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Since opening in the fall of 2005, Abraham Salum's namesake restaurant has become a popular Uptown bistro known for its fashionably understated dining room with an open kitchen and inventive New American fare with a stylish presentation--a staple for a band of regulars.  With an emphasis on seasonal ingredients, a signature of Abraham’s contemporary menu has been regular monthly changes. 

After celebrating Salum's 5th anniversary and  his new US Citizenship in 2010, Abraham revved up for the opening of his second restaurant, Komali, during the now-famous icy weekend of Super Bowl XLV (Feb. 6, 2011) in Big D! 

Playing to his roots of growing up in Mexico City, Chef Abraham Salum's Komali (coming from the Aztec word for comal, Komali is the griddle used for cooking tortillas) serves contemporary Mexican cuisine.    Diners find handmade tortillas at Komali, along with great seafood, comida corrida, mole, pipian, and a variety of salsas on a seasonally changing menu. 

“I wanted the antithesis of Tex Mex,” says chef/proprietor Abraham Salum.  “We serve regional cuisine from Oaxaca and Guerrero, also Veracruz, the Yucatan and Central Mexico.  Guests will find squash blossoms and cactus flowers in some dishes.”

With Lebanese and Italian heritage, Abraham Salum grew up in Mexico City and is a graduate of New England Culinary Institute in Montpelier, Vermont.   He continued his education by working in kitchens in France, Belgium, Mexico and the United States. His vision is to create restaurants that set standards, rather than following them. Salum is committed to overseeing food and beverage destinations that are celebrated by guests, distinguished by extraordinary food, and  staffed by attentive professionals well educated on cuisine and wine. 

Abraham was named one of the top ten chefs in Dallas 2006 by the Dallas Modern Luxury Magazine. He is a former member of the DIFFA Style Council, has been a celebrity chef at the Dallas Cowboys Stadium three years running, and has been invited to the Punta Mita Golf and Culinary festival two years in a row.  He annually hosts the Crystal Charity Ball’s mid-point luncheon.  Chef Abraham has participated in Bubbly Q for two years and Soup’s On! for three years.  This past summer, he was invited to cook for three Michelin Three Star chefs in Barcelona, Spain. And having cooked at the famed James Beard House in New York last October, Abraham was invited to appear at the recent MetroCooking show in Dallas alongside TV Food Network stars Bobby Flay and Paula Dean.

Leading food critics have recognized Abraham's quest for authentic contemporary Mexican (not Tex-Mex) at Komali.

Dallas Morning News restaurant critic Leslie Brenner said,  Komali's "creative, thoughtful takes on Mexican cooking are at the forefront of Dallas' modern Mexican movement."

Often called America's food critic, John Mariani, in Esquire Magazine cited Komali as one of the US restaurants leading the way for authentic Mexican cuisine.

Komali is located at 4152 Cole #106.  Serving lunch and dinner, the restaurant is open Monday-Saturday, 11:30 am-11:00 pm.  Brunch is served Sundays, 10:30 am-3:30 pm. For reservations call 214-306-8760.  www.komalirestaurant.com

Komali
Contemporary Mexican Cuisine

4152 Cole #106
Dallas, TX 75204

Call to make a reservation 214-306-8760
Click here to view the menu

Hours
Monday - Saturday 11:30am to 11:00pm
Sunday 10:30am to 3:00pm

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