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It begins with the restaurant's name, Komali, which is derived from the Nahuatl comali, source of the Spanish word comal, a plain, flat griddle used predominantly to cook feather-light tortillas. The restaurant's modern look gives the place a chic sheen, anchored by a whitewashed palette with dark accents, wicker-lined walls, banquettes lining the south wall and an artisan-made fireplace. A humble dish Komali serves up that should breathe new life into the Dallas restaurant scene is the vuelve a la vida, a seafood cocktail with a name that translates to "return to life." The sliced avocado garnish gave it a creamy counterpoint, and the fish, shrimp, oysters and octopus were fresh, and finely chopped. Other menu items include chile relleno de jaiba, a crabmeat-stuffed poblano pepper resting on salsa roja and accompanied with cilantro rice and chicken mole.