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Michael Bauer writes in the SF Chronicle:
The pork and beef albondigas ($12), bathed in a smoky adobo sauce with ancho chiles, at this Berkeley Mexican restaurant are exceptional – so good, in fact, that I featured the recipe in my Chef’s Secrets column (go to sfg.ly/SRDaqs).
Comal chosen by SF Chronicle's Michael Bauer as one of the top ten best new Bay Area restaurants for 2012Monday, December 31st, 2012
“Matt Gandin was chef de cuisine for five years at Delfina and he carries over the same exacting standards to what he’s now doing at this Mexican restaurant. Gandin offers tacos, enchiladas and other typical fare, but there’s a subtle fanaticism that’s missing at many other Mexican places.”