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

Duncan Myers of Arnot-Roberts Returns to Comal

Thursday, October 16th, 2014

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On Tuesday, November 4th, Comal will welcome back Arnot-Roberts’ co-founder Duncan Arnot Myers for another special wine dinner featuring a selection of their newly released wines paired with dishes by executive chef Matt Gandin.   Arnot-Roberts’ innovative, ambitious approach to making wine has been garnering growing critical acclaim from both the media and the wine industry for years. In 2013, the San Francisco Chronicle’s wine editor Jon Bonné named them Winemakers of the Year.

Dining in Duncan’s company, dinner guests will have the opportunity to meet him and hear the story behind each featured wine.  This is the seventh in a series of producer dinners held in Comal’s private dining room, Abajo. Previous dinners have showcased Wind Gap Wines, Bedrock Wine Co., Donkey and Goat Winery and Unti Vineyards.

Details:
DATE/TIME:  Tuesday, November 4th at 6:30 PM
PRICE: Tickets are $100 (inclusive of food, wine and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/704825

ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu:

Kona Kampachi crudo sea beans, serrano chile, lemon sea salt
Chardonnay, Trout Gulch Vineyard, Santa Cruz 2013

Little gems avocado, pomegranate, Satsuma mandarins
Trousseau, North Coast 2013

Poached gulf white shrimp salsa cocktel
Rose, Luchsinger Vineyard, Clear Lake 2013

Heritage pork chile verde
Syrah, Que Syrah Vineyard, Sonoma Coast 2013

Oaxacan chocolate Budin whipped crema




Comal nabs a Michelin Bib Gourmand pick for the third consecutive year

Wednesday, October 15th, 2014

Click here for the full article.

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New Tlayuda starts tonight - featuring spicy caramelized onions and fried Brussels sprout leaves

Friday, October 10th, 2014

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Indian summer notwithstanding, autumn has arrived and the transition is apparent at the farmer’s markets.  Peppers, melons, and tomatoes are becoming scarce, and the fall crucifers and hard squashes are taking their place.

In keeping step with the season, today we debut a new iteration of the tlayuda, the crispy Oaxacan masa flatbread.  It is topped with black bean puree, smoky chipotle salsa, queso Oaxaca, spicy caramelized onions and fried Brussels sprout leaves.

MG


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Comal Featured in New York Times piece - '36 Hours in Berkeley'

Thursday, October 9th, 2014

We were honored to be featured in the NY Times’ popular “36 Hours” Travel section column when they profiled our beloved Berkeley.  Click here for the full article, or check out the writeup of Comal below.

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Plum Loco Returns

Thursday, October 2nd, 2014

Screen Shot 2014-10-02 at 1.55.49 PMLast year when Corin brought in a paper bag filled with tiny Santa Rosa plums and asked “Can you do anything with these?” I felt instantly twelve years old again, puckering at their sour taste for the first time.  My summers growing up in the East Bay hills were spent building tree forts with friends and pelting one another with the overripe plums that had fallen to the ground.  Everyone seemed to have these trees but no one ever ate their fruit.  Once we tasted their bitter contents, it seemed wiser to use them as projectiles that had the added benefit of staining the opponent’s clothes.

With no idea of the outcome or what its final purpose in a cocktail would be, I macerated the plums on tequila with an oversized masher and waited.  I knew it would be tart, probably enough to act as the sour/bitter component in a drink, and it was.  What I didn’t account for was the skin and pit, which created a tannic, earthy finish.  In the end, I think it tastes closer to a sour Maraska cherry tequila, but it’s still really delicious and works perfectly in a stirred drink that’s bright and light.  Aperol and Cocchi Rosa vermouth lend balance and finish to the tart, fruit-forward tequila.  Manzanilla sherry provides a touch of sea salt and brings out the background flavors of the vermouth.  Grapefruit zest always pairs well with Aperol as it plays up the fruit components while toning down the bitterness.  An easy drinking, apertivo-style cocktail – perfect for the end of summer while there’s still sunshine on the patio…

Matthew McKinley Campbell


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