Sleek and sexy Salum has been wowing diners — in a subtle, understated manner — since chef-owner Abraham Salum opened it in 2005. Things got a jumpstart in 2016 when Salum sold his other restaurant, Komali, to focus primarily on his eponymous baby; it feels more vital than ever. Salum's menu has always been a creative thing, changing from month to month. Recent items that proved memorable include a Vidalia onion tartine with apple-zucchini slaw and goat cheese; and scallops with a novel Indian theme. Mashed potatoes were spiced with the Indian spice blend known as garam masala and there was a pool of green pea-coriander sauce — a clever incorporation of the ingredients you'd find in a samosa. The dining room and clientele feel as sophisticated as they have since the place opened.
Sleek and sexy treasure of a restaurant has been wowing diners since Abraham Salum first opened it in 2005. Things got a jumpstart when Salum sold his other restaurant, Komali, to focus on his eponymous baby; it feels even more vital. The food — French in technique, global in reach — is fluid and inventive, with a new menu issued every month. Recent dishes that proved memorable include Vidalia onion tart with apple-zucchini slaw and goat cheese, and scallops with an Indian theme. Mashed potatoes flavored with the Indian spice mix garam masala, on a pool of green pea-coriander puree, cleverly incorporate the ingredients you'd find in a samosa. Atmosphere and clientele feel as sophisticated as ever.