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

Cochinita Pibil tacos make their debut - chef Matt weighs in…

Friday, April 26th, 2013

“Chuch n kep!”  “Rosca la whit!”  Ishiwanee chan tsis!”  Overhearing these extremely offensive phrases hurled around in San Francisco kitchens was my rude introduction to the Mayan dialects of the Yucatan.  Like any other immigrant group, normally one pioneer comes to America and once they find work, their village follows.  In the Mission District and the Tenderloin, many of the recent immigrants have come from the Yucatan and Chiapas, once the epicenter of Mayan culture.

While many of these immigrants cook in restaurants serving food from a wide range of cultures, their desire to eat the flavors from home has spurned an explosion of Yucatecan restaurants in San Francisco.  It is now not uncommon to find panuchos or salbutes, or perhaps the more well-known cochinita pibil.  In English, cochinita pibil translates as “buried pig”.  Traditionally, a pig is wrapped in banana leaves,  buried underground with coals and slow cooked.

Our version is rubbed with achiote, onions, orange and lime juice, and braised in the oven wrapped with banana leaves.  Served with the traditional black beans, pickled red onions and queso fresco, these tacos will make their debut appearance on the menu tonight.

As for the phrases above, it is better not to know their meaning, unless you want from your mother a mouthful of jabón!



Spring is busting out at Comal!

Wednesday, April 17th, 2013


Nation's Restaurant News includes Comal in some very good company

Saturday, April 13th, 2013

Click here to read Nation’s Restaurant News’ recent coverage of Comal.


Comal to host special wine dinner with Pax Mahle from Wind Gap Wines

Tuesday, April 9th, 2013

Wind Gap wines have been a fixture at Comal since the day we opened, with both the Arinto and Bastardo Blanco regularly featured on our wine taps.  On Tuesday, April 30th, Comal will welcome Wind Gap owner and winemaker Pax Mahle for a special dinner showcasing a selection of his wines paired with dishes by executive chef Matt Gandin. Dining in Pax’s company, dinner guests will have the opportunity to meet him and hear the story behind each wine selection and his vision at Wind Gap.

This is the first of a new series of producer dinners, to be held in our private dining room, Abajo.  In the future, Comal will welcome brewers, tequila and mezcal producers, and farmers in celebration of products and produce used at the restaurant and the people behind them.


DATE/TIME:  Tuesday, April 30th at 6:30 PM

PRICE:  $90 per person, inclusive of dinner, wine pairings and gratuity

RESERVATIONS:  Space is limited – to purchase tickets, click on this link: http://www.ticketfly.com/event/254703

Dinner Menu:

Hog Island Sweetwater Oysters habañero chile mignonette
2012 Trousseau Gris, Fannuchi-Wood Road Vineyard,
Russian River Valley

Local Halibut Crudo fava beans, black olive-Serrano chile salsa
2010 Chardonnay, Brousseau Vineyard, Chalone

Chilpachole de Jaiba Dungeness crab, tomato-chipotle broth
2011 Pinot Gris, Windsor Oaks Vineyard, Chalk Hill

Wood-Roasted Pork Loin pipian verde
2011 Pinot Noir, Gap’s Crown Vineyard, Sonoma Coast

Oaxacan Chocolate Budin Maldon salt, whipped crema


About Wind Gap:

Wind Gap is the latest project by Pam and Pax Mahle. The winery was started in 2006 in a historic winery building in Forestville, CA.  Wind Gap makes honest, authentic and compelling wines from special vineyard sites that have received critical acclaim from Robert Parker, Steven Tanzer and The Wine Spectator, among others.  Wind Gap is currently producing Trousseau Gris, Chardonnay, Syrah, Grenache, Pinot Gris, and Pinot Noir.

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Comal's Palomaesque featured in Food & Wine's "Reinvented Classic Cocktails" roundup

Tuesday, April 9th, 2013

Click HERE to read the Food & Wine article and recipe for Comal’s Palomaesque.

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