Komi
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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From Food & Wine, Dec 2006
“Johnny Monis was only 24 when he opened this small, austere restaurant in 2003. He quickly attracted a cult following, thanks to his outstanding Greek-Italian dishes....” MORE>>
Last updated December 2006 lastArticle = 12/2006 and lastAward =
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