tzatziki, white bean salad

Sea Urchin Risotto lobster stock, vanilla sea urchin butter

Macon-Lugny, 2003 Burgundy, France

Paparadelle milk roasted baby goat ragu, parmigiano

Fleurie Gamay, 2002 Beaujolais, France

Speck Wrapped White Tuna warm farro salas

Miguel Torres Syrah, 2003 Maule Valley, Chile

Spit Roasted Suckling Pig soft polenta, brussel sprouts

Marbore Tempranillo, 2000 Somotano, Spain

White Peach Gelato & Chilled Chocolate Souffle

Voulet Sparkling Malvasia Rosa, 2002 Casorzo, Italy

Lillypilly Noble Blend, 2002 Leeton, Australia

Marenco Moscato D'Asti, 2003 Strevi, Italy

[hillvalley]

I am finally making it back to Komi this weekend to celebrate and have a couple of questions.

Does anyone remember how much the tasting menu is without the wine and is there anything I absolutely cannot miss (besides the donuts which I am dreaming of each night in anticipation)? Anything with sea urchin sounds divine.....

[mdt]

I am finally making it back to Komi this weekend to celebrate and have a couple of questions.

Does anyone remember how much the tasting menu is without the wine and is there anything I absolutely cannot miss (besides the donuts which I am dreaming of each night in anticipation)?  Anything with sea urchin sounds divine.....

I think it is around $90/person. Just sit back, relax, and don't worry about what you might 'miss'.

[Tweaked]

Last time I was there $89 for tasting (roughly 11 courses once the amuses are offered, including a cheese course that can run 9 cheeses)...$40 for wine pairing (which is an absolute bargain!).

[Jacques Gastreaux]

The tasting menu no longer appears as an option on the regular menu, but it is available. My suggestion is that if you plan on having the tasting menu to mention it at the time you make your reservation (or to otherwise make them aware ahead of time). And I agree that the wine pairing is a bargain. When dining, my recommendation is to put yourself in Sebastian's very capable hands when it comes to the wine and the cheese. And also to genuflect to the chef when leaving.

Edited October 28, 2005 by Jacques Gastreaux

[mdt]

And also to genuflect to the chef when leaving.

If you actually leave before he does!