komali

horrible service; mediocre food. waiter was uninterested in waiting on us; we had to signal for him multiple times to come take our orders, then he had the nerve to include 15% gratuity. we were atableof 4.

food was mediocre. desserts were dry and looked like they had been in the refrigerator for a week. when we sent them back, he tried to make excuses. won't be returning.

komali is a winner!. being a big fan of salum, i definitely had to try komali and i was not disappointed. the restaurant is beautiful and well designed. service was excellent! tomales and mussels (a special) to start with, i had the pork chip which was delicious. around thetablewe had the filet (also great), meatballs and stuffed pepper with crab meat. everything was flavorful and fun. don't let me forget the drinks which were delicious. i had the komali margarita and it was yummy! crepes and churros for dessert - these were just ok. also enjoyed delicious coffee with dessert. a definite keeper!!

wanted to like it but did not. i love any and all mexican food, but komali was a disappointment, especially for the price. my tiny entre (which i didn't like enough to finish) cost $20 even though it was 80% rice. the chips were stale. it was very difficult to communicate with our waiter because his english is so weak. and he's one of those waiters who stops at only onetableduring each trip from the kitchen, carefully avoiding eye contact with you until he's ready to visit yourtableagain. on the positive side, the decor is pleasant and the hostess was very inviting.

i'm easy to please but wasn't. i'd bet you $100 komali won't be around much longer.

lots of food was placed on thetableto taste before the radio interview began. the two very important people sitting at thetablewere 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 the food & drinks —> below.