Komi
1509 17th Street NW Washington, DC 20050 (202) 332-9200
I have finally put together the pictures I took at Komi a couple weeks ago. This is a condensed recapitulation of the dishes. Their menu consists of two choices, for the first dinner you decide on your pasta and main dish and the chef picks your starters (Mezzethakia) or you can chose the Degustazione where the chef selects everything for you. We chose the latter with wine pairings and the meal was unbelievable, we had at least 15 different items. The young chef behind these delicate compositions, Johnny Monis, managed to surprise me throughout the entire meal, and his impeccable seasoning of the dishes (always the most perfect amount of sea-salt) won my heart over for good.
The ones below were my favorite:
Flute fish and amberjack sashimi with sea salt and chives in olive oil.
Chopped Maine diver scallop with heart of palm and horseradish.
My favorite mezze - Egg yolk with creme fraiche (and maybe honey and something else I couldn't identify) topped with lobster and caviar.
Foie gras puffs with shallot confit, red pepper pate de fruits, and goat cheese "smores"
Handmade spaghetti with sea urchin, crab and habanero cream sauce
Passion fruit drink with creme fraiche and cayenne pepper
Pit-roasted baby goat shoulder with pita bread plus condiments
Greek doughnuts with chocolate and mascarpone cannoli
Pistachio and chocolate dessert with saffron yogurt(the saffron in this dessert was genius, and absolutely elevated the flavor profile)
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3 comments:
Outstanding photos and thank you for sharing with your readers.
Johnny Monis is one of the top chefs in the country. And I was very disappointed to see he was not picked for the James Beard Award this past Sunday.
See my comment regarding this on the NYT diners journal blog.
Robert R
ooo
this is making me hungry :P
p.s. you take great photos :)
My mouth is watering just looking at these... My next dining out exp will be Komi for sure. Thanks for sharing!
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