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 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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Comal chef Matt Gandin’s passover dishes featured in Forbes

Monday, April 10th, 2017

“Comal, in downtown Berkeley, California, highlights the largely unfamiliar intersection of Jewish and Mexican culinary traditions each year at Passover.”

“Gandin’s Passover menu is creative, not the kind of thing you’d find in Mexico City on a Jewish family’s table, but more a riff on his own experience of recipe development, local ingredients, and his favorite flavor combinations.”

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Comal’s “Taco Bowls for Dreamers” fundraiser featured in SF Weekly

Tuesday, February 14th, 2017

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“Inspired by a tone-deaf Trump tweet made last Cinco de Mayo, Gardin created what he refers to as the “Taco Bowl for Dreamers,” a limited-time dish with a cheesy name, but a worthy mission. The $15 entrée consists of a crisp, fried-flour tortilla laden with rice, black beans, and lettuce, and topped off with queso fresco, pico de gallo, a heap of fresh guac, and your choice of meat or grilled veggies.”

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