Frommer's Review
Thirty-year-old chef/owner Johnny Monis 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 an intimate, comfortably attractive shotgun-length dining room where you 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 ravioli of local beets with feta or 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 slow-roasted local Iberian pig. Greek-style doughnuts are always an option for dessert. Servers are some of the most efficient but charming staff in the city.
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