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

Unti Vineyards returns to Comal for Wine Dinner Monday, July 10, 2017

Monday, June 19th, 2017

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On Monday, July 10th, Comal will welcome back Mick Unti of Unti Vineyards for a multi-course dinner featuring Unti wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Mick and learn firsthand about his family winery and their approach to winemaking.

A lifelong infatuation with wine led George Unti to purchase a vineyard property in Dry Creek Valley in 1990. After a few years of home winemaking with his son, Mick Unti, father and son established the winery in 1997. Drawn to Southern European wines, the Untis have gradually planted numerous Mediterranean grape varieties at their 60 acre vineyard, including Sangiovese, Grenache, Vermentino, Aglianico, Picpoul, and many others. These grape varieties are native to a climate that is distinctly similar to the climate of the Dry Creek Valley, which allows the Untis to harvest their grapes while maintaining solid, natural acidity. By using “modern traditional” winemaking techniques, the Untis produce expressive and European-styled wines. Dedicated to facilitating self-sustaining vines without the use of herbicides or pesticides, the Untis have farmed their vineyards organically since 2003.

This is the latest installment of Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co., Arnot-Roberts, Fieldwork Brewing Co., and Montelobos Mezcal, to name a few) held in the restaurant’s private dining room, Abajo. All previous events have sold out in advance.

Details:

DATE/TIME: Monday, July 10th at 6:30 PM

PRICE: Tickets are $120 inclusive of food, wine, and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow this link.

Dinner Menu

White shrimp ceviche tomato, papalo

2016 Rosé

Lemon leaf-baked requesón green olive-almond salsa

2016 Cuvée Blanc

Duck tamale ancho chile-prune mole

2013 Grenache

Lamb barbacoa taco green chile-piñon salsa

2014 Segromigno

Flan tradicional nectarines

2016 Muscat (fortified)




Comal’s Albondigas included in Bay Area News Group’s roundup of 5 Marvelous Meatballs

Tuesday, May 30th, 2017

“While some meatballs hew tightly to tradition, others grow out of cross-cultural pollination — such as Comal’s albondigas, which Travel+Leisure named some of the country’s best meatballs a few years back. Chef Matt Gandin says when he created this recipe, he used his experiences making Italian polpette at San Francisco’s Delfina. Comal’s albondigas include ricotta along with beef, pork and a splash of the adobo sauce that accompany the albondigas, which is also a twist on tradition. Albondigas are typically served in soup.”

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Click here to read the full article.




Winemaker Dinner with Pax Mahle of Wind Gap and Pax Wines

Thursday, May 18th, 2017

logo_pax           Wind Gap Logo

On Tuesday, June 13th, Comal will welcome back Pax Mahle, owner and winemaker of Wind Gap and Pax Wines, for another special dinner showcasing a selection of Wind Gap and Pax wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Pax and learn firsthand about his winemaking approach.

Pax and Pam Mahle originally started Pax Wine Cellars in 2000. Pax quickly gained notoriety for their bold syrahs crafted from grapes grown in cool climate vineyards in Sonoma and Mendocino.  In 2006 Pax and Pam founded Wind Gap Wines, which specializes in wines made from grapes directly impacted by coastal wind gaps.  Dinner guests will experience the commonalities and differences between each brand’s wines and in one special course be able to compare two Wind Gap syrahs made from grapes on opposite sides of the same wind gap (one facing north, the other south).

This is the latest in Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co, Arnot-Roberts Wines, Fieldwork Brewing Co., and Montelobos Mezcal to name a few) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

Details:

DATE/TIME: Tuesday, June 13th at 6:30 PM

PRICE: Tickets are $120 inclusive of food, wine and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1491167

Dinner Menu 

Local Halibut Crudo avocado, salted nopales

2015 Pax Old-Vine Chenin Blanc, Buddha’s Dharma, Mendocino

 

Frisée Salad grilled peaches, toasted almonds, queso cotija

2016 Wind Gap Trousseau Gris, Fanucchi Wood Road Vineyard, Russian River

 

Chicken Tamal cascabel chile salsa (cherries, epazote)

2016 Pax Gamay Noir, Sonoma Coast

 

Flank Steak Guisado Taco grilled corn-cherry tomato salsa

2014 Wind Gap Syrah, Majik Vineyard, Sonoma Coast

2014 Wind Gap Syrah, Nellessen Vineyard, Sonoma Coast

 

Hoja Santa Wrapped Goat Cheese fresh plums

2015 Pax Old-Vine Carignan, Testa Vineyard, Mendocino

 




Comal Celebrates its Fifth Anniversary and Cinco de Mayo

Tuesday, May 2nd, 2017

Fresh from being named to the SF Chronicle’s Top 100 list for the 5th consecutive year, Comal celebrates its 5th anniversary on May 4th! It’s been a whirlwind five years, and we’re so grateful to everyone who has been a part of it.

A big weekend is in store at Comal, as Cinco de Mayo falls a day after the anniversary date. After several challenging months of cancer treatments, we’re thrilled to announce that our dear friend and longtime Comal DJ Jose Ruiz will return to spin on both Thursday, May 4th and Friday, May 5th.  On Cinco de Mayo he will spin an “all-Mexican” playlist that draws on his extensive collection of authentic Mexican stylings like son jarochos, huapangos, rancheras, corridos and danzones. Welcome back Jose!

Screen Shot 2017-05-02 at 10.04.28 AMElote – Oaxacan-style street corn with chipotle aioli and queso fresco

To mark the 5th anniversary, Comal’s popular Oaxacan-style street corn (Elote!) will return to the menu on May 4th and remain on the menu throughout the summer and into the fall. Also on the menu to mark the special weekend are mussels with house-made chorizo cooked in Cabotella beer. And Chef Matt recently debuted a delicious new salad of savoy spinach, green beans, Peruano beans, walnuts and sieved egg with a lemon-anchovy vinaigrette.

Screen Shot 2017-05-02 at 10.06.06 AMSavoy Spinach Salad

Oakland-based artist Jim Schaaf (creator of all of our NYE posters) has crafted a custom, limited-edition poster to commemorate our 5th anniversary. The poster artfully weaves in images of Comal’s fire pit and the redwood stools that surround it as well as patterning from John Bisbee’s large format branded wall art that anchors the front of the restaurant. We’ll have a limited number of posters for sale at Comal starting on May 4th.

Hope to see you at Comal sometime soon!

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Group Dining at Comal

Whether for graduation, business or family and friends, Comal has two great options for your next 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.

Here are sample menus for Table 30 and Abajo

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Abajo

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Table 30

For further information and to inquire about available dates for either of our group dining options, contact us at info@comalberkeley.com




Comal included in Michael Bauer’s Top 100 Bay Area Restaurants list for the 5th straight year

Friday, April 28th, 2017

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“Chef Matt Gandin, who was the chef de cuisine at Delfina for five years, knows his way around the fire, creating a whole rotisserie chicken served with house-made salsa, black beans and red rice, and wood-grilled rock cod tacos with spicy pickled cabbage and avocado aioli. His enchiladas may be filled with butternut squash and chard; the quesadillas with mushrooms and goat stew.”

Click here to read the full article.

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