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

Dos Años: Feliz Cumpleaños Comal!

Sunday, May 4th, 2014

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Tonight we celebrate our second anniversary! To mark the occasion, Chef Matt is bringing back a Comal favorite: grilled corn with chipotle aioli and cotija.  On the menu for the coming months…

Tomorrow night, we celebrate Cinco de Mayo with a special “all-Mexican” playlist from DJ Jose Ruiz, who will be making a special Monday night appearance in addition to his regular Thursday night slot.

C’mon down!


Wednesday, March 19th, 2014

Tevye, the protagonist from “Fiddler on the Roof”, extolls the importance of preserving old traditions in Jewish cultural life.   Of course that doesn’t mean that new traditions can’t be established as well.  Another year has passed, and as spring comes around we prepare to host our 2nd annual Mexican Passover Seder at Comal.

There will be a few new twists to the menu this year, but the Jalapeño Matzo Balls and Beef Brisket braised in ancho chile adobo are back due to popular demand – as is the tequila-cured salmon.

We will once again be following the more liberal Sephardic tradition that allows for corn, beans and rice.  It will be a fun, secular celebration, a cultural mash up.  There will be no Hagaddahs, and the dinner will not be kosher (meat and dairy will be served), but it will be both festive and delicious.

We welcome you to gather around the Seder plate and help to enrich this young Comal family tradition. Last year’s dinners both sold out in advance, so we encourage you to pick up tickets sooner than later if you’re planning to join us.

Here’s a link to the official announcement with menu details, ticket info, etc – hope to see you there!


Matzoh balls
Caldo de Pollo jalepeño matzo balls

Tequila-cured Salmon avocado, endive, radish, cilantro oil

Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to Host Second Annual Mexican-inspired Passover Seders

Tuesday, March 18th, 2014

Following on the heels of two sold-out dinners last year, Comal will again mark the first two nights of Passover – Monday, April 14 and Tuesday, April 15 – with multi-course family-style dinners in their intimate private dining room, Abajo. 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 6:30PM. Seating is limited to twenty-two diners each night.  Tickets are $60 per person (inclusive of gratuity but exclusive of beverages) and can be purchased by clicking on one of these links:

April 14 – http://www.ticketfly.com/event/523565-second-annual-passover-dinner-berkeley/
April 15 – http://www.ticketfly.com/event/523663-second-annual-passover-dinner-berkeley/

Passover Seder Menu

Guacamole with chips & three salsas
Sikil Pak toasted pumpkin seeds, grilled eggplant, habanero
Jicama & Cucumber chile arbol, lime

Tequila-cured Salmon avocado, endive, radish, cilantro oil

Goat Birria Quesadilla Anaheim chiles

Caldo de Pollo jalapeño matzo balls

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

Achiote rice
Midnight black beans de olla
House-made tortillas

Mandarin Raspado whipped crema, almond shortbread

New on the menu tonight - Tacos de Buche

Wednesday, March 5th, 2014


Meet our latest tacos – Tacos de Buche, with Jalapeno-tomatillo salsa, minced red onion and cilantro.  Buche is pork stomach, the pork equivalent of beef tripe.  It is less gamey and very porky and tender, not chewy like tripe.  This is a very popular street taco from the coastal region of Nayarit.  This one comes to us through our sous chef Martin…


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Asparagus Season is Here!

Monday, February 24th, 2014

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It is with great sadness that we bid adieu to our old friend, Brussels sprouts and winter squash, one of our most popular side dishes. A moment of silence, please…thank you.  Spring has sprung, and we would like to welcome a new vegetable to the stage.  Introducing Grilled local asparagus with meyer lemon brown butter, chile arbol, mint and toasted almonds – on the menu now and onward into spring…