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

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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Comal Creates Taproom Menu for Fieldwork Brewing Co.

Thursday, April 27th, 2017

We’re excited to announce that Comal and Fieldwork Brewing Co. have partnered up to develop a new menu for Fieldwork’s Berkeley taproom (1160 Sixth Avenue in Berkeley). The relationship has been building since Fieldwork burst on the NorCal craft brew scene in 2015. Fieldwork’s revolving slot on Comal’s tap beer list is consistently our top seller, and we’ve had three sold-out dinners in the past few months as part of our Abajo Dinner Series.

Menu items include a combination of classic Comal dishes (chips/salsa, chicharrones, tamales) along with some new items created specifically for Fieldwork such as a habanero black bean dip, chile-lime corn nuts and two Mexican-inflected grilled cheese sandwiches.

Fieldwork will host a party tonight (April 27th) to kick off the new collaboration at their Berkeley taproom. In addition to the new menu, Comal chef Matt Gandin and sous chef Josh Sappelt will be on hand, slow-cooking pork in a caja china for special “get them while they last” al pastor style tacos with pineapple morita chile salsa. The special tacos will be served starting around 5pm.

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Comal chef Matt Gandin’s passover dishes featured in Forbes

Monday, April 10th, 2017

“Comal, in downtown Berkeley, California, highlights the largely unfamiliar intersection of Jewish and Mexican culinary traditions each year at Passover.”

“Gandin’s Passover menu is creative, not the kind of thing you’d find in Mexico City on a Jewish family’s table, but more a riff on his own experience of recipe development, local ingredients, and his favorite flavor combinations.”

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Click here to read the full article.




New Plato Fuerte featuring spring lamb

Sunday, April 9th, 2017

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As the days get longer and warmer, the trees sprout new leaves and the land is green with new growth, we look forward to turning the page on winter and embracing the rebirth and renewal that comes with spring.

Both pre-Colombian pagan rituals and Christianity (with Easter) celebrate the change of seasons and one of the traditional foods served is spring lamb. This week at Comal we brought in and butchered a whole local lamb. To celebrate the change of seasons, will be serving lamb barbacoa quesadillas made from the shoulders and shanks, and will also be serving a “plato fuerte” of spring lamb.

Like our other large plates, meant to be shared by 2 or 3 people, we will be serving sliced leg of lamb spit roasted over fire along with grilled chops. They will come with a salsa encacahuatado (a chile and peanut sauce) first of the season English peas tossed with chile arbol and mint, and of course, rice, beans and tortillas.

While the rains that came with winter this year were much needed, I can think of no better way to celebrate the arrival of sunnier days than with a margarita on our lush patio and spring lamb on the menu.

MG