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

Comal chef Matt Gandin’s passover dishes featured in Forbes

Monday, April 10th, 2017

“Comal, in downtown Berkeley, California, highlights the largely unfamiliar intersection of Jewish and Mexican culinary traditions each year at Passover.”

“Gandin’s Passover menu is creative, not the kind of thing you’d find in Mexico City on a Jewish family’s table, but more a riff on his own experience of recipe development, local ingredients, and his favorite flavor combinations.”

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Click here to read the full article.

New Plato Fuerte featuring spring lamb

Sunday, April 9th, 2017


As the days get longer and warmer, the trees sprout new leaves and the land is green with new growth, we look forward to turning the page on winter and embracing the rebirth and renewal that comes with spring.

Both pre-Colombian pagan rituals and Christianity (with Easter) celebrate the change of seasons and one of the traditional foods served is spring lamb. This week at Comal we brought in and butchered a whole local lamb. To celebrate the change of seasons, will be serving lamb barbacoa quesadillas made from the shoulders and shanks, and will also be serving a “plato fuerte” of spring lamb.

Like our other large plates, meant to be shared by 2 or 3 people, we will be serving sliced leg of lamb spit roasted over fire along with grilled chops. They will come with a salsa encacahuatado (a chile and peanut sauce) first of the season English peas tossed with chile arbol and mint, and of course, rice, beans and tortillas.

While the rains that came with winter this year were much needed, I can think of no better way to celebrate the arrival of sunnier days than with a margarita on our lush patio and spring lamb on the menu.


Fifth Annual Passover Dinners at Comal

Wednesday, March 8th, 2017

Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to host 5th Annual Mexican-inspired Passover Seders

For the fifth year in a row, Comal will mark Passover with multi-course family-style dinners in Abajo, their intimate private dining room, on Monday, April 10 and Tuesday, April 11. Executive Chef Matt Gandin has created a menu in his signature Mexican style that riffs on traditional Passover dishes. Dinners will follow the more liberal Sephardic traditions, incorporating rice, beans and corn into the meal, and will forego haggadahs for lively conversation at the communal table.

The dinners will start promptly at 6:30 PM. Seating is limited to 22 diners each night and tickets have sold out quickly in the past, so purchase early. Tickets are $80 per person (inclusive of service charge but exclusive of beverages) and can be purchased by clicking on one of these links:

 Mon April 10: http://www.ticketfly.com/event/1447164

Tues April 11: http://www.ticketfly.com/event/1447166

Passover Seder Menu

Guacamole chips & three salsas

Rock Cod “Gefilte” Fish Cakes chipotle aioli

Lamb Barbacoa Quesadilla Anaheim chiles

Caldo de Pollo jalapeño matzo balls

Beef Brisket in Adobo carrots, raisins, peanut-chile arbol salsa,

mustard greens, habañero, lime

Achiote rice

Midnight black beans de olla

House-made tortillas

Mandarin Orange Raspado tequila whipped crema, Beauty’s chocolate-dipped coconut macaroon

Taco Bowls for Dreamers at Comal - Mondays and Tuesdays in February!

Friday, February 3rd, 2017

Screen Shot 2017-02-03 at 10.20.57 AMVirtually all Americans have an immigrant story in our ancestors’ past. I would not be here if not for my great grandfather, Jack Slotnikow. An 18-year-old Jewish orphan living in a small village of the Ukraine, at the outbreak of the Russian Revolution he and his brother were conscripted into the Czar’s army to fight the Bolsheviks. While being transported to a military training camp against their will, they leapt from the back of a moving truck and under a hail of gunfire, escaped into the woods. Penniless and on the lam, Jack and his brother walked three thousand miles across Europe to Amsterdam, where they found passage on a steamship to New York. They were the tired, the poor, the huddled masses. America represented for them, as our founding fathers had intended, an opportunity to create a better life, Reagan’s “shining city on the hill.”

Lest we believe that xenophobia and racism are new in our country, when they arrived in America, Jack and his brother were turned away as a result of immigration quotas that Congress had placed on specific countries to prevent America from being over run by hordes of “undesirables” such as Italians, Irish, and Jews. They ultimately found safe haven in Canada before years later securing legal immigrant status to the United States.

While extremely concerned by the divisive rhetoric of our President while on the campaign trail as well as his comfort in legitimizing fringe racist movements by bringing them under his wing, the actions that he has undertaken during his first week in office make it no longer an option to sit idly by and watch the “reality show” in silent horror. It is time to make a clear statement that our immigrant co-workers seek nothing more than what our ancestors sought, and nothing less than the opportunity that our nation, America, has always promised. They are our sisters and brothers, our family, and we stand arms locked alongside them.

Many of you will remember that in one of his more insensitive tweets, on Cinco de Mayo, the Orange One sent out a picture of himself (https://twitter.com/realdonaldtrump/status/728297587418247168?lang=en) smiling over and praising the quality of his namesake restaurant’s taco bowl (a restaurant that Vanity Fair recently reviewed with the headline, “Trump Grill may be the worst restaurant in America”). Each Monday and Tuesday during the month of February, Comal will be offering “taco bowls”, a fried flour tortilla bowl filled with rice, black beans, lettuce, pico de gallo, cheese, crema, guacamole and a choice of either beef piquadillo, rotisserie chicken, or vegetarian.

At $15 per bowl, the net proceeds from every one sold will be donated to East Bay Sanctuary Covenant, a non-profit organization that offers legal aid and support to immigrants, refugees, and specifically to those “Dreamers” who came out from the shadows under DACA. Please join us in solidarity with our Comal family, or donate directly at eastbaysanctuary.org or to any of the following organizations that in times such as these do invaluable work: http://www.iibayarea.org/get-help/daca/providers/

Chef Matt Gandin

Berkeley Restaurant Week begins tonight!

Thursday, January 19th, 2017

Berkeley Restaurant Week begins today and runs until January 29th.  Comal will be featuring the following special meal for $25 (plus service charge and tax):

Ensalada picada 

Choice of: Chile relleno or Chicken tamal w/mole negro

Flan tradicional

Check out this video produced by Visit Berkeley that features Comal: https://youtu.be/1GfYL_fR-OY