I really dug the design of the place, myself.
There is a large and lively bar between the two dining areas.
^ Wine guys know tequila as well, so we took advantage of Komali's tequila flights and sampled a dozen nice reposados - an excellent value.
^ Tamalitos del dia: Oaxaca style tamales topped with mole coloradito; ^ Quesadillas del dia: a trio of quesadillas of the day served with roasted tomato and raw tomatillo salsas.
^ Queso de Cabra: morita chile goat cheese topped with a sweet piloncillo sauce and grilled bread (a BIG hit at our table); ^ and the Ceviche de Pescado: fish ceviche with avocado, cilantro, tomato, red onions and totopos.
^ the Pozole de Puerco: braised pork pozole served with cabbage, radish, onion, lime and oregano.
I'll be back for the ^ Huatape Verde de Mariscos: tomatillo shrimp and avocado leaf broth with mixed seafood; ^ The somms picked us a nice Rioja.
Abraham ran back and forth from his eponymous restaurant, Salum, next door, checking in on the goings on. We had a couple service glitches, but the place was two days old - we'll be back for more.