We wanted to take a moment to recognize the team behind Comedor. The care, focus, and consistency they bring shows up in every dish that reaches the table. This work is only possible together.
We are proud to be included in the 2025 MICHELIN Guide (@michelinguide ). This acknowledgement motivates us to keep telling stories through the ingredients that inspire us!
#MICHELINGuide #AustinDining
Our Chef de Cuisine Nick Belloni shares one of his favorite things about corn:
Corn is unlike any other grain. While most grasses and grains naturally shatter and release their seeds to grow on their own, corn holds onto its kernels, tightly bound to the cob. It depends entirely on human hands to be harvested, replanted, and cultivated.
For thousands of years, this relationship has shaped not just agriculture, but culture, cuisine, and community across Mesoamerica. Corn feeds because it is cared for, a true partnership between people and the land.
From masa to the table, it all starts here 🌽
Our bartenders are putting in the work and bringing back Sunday funday to Austin. Happy hour is now available Sundays through Fridays!
#SundayFunday #atxhappyhour #austinhappyhour
