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

Unti Vineyards returns to Comal for Wine Dinner Monday, July 10, 2017

Monday, June 19th, 2017

Screen Shot 2017-06-19 at 10.18.14 AM

On Monday, July 10th, Comal will welcome back Mick Unti of Unti Vineyards for a multi-course dinner featuring Unti wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Mick and learn firsthand about his family winery and their approach to winemaking.

A lifelong infatuation with wine led George Unti to purchase a vineyard property in Dry Creek Valley in 1990. After a few years of home winemaking with his son, Mick Unti, father and son established the winery in 1997. Drawn to Southern European wines, the Untis have gradually planted numerous Mediterranean grape varieties at their 60 acre vineyard, including Sangiovese, Grenache, Vermentino, Aglianico, Picpoul, and many others. These grape varieties are native to a climate that is distinctly similar to the climate of the Dry Creek Valley, which allows the Untis to harvest their grapes while maintaining solid, natural acidity. By using “modern traditional” winemaking techniques, the Untis produce expressive and European-styled wines. Dedicated to facilitating self-sustaining vines without the use of herbicides or pesticides, the Untis have farmed their vineyards organically since 2003.

This is the latest installment of Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co., Arnot-Roberts, Fieldwork Brewing Co., and Montelobos Mezcal, to name a few) held in the restaurant’s private dining room, Abajo. All previous events have sold out in advance.

Details:

DATE/TIME: Monday, July 10th at 6:30 PM

PRICE: Tickets are $120 inclusive of food, wine, and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow this link.

Dinner Menu

White shrimp ceviche tomato, papalo

2016 Rosé

Lemon leaf-baked requesón green olive-almond salsa

2016 Cuvée Blanc

Duck tamale ancho chile-prune mole

2013 Grenache

Lamb barbacoa taco green chile-piñon salsa

2014 Segromigno

Flan tradicional nectarines

2016 Muscat (fortified)




Winemaker Dinner with Pax Mahle of Wind Gap and Pax Wines

Thursday, May 18th, 2017

logo_pax           Wind Gap Logo

On Tuesday, June 13th, Comal will welcome back Pax Mahle, owner and winemaker of Wind Gap and Pax Wines, for another special dinner showcasing a selection of Wind Gap and Pax wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Pax and learn firsthand about his winemaking approach.

Pax and Pam Mahle originally started Pax Wine Cellars in 2000. Pax quickly gained notoriety for their bold syrahs crafted from grapes grown in cool climate vineyards in Sonoma and Mendocino.  In 2006 Pax and Pam founded Wind Gap Wines, which specializes in wines made from grapes directly impacted by coastal wind gaps.  Dinner guests will experience the commonalities and differences between each brand’s wines and in one special course be able to compare two Wind Gap syrahs made from grapes on opposite sides of the same wind gap (one facing north, the other south).

This is the latest in Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co, Arnot-Roberts Wines, Fieldwork Brewing Co., and Montelobos Mezcal to name a few) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

Details:

DATE/TIME: Tuesday, June 13th at 6:30 PM

PRICE: Tickets are $120 inclusive of food, wine and service charge

RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1491167

Dinner Menu 

Local Halibut Crudo avocado, salted nopales

2015 Pax Old-Vine Chenin Blanc, Buddha’s Dharma, Mendocino

 

Frisée Salad grilled peaches, toasted almonds, queso cotija

2016 Wind Gap Trousseau Gris, Fanucchi Wood Road Vineyard, Russian River

 

Chicken Tamal cascabel chile salsa (cherries, epazote)

2016 Pax Gamay Noir, Sonoma Coast

 

Flank Steak Guisado Taco grilled corn-cherry tomato salsa

2014 Wind Gap Syrah, Majik Vineyard, Sonoma Coast

2014 Wind Gap Syrah, Nellessen Vineyard, Sonoma Coast

 

Hoja Santa Wrapped Goat Cheese fresh plums

2015 Pax Old-Vine Carignan, Testa Vineyard, Mendocino

 




Fieldwork Brewing Co. returns to Comal for SF Beer Week Dinner

Wednesday, January 18th, 2017

screen-shot-2016-10-04-at-8-54-13-am

On Monday February 20th, Comal will welcome back 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 2015 list of the “33 Best New Breweries in the United States.” Fieldwork’s brews are served in its Berkeley and Sacramento taprooms, as well as in craft beer-focused establishments throughout Northern California.

In a special twist, chef Gandin has created a menu based on common flavor profiles found in Fieldwork’s brews, and has requested that Fieldwork provide beers that best match his menu – a reverse pairing of sorts. The beers will be announced closer to the date so that Fieldwork can provide the best, freshest options to pair with each dish.

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 that are collaborations between Comal’s kitchen and the featured vintner, brewer or distiller. 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.

Details:
DATE/TIME: Monday, February 20th 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/1417558
ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley 

Fieldwork Dinner Menu

(paired beers to be announced closer to the date)

Dungeness crab grapefruit, jicama, chile arbol

Roasted beet-habanero soup crema, toasted piñones 

Flank steak guisado taco blood orange-pickled onion relish 

Spinach-requesón tamal mole negro 

Flan tradicional candied kumquats




Beer Dinner with Fieldwork Brewing Company at Comal

Tuesday, October 4th, 2016

screen-shot-2016-10-04-at-8-54-13-am

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.

Details:
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

 




Duncan Meyers of Arnot-Roberts returns to Comal

Tuesday, June 14th, 2016

Screen Shot 2016-06-14 at 9.00.53 AM

On Tuesday, July 26th, Comal will welcome back Arnot-Roberts’ co-founder Duncan Arnot Meyers for another special wine dinner featuring a selection of their newly released wines paired with dishes by executive chef Matt Gandin.   Arnot-Roberts’ innovative, ambitious approach to making wine has been garnering growing critical acclaim from both the media and the wine industry for years. In 2013, the San Francisco Chronicle’s wine editor Jon Bonné named them Winemakers of the Year.

Dining with Duncan, guests will have the opportunity to meet him and hear the story behind each featured wine. 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 Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, Fort Point Beer Company, and many others.

 Details:

DATE/TIME:  Tuesday, July 26th at 6:30 PM
PRICE: Tickets are $125 inclusive of food, wine and service charge
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1221185

Arnot-Roberts Dinner Menu:

King salmon crudo avocado, green tomato, verdolagas, lime sea salt

Chardonnay, Trout Gulch Vineyard, Santa Cruz 2014

Rabbit tamal fig-puya chile salsa

Old Vine White, Heinstein Vineyard, Sonoma 2014

Frisee salad nectarine, pickled chiles,

green coriander seed vinaigrette, sheep milk feta

Rose, Luchsinger Vineyard, Clear Lake 2015

Flank steak guisado taco grilled corn-cherry tomato salsa

Syrah, Que Syrah Vineyard, Sonoma Coast 2014

Oaxacan chocolate budin raspberries

Cabernet Sauvignon, Fellom Ranch, Santa Cruz 2013

About Arnot-Roberts: Arnot-Roberts was founded in 2001 in Healdsburg, California by childhood friends Duncan Arnot Meyers and Nathan Lee Roberts. Duncan and Nathan grew up in the midst of vineyards and winemakers in the Napa Valley. Each took an interest in the wine industry, with Nathan following his father’s lead as a cooper, and Duncan pursuing winemaking at renowned wineries in Napa and Sonoma.

The focus of this two-person operation is on small lot, single vineyard Cabernet Sauvignon, Syrah, Chardonnay, and Pinot Noir, as well as several other varieties uncommon in Northern Californian vineyards. Through good fortune and a keen eye, they have identified vineyard sources that are both singular and extraordinary. Collaboration with dedicated and passionate growers is paramount in the farming of these sites and vinification of their wines.