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Recent Stories

  • Nosh Talk: Comal Chef Matt Gandin

    Sinto Gourmet's Kimchi -- Korean style pickles, nappa cabbage, cucumbers, turnips -- is Comal Chef Matt Gandin's refrigerator standby. He's also happy to share his views on why sous vide cooking and tweezers have no place in the kitchen.

  • Comal: New restaurant takes a bet on downtown Berkeley

    On Friday, John Paluska will throw open the heavy steel doors to his ambitious new restaurant, Comal, which he hopes will become a magnet for local residents and a cultural incubator. “I see it as a big tent that I hope will become the heart of the community,” he said last week as he stood in the expansive, airy space at 2020 Shattuck Avenue, overseeing a plethora of pre-launch preparations.