Komi

Frommer's Review

In 2009, Washingtonian magazine named Komi the city's best restaurant. Thirty-something chef/owner Johnny Monis looks a bit 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. In this intimate, comfortably attractive shotgun-length dining room Monis sends out his superb Greek-influenced dishes. These include the mezethakia sampler course, perhaps 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.

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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