Comal included in Michael Bauer’s Top 100 Bay Area Restaurants list for the 5th straight year

 

“Chef Matt Gandin, who was the chef de cuisine at Delfina for five years, knows his way around the fire, creating a whole rotisserie chicken served with house-made salsa, black beans and red rice, and wood-grilled rock cod tacos with spicy pickled cabbage and avocado aioli. His enchiladas may be filled with butternut squash and chard; the quesadillas with mushrooms and goat stew.”

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