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

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.


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


Fifth Annual Passover Dinners at Comal

Wednesday, March 8th, 2017

Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to host 5th Annual Mexican-inspired Passover Seders

For the fifth year in a row, Comal will mark Passover with multi-course family-style dinners in Abajo, their intimate private dining room, on Monday, April 10 and Tuesday, April 11. Executive Chef Matt Gandin has created a menu in his signature Mexican style that riffs on traditional Passover dishes. Dinners will follow the more liberal Sephardic traditions, incorporating rice, beans and corn into the meal, and will forego haggadahs for lively conversation at the communal table.

The dinners will start promptly at 6:30 PM. Seating is limited to 22 diners each night and tickets have sold out quickly in the past, so purchase early. Tickets are $80 per person (inclusive of service charge but exclusive of beverages) and can be purchased by clicking on one of these links:

 Mon April 10: http://www.ticketfly.com/event/1447164

Tues April 11: http://www.ticketfly.com/event/1447166

Passover Seder Menu

Guacamole chips & three salsas

Rock Cod “Gefilte” Fish Cakes chipotle aioli

Lamb Barbacoa Quesadilla Anaheim chiles

Caldo de Pollo jalapeño matzo balls

Beef Brisket in Adobo carrots, raisins, peanut-chile arbol salsa,

mustard greens, habañero, lime

Achiote rice

Midnight black beans de olla

House-made tortillas

Mandarin Orange Raspado tequila whipped crema, Beauty’s chocolate-dipped coconut macaroon