komali

tantalizing tastes. this was my first time at komali and thefoodis delicious! they certainly know how make flavor come alive. on a down side, the appetizers were particularly skimpy and they did not offer complimentary chips and salsa. normaly i would not reurn due to lack of the complimentary chips and salsa ( which is a given with mexican food) however, this place may be the exception. our waiter waqs also phenominal and knowledgeable!

the salsa is excellent, but the chips are cut very thick—enough that we chose to forgo the guacamole. the service was incredible, even from when we called, and thefoodwas really, really good. i have to stick to 3 stars mainly because i feel like i got 519% of my daily serving of sodium. i couldn’t finish my beans! margs were good.

komali- contemporary-ish mexican cantina served in mediocre location, with mediocrefoodbut attentive service. will be back for the drinks but will skip thefoodnext time.

sight: ubiquitous upscale mexican restaurant with granite bar tops and modern décor. tinder dates, power couples, dallas meetup groups, girls night out….this place is appropriate for almost any gathering. 
 
sound: quiet enough to have a conversation but (can be) bustling enough to still remain upbeat.

touch: dallas sleek with touches modern

smell: n/a. a bit disappointing.

taste:
caliente clementine margarita- award winning margarita with citrus zestiness with a hit of jalapeno heat. made skinny (all margaritas can be made skinny here—just ask!)
chips and salsa- complimentary chips corn chips and homemade salsa. tostitoes rold gold like variety—heavy, thick, to the point of over fried. salsa was fresh.

ceviche- mahi mahi citrus marinated ceviche was flavorful but seemed to be pre-made and sitting in a refrigerator for a while. there was nothing really “delicate” about the seafood…

chicharones- a basket of fresh, hot pork rinds well seasoned and crispy. the perfect bar snack to pair with my margarita.

lots offoodwas placed on the table to taste before the radio interview began. the two very important people sitting at the table were executive chef julio peraza, as well as bar manager leann berry. while owner abraham salum was not present, he is also considered important. chef peraza arrived with a vision to bring the mayan and aztec cultures together while having fun using many different techniques. chef peraza has worked at many impressive restaurants and has a fine dining background. leann berry is not your average bartender. we tasted two different drinks that were definitely not boring. berry’s plan has always been to elevate the basic margarita using different ingredients. she takes tequila to the level it should be taken. she explained her take on the margarita and it is something everyone needs to know. check out the radio show—> here . check out thefood& drinks —> below.

does not disappoint!. pedro our server made our special event feel even more special. he was funny and very attentive. thefoodis consistently great and served beautifully. tamarindo mimosas were the perfect touch to our brunch. this place has got perfection down to a science!


-----08 may, 2011-----

tamarindo martini was amazing! even had a chile rimmed glass. everything we tried was amazing. the quesadillas with squash blossoms are a must.

trendoid. robotic fusion mediocre food. modern mexicanish. loud.foodwas cold. beans tasted literally like they just came from the can. waiter very nice though. however, how the heck did the tamarind margarita get best in d magazine? it was very average. this restaurant is like a quick flash....they better try and make theirfoodbetter or whoosh.....