Salum is a hidden gem with wonderful food coupled with an inviting atmosphere. Chef-owner Abraham Salum’s airy dining room connected to an open kitchen conveys warmth, while the menu expresses refined comfort and the staff exudes tightly calibrated competency.

Salum’s menu gives nods to his international training, having cooked in France, Mexico, Belgium, and around the U.S. Mussels are piled high in Chimay ale and served with pomme frites. Fried green tomatoes mingle with crab and roasted red pepper remoulade while pan-seared foie gras mixes with tamales de piloncillo and hazelnut mole. Australian rack of lamb is meshed with mushroom bread pudding. The international eclecticism is invigorating.

The wine list—by the glass or bottle—is smartly brief, designed to tightly mesh with the menu instead of exhibiting broad sweeps and overly complex assortments with no discernable guiding philosophy. Or enjoy one of Salum’s martinis at the cozy 6-seat bar: the hand-stuffed blue cheese olives are a must.