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

Via Magazine names Comal one of the East Bay’s Five Best Restaurants

Friday, March 13th, 2015

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Click here to read the full article.




Sunrise, Sunset

Tuesday, March 10th, 2015

Hard to believe, but another year has passed as we prepare to host one of my favorite events, our 3rd annual Mexican Passover Seder at Comal.  This year we will be celebrating Passover on two nights, Monday, April 6 and Tuesday, April 7.

There will be a few new twists to the menu this year, but for those who prefer to stick to tradition, we will be serving Comal’s “traditional” Jalapeño Matzo Balls and Beef Brisket braised in Ancho chile adobo.   As was the case at past dinners, each ingredient from the Seder plate will be represented in one of the dishes served.

We will once again be following the more liberal Sephardic tradition that allows for corn, beans and rice.  It will be a fun, secular celebration, a cultural mash up.  There will be no Hagaddahs, and the dinner will not be kosher (meat and dairy will be served), but it will be both festive and delicious.

Last year, many members of the Comal family returned for the second consecutive year, but we would love to see some new faces around the Seder plate as well.   We expect both nights to sell out quickly, so don’t hesitate to secure your tickets!




New Cocktail (while it lasts): Jolly Ranchero

Saturday, March 7th, 2015

unnamedThis year it seems oddly appropriate that the last of our autumn/winter cocktails is hitting the menu the night before we change the clocks and spring forward.  In what feels like the shortest winter of my lifetime it’s been a mad dash to get all of our favorite seasonal fruit on the menu before its time to eat strawberries and go swimming again.  This drink is my attempt at a stall tactic to trick the seasons into dragging their heels and letting me enjoy baked apples for a few weeks.

Hachiya persimmons came to us via a suburban foraging project in the North Bay.  We let them ripen on the racks in the prep kitchen until they turned to delicious mush and cooked them down with cinnamon, allspice and cane juice.  Persimmons tend to lend more texture and color to cocktails than flavor, and the syrup we made has a soft, slightly tannic feel that helps offset the lemon’s brightness.

Dried Fuji apple-infused tequila was a project I started months ago for a previous drink.  The two ideas came together when I wanted another sour (egg white) cocktail to bridge the gap before we bring back the ‘Summer Camp’.  The vermouth and spiced syrup combined with the dried apple infusion add up to one delicious baked apple, tin foil and campfire not included.




New tlayuda now on the menu, featuring smashed garbanzos, potatoes, artichokes, requeson and epazote oil

Wednesday, March 4th, 2015

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Winemaker Dinners with Sonoma’s Bedrock Wine Co. at Comal

Monday, March 2nd, 2015

Screen Shot 2015-03-02 at 9.07.12 AMBedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with eight-foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery from the start.  The son of Ravenswood Winery founder Joel Peterson, Morgan made his first batch of wine at the age of five and has never looked back.

 Morgan was named 2015 co-winemaker of the year by The San Francisco Chronicle’s Jon Bonné, who credits Morgan with being “responsible for some of the most significant, and critically successful, wines in California.”  Bedrock makes over twenty different wines, ranging from Cabernet Sauvignon, Syrah and Chardonnay to Rosé, Zinfandel and a number of blends featuring a dizzying array of little-known heirloom varietals.  As Peterson said in a recent interview with Santa Rosa’s Press Democrat, “My goal with Bedrock has always been to make delicious wines of place, usually sourced from very unique vineyards.”

 On Monday and Tuesday, March 23nd and 24th, Comal will welcome back Morgan and Chris for two more special dinners showcasing a selection of Bedrock wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Morgan and learn firsthand about his winemaking approach.

 This is the latest in an ongoing series of wine producer dinners (previous dinners have featured Wind Gap, Arnot-Roberts, Unti and Donkey & Goat) held in Comal’s private dining room, Abajo.  All previous events have sold out in advance.

Details:
DATE/TIME:  Monday and Tuesday, March 23nd and 24th at 6:30 PM
PRICE: Tickets are $110 inclusive of food, wine and gratuity
RESERVATIONS:  Space is limited – to purchase tickets, follow these links:
Monday March 23
Tuesday March 24
ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
 
 

Dinner Menu

Under the Wire “Brousseau Vineyard” Chalone 2011

Scallop crudo Serrano chiles, verdolagas, and hoja santa oil

Ode to Lulu Old Vine Rosé, California 2014

Requeson, shaved raw artichokes and asparagus lemon and epazote

Cuvée Karatas, Sonoma County 2012

Mushroom tamal mole coloradito

Bedrock Vineyard Heritage, Sonoma County 2013

Chile mulatto braised lamb favas and black olives

Hudson Vineyard Syrah, Carneros 2009

Oaxacan chocolate budin whipped crema

Bedrock Wine Co. Objectives:

  • To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
  • To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
  • To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
  • To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
  • To make fascinating and quixotic white wines from unique sites and interesting varietals.
  • To dream big but keep production low!