Cuisine:

• Others
• Italian
• Mediterranean
• Contemporary

Salum Restaurant Description:
The exhibition kitchen, in full view of the dining room, offers a firm anchor to the sea of blond wood and white leather that bedecks this chic watering hole. Chef Abraham Salum brings a global focus to his seasonal menu, offering slivers of tastes from prior restaurant stints in Europe, Mexico and all over the United States. Try a little baked Dallas-produced goat cheese with roasted elephant garlic to start. The tangy cheese is blended with olive oil and served piping hot with crispy toast, making it a fine preamble to a memorable meal. Fried green tomatoes, tangy and crispy and paired with a crab and roasted pepper rémoulade, are first-rate. Be sure to ask if the gnocchi, firm little nuggets bathing in a rich Parmesan cream sauce with seared chicken breast, is available. The menu also touts a pecan-and-Gorgonzola-crusted beef tenderloin straddling shallot-studded mashed potatoes. For an ideal ending to your meal, choose the cheese plate, a selection of artisan varieties produced locally and around the world.


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