Komi oh my

So, as some of you may know, my birthday was September 12th.  And as such, the bf took me to dinner at Komi, a restaurant known for its popularity and how difficult it is to get a reservation there.  In fact, he told me he called 62 times on one day until they finally picked up and reserved a table.  Since I’m a delusional female, I’ll tell myself that was because he wanted to make my birthday extra special, but in reality I think he just really wanted to go there and he used my birthday as an excuse to make his dream come true…but I digress.


So, the day finally came on Friday to go to the restaurant.  Our reservation was set for 6pm.  Succumbing to my desires to be self-indulgent, I rented a Herve Leger Duplicity Contrast Dress from Rent the Runway.  As a side note, if you like nice dresses but also like not spending a lot of money, you should become a member right now.  It’s amazing.

Anyways, our reservation was set for 6pm but the only problem was that I had to work until 6pm, and had to make a quick change from my work clothes to my evening dress and get to the restaurant all within their 15-minute reservation grace period.  This is fairly common for me, as I overbook and overcommit myself regularly.  My workday ended and I quickly changed in one of the bathrooms in the Senate Hart Office building and ran outside to greet the boy, who had been patiently waiting for 20 minutes (whoops).  We quickly hailed a cab in which I finished zipping up my dress and made it to the restaurant at the last second.  Phew…


Upon entering Komi, I was amazed at how casual it was for a dinner with such a high price tag, but it was comforting and elegant in a rustic, homey way.  We began with a series of small amuse bouches tasting plates, my favorite of which were a series of three different types of scallops pictured here:


I thought the presentation of within a big shell and those funky bent spoons was pretty creative and cool.


Then, we got to the the smaller plates.  These were extremely good.  I think the most creative one was their deconstructed gyro pictured here:


It involved foie gras, and anything that involves foie gras immediately wins me over.


I think the tastiest dish I had though was their mascarpone-filled date sprinkled with sea salt and honey.  The complexity of the flavors melted together so well in your mouth it was unbelievable.  Unbelievable.


The main course was grilled lamb right-off-the-bone, prepared in the classic Greek style.  It was served with pita and a whole host of condiments you could mix and match and make your own creation with.  This allowed for some playing with your food…even though Mom always told you not to do that.


Next was dessert, which included a little gift from the chef himself:


In that box were cardamom filled chocolates that tasted just like a chai tea latte.


And finally, they left you with orange and cardamom lollipops that I ate all the way until we got to…you guessed it…Whole Foods…to pick some stuff up for later that night.  Excellent.


Holy Whole Foods (and my first entry!)

If you know me, you know that I have an unhealthy obsessions with Whole Foods.  You also would know then that I have been waiting for Whole Foods Foggy Bottom to open for an entire year. I was finally relieved when they held their grand opening on September 6th.  Though I had gone to Whole Foods Foggy Bottom two or three times previously to my excursion this weekend, this was the penultimate food journey, culminating in about 2 hours of shopping and a lot of sighs of exasperation from the BF, who kindly accompanied me.

In my quest to eat better food and save money, I have begun to try to cook in my dorm room, and I had found an amazing recipe for a Picadillo Arepa that I needed to try.  So I bought the ingredients and got to work.  I think it turned out really well and I am excited to be on this new journey of cooking and baking more often and sharing the results with you all!

The onions, beef, garlic, and olive oil sautéing in the pan.

This is the finished product after 20 minutes or so in the oven.

My hard work plated and ready to eat.