From Our Editors
Acclaimed chef Abraham Salum opened chic regional Mexican spot Komali in early 2011, just one door down from his eponymous Uptown restaurant Salum. A far cry from the gloppy, cheese-smothered Tex-Mex that’s so popular around Dallas, the food at Komali is rustic yet refined, and just about everything is made by hand including the corn tortillas and tamales. The sleek, minimal dining room with its white walls, cushy banquettes and concrete floors keeps the focus on the food; think braised pork cheeks with salsa verde and hominy grits, chicken mole, quail stuffed with huitlacoche bread pudding or grilled flank steak with cilantro chimichurri. Lunch means tacos, sopes or tostadas with a variety of fillings, from carnitas to crispy fried snapper – and don’t miss the sugar-dusted churros for dessert.