In the heart of Berkeley you will find Comal, an authentic Mexican restaurant, and at the heart of Comal you can find Executive Chef Matt Gandin. He brings a modern twist to southern Oaxacan food and is inspired by neighboring coastal states as well. This is evident on the menu with Local Halibut Ceviche, Wood-Grilled Fresh White Shrimp, House-made Chicharones and Compressed Watermelon and Padron Peppers. There are traditional Quesadillas, Enchiladas, Tamales and Tacos, but also “Platos Fuertes”. These are large plates for two to three people like a Whole Spit-Roasted Fulton Valley Chicken. A wide variety of Mexican craft cocktails, house-made sangrias and agave spirits (tequila, mescal, stool and bacanora) along with a large selection of beer and wine are featured on the adult beverage menu. Come sit at the community table, the bar, or inside the dining room and experience what Chef Gandin and Oaxaca have to offer.