Comal

The story

Comal in Berkeley: Modern Mexican Cuisine & Bib Gourmand Award

Comal

In Berkeley’s bustling Arts District, just north of the Downtown Berkeley BART station, Comal has established itself as a welcoming gathering place. Housed in a single-story building from 1927, the restaurant offers a lush, secluded rear patio complete with a full bar, a covered dining area, and an al fresco beer garden with a fire pit. The atmosphere is relaxed and convivial, designed for both intimate dinners and larger groups.

Executive Chef Matt Gandin leads the kitchen, creating earthy, modern interpretations of dishes from throughout Mexico, with a particular emphasis on Oaxaca and neighboring coastal regions. The menu, which has slight daily variations, features wood-grilled specialties like spit-roasted whole chicken and bone-in ribeye, alongside ceviches, enchiladas with mole coloradito, and tlayudas. The kitchen’s focus on wood-fired cooking is a defining element, bringing a smoky depth to proteins and vegetables alike.

The drink program is equally considered, offering an “all-Mexican” list of craft cocktails, house-made sangritas paired with a curated collection of agave spirits, and a diverse selection of local beer and wine on tap. This thoughtful approach to Mexican cuisine and hospitality earned Comal a Michelin Bib Gourmand award, recognizing it as a place for good quality, good value cooking.

Whether you’re stopping in for a walk-in dinner or reserving a spot on the patio, Comal delivers a grounded, flavorful experience that reflects the best of Berkeley’s dining scene.