COMAL Restaurante

Came in late on a Saturday night and they seated me immediately. Service was great. I had the 5 course menu and loved everything I was served. Really interesting flavors from the center and south of Mexico that were a nice break the more typical restaurants. The fish was perfectly cooked. Not the usual dry/overdone stuff you usually get. The atmosphere was casual/hipster/brutalist which works for the warehouse vibes. Delicious not stuffy meal. Highly recommend.

The food is great and very authentic Mexican cuisine. They specialize in typical dishes from southern Mexico, which is a great option if you want to try something different. The service is great, and if you sit at the bar, you can actually watch the food being prepared, which makes the experience even better. The portions are individual-sized, so depending on how hungry you are, you’ll probably want to order one or two plates. If you’re from southern Mexico, you might find yourself wishing…

I was excited to try El Comal after hearing so much about it, especially since my partner has recently become obsessed with trying Michelin-recognized restaurants. I personally love authentic, mom-and-pop spots, and I’ve been fortunate enough to experience Oaxacan cuisine in Oaxaca, so I came in with high expectations. We went for brunch, so I can’t speak for their dinner menu. It’s possible the dinner experience is better, but based on our brunch visit, this was my impression. The service…

This restaurant located in the old winery turned into a small plaza for restaurants and eateries. When you walk into this restaurant you can feel the modern and traditional feel at the same time, they also have the kitchen in the middle of the restaurant and you can watch the chef prepare your food while you are sitting. Overall I was kind of disappointed by the service and the food. Service: I ordered a bottle of wine and I had to serve wine myself through the meal, Im not sure if that’s how…

We got a bar seat without a reservation. While the food was delicious, the atmosphere in the open kitchen was incredibly tense, making it hard to relax. It was obvious that the kitchen staff were not getting along. On top of that, it was shocking to watch the chef use the same tasting spoon multiple times for different sauces without washing it.