Chef and Owner Abraham Salum offers a fresh new look into the cuisine of his native Mexico with Komali. The restaurant takes its name from the native Aztec word for an open fire griddle used by the people of Mexico to prepare tortillas and toast cacao beans for coffee.
Chef Salum’s vision for Komali is to distinguish authentic Mexican flavors and preparations from popular Tex-Mex cuisine, and to expand appreciation for the gastronomical culture defined as “Intangible Heritage of Humanity “ by UNESCO. Chili sauces are replaced with delicate tomatillo sauces and unique moles; handmade tortillas, homemade queso fresco, herbs and spices are combined with dried chiles to compliment different types of meats and fresh seafood.
Julio Quiñones’ dramatic new take on contemporary décor reflecting Chef Salum’s special brand of hospitality and warmth greets the guests as they enter the space. From the communal table in the bar to the unique hand-designed fireplace, clean lines softened by sisal covered walls and creative lighting invite all who enter to relax, have fun, and share in the unique flavors of old Mexico. Patrons of Salum have long enjoyed Quinones’ and Chef Salum’s collaboration; Komali, located right next door, offers an exciting new opportunity to enjoy a memorable dining experience where exquisite space and extraordinary cuisine meet. Further enticements include an intimate patio, and a bar area that provides an excellent backdrop to enjoy drinks with friends or even watch a game.
Salum Restaurant, near the popular West Village in Dallas, enjoys a thriving clientele who return again and again to revel in Chef Salum’s creativity and imagination; Komali now joins its sister restaurant next door with an invitation to share in Chef Salum’s passion for the authentic flavors his native Mexico.