Komi

Frommer's Review

Chef/owner Johnny Monis, at 29, looks like Johnny Depp and cooks like nobody's business. You may see him at the back of the restaurant in the half-exposed kitchen. As young as he is, Monis knows what he wants and continues to fiddle with his menu and dining room to achieve it. A slight renovation in 2006 created a Mediterranean feel, removed tables to make more room, and added tablecloths to buffer the sounds of the nightly full house. In 2007, Monis went completely to a five-course prix-fixe menu. Komi remains a comfortably attractive shotgun-length dining room where one can enjoy really superb, Greek-influenced dishes. These include the mezethakia first course (crispy artichoke, smoked prosciutto, fava beans, and aged pecorino cheese); the macaronia second course, which offers a choice of six or so pasta dishes, like the Gorgonzola raviolini with pears and almonds; and the third-course entrees, which might include a bronzini (Mediterranean sea bass) roasted in the oven in parchment paper, or the roasted quail stuffed with foie gras and figs. Greek-style doughnuts are always an option for dessert. Servers are some of the most efficient but charming staff in the city.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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