What do rock star brethren do when they’ve conquered awesomeness the world over?
Matt Gandin’s Oaxacan fare, like tamales, tortillas (Berkshire pork carnitas tacos), and tlayuda (crispy tortilla-based pizzas) from the custom comal (a.k.a. Mexican griddle), rocks the menu. He plays the meatstick on the wood-fire hearth and rotisserie (spit-roasted chicken, whole grilled Tai snapper).
The massive space remains rustic with original wood floors, copper mesh fixtures, and steel accents. An exhibition kitchen, two bars, crowd-control sound system (in case people are bouncing around the room), and 2,500-square-foot patio (opening soon) promise a sell-out crowd.
Scott Baird and Josh Harris’s ten cocktails and seasonal sangritas really sing.
No word yet on the bathtub gin.
Comal, 2020 Shattuck Avenue, between University Avenue and Addison Street, Berkeley (comalberkeley.com).
Photo: Aubrie Pick for DailyCandy