Wednesday, March 5th, 2014
Meet our latest tacos – Tacos de Buche, with Jalapeno-tomatillo salsa, minced red onion and cilantro. Buche is pork stomach, the pork equivalent of beef tripe. It is less gamey and very porky and tender, not chewy like tripe. This is a very popular street taco from the coastal region of Nayarit. This one comes to us through our sous chef Martin…
Thursday, February 27th, 2014
We are excited to have tapped a new keg from Fort Point Beer Co., a brewery opened late last year in the Presidio in San Francisco by the owners of Mill Valley Beer Works. It’s a delicious, hoppy wheat beer that they call “Park” – brewed with Citra hops and with an ABV of 4.7%, it’s a great session beer. We’ve enjoyed their fine beers at the Beer Works, and are happy to now be able to share them with you at Comal!
Monday, February 24th, 2014
It is with great sadness that we bid adieu to our old friend, Brussels sprouts and winter squash, one of our most popular side dishes. A moment of silence, please…thank you. Spring has sprung, and we would like to welcome a new vegetable to the stage. Introducing Grilled local asparagus with meyer lemon brown butter, chile arbol, mint and toasted almonds – on the menu now and onward into spring…
Friday, February 21st, 2014
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Thursday, February 13th, 2014
When Comal was still in its germinal stage, we decided to purchase a wood grill and rotisserie. Our unit was hand built in Florence, Italy by Universo, one of only 3 such grills in the Bay Area. Of course in the months leading up to opening, there were many test dinners in which dishes were developed, but it wasn’t until the fire inspector signed off just days before our soft opening that I was able to fire up the grill and see what she could do. The first thing that was kissed by fire was a ribeye steak sample provided by our butcher. Just simply seasoned with salt and black pepper, we knew that we were on to something.
The grill not only is a cooking apparatus, but truly is a focal point of the kitchen, the hearth, the heart and soul of the restaurant. The intention of the “platos fuertes” portion of the menu is to bring the same sentiment from the kitchen to the table. Just as the kitchen is the soul of the home around which people congregate, the “platos fuertes” are large portions coming from the hearth that are intended for friends and family to gather at the table and share.
Grilled over a combination of local walnut and mesquite charcoal, our 22 oz bone-in ribeye steak is accompanied by rice, black beans, tortillas and salsas, as well as seasonal vegetables. Currently the steaks are served with Brussels sprouts and winter squash sautéed with chile pequin, lime and cilantro. I feel that the act of sharing food is one of the most intimate human connections that we make, and what better was to connect than over a “plato fuerte”.