Iranian-born, European-bred and current American resident, David Kianni, brings a well-informed palate and unique international sensibility to his position as beverage director at Ici Urban Bistro.
Full of international flare, Kianni spent his early years in Turkey and Bulgaria, before moving to the United States. After graduating from the University of Maryland, Kianni began working as an assistant manager at Mesh in Rockville. Finding a personal fondness for the highly interactive nature of the restaurant industry, Kianni excelled on the management side of the industry and soon took over the position as manager and eventually general manager at the popular Perry's restaurant in DC.... Read More
Not satisfied with one visit, Washingtonian.com publishes a follow up, Feedback, where diners rave about the decor, service, and of course, the food.
Daily Candy "Oui, Oui, iCi" Daily Candy recommends iCi in its What to do this Weekend section for its, "mod twists on classics. (We'll take two orders of ever-awesome Cajun pommes frites, please.)"
TODAY Show
TODAY show food editor, Phil Lempert 'steals' chef Phillipe Piel's recipe for mushroom and chicken crepes topped with tarragon velouté. Get full coverage (and the recipe!) here.
The List Are You On It?
The foodie haven website recently featured iCi in its Publisher's Column. Read about their favorites below or visit the column.
We popped into the Sofitel Lafayette Square Hotel one blustery night. Although there to check out the new Ici Bistro, we started with a cocktail in the recently (and nicely!) renovated Le Bar. Cozy in the sophisticated and warm bar, we snacked on seasoned popcorn with our bubbly, while waiting for our guests. Once seated in Ici, we could quickly see how the restaurant had transformed itself from its fine dining former self to this light and airy, French bistro. The Executive Chef put together a menu based on his family's traditional Sunday dinners - real French comfort foods. The gooey, miniature croque monsier was served on house-made brioche with ham and béchamel. We definitely enjoyed the petite tower of crepes with chicken and mushrooms and a selection of the cast iron pots filled with slow-cooked casseroles, like the tasty lamb casserole "à la Provencale". It was hard to choose which pommes frites to order, so, waistlines be damned!, we ordered three: the Parsley pommes frites with roasted garlic mayo, the pommes gaufrettes with malt vinegar and mayo and the crispy sweet potato frites with the roquefort dip. That left two other types left to try. And, you can bet we are going back soon to taste them.
- Nycole Nellis, Tuesday, February 12, 2008.
Metrocurean Food & Wine Magazine DC contributor and food blogger Amanda McClements features iCi in Metrocurean. See her note here.
Press Release
