At the tiny, 12-table Komi, young chef Johnny Monis (an F&W Best New Chef 2007) treats pristine ingredients with reverence. The result: delicious, deceptively simple dishes like a scallop presented tableside in its shell and shima-aji fish in its own light consommé.
Tip: Weekends are booked a full month in advance—so call way ahead.
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Congratulations to Mei Lin, winner of Top Chef Season 12.