Comal

Comal

Berkeley, CA

2020 Shattuck Ave, Berkeley 94704, CA
Comal is a gathering place for Berkeley’s bustling Arts District, just north of the Downtown Berkeley BART Station. The restaurant is housed in a single story building (circa 1927) and features a stunning, secluded rear patio with a full bar, covered dining area and al fresco beer garden with fire pit.

Studio KDA transformed the 3,000 SF space into a community gathering place and a modern ode to California-inspired Oaxacan cuisine. Comal’s interior features original exposed board-formed concrete walls, while the original wood lath was saved, cleaned, and reinstalled as a space-defining, prominent decorative surface. The space’s raw, yet refined aesthetic features locally blown glass pendants, custom copper mesh drum lights, and steel bar shelves and stools, all made locally.

Executive chef Matt Gandin, former chef de cuisine at San Francisco’s Delfina, creates earthy, modern interpretations of dishes from throughout Mexico, with emphasis on Oaxaca and neighboring coastal regions. They offer an “all-Mexican” list of Tequila- and mezcal-based cocktails, house-made sangritas, a curated collection of agave spirits, and a diverse selection of local beer on tap and wine.
2020 Shattuck Ave, Berkeley 94704, CA
Comal, Restaurants, Interior Design
Comal, Restaurants, Interior Design
Comal, Restaurants, Interior Design
+10
Comal is a gathering place for Berkeley’s bustling Arts District, just north of the Downtown Berkeley BART Station. The restaurant is housed in a single story building (circa 1927) and features a stunning, secluded rear patio with a full bar, covered dining area and al fresco beer garden with fire pit.

Studio KDA transformed the 3,000 SF space into a community gathering place and a modern ode to California-inspired Oaxacan cuisine. Comal’s interior features original exposed board-formed concrete walls, while the original wood lath was saved, cleaned, and reinstalled as a space-defining, prominent decorative surface. The space’s raw, yet refined aesthetic features locally blown glass pendants, custom copper mesh drum lights, and steel bar shelves and stools, all made locally.

Executive chef Matt Gandin, former chef de cuisine at San Francisco’s Delfina, creates earthy, modern interpretations of dishes from throughout Mexico, with emphasis on Oaxaca and neighboring coastal regions. They offer an “all-Mexican” list of Tequila- and mezcal-based cocktails, house-made sangritas, a curated collection of agave spirits, and a diverse selection of local beer on tap and wine.

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