What to Eat and Imbibe at Comal, Opening Today in Berkeley

Where the East Bay adults will be celebrating tomorrow...
Where the East Bay adults will be celebrating tomorrow… Photo: Courtesy of Comal

As promised last week, and just in time for Cinco de Mayo, Comal (2020 Shattuck Avenue at University) is debuting tonight in downtown Berkeley. The new upscale Mexican restaurant in a brand new space features a Oaxacan-focused menu from former Delfina chef de cuisine Matt Gandin, and a bar program from the beloved Bon Vivants. Below we bring you their tequila-centric cocktail selection (and their selection of sophisticated tequila and mezcal flights), and the full food menu for your pre-dining perusal.


Fresh tortilla chips three house-made salsas - 3.5

Jicama & cucumber chile arbol & lime - 4

Guacamole (w/ chips & 3 salsas) - 6.5

Yucca fries chipotle aioli - 5

Sikil pak toasted pumpkin seeds, grilled eggplant, habanero (w/ chips & 3 salsas) - 6.5

Local halibut crudo fava beans, pea tendrils, black olive/Serrano salsa - 13

Little gems “diosa verde” radishes, cotija cheese, spiced pumpkin seeds - 9

Wood-roasted heirloom carrots Bellwether Farm ricotta, ancho chile oil - 10

Pt. Reyes mussels chochoyotes, beer, garlic, Fresno chiles - 11

Beef & pork albondigas en adobo - 9

Grilled Half Moon Bay artichoke ancho chile-epazote butter - 9

Tripe guisado garbanzo beans, tomato, morita chile - 9

Roasted poblano chile soup carrot-habanero puree, crema - 7

* Avocado leaf Anasazi beans, salsa ranchera - 8

* Roasted cauliflower, wild nettles, mole amarillo - 9
* Cuitlacoche, epazote, quesillo - 9

* Sanger Farm duck, mole coloradito, crema - 14

* Fulton Valley chicken, mole negro - 9
* Potato, rajas, chayote - 8

* Berkshire pork carnitas, orange-fennel slaw, salsa verde - 10
* Wood-grilled rock cod, spicy pickled cabbage, avocado aioli - 12

PLATOS FUERTES (for 2-3 people)

Whole spit-roasted Fulton Valley chicken fire roasted fingerling potatoes, midnight black beans, achiote rice, house made salsas, tortillas - 39

Wood-grilled whole tai snapper Zarandeado spring vegetables, midnight black beans, achiote rice, house made salsas, tortillas - 56


Mixed baby lettuces radish, herbs, sherry vinaigrette - 6

Midnight black beans de olla - 4

Pinquito beans refritos - 4

Collard greens garlic, black olive & lemon - 6

Achiote rice - 5


Cimarron Blanco, orange-scented agave syrup, lime - 9

Abuelo Sucio
Siete Leguas Reposado, Minas Real Reposado Mezcal, Jarabe de Grenada, house bitters - 11

Del Rio
Tequila Ocho Blanco, Hidalgo fino sherry, St. Germain, orange bitters, grapefruit zest - 11

Jack Satan
Partida Blanco, hibiscus syrup, infierno tincture, lime, salt - 9

Black Daquiri
Pampero Aniversario Rum, Averna, lime, sugar, Chiapan coffee tincture - 10

The Comal Swizzle
Your choice of tequila, mezcal or sotol mixed with Falernum, pineapple, passion fruit, lime, crushed ice, Cascade hops tincture - 9

El Burro
1800 100 proof Blanco, lime, bitters, salt, ginger, soda - 9

Joaquin Murrieta
El Tesoro Reposado, Carpano Antica, Amaro Montenegro, orange bitters, lemon zest - 11

Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey, salt, soda - 9

Agua Fresca con Carne
Agua fresca of choice with tequila or rum - 9


La Altena Distillery Highland Flight $20
Located in Arandas in the highlands of Jalisco, La Altena is the foundation of
the Camarena family’s award winning tequila. These tequilas are unabashedly
agave-forward highland tequilas. Served with Sangrita Verde.

El Tesoro Platinum the signature tequila from La Altena
Ocho Plata “El Puertocito 2011” single ranch sourced agave, terroir tequila
Excellia Blanco aged 14 days in Chateau Y’quem casks

Valle de Tequila Lowland Flight $18
These three tequilas epitomize reposado from the Tequila Valley. Rich and earthy,
butterscotch and cinnamon, with green pepper, grassy undertones. Benchmark bottlings.
Served with Sagrita Rojo.

Partida Reposado the jewel of Sofia Partida
Fortaleza Reposado Guillermo Sauza’s artisanal brand
1800 Reposado, produced for decades at “La Rojena”, setting the reposado standard

Mezcales Silvestres $20
Mezcal Silvestre is wild harvested mezcal. Jimadores hit the hills with their “burros” and
harvest wild magueys for each distillation batch. These offerings cover three different “appellations.”
Served with chicharrón salt.

Fidencio Silvestre Tobala from Oaxaca, the home of mezcal, tropical region
Cielo Rojo Bacanora from the state of Sonora, rarely seen in the US, desert region
Hacienda de Chihuahua Sotol from the state of Chihuahua, desert region

Comal - 2020 Shattuck Avenue, Berkeley (at University) - 510.926.6300 - Open nightly 5:30 p.m. to 11 p.m.

Earlier: Comal Opens May 4 in Downtown Berkeley
Oaxacan-Focused Comal Coming to Berkeley From a Former Delfina Chef

What to Eat and Imbibe at Comal, Opening Today in Berkeley