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Salum Restaurant Review: Blonde wood, white leather and an entertaining exhibition kitchen outfit this chic neighborhood restaurant. Chef Abraham Salum brings a global perspective to his ever-changing seasonal menu, offering slivers of tastes from prior restaurant stints in Europe, Mexico and all over the United States. Try the baked Dallas-produced goat cheese with roasted elephant garlic to start. The tangy cheese is blended with olive oil and served piping hot with crispy toast, making it a fine preamble to a memorable meal. Seafood fans will be more than placated by grilled swordfish on a bed of Israeli couscous in a bright tomato and caper vinaigrette; for meat lovers, there's Australian rack of lamb with a Dijon truffle crust that's paired with rich mushroom bread pudding. The menu also touts chile butter-poached lobster tail perched atop creamy mushroom risotto in an unusual lobster-cashew mole sauce. For an ideal ending to your meal, choose the textbook crème brûlée or go for the cheese plate, a smartly curated selection of artisan varieties produced locally and around the world paired with honey, grapes and assorted nuts.