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

Lucia Gonzales of Del Maguey Joins Comal for Mezcal Dinner Tuesday, August 22, 2017

Tuesday, July 25th, 2017

On Tuesday, August 22nd, Comal will welcome Lucia Gonzales of Del Maguey Mezcals for a special dinner showcasing five of Del Maguey’s offerings paired with a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Lucia and learn first-hand about her extensive experience in the world of agave spirits.

Lucia developed a passion for spirits while working as a bartender at several Bay Area bars including Luka’s, Flora, the Hotsy Totsy Club, Starline Social Club, and Prizefighter. Always eager to expand her knowledge of spirit production, Lucia developed a slight obsession for agave spirits during her nearly five-year tenure at Prizefighter. This passion for mezcal led her to join Del Maguey as the West Coast “juez” (ambassador) in 2015, where she now oversees the juez team nationally.

Del Maguey was established in the 1990’s by Ron Cooper, who is credited with singlehandedly developing the market for single village mezcal in the United States. Since founding the company, Ron has developed relationships with legendary “palenqueros” across the Mexican state of Oaxaca. At present, Del Maguey offers over twenty distinct mezcals made from a diverse variety of cultivated and wild-harvested agaves – all crafted with traditional, centuries-old techniques in small villages across Oaxaca.

This is the latest in Comal’s “Abajo Dinner Series”, an ongoing series of producer dinners (previous dinners have featured Don Amado Mezcal, Mezcal Vago, wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fieldwork, Henhouse and Social among others) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

Details:
DATE/TIME:  Tuesday August 22nd at 6:30pm
PRICE: Tickets are $75 (inclusive of food, mezcals and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: https://www.ticketfly.com/event/1531305

FEATURED MEZCALS

Minero

Santo Domingo Albarradas

Azul

Madrecuixe

Papalote de Puebla

 

Dinner Menu:

Guacamole, chips and three salsas

Sweet corn-poblano chile soup epazote oil

Beef barbacoa tacos charred Early Girl tomato salsa

Flan Tradicional fresh blackberries




Mezcal Dinner at Comal with Iván Saldaña of Montelobos Mezcal

Friday, October 28th, 2016

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On Monday, November 14th, Comal will welcome Iván Saldaña from Montelobos Mezcal for a special dinner showcasing several of his offerings complemented by a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Iván and learn first-hand about his extensive experiences in the world of agave spirits.

Montelobos is an artisanal mezcal meticulously crafted by world-renowned agave expert Iván Saldaña in Santiago Matatlán, Oaxaca with 100% organically certified agave espadín. It is made with respect for traditional production methods, sustainability, and the quality of life in the communities and families who have produced mezcal for generations.

In addition to their commercially available offering made from espadín agave, Iván will also be bringing high-proof espadín mezcal directly from the “steel,” along with a preview of a special unreleased tobalá mezcal that will soon be in production.

This is the latest in an ongoing series of producer dinners (previous dinners have featured Mezcal Vago, wine makers like Bedrock, Arnot-Roberts, Unti, and Wind Gap, and brewers like Fort Point, Henhouse, and Fieldwork) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

Details:
DATE/TIME: Monday, November 14th at 6:30pm
PRICE: Tickets are $70 (inclusive of food, mezcal, and service charge)
RESERVATIONS: Space is limited – to purchase tickets, follow this link:  http://www.ticketfly.com/event/1374247

FEATURED MEZCALS: Espadín, High Proof Espadín and Tobalá

 

Dinner Menu:

Guacamole, Chips and Three Salsas 

Howlin’ Wolf (cocktail) Montelobos Espadín, Ancho Reyes, grapefruit, vanilla, tonic 

Autumn Squash-Chipotle Soup crema, pepitas 

Turkey and Epazote Tamal mole negro 

Flan Tradicional pomegranate




Mezcal Dinner at Comal with Mezcal Vago

Tuesday, May 10th, 2016

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On Monday June 13th, Comal will welcome Judah Kuper from Mezcal Vago for a special dinner showcasing several of Vago’s offerings complemented by a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Judah and learn first-hand about his extensive experiences in the world of agave spirits.

Judah lives in Oaxaca, Mexico, where he married into a family of fifth-generation mezcaleros. The enthusiastic feedback the family’s mezcal received at his beachside bar on the southern coast of Mexico inspired him to bring this special mezcal to the world. Mezcal Vago features small batch mezcales made in traditional methods by mezcaleros who for generations have been perfecting their craft deep in the mountains of Southern Oaxaca.

This is the latest in an ongoing series of producer dinners (previous dinners have featured Don Amado Mezcal, wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fort Point, Henhouse and Social) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.

Details:
DATE/TIME: Monday, June 13th at 6:30 pm
PRICE: Tickets are $70 (inclusive of food, mezcal and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link:  http://www.ticketfly.com/event/1184919

FEATURED MEZCALS: Espadin, Elote, Ensamble en Barro and more!

DINNER MENU:

Guacamole, Chips and Three Salsas

Nahuatl by Nature (cocktail) Vago Espadin, Amaro Montenegro, green chile liqueur, lime

Halibut Ceviche serrano chile, green olive, tomato

Sweet Corn and Rajas Tamal, pipian verde

Flan Tradicional fresh strawberries

 




Comal Welcomes Jake Lustig of Don Amado for Day of the Dead Mezcal Dinner

Thursday, October 8th, 2015

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Day of the Dead Mezcal Dinner with Jake Lustig at Comal

On Monday, November 2nd, Comal will welcome Jake Lustig from Don Amado Mezcals for a special dinner showcasing several of Jake’s offerings (as well as a surprise or two), paired with a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin.  Dinner guests will have the opportunity to engage in conversation with Jake and learn first-hand about his extensive experiences in the world of agave spirits.

The dinner will cap off Comal’s two night Day of the Dead celebration, which will take place on both Sunday November 1st and Monday November 2nd.  In addition to the mezcal dinner, Comal will also welcome DJ Jose Ruiz on Sunday November 1st, for a special night of songs that nod to the theme of death.  As in years past, Comal will feature several stunning examples of papel picado by Catalina Delgado-Trunk, façade window art (also by Jose Ruiz) and complementary pan de muerto for all diners on November 1st and 2nd.

A native Californian, Jake Lustig renovated an Oaxacan mezcal distillery in 1995, which he has since developed into one of the most ecologically sustainable examples in the industry. He has developed numerous mezcal and tequila brands, spent over a decade managing Latin American spirits for the world’s largest liquor distributor in the US, and currently runs San Francisco’s 160-year old import-wholesale house, Haas Brothers. Jacob’s Mexican company, Las Joyas del Agave, consists of various projects including the Selección ArteNOM Tequila line, Mexico’s 130 year-old bitter Fernet and Angostura liquors, and the mezcal marks Mina Real Mezcal and Don Amado Mezcal.

This is the latest in an ongoing series of producer dinners (previous dinners have featured wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fort Point, Henhouse and Social) held in Comal’s private dining room, Abajo – but it is the first dinner featuring mezcal.  All previous events have sold out in advance.

Details:
DATE/TIME:  Monday, November 2nd
 at 6:30pm
PRICE: Tickets are $70 (inclusive of food, mezcal and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link:  http://www.ticketfly.com/event/978981

ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu:

Guacamole, Chips and Three Salsas

“Palomaesque” Cocktail – Don Amado Rústico mezcal, Cocchi Americano, grapefruit, lime, honey, salt, soda

Chilpachole de camarón (spicy shrimp soup)

Don Amado Rústico

Turkey and camote tamale with mole negro

Don Amado Reposado

Arroz con leche with piloncillo candied pumpkin and pepitas

Don Amado Añejo