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Abraham Salum's kitchen continues apace, sometimes unnoticed but never unappreciated-at least by those who frequent the little place. The cooking is solid at the very least and intriguing most of the time. For instance, the kitchen might plate seemingly random items-deep-fried hearts of palm, fresh heirloom tomatoes and piquillo vinaigrette-around lobster tail and cause it to work in the shellfish's favor. He and his team recently added a chef's tasting menu, featuring only slightly scaled-down versions of their work in three outstanding courses. A place to keep in the dining rotation always.
Abraham Salum of Salum and the upcoming Komali shows City of Aters how to prepare his Dijon- and truffle-crusted rack of lamb this week. A note on this one: Cooks who require precise amounts of ingred... More »
In part two of our continuing three-part chef's series we toss a few questions at chef Abraham Salum, recent U.S. citizen and owner of his popular namesake restaurant, Salum, which is about to celebra... More »
Check out part two's Q&A and part three's recipe for lamb with bread pudding. Abraham Salum's restaurant always seem to be filled with happy guests, despite its odd location. He runs a clean, co... More »
As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular... More »
Some months ago, Abraham Salum faced a couple of moderately serious problems. Business slipped, first of all, as the recession began to squeeze diners—an issue that he might deal with to some extent if he addressed the second concern. "Some... More »
Amazing food...best cesar salad I've had in awhile...unknown by most locals....chef driven deliciousness!
very nice!
There's no-man's land as in that boggy space between British and German lines along the Somme and there's the real no-man's land, that gap you speed through when going from Knox-Henderson to West Village, or vice versa. Restaurants don't live very long on this treacherous ground unless they cling stubbornly to such basics as spot-on cooking and reasonable pricing. Helps if they have some back-up too--such as one of the best bartenders in the city. Salum is still there, tucked along... More »
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