Exec Chef: James Syhabout
I’ve been meaning to try Commis since summer 2013 and finally was able to! It’s quite an amazing restaurant. The decor, and to a certain extent the food too, is very minimalist. Things are pretty but bare, which I can appreciate because it translates into a focus on food. There’s a kind of no-nonsense approach to the food, where what you get is just beautifully cooked dishes made with very fresh ingredients. There’s very little flash or flare (although part of the kitchen is open) but I think that actually helps cut down on the cost (the location is a factor too) so that what the diner get is just great food for a great price.
1. Carmelized Onion Financier, Pickled Green Strawberries with Goats Milk and Dill
The light and refreshing amuse really wowed me. The onion biscuit was just this super sweet oniony fluffy muffin that had none of the harshness of actual raw onions. Incredible.