Komali

Head bartender Leann Berry takes great care with the drinks at Abraham Salum’s Komali, where the house cocktails have delicious Mexican flair. You can’t go wrong with the beautiful, pink signature Komali, Herradura reposado tequila with prickly pear and mango purées; it’s bright-flavored, bold and eminently drinkable. Maracas — pineapple-infused El Jimador tequila with a splash of Malibu rum and dashes of Cointreau and lime — is like a grown-up version of a piña colada. And the Mexican martini adds just a touch of Cointreau and lime to Cazadores resposado tequila; served up with jalapeño-stuffed olives and a salted rim, it’s spicy and sophisticated. (Full review)

If you’re like me and the idea of dipping tortilla chips in a bowl of melted Velveeta goes way over your head, you may want to check out the queso fundido at Komali, chef Abraham Salum’s 2-month-old Mexican restaurant. There, a shallow crock of melted Oaxacan quesillo cheese laced with mild poblano rajas (or chorizo or sautéed mushrooms) comes with two little pots of salsa — a bright-flavored roasted-tomato salsa and a tomatillo salsa made deep and dusky with lots of pasilla chiles — along with a basket of handmade flour and corn tortillas. Slather some of the melted queso on a warm flour tortilla, add a dab of pasilla salsa, fold it up and bite. It’s like a luxury quesadilla. (Full review)