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

Tasting Table includes Comal in their “Where to Go for New Year’s Eve” Roundup

Tuesday, December 16th, 2014

Click here to read the full article.

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La Palapa Takes Over the “Hammock Drink” Slot

Tuesday, December 16th, 2014

DSCF0953La Palapa began as a question posed to our very busy friend Scott Baird: “banana liqueur in ten words or less.” I’d been trying for two years to get his recipe and it seemed like something always came up, derailing my plans.  But the rapid fire approach worked, and what I got in response was more than enough to make a liqueur that’s equally delicious in a cocktail or poured over pancakes: White rum, dark rum, Sherry, sugar, vanilla, coffee bean, banana.

There’s something about Mexican food, an outdoor bar and an open-air patio that makes one crave a refreshing, crushed-ice cocktail.  And while it’s easy to bring the tropics in the middle of summer when seasonal fruit abounds, winter has always been tricky to pair with island drinks.  Knowing that we had to say goodbye to the Zip Line as watermelons are now hibernating for the winter, having a banana liqueur in our arsenal now provides us with perennial “tiki” possibilities.  In this instance I kept it simple and reverted to childhood memories of ‘vacation juice’ and making banana bread:  Pineapple, orange, banana and walnut bitters.

-Matthew McKinley Campbell




NYE Party at Comal featured as one of East Bay Express’s Top NYE Events

Thursday, December 11th, 2014

Click here to read the full article.  New Year’s Eve tickets are available at this link.

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Starbuck Sour

Monday, December 8th, 2014

DSCF09322014 began for me at the Mercado San Juan in Mexico City.  It’s a dizzying maze of stalls packed with the best of all things culinary, and naturally where DF’s top chefs hunt down ingredients.  I was being shown around by Iván Saldaña Oyarzábal, a botanist-turned-distiller, and the man behind Ancho Reyes – a new full strength ancho chile liquor (the brainchild of our friends the Bon Vivants).

Ivan had graciously let me tag along as he shopped for his family’s New Year’s feast, which included numerous pit stops for tapas and tiny plastic cups of wine.  The ensuing three-hour lunch that followed may have gotten him in trouble with his wife, but I got to pick his brain about all things agave (he makes Monte Lobos mezcal and Milagro tequila as well) as well as the new Ancho Reyes project.

I left DF with a notebook full of ideas and a plan to incorporate Ancho into the menu. It took almost a year for the idea to coalesce, and one of our bartenders bringing in a pumpkin syrup he was working on at home, for the light bulb to go off.

Ancho chiles are deep, savory and almost sweet with a subtle back-end heat.  The thought of spicy pumpkin pie immediately came to mind, and the texture from the egg whites made perfect sense.

Though I just compared it to a dessert, it drinks like a traditional sour – bright and acid forward, with accents of heat and spice.  We didn’t want to make a caramel-chai-pumpkin-latte, as a certain Seattle coffee company has that covered.

Matthew McKinley Campbell




Comal’s crab salad included in East Bay Express’s feature on crab dishes

Wednesday, November 26th, 2014

Click here to read the full article.

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