Much like he was with the similarly upscaled and gringo-fied Mexican fare at Mamacita in the Marina, Mr. Bauer is charmed to the point of gushing at new Berkeley Oaxacan restaurant Comal. He says that chef Matt Gandin is “treating Mexico as if it were an extension of California,” and he loves the Californian twists like pea shoots and rabbit in a quesadilla, or bok choy covered in chile and pumpkin seed sauce. Also, he’s a big fan of the cocktail list from the Bon Vivants, and praises the noise-canceling efforts in the design, because we know how he hates a loud room. He also raves about everything from the enchiladas to the “magnificent” desserts, and in the end, like Mamacita, he gives Comal three stars. And he goes so far as to say that it’s “exactly the type of place I’d have liked to open” if he were ever “crazy enough to open a restaurant.” [Chron, Luke Tsai’s earlier and less enthusiastic take]
