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Super-Refined Komi Is Turning Into a Vegetarian Gyro Place for a Month

The Michelin-starred restaurant will exclusively serve a casual Greek tasting menu in June

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‘Happy’ transformation

The elegant yet surprising toasts, pastas, and roasts from Komi chef-owner Johnny Monis have granted the Michelin-starred Mediterranean restaurant almost mythical status among D.C. diners. For nearly the entire month of June, those dishes won’t be available.

Washington City Paper reports that the James Beard award-winning chef is pressing pause on his $165 per person tasting menu in favor of a month-long vegetarian pop-up that will serve a $60 tasting menu influenced by the Greek-American carryout that his parents owned when he was a kid. Dubbed “Happy Gyro,” the pop-up will naturally serve vegetarian gyros. Co-owner Anne Marler, Monis’s wife, tells WCP that pizza may also come on the menu. There will be a beverage pairing for $50. Tickets for each ensuing week of dinners will be released online every Tuesday at 2 p.m. [WCP]

Down the rabbit hole

Park View is getting a new neighborhood restaurant that will serve CBD cocktails while creating an Alice in Wonderland-type atmosphere, Washingtonian reports. Mr. Braxton comes from a former owner of Brick Lane, who’s bringing over chef Alex Cantos from the Dupont restaurant. According to the magazine, Mr. Braxton will have a wide-ranging mix of food and drinks: paella, burgers, tacos, watermelon soup, racks of lamb, and six different varieties of steamed mussels. There will be a psychedelic mural out back. [Washingtonian]

Serious playlists

Washingtonian also published a smart piece about how music streaming services affect how restaurants curate vibes. Some of the more interesting details are that Little Sesame pays a Brooklyn-based company to compose global beats Spotify playlists and that Medium Rare owner Mark Bucher has 86ed Michael Jackson tunes in the wake of a scathing HBO documentary. [Washingtonian]

Restaurant resets

DCist talked to several restaurateurs and landlords about the reasoning behind a recent spate of restaurant makeovers. For example, the Bird turned into Frenchy’s Naturel; Nopa Kitchen + Bar turned into Olivia; and Slim’s Diner will turn into something to be determined, likely a business with a big bar program to help drive revenue. [DCist]


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