Komi-Washington, D.C.
Let me start by saying this: We wish we would have gone to Komi sooner. Sooner and repeatedly. Since I just discovered it, it will be my request for a birthday, anniversary, and Christmas gift. I’m of Greek heritage, meaning my father was off the boat from Ikaria to the U.S. at 26 years of age and my mother is 100% Ikarian on both sides. The culture is all about passion and tradition. I learned to cook in my mother’s kitchen, my grandmother’s kitchen, and in our church banquet hall. Trays of moussaka, spanakopita, pastisio, bakalava, vasilopita, and of course, lamb have all been a part of my life since birth. Our food is rich, hearty, and usually prepared in huge batches to feed the entire church parish.
Komi takes the most elegant spin on traditional Greek fare by making bite sized portions, still rich in flavor, and keeping true to the integrity of the dish. For those of you that shy away from Greek foods because the flavor profile is not quite something you are used to, Komi continues to impress by bringing the intensity down to a level that would please any palate. Mike is not the biggest fan of Greek food, despite my efforts, but he absolutely loved every dish at Komi.
Komi does not have a menu online to view. They don’t offer a menu at the table. It’s just like going to your cousin’s house in Greece. You are warmly welcomed, they happily just cook for you, and food arrives to the table during conversation. Our server explained we would have a few mezzethakia, or smaller, lighter dishes, before reaching our main course. We chose to do the wine pairing with our meal, which did not disappoint. I was anxious to try out their Greek wines as Timeless Wines doesn’t offer any in our portfolio…yet. Komi elevates the wine pairing by being true to the Greek culture as well…they keep your glass full at all times. Oh yes! They refill your wine glass, so drink up!
I will start with the wine:
Moschofilero, “Amalia Brut”, Ktima Beledos, Greece, NV- This was a Greek “champagne” if you will, but had real body and the palate profile that will go the distance. We were blown away with this one and I’m ready to buy some cases for my own personal use!
Gavi, “La Meirana”, Broglia, Piedmont, 2011
Pinot Gris, Paul Blanck, Alsace, 2011
Flanders Red Ale, “Duchesse de Bourgogne”, Verhaeghe, Belgium
Nerello Mascalese, Passopisciaro, Sicily, 2010
Rioja, “Vina Cubillo”, Lopez de Heredia, Spain, 2005
Moscato d’Asti, Vajra, Piedmont, 2012
The mezzethakia is served family style, but on some of the dishes, each couple was given a plate to share between them. It is a savvy way to present the dish and without having the awkwardness of a full table diving in on some yogurt. The main course of goat and lamb are served family style as well.
Brioche-steamed brioche, crème fraiche, and salmon roe
Spanakopita-due to its liquid center, they recommend you eat in one bite as well
Itoyori-sashimi style and very mild
Shima Aji- fish in its own light consommé.
Scallop-sliced lightly-seared bay scallop with just a touch of lemon
Our Yogurt-The creamiest and most flavorful Greek yogurt you can get in the States. I didn’t leave anything of it on the plate.
Grains
Foie Gras- crispy fried outer shell with warm liquid foie gras center.
Sourdough
Dates-dates stuffed with mascarpone cheese served piping hot
Raviolio- a large pillow of egg yolk pasta stuffed with crab and chick pea
Katsikaki –spit roasted baby goat shoulder with homemade pita bread.
Suckling Pig-with crispy skin and also served with homemade pita bread.
Popcorn
Loukoumades- Chocolate, rather than traditionally dipped in honey. They were quite good.
Chocolate-rich and small bite sized
Lollipops-They are cherry sassafras, so it can give off a cough syrup vibe.
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