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

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

Wednesday, January 18th, 2017

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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

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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

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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.