Wednesday, February 25th, 2015
With the crazy weather that we have been experiencing, it is hard to believe that the first day of spring is still almost one month away. Traditionally the first of the local spring vegetables to hit the market are asparagus, and they have already arrived. Not that there is anything wrong with the humble winter crucifers and squashes, but it is always exciting to taste the first new tender crop of asparagus each year; it signals that summer is right around the corner.
Now on the menu, on its own as well as accompanying the grilled 22 oz. ribeye steak, we are offering wood-grilled local asparagus in Meyer lemon brown butter with mint, chile arbol and toasted almonds.
Wednesday, February 11th, 2015
New on the menu today is a celebration of winter’s bounty. Packed with blood oranges, mango, avocado, jicama, and watermelon radish, this salad is both right in color and flavor.
Friday, January 16th, 2015
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.
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
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
Friday, January 9th, 2015
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.