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

[bilrus]

I was actually poking fun at all of us here. Like if someone called me "Fat, lazy, and stupid" and I said, 'Hey, I'm not stupid."

We really are all those things you ascribe to us.

[Nadya]

I was just making a point that salivating over tonight's possibilities, whatever they may be, is in fact a proper approach to life.

[dmwine]

I was just making a point that salivating over tonight's possibilities, whatever they may be, is in fact a proper approach to life.

"A" proper approach? Are there others?

Guess I sounded defensive. I've had lunch now, and feel much better.

Cheers,

[DLB]

I have only been to Komi once, and the pig was ok not great. I agree with this review on that point. I loved everything else about the place.

take this back. We went to Komi last night, and the pig was excellent this time, very moist and so good. I have heard people rave about the doughnuts, I thought they lacked flavor however the baklava ice cream was a hit. We had the tasting menu, and the standout from the little plates were the fried soft shell crabs with cuttlefish and chick peas.

This is the still the best deal in DC for great food , $64 dollars for a tasting menu is a steal.

[Nadya]

You people are making me cry. Big fat tears sliding down my face and hitting the edge of my desk. It's been too long. I miss everything about Komi. I need to go, and soon.

[bilrus]

baklava ice cream

Chef Monis - if you're reading this - I am placing an order for this for May 12th.

Thanks.

[cjsadler]

baklava ice cream

What's this like, exactly?

[DLB]

What's this like, exactly?

t was a honey ice cream with Pistachios, then it was topped with crispy phyllo sheets. It really tasted like the real thing!

[wahoooob]

t was a honey ice cream with Pistachios, then it was topped with crispy phyllo sheets. It really tasted like the real thing!

D*mn that sounds good! Hope it's still on the menu on May 3rd!

[Nadya]

Looking forward to dinner at Palena is like:

Catching up with your best friend, the one that gives you unconditional love and affection, the one that nourishes your soul and surrounds you with comfort of unspoken understanding.

Looking forward to dinner at Komi is like:

Anticipating a steamy first-time assignation with a hugely desirable lover that you know will take your breath away; daydreaming about sensual delights for every inch of your skin, touching and tasting that last for hours; knowing it's sweeter for the waiting but still, being barely able to steady your racing pulse, torrid thoughts and gasping breath, throbbing with when? when??? how soon???? is it Friday night yet?????

[DLB]

Looking forward to dinner at Palena is like:

Catching up with your best friend, the one that gives you unconditional love, understanding and attention, the one that nourishes your soul and surrounds you with comfort of unspoken understanding.

Looking forward to dinner at Komi is like:

Anticipating a steamy first-time assignation with a hugely desirable lover that you know will take your breath away; daydreaming about sensual delights for every inch of your skin, touching and tasting that last for hours; knowing it's sweeter for the waiting but still, being barely able to steady your racing pulse, torrid thoughts and gasping breath, throbbing with when? when??? how soon???? is it Friday night yet?????

You have way too much time on your hands today. Komi is great!

[ol_ironstomach]

Looking forward to dinner at Komi is like:

Geez, now I need a smoke.

And I don't even smoke.

ich heisse superfantastische

[Nadya]

Walking into Komi, the first thing I heard was:

"We've been reading up on your erotica."

Watch this space, darlings.

[Nadya]

“Try not to eat too much for breakfast,” I told my friends. “And skip lunch, too.”

I knew it was going to be that kind of dinner.

I am still getting used to the new vibe of Komi – more leisurely, lived-in and patinated vs. the upbeat urban look we came to know and love. But sitting through dinner, it is really obvious how the new setup is more in line with Chef Monis’ vision of unhurried, hedonistic and grown-up dining.

(See, I even referred to him by his last name.)

One of the things I always appreciated about Komi is its pacing. This is why you should only go there with people whose presence you find delightful. Because if you’re counting seconds until your drink arrives to start medicating yourself against your insufferable companions, well, you will have a miserable time. Kind of drives home the point, don’t it?

Come to think of it, the place is doing you a favor by allowing you to catch your breath before the food starts arriving. Because once it does – there’s no stopping it.

But enough about that. Let’s get to the food. And once again, I’m tempted to compare dinner at Komi to a great night of passion, the kind that leaves you with cherished memories of sensations – tastes, aromas and whispers – not a tightly scripted sequence of “and then he moved his hand two inches down” – “for mains, we ordered the halibut.”

Here are my most treasured memories that still have me swooning and squirming in delight a few days later:

Battered soft shelf crab with salad of cuttlefish and chickpeas. This is officially the best soft shell preparation that I have tasted so far in numerous eateries around town. The batter is the thinnest and most barely existing, the crab flesh is at its most sweet and juicy, and I just don’t know how he does it, how he brings it out the flavor like no one else does, how he takes the ingredients and makes them taste like themselves – except a hundred times more pure and intense than you and I are used to.

Comforting little pockets of spanakopita, packing just enough comfort in its flaky confines.

Morels stuffed with head cheese. Aaaaaaahhhhhh. This is a dish for the most serious hedonists, for the ones dedicated to the pursuit of pleasure first and foremost, for the un-squeamish (well, have you noticed how people obsessed with washing their hands are never good in bed?) Warm earthiness of mushroom caps straining to hold the rich forcemeat filling…this is the sort of dish that makes you wish your companion was more fastidious – because then you can have the whole plate, the whole plate to your own very hungry mouth.

Bruschetta with truffled beet tsatsiki and taramasalata – a known pleasure, a comforting marriage of crunchy and creamy, of sweet and tart.

The pasta midcourses at Komi are an exercise in comfort food and intense flavors that thankfully come in restrained portion sizes – because if they didn’t, the entrees would be almost extraneous. Ravioli filled with ricotta and sprinkled with crunchy toasted almonds, a surprisingly cinnamony tagliatelle with milk-roasted baby goat, some sort of flat noodles with green pesto and basil – I love them all equally, their richness still lingering as a fond memory of you know what, intense little platefuls of delight.

Bronzini and suckling pig now come in sizes designed for two, but if you beg and plead, they just might make it for one. In any event, the pieces of bronzini I filched from my friends’ plates were light and flakiness itself, with minimum adornment and none was needed, really.

My lamb felt like a home-coming. You see, darlings, many moons ago, when I came to Komi for the first time, I had lamb with cherry glaze and crunchy lentils and they had me at “hello.” And so it felt like re-creating a successful first date with a long-time lover, except this time you’re sure it’s going to be great. Succulent dark pink slices of meat nestled on a crunchy mound in the middle of your plate, you just want to watch it and inhale it and remember it before you tear into it.

Desserts at Komi are usually a time of struggle when the spirit is still willing but the flesh is crying for a break, much like the urge for sleep can sometimes overpower your desire for one more go when the first rays of daylight begin seeping through the curtains. But you know you have to have it, because next day, as you’re staring into space in your office caught in a wistful daydreaming reverie, you are going to wish you had pushed yourself for one more taste, one more touch, one more whisper. And so the chocolate cannolli cake for two, really, one person can eat it just fine so don’t let that stop you, brings the meal to yet another rapturous moment.

Oh Komi. How do you do it! Every time is like the first time.

I long to return already. Thank you, Johnny. Thank you, Anna and Carolyn. You guys rock my world every time.

[Nadya]

Edited to add another dish that I knew I had but didn't have the words to describe adequately last night:

Two preparations of mild, soft Italian cheese (burrata di bufala) - one topped with olive oil, tiny mound of caviar and a paper-thin slice of radish, and the other dusted with crunchy toasted breadcrumbs. It came with a little salad of fava beans, roughly chopped cucumber and house-cured white anchovy - tart and sharp accompaniment to the mildness of cheese. And I loved the crunch of bread crumbs sinking into the mild pillow of cheese ball in your mouth, creating an irresistible mixture that caressed the palate so well.

Thanks to the lovely Anna for help with that description!

[MBK]

Before last night, I had never enjoyed a five hour dinner that felt like two. How were we there for five hours? The food kept coming, our wine glasses kept being refilled. We saw a family celebrating the son's acceptance into law school, a couple celebrating their upcoming move to Tunisia -- both tables came and went, and still we ate... drank... enjoyed.

Before last night, I didn't know that simple olives could taste so good; that house-made crackers could have such subtle and deep flavors. That mascarpone stuffed dates -- I don't have the words. That pappardelle with goat ragu with a hint of cinnamon could be a new favorite (and accompanied by that Greek red wine, the one whose name I can't remember, but that our server said was an ancestor of pinot noir, and that I said was delicious). That the flavors and textures of baklava could be expressed so beautifully in gelato. That beignets sometimes go better with chocolate mascarpone cream.

Before last night, I had never experienced Komi. And after last night, I know I need to experience it again, and soon.

[mdt]

Over dinner the other night we discussed if the tasting menu can be considered a 'cheap eat' in DC. Based on the quality and originality of the courses, all for only $64, yes.

I have already raved about Komi's service and food, so I will let others post about the meal.

[gnatharobed]

Heading to Komi tonight-- would you recommend the wine pairings? I'm kind of a lightweight so I don't know if it would be worth it for me. waste/d?

[Tweaked]

The wine pairing at komi is excellent but is a good way to get drunk...probably not recommended for the lightweight. However, if you go with wine by the glass route, you will still be able to drink some tasty wines.

[cjsadler]

Heading to Komi tonight-- would you recommend the wine pairings? I'm kind of a lightweight so I don't know if it would be worth it for me. waste/d?

They'll generously refill your glass (in small pours). I didn't find the pairings to work very well, though (this was post-Sebastian). Very tannic Nebbiolio with white tuna?

[porcupine]

At Komi tonight I had guinea fowl stuffed with some sort of dried beef thingie and apricots, sliced and served on something that look and tasted like hen-of-the-wood mushrooms and fiddlehead ferns. This dish was the tastiest thing I've had since... since... oh, heck, since the last time I ate at Komi.

Also discovered that my favorite waitress from Palena is now at Komi, but is moving back to the west coast soon. Lady, I never did get your name, but you are a class act. Good luck to you whatever you do.

[dcfoodie]

At Komi tonight I had guinea fowl stuffed with some sort of dried beef thingie and apricots, sliced and served on something that look and tasted like hen-of-the-wood mushrooms and fiddlehead ferns.

Dear God!

[mdt]

At Komi tonight I had guinea fowl stuffed with some sort of dried beef thingie and apricots, sliced and served on something that look and tasted like hen-of-the-wood mushrooms and fiddlehead ferns. This dish was the tastiest thing I've had since... since... oh, heck, since the last time I ate at Komi.

Also discovered that my favorite waitress from Palena is now at Komi, but is moving back to the west coast soon. Lady, I never did get your name, but you are a class act. Good luck to you whatever you do.

I had this last weekend and I enjoyed it too. I think I may need to make another reservation!

[gnatharobed]

Since I can walk home from Komi I decided to order the wine pairings despite my lightweight status. Consider yourself warned, the $64 prix fixe menu is an enormous amount of food. I wish I had exercised more restraint with the first courses. I was feeling full before the pasta course even arrived! Highlights for me included the burrata with the crispy bread crumbs and anchovy, great contrast of textures, and the tuna wrapped with speck which has already been written about many times on this board. I loved the unexpected peppery kick of that dish. Our server Carolyn was excellent, warm and knowledgable. Last night was way more food and wine then I could handle but every sip and bite was worth it!

[bnacpa]

After reading all of the gushing reviews and Nadya's soft porn I am taking the Mrs. to Komi tonight. Since Sabastian is no longer there, are there specific bottles or by the glass wines I should have or should I go with the wine pairings?

Also, how do I choose a pasta or a main when everything that is described sounds so wonderful ... these are the kinds of tough decisions I wish I had more often.

[Sebastian Zutant]

Just ask for Anna, she is as intelligent as sweet, she'll guide you quite well. Have Fun!!

[bnacpa]

My beautiful bride and I had the greatest of pleasures Friday night ... dining at Komi. I must admit that we were anticipating a much different experience than we received. I, personally, was filled with doubts about the descriptions that many have posted here. I was humbled. Simply, we were blown away.

Kate was our server and Anna visited us often with fine pairings of wine. I will have to post our wine pairings later as I have temporarily misplaced the list ... Anna was kind enough to write it down.

We arrived a bit early and they had no problems seating us early. We were quickly given a starter sparkling wine that was very fruity and a bit on the sweet side. It was a great spirit lifter after having spent the afternoon trying to get into the city through holiday traffic.

They had the soft shell crab that Nadya summed up in her May 9th posting, and I have to agree that the soft shell crab is the best I have had. We were at Corduroy on Saturday night and had the softshell as part of the tasting menu and it was great, but didn't quite match the intensity of the flavor or the softness of the crab underneath the deep fried breading.

The first course also included sliced meat (almost like gourmet chipped beef) with housemade relish; the dates with marscapone cheese, olive oil and sea salt; olives; crustini's w/ truffled beet tsatsiki and taramasalata; stuffed squash blossom w/ marinated celery and red grapes; and the housemade crackers ... smoked paprika, asiago cheese, and sesame. The only other thing I can remember (there were a lot of items in the first course) was a goat cheese ball with anchovie in the middle and crispy breading outside (not sure what it truly was ... but it was sprinkled around the edges). This came with cucumbers that were finely diced but each piece was powerful and blended wonderfully with the anchovie and cheese.

We had the same sparkling wine that we started with throughout the first course (I think we finished a bottle between the two of us).

Next came the pasta course. Anna brought out an acidic white wine for my wife and a greek red wine that was very earthy. The white worked well with my wife's ravioli with ricotta and almonds, but we agreed that the greek red paired better with my papadelle w/ goat ragu and cinnamon. Both were extremely good.

Then we received a very pleasant surprise ... an extra course of pasta. I would like to think that Anna or Kate brought us out a second round because we truly had problems deciding which pasta to get at the beginning of the night because it all looked good and because we were clearly loving the food and the experience all evening. Unfortunately, I think it had more to do with my wife's response to Anna regarding how we were enjoying ourselves and the meal thus far ... and my wife's response can't be repeated here ... but I am still having a hard time believing that my wife said such a thing in public. I'll just say that it was all good!

So our glasses were filled with a different white and red. This time my wife had a much less acidic white to pair with her pesto pasta. She loved this pasta just as much as her ravioli and had a hard time figuring out which she liked more. The wine seemed very subtle at first, but after tasting the pasta, then became very acidic. It was a weird experience but a good one.

I was paired with an oaky red that paired well with my pasta. I forget the name of the pasta but it had lamb and was in a red sauce.

We couldn't believe that there was still more food coming ... 3 more courses!

At this point my memory is a bit fuzzy on the wines. My wife had the stuffed Guinea Hen w/ apricots, hen of wood mushrooms, and fiddlehead ferns. It was the last one they had in stock for the evening so my wife grabbed it up. I had the speck wrapped tuna over farro. My wife's hen was wonderful but I have truly never had tuna taste or prepared the way this was. I have had seared ahi numerous times. I had a wonderful seared ahi on Saturday and Corduroy ... highly recommeded, and at many restaurants in Hawaii when we were there in early May. This Tuna was not rare or just seared ... it was cooked through, but it was soft like rare Ahi and the fork just pierced straight into it like a hot knife in butter. The fish wasn't flaky or falling apart like tuna in a can or a tuna steak. The speck wrapped around the tuna in such a way that it acted like skin on the meat ... that intimate, rather than a meat wrapped around another that you would normally picture attached by a tooth pick. The flavor combination was out of this world.

We were given 5 cheeses to sample during the cheese course and by now I was merrily drunk and my memory is a complete disservice from a name standpoint. There was a very rich blue cheese. Two gooey stinky cheeses that were very smooth texture and sharp flavors. The first was on a spoon and the milder of the two was sliced like brie. The last two cheeses were goat cheeses. My favorite was the goat cheese that had the mold on the top and bottom to cut off and tasted very mild like syrian cheese but was brittle like fetta.

Finally the desert course ... I had a hard time deciding and bless Kate and Anna's heart for putting up with such high maintenance customers. We were just having such a great time. My wife was set with the recommendation of the Strawberry & phyllo combination. I just couldn't seem to decide between the chocolate donuts or the baklava ice cream. They brought us all three. We split the chocolate donuts which were wonderful. The baklava ice cream was really pistachio ice cream and three phyllo wafers that were coated in the rose water syrup with sprinkled pistachios on top. So I scooped some ice cream onto the disk and at it like cheese on crackers ... and yes, it tastes just like baklava ... just cold and a little sticky instead of warm and a lot of sticky.

Finally, they brought us cinnamon and spice lolipops with the check.

This was a magnificent meal and the wines were good. Don Rocks had given me a recommendation of Kir-Yanni Xinomavro Red, but I didn't see it on the Menu so we went with the pairings. Wines can make a meal extraordinary or ruin the experience depending on how well or poorly matched they are. Anna and the staff at Komi did a great job for us.

The service was tremendous as well ... water glasses refilled often, and before you are hitting bottom of the glass. Wine glasses refilled as appropriate. Every time my wife had to excuse herself, her old napkin was removed from the table and a new one was situated in front of her. The other great thing about Komi was the vibe and atmosphere. The intangible factor. It wasn't so loud that you couldn't have a conversation with those at the table, but there was a lot of energy and background noise from everyone in the place having a great time. There was no pretentiousness or stuffiness to be found. The people there, especially Anna, truly look like they love what they are doing. They treat you like old friends treat you when they have you over the house and are trying out some new concoctions. Here is a sample here, a taste there, and oh ... more wine! Part of the reason why the service is so good is that they pool the tips, so everyone stops by with water, or plates of food, of just a smile. Everyone was working in unison off the same page.

Most people say that the best first date is a date that you don't want to end and that leaves you yearning to see that person again. This is what Komi felt like. Don Rocks said it best in his October posting when he compared the feeling you get as your meal is winding down at Komi with the saddness you feel when reading a great book as it is coming to an end.

[pidgey]

Oh, Komi. Halfway through the meal, we were already lamenting that it all had to end.

For the record, Chef Monis said that they are expecting to have soft-shell crab through July. That seems a little late to me, but who am I to argue with Chef?

Some highlights for us were the bufala with sardines and the papardelle with mushrooms and goat ragu. The bufala: so creamy, so rich! The lamb chops made me swoon. The marscapone-stuffed dates were savory and sweet, and could have been served for dessert instead of an appetizer.

We decided on the dinner and wine pairings to help us celebrate our anniversary. So much wine! Although it was all very good, I felt that the white wine was just a little on the cold side and deserved to be served at a warmer temperature to do it justice.

Our service was leisurely and knowledgeable, non-intrusive but always welcome. We appreciated the glass of champagne they brought us in honor of our anniversary (they asked when we made our reservation, always a plus).

Komi is like a roller coaster. It happens too fast while you're on it, and when you're done, you want to go again.

[clayrae]

Yes, yes, yes. Oh my, Komi, indeed. First time last night (why haven’t I been here sooner?) and my experience was as fabulous as those described above. The bufala and the dates and the crackers and the olives and the ricotta ravioli, oh my.

And the tuna. The speck wrapped white tuna. I have never eaten anything like this. It was amazing in taste and texture. Was that really tuna?? How does chef DO that?

I’ll definitely be back, and sooner rather than later.

[dmwine]

And the tuna. The speck wrapped white tuna. I have never eaten anything like this. It was amazing in taste and texture. Was that really tuna?? How does chef DO that?

White tuna is escolar. It has similar texture to tuna, but milder flavor.

[clayrae]

White tuna is escolar. It has similar texture to tuna, but milder flavor.

The thing about this though was the texture. It was NOTHING like any tuna (raw or cooked) I have ever eaten...

[mdt]

The thing about this though was the texture. It was NOTHING like any tuna (raw or cooked) I have ever eaten...

It is much softer than tuna, why it is sometimes called butterfish. More info here. Great stuff and Komi does do it well.

[jm chen]

What a fabulous, gracious, informative, and friendly staff they have at Komi. They made my birthday dinner on Saturday night truly special, and not just because the food made my eyes roll back in my head. Which it did. (Ah, La Tur, such a pleasure to meet you again.)

We harangued our primary server with questions (Is the guinea hen served whole? What comes with the suckling pig? Where did you get your shoes?) and she was unflappably patient. The whole team had a great sense of timing, and each dish was set in front of us with enough description to let us know what to expect, not too much, not too little. Komi is a fine dining experience without any of the fussiness or formality that sometimes puts folks off "fine dining."

Had mostly dishes that other folks have described here, but this was the course that best describes the experience: while I ate a pillowy, rich gnocchi-like pasta with sweet corn and almonds, and my companion enjoyed a squid-ink tagliatelle-like pasta cooked in parchment with crab and hot pepper, both of us were absolutely convinced that we'd made the right choice, and nothing on the menu could possibly have been more delicious than what we each had in front of us.

And the suckling pig came with a panzanella, bread and tomato and red onions, that cut perfectly through the smoky richness of the meat. Perfectly.

And there was a birthday candle in my baklava gelato.

So lovely, every minute, every bite.

[brr]

(Ah, La Tur, such a pleasure to meet you again.)

such a great cheese, I partook of a little myself this weekend, although not as part of a meal as good as yours!

[Erik Ox]

After a fantastic birthday dinner last night, what can I say about Komi that hasn’t been said before?

OK, Komi rocks. I mean rocks! How much does it rock? It rocks like lego blocks, bagels and lox, antique clocks, appreciated stocks, Roberto’s cigar box, short skirts with knee high socks, Hendrix jamming about a ladylike fox, Combs of cocks on boudin blancs (Palena shout-out), and reading Nadya’s food porn while silently toasting, “To Rocks!”

[JPW]

Reflections on my first visit to Komi:

1)This is one of the most calming rooms it has ever been my pleasure to dine in.

2)Amongst the best service that I have ever received in a restaurant. Small touches count; like a waitor who switches hands when pouring wine so that his back is not shown to the person whose glass he is filling. And, for TK and the Washingtonian, not a napkin refolded and placed on table when you leave the table, but the old whisked away and replaced with a new one (pretty darn quickly, too).

3)Mezze gone upscale, but not pretentiously so.

4)I'm going to say that the tagliatelle with goat ragu is currently the best pasta dish in DC.

5)3 words - suckling. pig. ribs.

6)Spectacular lemon verbana gelato that refreshes you at the end of a meal.

7)An excellent dining companion who brings along some excellenter wine.

There were a couple minor misses (the flavor of the corn in the risotto with sea urchin being a little too powerful to me), but they were very minor in the larger picture of a meal where I had tastes of 5 or 6 mezze (lost count), 4 different pastas, and 2 entrees. The hits were much more numerous and important.

In reference to an earlier discussion on this thread, this is not "Cheap Eats", but is a really marvelous value for the meal you get. I walked out very happy to have spent the money and time that I did last night to enjoy a superb dining experience.

[jparrott]

Heck of a night. I'll echo everything JPW said. Excellent service (normally, I'm perfectly happy to pour my own when I bring my own, but this fellow was spot on). I question a little bit the structure of the tasting--only that after all of these perfectly-sized little morsels....THUNK comes an amount of (excellent) pig that could stun a mule. Or JPW.

And get this in your heads. Lemon. Verbena. Gelato. And they're pouring that spectacular sparkling Asprinio that I hope you've all had at Two Amys by now.

[DonRocks]

And get this in your heads. Lemon. Verbena. Gelato. And they're pouring that spectacular sparkling Asprinio that I hope you've all had at Two Amys by now.

I know you know, but in case anyone else thinks it's 'verbena gelato with lemon' - lemon verbena is the common name for Aloysia triphylla, a shrub native to South America.

Cheers,

Rocks.

[Chica Grace]

Heck of a night. I'll echo everything JPW said. Excellent service (normally, I'm perfectly happy to pour my own when I bring my own, but this fellow was spot on). I question a little bit the structure of the tasting--only that after all of these perfectly-sized little morsels....THUNK comes an amount of (excellent) pig that could stun a mule. Or JPW.

And get this in your heads. Lemon. Verbena. Gelato. And they're pouring that spectacular sparkling Asprinio that I hope you've all had at Two Amys by now.

So and JPW were the ones that had all the reservations! MBK and I could not get in until 9 PM! I think I have to call for reservations about 1.5 week in advance now.

Anyway - hope you had a good dinner.

[clayrae]

Does anyone know what kind of olives those are? The yummy, big, green, juicy ones...

[cjsadler]

Does anyone know what kind of olives those are? The yummy, big, green, juicy ones...

Not sure of the variety, but they are house-cured, which seems to make all the difference.

[Pappy]

My wife and I are hosting another frequent poster and his SO on Friday night at Komi. Can anyone with recent experience point out the "must haves" and any potential "avoids."

Thanks.

[Jacques Gastreaux]

My wife and I are hosting another frequent poster and his SO on Friday night at Komi. Can anyone with recent experience point out the "must haves" and any potential "avoids."

Thanks.

I would go for the tasting menu and put myself completely in the hands of Chef Monis. You won't be disappointed (or able to walk either).

[Waitman]

I am with Jacques. My wife and I went in, ordered the wine and food pairing and just let it go from there and it was about as happy a ride through dinner as I've every taken, both service and food. Not everything was perfect, but damn near everything was, and there seems to be no real point in worrying about it. I thought the roast pork was better in theory than in practice (little austere for me, though perfectly cooked) but my wife loved it.

Plus, I think they only serve the tasting menu on Friday anyway, so your choices are pretty limited.

PS, if anyone from Komi is reading this, thanks for digging up a copy of the charge slip after I lost mine, so we could get reimbursed, making dinner not only delicious, but FREE.

[bilrus]

When I last went though, the tasting menu gave you the ability to choose your pasta course, your entree and your dessert. Is this no longer the case?

If you are choosing the two things I would go for are the suckling pig (which last I heard was being served with a panzanella) and the white tuna wrapped in speck (an all time great seafood dish).

[JPW]

When I last went though, the tasting menu gave you the ability to choose your pasta course, your entree and your dessert. Is this no longer the case?

This is still the case.

Pappy - again the tagliatelle with goat ragu is IMO the best pasta in the city right now.

[mdt]

My wife and I are hosting another frequent poster and his SO on Friday night at Komi. Can anyone with recent experience point out the "must haves" and any potential "avoids."

Thanks.

The only things to avoid are having a big lunch and plans for quick dinner.

[RaisaB]

I also went to Komi's for the first time last week (the 13th). It was my anniversary.

I can't say much that hasn't been repeated here, except.......

Eating out often taints you to good food. It is kind of like where is your next high going to come from. (no I really don't relate, just a metaphor.) Occasionally though, a meal comes along that totally blows you away. Komi's was this meal for me (and my husband). Everything that I sampled that night was incredible. The goat ragu, the lamb, the mascarpone grapes etc...

We also had the wine paring and were not dissapointed. The only negative was that they served too much wine! My last few glasses I was only able to take a couple of sips.

All the hype is true, I cannot wait to go again! BTW the service was out of this world also. What a wonderful place.

[The Hersch]

I thought the roast pork was better in theory than in practice (little austere for me, though perfectly cooked)

I ate for the so-far only time at Komi last month, and had what was listed as "suckling pig"...is this the dish you're talking about? To me, it was the only (minor) disappointment of the evening. All the other food, the generously poured wine pairings, the attentive,warm, gracious service, all were knockouts. The pig, though...it was nicely cooked and all, but austere is a good description. It needed a sauce or something, and the pairing on the plate with soft polenta tended to emphasize the softness and blandness of it all. (And I've been trying for several years to like soft polenta, so far without much success, although that certainly isn't Komi's fault.)

[Waitman]

I ate for the so-far only time at Komi last month, and had what was listed as "suckling pig"...is this the dish you're talking about? To me, it was the only (minor) disappointment of the evening. All the other food, the generously poured wine pairings, the attentive,warm, gracious service, all were knockouts. The pig, though...it was nicely cooked and all, but austere is a good description. It needed a sauce or something, and the pairing on the plate with soft polenta tended to emphasize the softness and blandness of it all. (And I've been trying for several years to like soft polenta, so far without much success, although that certainly isn't Komi's fault.)

That's the one.