Our Tostadas are made in-house with Nixtamal Corn.
This one has been flying out of the kitchen- with Queso Fresco, Cotija, confit Artichoke Hearts and a crunchy garlic Salsa Macha
Feliz Cinco de Mayo!
For just tonight, we are bringing back an old dish from our opening- crispy golden Veal Sweetbreads and pineapple salsa with fresh Tortillas.
@comalnyc opened on Forsyth Street, NYC in June 2025. Within six months, the restaurant was listed in the Michelin Guide ⭐️
Gaz Herbert, founder and Chef at Comal, had spent years cooking across the world - from the dining scene in London, to kitchens in Mexico City and New York. His experience distilled into Comal 🥘
But food is not the only thing at the center of Comal. Attention to detail defines every step of the journey.
When in New York, the options for water when dining out are: Still or sparkling, commonly served in plastic bottles that have spent days in storage, or tap.
Except when you’re at Comal. ”We wanted to offer the guests complimentary still or sparkling, filtered by NORDAQ for a clean and consistent taste.” - Gaz
Their approach to water reflects their approach to food. Only the highest quality, always with attention to detail. Water should complement the dining experience, never interrupt it 💧
Live from the line -April. Last week we had an amazing week with Lonnie and Albert, and after a day of recharge we are back this week as more Spring produce is appearing, and we are refining our new dishes.
Book on Resy, lots of space for walk-ins this week too!
Kiln X Smoking Goat X Comal
Tonight and tomorrow, we are absolutely stoked to be cooking alongside Lonnie and Albert, head chefs of @kilnsoho and @smokinggoatbar , two of our favourite restaurants. The menu is a blend of their Thai and local regional cuisines, and our extensive Mexican pantry, and is frankly off the charts!
Tickets are now live for our upcoming collab with @kilnsoho and @smokinggoatbar , on the 23rd and 24th of April.
We will be welcoming Head Chefs Lonnie and Albert, and cooking a unique tasting menu that blends the freah heat of Northern Thailand and its neighbouring regions with Comal’s Mexican approach.
Tickets are limited, so be sure to book on Comal’s Resy page before we sell out! Link in Bio
For the next 3 months, we are delighted to be exhibiting the amazing work of artist Kitty Rice, who was born in the UK, but frequently works in Mexico City, where much of the inspiration for this series has come from.
Enquiries can be made through @johsgallery
Our spring menu is here! Featuring the best of early spring produce from the North East, we will be tinkering with these as more becomes available, and can’t wait for you all to try it.
We will be also doing a grand opening for our first Sunday “LA COMIDA” this week, April 12th. 12:30-5pm. Book on resy or just drop in!
