2020 Shattuck Ave. Berkeley CA, 94704 (510) 926.6300
Hours
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly
Hours
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly

Comal review: Linking Mexico, California



I’ve always said that if I were crazy enough to open a restaurant, it would be Mexican because the cuisine is so misunderstood and underrepresented in this area. Comal is exactly the type of place I’d have liked to open.  – Michael Bauer

www.sfgate.com

Berkeley's Comal rocks its regional Mexican cuisine



Let’s cut to the chase. We have a new favorite restaurant — and it’s smack in the midst of that hotbed of dining glory, Berkeley’s Arts District.
John Paluska’s new venture, Comal, may just be the most exciting new restaurant to land here in years.

http://www.contracostatimes.com/

Comal’s Matthew Campbell named one of five 2013 Bay Area “Bar Stars” by the SF Chronicle



Campbell’s drinks seem to show layers of flavors unwinding with each sip, yet he smartly subdues the novelty factor. His cocktails are so easy to drink, you might be convinced there’s a hole in the glass.

www.sfgate.com

Patricia Unterman weighs in on Comal



Screen Shot 2013-11-04 at 5.26.20 PMComal is the restaurant that the beloved Delfina would be–if it were Mexican. Its food possesses that same clarity. Like Delfina, Comal’s kitchen reveres simplicity and balance, and achieves even more because of the way it handles ingredients.

http://untermanonfood.com

Comal chosen as one of the Bay Area's Top 100 Restaurants by SF Chronicle's Michael Bauer



Chronicle LogoMatt Gandin was chef at Delfina for five years and now brings that same refined sensibility to Mexican food at this impressive restaurant in downtown Berkeley.

www.sfchronicle.com

The Regular: Comal



The ingredient sourcing is very focused, from the fantastically fresh seafood to the appearance of chepil in the housemade tamales. (The masa here is really good—the first thing you’ll smell when you walk in is the fresh corn tortillas.) Even simple dishes like jicama and cucumber pop with flavor—the spice level of everything is just right…

http://www.tablehopper.com/

Esquire chooses Comal's Joaquin Murrieta as their Cocktail of the Week



This is a big, flavorful cocktail with a lot of both herbal and bitter notes. It’s definitely for the more — I’d say, experienced drinker. The beauty of it is that it’s really just a simple stirred cocktail. Use a nice large ice cube. —Scott Baird, Comal, Berkeley, California

www.esquire.com

Comal chosen by SF Chronicle's Michael Bauer as one of the top ten best new Bay Area restaurants for 2012



Matt Gandin was chef de cuisine for five years at Delfina and he carries over the same exacting standards to what he’s now doing at this Mexican restaurant. Gandin offers tacos, enchiladas and other typical fare, but there’s a subtle fanaticism that’s missing at many other Mexican places.

www.sfgate.com

Comal, New Authentic Oaxacan Spot in Bay Area, is Surprisingly Good



If you’re reading this mom I apologize in advance because I don’t know if it was the Cafeta in the air or the alcohol in my blood but honestly, it’s the best tripe I’ve had in my life – and I’ve eaten plenty of menudo in my time.

www.remezcla.com

The Best New Restaurants in San Francisco



An authentic Mexican restaurant that doesn’t feel like one…

www.cntraveler.com

A Oaxacan Oasis in Berkeley



Owned by John Paluska, the former manager of rock band Phish, Comal is the first restaurant anywhere to feature a newly developed sound system by Berkeley-based acoustic experts Meyer Sound. As Paluska notes, restaurant owners often get complaints from diners that their spaces are either too quiet—lacking vibrancy and buzz—or too loud. The Meyer system is intended to straddle the perfect middle ground.

www.remodelista.com

Taste of the Town: Oaxacan Roots



I was already thinking this was Berkeley’s most beautiful new restaurant in years when we reached the outdoor area, with another dining area under large heaters hanging from a translucent canopy, a full bar and an open-air beer garden with picnic tables. Suddenly we didn’t mind that we might have to hang out for an hour for a table.

www.oaklandmagazine.com

Comal, Berkeley, good for drinks, bite



Signature drink: Too many to choose from, but we’re especially fond of the spicy Jack Satan ($10) with reposado Tequila, hibiscus syrup, infierno tincture and lime; and the refreshing Margarita ($9) with blanco Tequila, orange-scented agave syrup and lime. There are 10 specialty cocktails in all; we’ve yet to come across a bad one.

www.sfgate.com

First Look: Comal in Berkeley, CA



Gandin is taking a similar approach to the food at Comal as he did at Delfina; the menu will change daily. “I’m treating the Bay Area like my region of Mexico,” he said. “That being said, there are a lot of ingredients that might not be traditionally found in Mexican cuisine. But I’m not afraid to use them.

www.seriouseats.com

At Berkeley's Comal, John Paluska feeds his passion



Comal restaurant in Berkeley was born from John Paluska’s longtime passion for Mexican food. The word means “hearth” in Spanish, and informed every aspect of the restaurant’s creation.

“I wanted to create a place where food was made by hand and with love, and served in a warm and friendly environment,” he said.

“I feel like we’re helping to build community at these tables,” he said. “It’s the most gratifying thing, and why I opened Comal.”

www.sfgate.com

Tender pork, beef meatballs at Comal



The thing about meatballs, however, is that they cross cultural boundaries. You’ll find them in Europe, North America, South America, Scandinavia and Asia. I’ve rarely met one I didn’t like, but very few that I absolutely loved. In fact, I’d been searching for several years to find a version that matches the recipe we ran for A16′s meatballs. I found them at Comal.

www.sfgate.com

A Restaurant With Adjustable Acoustics



When John Paluska envisioned Comal, his Mexican restaurant in Berkeley, California, he wondered whether he could find a new way to overcome what Zagat Survey says is restaurant-goers’ second-most-frequent complaint: noise.

www.popsci.com

New cocktails now



The hook for drink lovers is a cocktail menu created by the Bon Vivants (www.bonvivants-sf.com), Josh Harris and Scott Baird. I went on opening night, May 5, and no surprise from that expert bartending crew: each drink tried was a winner, featuring South of the Border spirits from tequila to mezcal.

www.sfbg.com

High-tech system lets restaurant set noise level



John Paluska and Meyer Sound, a world-renowned audio engineering company in Berkeley, teamed up to test a relatively new technology that controls reverberation levels with the press of a button. By using a combination of sound absorption materials, microphones, speakers and a digital processor, Paluska can make his restaurant as loud or as soft as he wants.

www.sfgate.com

Food Awards 2012: Dig in to this year's top food!



The chips and guac are as good as it gets, the chile relleno screams Mexican comfort food, and the tripe stew rewards the daring with layers of richly deep flavor.

www.diablomag.com