Chef Abraham Salum has sold his Mexico City-inspired restaurant Komali to Dallas couple Emanuel Salinas and John Broady. The duo were on a search to open their own restaurant and felt an "instant connection" with Salum and the space. Salum wanted to sell because Komali "became too much to handle alone" and says the sale will help him concentrate on his catering business and other restaurant Salum.
Salinas and Broady wanted to open a concept to "bring the fresh, authentic and contemporary tastes of Mexico to a larger audience," which they will do at Komali with a few tweaks to the menu and minor changes to the dining room. Salinas, born in Mexico City and former resident of Acapulco, wants to highlight all the regions of Mexico. He will run front-of-house operations and collaborate on the menu with chef Geovanny Arredondo “Geo," who has been at Komali for two years. Broady will handle the business aspects and marketing of the restaurant.
Salum, who has been with Komali since opening it in 2011, will stay on in an advising role during the transition.