2020 Shattuck Ave. Berkeley CA, 94704 (510) 926.6300
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly

Comal awarded a Michelin Bib Gourmand for the fifth straight year

Wednesday, October 19th, 2016

Click here to read the article.

Comal Featured Producers Series: Jacob Lustig/Don Amado Mezcal

Friday, October 14th, 2016

The U.S. agave boom hit right as Comal opened its doors in 2012. Since then, we’ve had the opportunity to bring in new exciting products from Mexico and highlight specific selections, but recently we have begun featuring some of our favorite producers. For the next four months, we’re highlighting a total of twelve expressions from four different tequila and mezcal producers: Carlos Camarena of Tapatio, Jaime and Gustavo Muñoz of Los Nahuales, Jacob Lustig of Don Amado, and Jose “Pepe” Hermosillo of Casa Noble. Recently, I had the pleasure of sitting down with Jacob Lustig (a Berkeleyite himself!) in his Oakland home.



We live in an age where we want to rush through everything, but why not take some time to sit with one another? That’s Jacob. I am greeted with a huge hug and the traditional Latino kiss on the cheek as I step into his home. I would never guess he had many more meetings following mine, let alone that he’s leaving in a couple days for an extended trip to multiple cities. “Convivir,” he tells me – something people in Oaxaca take time to do but here in the States, we just rush around for all the answers. No time for one-on-ones.

Jacob grew up locally, even went to Berkeley High for part of his schooling. In his early teens however, he began spending part of his time in Mexico. College directed him more in depth to Oaxaca, and he finally began working directly with the Arellanes family while writing his dissertation in the early 90s. Although he doesn’t market his product as “environmentally-conscious,” this is something he is involved in, one of the reasons he uses significantly less wood for distillations for instance.

While Jacob is full of knowledge like this, so is the Arellanes family – it’s something that amazes me every time I visit the Don Amado palenque (mezcal distillery). The family doesn’t only take pride in their work but also takes time to understand the demand of mezcal on a global level, as well as the effect it has on the earth: the trees, agave itself, and how to make their operation sustainable.  Their large nine clay-pot distillery traditionally includes distillations of espadin agave, an agave they harvest after approximately eight years. Unlike other distilleries I’ve visited, this is a full-family affair; even Jacobo is part of it!

And for Jake as well as the family, the eleven generations the family has been making the same product doesn’t mean they must stick with the same methods. Instead, they view the time and practice as historical permission to try something new. For the first time in their family’s tradition (that they know of), Don Amado mezcal introduces two copper stills, as well as distillates from agaves such as largo and arroqueño, as well as a their version of a pechuga (a third distillation of their espadin with fruits and spices to create their own vegetarian version of this celebratory mezcal).

I invite you into Comal for a taste of this wonderful and thoughtfully crafted artisanal product. Convivir!

Coffee cocktail from Comal featured in SF Chronicle’s “Where to find Bay Area’s new age coffee”

Thursday, October 6th, 2016

Click here to read the full article.


USA Today includes Comal in their roundup of "50 Delicious Taco Destinations Across America"

Tuesday, October 4th, 2016

Click here to read the full article.


“In Berkeley, Calif., Comal offers a few taco options a night like these Berkshire pork carnitas tacos with nectarine-fennel slaw and salsa verde.”

Beer Dinner with Fieldwork Brewing Company at Comal

Tuesday, October 4th, 2016


On Tuesday, October 18th, Comal will welcome head brewer and co-owner Alex Tweet from Fieldwork Brewing Company to feature a selection of small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Fieldwork Brewing Company is a craft brewery founded in Berkeley, CA with a focus on exceptional, honest beer-making. The brewery was named to BeerAdvocate’s list of the “33 Best New Breweries in the United States” in 2015. Fieldwork brews are served in its Berkeley and Sacramento taprooms, as well as in craft beer-focused establishments throughout Northern California.

Like previous dinners, the Fieldwork beer dinner will be held in Abajo, Comal’s private dining room. Dining with Alex, guests will have the opportunity to speak with Fieldwork’s head brewer and hear the story behind each featured beer. This is the latest installment of the Abajo Dinner Series at Comal, a series of producer dinners held in Comal’s private dining room, Abajo. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, HenHouse Brewing Company, Fort Point Beer Company, and many others.

DATE/TIME:  October 18 at 6:30 PM
PRICE: Tickets are $75 inclusive of food, beer and service charge
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1342395
ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Fieldwork Dinner Menu:

Local halibut crudo Persian cucumber, radish sprouts

County Line Saison 

Frisee salad chile-tossed mango, pepitas

Golden Rule double IPA 

Pollo pibil taco pickled onions

Fog Cutter sour

 Pork tamal mole coloradito

Brown Ale

 Flan tradicional feijoa conserva

Hollowtail Blanc and Churro beer