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 welcomes Fort Point for beer dinner

Friday, January 16th, 2015

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Beer Dinner with Fort Point Beer Company at Comal

On Tuesday, February 10th, Comal will welcome Matt Colling from Fort Point Beer Company for a special SF Beer Week dinner featuring a selection of their small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Founded in early 2014 by brothers Tyler and Justin Catalan in the Presidio of San Francisco, Fort Point has quickly developed a following at Comal, prompting the restaurant to make the brewery the first beer dinner in their ongoing series of producer dinners that have brought winemakers including Arnot-Roberts, Wind Gap, and Donkey & Goat, as well as farm partners like Copala Organics. Like previous dinners, the Fort Point Beer dinner will be held in Abajo, the restaurant’s private dining room.

Fort Point Beer Company is a new American brewery – the product of the country’s thriving craft beer culture, shaped by deeply San Franciscan values: quality craftsmanship and a spirit of innovation. They create balanced, thoughtful beers that reference traditional styles but are by no means bound to them. For Tyler, Justin, and the brewery team, brewing is the confluence of creative expression and refined technique. The goal is for their beers to tell a story, inspire an idea and be thoroughly enjoyable.

The brewery resides in an historic Presidio building that was formerly used as an army motor pool. Head Brewer Mike Schnebeck has developed a deft and impassioned brewing style over the past years at Mill Valley Beerworks and leads the pioneering spirit of the beers.

Details:
DATE/TIME:  Tuesday, February 10th at 6:30pm
PRICE: Tickets are $60 (inclusive of food, beer and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/762203    ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu:

Wild gulf shrimp steamed in hoja santa leaf

Tosca – Kölsch-style ale brewed with yerba santa

Salad of grapefruit, jicama, cucumber and mango with chile arbol and lime

Park – Refreshing and hoppy wheat beer

Roasted duck tamale with mole negro

Westfalia – Nuremberg inspired red ale

Wood fire roasted chile ancho leg of lamb with shelling beans and braised greens

Manzanita – smoked Altbier brewed in collaboration with Freigeist

Flan tradicional with candied kumquats

Saint Francis 12 – Belgian Quad brewed in collaboration with De Struise




Morgan Twain Peterson, owner of Comal mainstay Bedrock Wine Co., is named co-Winemaker of the Year by the SF Chronicle

Friday, January 9th, 2015

Congrats Morgan!

PS – stay tuned for a winemaker dinner at Comal with Morgan in the coming months…

Click here for the full article in the SF Chronicle.

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Tasting Table includes Comal in their “Where to Go for New Year’s Eve” Roundup

Tuesday, December 16th, 2014

Click here to read the full article.

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La Palapa Takes Over the “Hammock Drink” Slot

Tuesday, December 16th, 2014

DSCF0953La Palapa began as a question posed to our very busy friend Scott Baird: “banana liqueur in ten words or less.” I’d been trying for two years to get his recipe and it seemed like something always came up, derailing my plans.  But the rapid fire approach worked, and what I got in response was more than enough to make a liqueur that’s equally delicious in a cocktail or poured over pancakes: White rum, dark rum, Sherry, sugar, vanilla, coffee bean, banana.

There’s something about Mexican food, an outdoor bar and an open-air patio that makes one crave a refreshing, crushed-ice cocktail.  And while it’s easy to bring the tropics in the middle of summer when seasonal fruit abounds, winter has always been tricky to pair with island drinks.  Knowing that we had to say goodbye to the Zip Line as watermelons are now hibernating for the winter, having a banana liqueur in our arsenal now provides us with perennial “tiki” possibilities.  In this instance I kept it simple and reverted to childhood memories of ‘vacation juice’ and making banana bread:  Pineapple, orange, banana and walnut bitters.

-Matthew McKinley Campbell




NYE Party at Comal featured as one of East Bay Express’s Top NYE Events

Thursday, December 11th, 2014

Click here to read the full article.  New Year’s Eve tickets are available at this link.

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