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

Comal’s Jack Satan cocktail included in Haute Living’s "Most Extravagant Cocktails To Celebrate National Tequila Day”

Friday, July 21st, 2017

“Over in Berkeley at the beloved Mexican restaurant Comal, order a Jack Satan, the most luxurious tequila drink on the menu. Heat and florals collide in this unexpected tequila cocktail, which consists of Cimarron reposado, hibiscus, Inferno tincture, and lime—complete with an artfully salted rim. The result is a tart yet well-balanced drink.”

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Comal included in Jetsetter’s “8 Great Day Trips from San Francisco"

Wednesday, July 5th, 2017

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Comal’s Albondigas included in Bay Area News Group’s roundup of 5 Marvelous Meatballs

Tuesday, May 30th, 2017

“While some meatballs hew tightly to tradition, others grow out of cross-cultural pollination — such as Comal’s albondigas, which Travel+Leisure named some of the country’s best meatballs a few years back. Chef Matt Gandin says when he created this recipe, he used his experiences making Italian polpette at San Francisco’s Delfina. Comal’s albondigas include ricotta along with beef, pork and a splash of the adobo sauce that accompany the albondigas, which is also a twist on tradition. Albondigas are typically served in soup.”

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Comal’s Late Night Pozole included in Tasting Table’s roundup of Late Night Eats

Wednesday, May 3rd, 2017

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Comal included in Michael Bauer’s Top 100 Bay Area Restaurants list for the 5th straight year

Friday, April 28th, 2017

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“Chef Matt Gandin, who was the chef de cuisine at Delfina for five years, knows his way around the fire, creating a whole rotisserie chicken served with house-made salsa, black beans and red rice, and wood-grilled rock cod tacos with spicy pickled cabbage and avocado aioli. His enchiladas may be filled with butternut squash and chard; the quesadillas with mushrooms and goat stew.”

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