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

Lucia Gonzales of Del Maguey Joins Comal for Mezcal Dinner Tuesday, August 22, 2017

Tuesday, July 25th, 2017

On Tuesday, August 22nd, Comal will welcome Lucia Gonzales of Del Maguey Mezcals for a special dinner showcasing five of Del Maguey’s offerings paired with a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Lucia and learn first-hand about her extensive experience in the world of agave spirits.

Lucia developed a passion for spirits while working as a bartender at several Bay Area bars including Luka’s, Flora, the Hotsy Totsy Club, Starline Social Club, and Prizefighter. Always eager to expand her knowledge of spirit production, Lucia developed a slight obsession for agave spirits during her nearly five-year tenure at Prizefighter. This passion for mezcal led her to join Del Maguey as the West Coast “juez” (ambassador) in 2015, where she now oversees the juez team nationally.

Del Maguey was established in the 1990’s by Ron Cooper, who is credited with singlehandedly developing the market for single village mezcal in the United States. Since founding the company, Ron has developed relationships with legendary “palenqueros” across the Mexican state of Oaxaca. At present, Del Maguey offers over twenty distinct mezcals made from a diverse variety of cultivated and wild-harvested agaves – all crafted with traditional, centuries-old techniques in small villages across Oaxaca.

This is the latest in Comal’s “Abajo Dinner Series”, an ongoing series of producer dinners (previous dinners have featured Don Amado Mezcal, Mezcal Vago, wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fieldwork, Henhouse and Social among others) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

Details:
DATE/TIME:  Tuesday August 22nd at 6:30pm
PRICE: Tickets are $75 (inclusive of food, mezcals and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: https://www.ticketfly.com/event/1531305

FEATURED MEZCALS

Minero

Santo Domingo Albarradas

Azul

Madrecuixe

Papalote de Puebla

 

Dinner Menu:

Guacamole, chips and three salsas

Sweet corn-poblano chile soup epazote oil

Beef barbacoa tacos charred Early Girl tomato salsa

Flan Tradicional fresh blackberries




Comal’s Jack Satan cocktail included in Haute Living’s "Most Extravagant Cocktails To Celebrate National Tequila Day”

Friday, July 21st, 2017

“Over in Berkeley at the beloved Mexican restaurant Comal, order a Jack Satan, the most luxurious tequila drink on the menu. Heat and florals collide in this unexpected tequila cocktail, which consists of Cimarron reposado, hibiscus, Inferno tincture, and lime—complete with an artfully salted rim. The result is a tart yet well-balanced drink.”

Click here to read the full article.




Unti Vineyards returns to Comal for Wine Dinner Tuesday, October 3, 2017

Monday, July 10th, 2017

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On Tuesday, October 3rd, Comal will welcome back Mick Unti of Unti Vineyards for a multi-course dinner featuring Unti wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Mick and learn firsthand about his family winery and their approach to winemaking.

A lifelong infatuation with wine led George Unti to purchase a vineyard property in Dry Creek Valley in 1990. After a few years of home winemaking with his son, Mick Unti, father and son established the winery in 1997. Drawn to Southern European wines, the Untis have gradually planted numerous Mediterranean grape varieties at their 60 acre vineyard, including Sangiovese, Grenache, Vermentino, Aglianico, Picpoul, and many others. These grape varieties are native to a climate that is distinctly similar to the climate of the Dry Creek Valley, which allows the Untis to harvest their grapes while maintaining solid, natural acidity. By using “modern traditional” winemaking techniques, the Untis produce expressive and European-styled wines. Dedicated to facilitating self-sustaining vines without the use of herbicides or pesticides, the Untis have farmed their vineyards organically since 2003.

This is the latest installment of Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co., Arnot-Roberts, Fieldwork Brewing Co., and Montelobos Mezcal, to name a few) held in the restaurant’s private dining room, Abajo. All previous events have sold out in advance.

Details:

DATE/TIME: Tuesday, October 3rd at 6:30 PM

PRICE: Tickets are $120 inclusive of food, wine, and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow this link.




Comal included in Jetsetter’s “8 Great Day Trips from San Francisco"

Wednesday, July 5th, 2017

Click here to read the full article.


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Comal’s Albondigas included in Bay Area News Group’s roundup of 5 Marvelous Meatballs

Tuesday, May 30th, 2017

“While some meatballs hew tightly to tradition, others grow out of cross-cultural pollination — such as Comal’s albondigas, which Travel+Leisure named some of the country’s best meatballs a few years back. Chef Matt Gandin says when he created this recipe, he used his experiences making Italian polpette at San Francisco’s Delfina. Comal’s albondigas include ricotta along with beef, pork and a splash of the adobo sauce that accompany the albondigas, which is also a twist on tradition. Albondigas are typically served in soup.”

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Click here to read the full article.