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Komi

<p>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. </p> <p><strong>Tip:</strong> Weekends are booked a full month in advance—so call way ahead.</p>

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From Food & Wine , DEC 2006

Johnny Monis was only 24 when he opened this small, austere restaurant in 2003. He quickly attracted a...MORE>>

– Kate Krader Best Restaurant Dishes of 2006

Last updated December 2006