{"id":240,"date":"2010-05-19T22:42:00","date_gmt":"2010-05-19T22:42:00","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=240"},"modified":"2010-05-19T22:42:00","modified_gmt":"2010-05-19T22:42:00","slug":"komi-washington-dc","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=240","title":{"rendered":"Komi, Washington DC"},"content":{"rendered":"

\"\"

<\/span><\/p>\n

In planning the family trip to DC it must be noted that the trip itself was functioning as Christmas, Graduation, and Birthday for me \u2013 I worked overnight call for every major holiday this year and as such requested each family member to dine with me somewhere in DC during our visit as my gift \u2013 similarly I took them all out for their respective holidays\u2026\u201dstuff\u201d gathers dusts while memories of special times with family last a lifetime. <\/span>For the second of these meals in DC I selected the restaurant widely regarded as best in the city \u2013 no, not the fabled minibar or famous-by-way-of-TV Volt Table 21 \u2013 a small 30 seat restaurant situated above a dry-cleaner, Komi. <\/span>The vision of Johnny Monis, a man younger than myself who reinvented a local neighborhood restaurant at the age of 24 (in 2005) Komi proved an easier reservation than I\u2019d heard \u2013 a simple call at noon one month in advance was all it took for my sister and I to secure an early table, though apparently the seats closest to the kitchen had already been booked.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Seated near the large <\/span>window looking out onto Seventeenth Street moments after our arrival I will note that the d\u00e9cor of Komi is quite stripped down \u2013 mellow yellow walls, wood panel floors, a receptionist stand built into the wall, a center table with flowers, and the brilliant white kitchen open for all to view in the back. <\/span>What the restaurant lacked in d\u00e9cor (we\u2019ll get to the food in a moment) it more than made up for in service \u2013 \u201ctag team\u201d with everyone from the hostess to the maitre d\u2019 to the sommelier chipping in and describing dishes in excellent detail, but more importantly whimsical, interested, and interesting with drinks never below 1\/4 empty, no questions unanswered, and an ever present smile. <\/span>Adopting a semblance of naivety I figured the best way to address their photo policy (not listed on website or in house) was \u201cdon\u2019t ask, try, and if they say no the answer is no.\u201d <\/span>Admittedly I was discreet and some pictures imperfect but…well, they never said no.<\/span><\/p>\n

..<\/span><\/p>\n

<\/span><\/o:p><\/p>\n

After an explanation of the two menu options \u2013 the \u201cdinner\u201d at $90 or the Degustazione at $125 we went with the longer menu with our only stipulation being no beef \u2013 with menus collected I asked if Chef Monis could possibly provide a menu of the items on the Degustazione and was told \u201ccertainly.\u201d <\/span>Sitting back and chatting with Erika it was a matter of moments before our first of twelve Mezzethakia arrived \u2013 Kampachi with hot tuna broth. <\/span>Single bites, one per diner, this crudo presentation was followed by two more in quick succession – Hiramasa with Olive Oil, Chive, Sea Salt and Madai with cured olive and pickled rhubarb. <\/span>Fantastic quality fish it was only three courses into the meal that my sister said \u201cyeah, I think I\u2019m going to enjoy this.\u201d<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

A change of pace arrived next as the restaurant filled to capacity and remained that way throughout our three hour meal \u2013 entitled Taramosalata the dish was described as Monis\u2019 modern take on a traditional Greek dish made with bread and Caviar, in this case a steamed brioche bun topped with salmon caviar and packed with lemon, parsley, and cr\u00e8me fraiche. <\/span>Placing the dainty bun into the mouth it burst on mastication delivering a very traditional yet pleasantly balanced flavor \u2013 I could have eaten 5 more.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

<\/span><\/span><\/p>\n

<\/span><\/span>Scallop \u2013 2 preparations arrived next. <\/span>The first, on spoons, featured a \u201cShellfish sabayon,\u201d essentially a tartare with almonds and cilantro while the shells presented a crudo atop Dill mustard and topped with white truffle, olive oil, and sea salt. <\/span>Usually unexcited by mustard I must admit the shell preparation was quite nice\u2026the tartare, however, was wonderful with the almond flavor and sweet bivalve balanced by a heavy dusting of sea salt.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Course six was served in a cocktail glass and was my sister\u2019s favorite of the night \u2013 entitled \u201cSorbet\u201d of Alaskan King Salmon Belly with Baltic Salmon, Shiso sorbet and Candied Pine nuts the dish was thrilling. <\/span>Having never had salmon belly before I was pleased to find it quite unlike any salmon I\u2019d ever had \u2013 literally velvet smooth it truly did melt in the mouth. <\/span>Pairing the belly with the smoky\/pale flesh of the Baltic Salmon and sweet + sour sorbet and pine nut topping worked to great effect.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Enough has been written about course seven that anyone who is thinking about dining at Komi should know what it is all about \u2013 interestingly, however, when Monis writes it on the menu he names it \u201cSpanakopita\u201d \u2013 an interesting fact given its more common description (both by diners and the server who presented it) as Caesar Salad Cube with fried Romaine lettuce cream fried, Caesar dressing, and Parmesan cheese. <\/span>Instructed to eat it whole that is exactly what we did and, yes, it tasted like a warm liquid Caesar Salad.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Mezze number eight was Monis\u2019 take on traditional Greek skewered meat. <\/span>Dubbed Souvlaki \u2013 pork belly, house made sweet pickles this was the second time in DC that I received a broasted pork belly, drier than most of the fatty pan seared options, and the second time I thoroughly enjoyed it. <\/span>Savory and balanced with the sweet pickles it reminded me much of something from the Momofuku universe \u2013 I knew I\u2019d like it but I was downright surprised when Erika liked it just as much.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Octopus with charred cauliflower, grilled scallions, onion yogurt, and candied pecans was served next. <\/span>Served family style it was after a single bite that I considered stabbing my family member in the hand so I could have the whole thing. <\/span>My favorite of the mezze courses the charred octopus defied any previous description of octopus \u2013 it was not chewy, it wasn\u2019t \u201cheavy,\u201d if anything it was crisp, smooth \u2013 even buttery. <\/span>Making the cephalopod seem even more refined was it\u2019s pairing with smoky cauliflower, pungent scallions and tangy yogurt, plus sweet pecans. <\/span>A truly beautiful dish.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Dish ten, entitled \u201cGambas\u201d was not something I expected at a fine dining establishment \u2013 not because it wasn\u2019t fresh, well prepared, or delicious \u2013 but because it was impossible not to make a mess with it. <\/span>Instructed to \u201cjust go at it, don\u2019t worry, we\u2019ll bring warm towels\u201d two large lemon salted prawns were served whole over a basil reduction and after substantial work we had indeed made a mess\u2026but mopping up the sauce with the piping hot crustacean the work was certainly worth it.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

The dish that came next was named \u201cAsparagus\u201d per Monis\u2019 handwritten menu, but the star of the show was clearly the house-made Mortadella. <\/span>Two thick slices, pan seared and served alongside the charred green asparagus, blackened spring onions, and <\/span>smoky tomato sauce \u2013 savory and comforting, albeit a tad overly salty.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

The last of the mezze turned out to be Komi\u2019s infamous Dates; specifically oven-roasted Medjool Dates stuffed with with Mascarpone and topped with extra virgin olive oil, sea salt. <\/span>Intensely sweet I\u2019m rather uncertain as to where Monis\u2019 sources his Dates from, but whether it is the product or the preparation this dish is every bit deserving of the hype. <\/span>Paired with a glossy olive oil, creamy mascarpone, and ample crystals of salt my only complaint is that we received only one each.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

For our thirteenth dishes we were each delivered separate pastas which we ate half of prior to swapping. <\/span>While I\u2019m uncertain how they decide who receives which dish I am certain that it did not really matter \u2013 both were excellent. <\/span>As well prepared as expected, the hand rolled Macaronia with goat neck Ragu was sweet yet smoky with a creamy tomato and olive accented tomato sauce adding levity to the hefty and fatty shredded goat. <\/span>Softer and more creamy than the Macaronia was the Ravioli with Guanciale and Peas. <\/span>Stuffed with ricotta and drizzled with a smoky butter sauce the peas, incredibly sweet, proved an excellent foil to the savory jowl.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

For our main course \u2013 really, there is nothing \u201cfine dining\u201d about it other than the quality of the ingredients and the excellence of preparation. <\/span>Titled Katsikaki with Pita, oregano salt, chile sauce, roasted red pepper sauce, Baba ghanoush, Buttered Fennel and Cumin slaw, Cucumber tzatziki the dish was served family style and we were encouraged to eat with our hands. <\/span>With thin and crispy skin atop a layer of fat surrounding some of the most lean and tender tasting meat I\u2019ve had in some time I simply fell deeper in love with this dish the more I ate \u2013 think pulled pork but without the ham flavor \u2013 clean and a welcoming palate to the condiments. <\/span>Forming our own pitas as we went along (and requesting a second serving of hot, buttery pita) I\u2019m rather certain I ate approximately 2\/3 of the delicious goat and left to my own devices I\u2019d have probably eaten more of the large shoulder\u2026especially with that ghanoush and buttered fennel slaw.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Sated but not stuffed I rather hoped desserts would be small and dynamic as opposed to large or gluttonous \u2013 of course I was thinking dessert and forgot about cheese, a dish titled \u201cAppalachian\u201d featuring Meadowcreek Dairy\u2019s buttery raw Appalachian paired with a crisp crostini and candied orange peel. <\/span>A good composed cheese course I appreciated its mellow nature and the manner in which the orange brought forth some of the earthy tones.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

The followup to our cheese course, an intermezzo noted as simply \u201cStrawberry\u201d was served in small porcelain bowl \u2013 2oz at most \u2013 and featured a freshly pureed locally grown strawberry in tangy Greek Yogurt with a hint of lime. <\/span>My sister called it the best smoothie ever, and I would be inclined to agree.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

\u201cBaklava,\u201d the only dessert constant on Komi\u2019s menu came next and featured the much discussed Frozen Baklava with Cinnamon ice cream, Crispy Walnut, Phyllo crumble, and Greek honey. <\/span>Essentially a scoop of vanilla walnut ice cream served in a deconstructed form with all the traditional constituents of Baklava I must say it was clever and tasty \u2013 it made me remember trips to a Greek diner back home with my parents when I was young\u2026advanced comfort food, if you will.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Our final dessert, the largest of the group, was unfortunately the weakest course of the night, though perhaps not the fault of the restaurant as Erika and I simply don\u2019t fancy Rhubarb. <\/span>Titled \u201cRhubarb\u201d this dish was essentially an exploration of textures and flavor \u2013 poached, foam, cream, and syrup served over a house-made graham cracker. <\/span>While effective in its scope, the taste just wasn\u2019t all that sweet \u2013 it would have worked better as an intermezzo after the cheese, perhaps.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

For our mignardises we were presented one at the table and one to take home, the first a liquid Caramel topped with sea salt. <\/span>Served warm on a spoon the flavor was buttery, sugary, perhaps even a little bit of bourbon undertone \u2013 the salt was a beautiful textural addition \u2013 and it seemed to fit the rest of the meal quite appropriately.<\/span><\/p>\n

<\/span><\/p>\n

\"\"

\n

Receiving our check and two of Komi\u2019s signature Lollypops (Lemon ginger this evening) we joked with our server about the mess we\u2019d made of the tablecloth and she assured us we\u201d did better than most \u2013 the point is to enjoy the food and have fun!\u201d <\/span>Given the quality of sourcing, preparation, and service plus their stature as best restaurant in DC I find it difficult to think the only point of a meal is to enjoy the food and have fun, but at the same time something about her comment rang true. <\/span>What Johnny Monis is doing at Komi isn\u2019t as serious as Restaurant Eve and it isn\u2019t as innovative as Jose Andres\u2026the best comparison would be to what RJ is doing with Vidalia 24, but Monis is doing it for two services five nights a week. <\/span>If the point was only to enjoy good food and have fun, Komi was a resounding success\u2026if the point was something more \u2013 to provide fantastic service of superior ingredients prepared in an expert fashion\u2026they do a fantastic job there, as well.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In planning the family trip to DC it must be noted that the trip itself was functioning as Christmas, Graduation, and Birthday for me \u2013 I worked overnight call for every major holiday this year and as such requested each … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[309,13,153,335,48,61,8,65,12,310],"tags":[],"class_list":["post-240","post","type-post","status-publish","format-standard","hentry","category-dc","category-dessert","category-ice-cream","category-komi","category-octopus","category-pork","category-sushi","category-tasting-menu","category-vacation","category-washington"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=240"}],"version-history":[{"count":0,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/240\/revisions"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}