From SF Eater:
From SF Eater:
On December 31st, Comal will once again usher in the New Year by clearing out the tables, turning up the volume on their state-of-the-art Meyer sound system, and transforming the restaurant into a funky dancehall for one special evening. Doors will open at 9pm and longtime Bay Area DJ Jose Ruiz (KPFA, KPOO), who has an ongoing residency at Comal on Thursday nights, will spin his infectious mix of Latin and funk into the wee hours. The first three hundred guests to arrive will be presented with an authentic, unique “lucha libre” wrestling mask, which should make for a festive scene on the dance floor. New this year will be a free on-site photo booth to commemorate the night.
Bar Manager Joanna Poz-Molesky has created a special cocktail for the event: El Santo. Named after the legendary lucha libre wrestler, El Santo is an easy drinking tequila cocktail featuring Cimarron blanco, tangerine, hibiscus and lime.
Chef Matt Gandin and his team will keep a steady stream of antojitos (little snacks) flowing throughout the night – expect some familiar items from Comal’s menu along with a few wild cards, with an emphasis on Oaxacan-style street snacks like quesadillas, de eses, and flautas. Highlights include: adobo shrimp-wild nettle quesadillas; jalapeño-requeson flautas; chorizo molotes; mole negro chicken wings; and chipotle deviled eggs.
Tickets are $50 and can be purchased at http://www.ticketfly.com/event/1390574. All food offerings are included in ticket purchase. All previous parties have sold out, so advance ticket purchase is strongly recommended.
Please make special note: BART runs until 3am on NYE and Comal is less than a block from the Downtown Berkeley BART station. Also, Comal’s large beer garden is uncovered, so use of this space is weather dependent. Additional tickets may be released December 30th if weather permits the use of the beer garden for the occasion.
Plan Your Holiday Party at Comal
Whether for business or family and friends, Comal has two great options for your holiday gathering – Table 30 and Abajo.
Table 30 is our community table in the front of the restaurant – it seats 8-11 people on long benches. Abajo is our cozy private dining room located in our cellar – it seats 12-22 people. In both cases we offer a multi-course, fixed price menu that can be tailored to the specific needs of your party. For Abajo, we have also created special custom cocktails for parties with names to match on several occasions.
Dates are filling up fast, particularly in December, so we encourage you to contact us soon. For further information and to inquire about available dates for either of our group dining options, contact us at email@example.com.
Hope to see you soon at Comal!
Los Nahuales has been available to the U.S. market since the 1990s, and for years it was one of the only mezcals available in this country aside from Del Maguey. With hype for new mezcals on the market, this clean and classic mezcal made from espadin agave is often overlooked.
Jaime and Gustavo Muñoz started before the mezcal rush, in a time where mezcal was viewed by most as the workingman’s drink. They opened a restaurant first, and purchased a Oaxacan artisanal distillery after. To the average eye, the twins’ path to mezcal was backwards. Yet since purchasing the Los Danzantes (Los Nahuales in the United States) distillery in 1996, they’ve paved the road for mezcal to enter the global market in a sustainable manner.
The brothers and business partners have always been interested in the tradition and roots of their heritage, and have founded several restaurants with an intention to unite indigenous flavors and fine dining. Thus it became clear why pairing mezcal with their restaurants (most notably Los Danzantes) became a necessity – it was another way of integrating indigenous and ancient ways into their restaurant. “We’re not interested in being the biggest or the richest,” Jaime states, “We want to be the most influential.”
The Danzantes distillery in Oaxaca’s Santiago Matatlán has evolved by ownership observing the demands of the agave spirit. “We need to be conscious of what our effects are,” insists Hector Vasquez, long time company member and current exporter, “we are not owners of the land.” As a result, the company uses gas for distillation instead of wood, and sources all their agaves. They consider the demand for their product and produce only what is necessary. Their consideration for maintaining the artisanal methods of the past creates a platform for others to follow in the sustainability of agave spirits (a plant that can take up to 40 years to mature).
Since creating the Danzantes/Nahuales brand in 1996, they’ve introduced new brands to the market: Alipús (all from espadin agave and made by 5 different families), and Mezcalero. Join us at Comal for tastes of this classic mezcal!