Comal — Restaurant in New York

Pulses with creative takes on mexican flavors and food. The space may be a bit cramped, but the intimacy works. Shoulder-to-shoulder with the after work crowd, walls fitted with paintings from mexican artists. The energy is warm, communal, alive. Service is polite, prompt, unhurried, in sync with the restaurant's confident rhythm. The aguachile had a citrus-chile brightness, made even more intriguing by its lime oil. However, the fish was cut too thick and could have been more tender. A dish of lobster, peach, and heirloom tomato was a resounding success in flavor. Sweet, juicy, but the lobster portion was a bit too small. Then came the mil hojas potato, served stacked like a savory piece of cake. Moist, buttery layers, plated with salsa macha that was nutty. The caraflex cabbage arrived with smoky and charred edges, paired with spanish mackerel that brought a saline counterpoint and mole rosa that was creamy, lightly sweet. A surf and turf type that felt entirely mexican, wholly original. The comal rice was a warm side bowl of rice and beans, nothing unique compared to the other menu items.

Comal understands its palette, blending tradition and creativity with style. You'll likely need a reservation, and maybe a snack after, but you'll leave happy...

COMAL is the new culinary project from my friend Gaz—a Mexican-born Brit with a restless spirit and a presence that defies easy description. Not just a gifted chef, but a wild man, a sailor, a possible spy—and if I’m honest, probably an alien. He’s one of those rare souls who crosses borders without needing a passport, carrying stories that refuse to settle.

Together with Chef Scott McKay, Gaz has opened COMAL as a kind of beautiful gamble: that Mexican cuisine—in all its depth, mystery, and regional complexity—can still surprise. Not by reinventing tradition, but by honoring it with imagination, reverence, and just the right touch of chaos.

As someone born and raised in Mexico City—raised on chapulines, huitlacoche, and the impossible perfection of street food—I didn’t expect to be moved. But Scott’s cumin-laced rice and sweetbreads stayed with me. There’s restraint in his cooking. And also a quiet confidence.

COMAL isn’t trying to be everything. It doesn’t need to be. It welcomes those unfamiliar with the landscape, and still offers something rare for those of us who know it intimately. It holds its wonder, and offers it generously.

Let it unfold.

It has a story to tell. I love this city—and all you wild, mad humans who keep trying to...

Went on a Friday night with reservations and sat at the bar. The space is super cute and small, which gives it a cozy vibe.

Service was okay, not bad but not amazing either. We had a late reservation and only ordered three things at first, letting the bartender know we’d be ordering more. Unfortunately, when we tried to order again, he told us the kitchen was closed. That was disappointing, especially since there was no warning or heads-up that we were close to the cutoff. We ended up ordering dessert instead + they gave it to us for free! Which was nice and definitely made up for the ok service.

All the food was good, nicely plated, fresh, and well-prepared, but it didn’t quite blow my mind. Still, the quality was there and you could tell everything was made with care. I’d return, but probably for something like happy hour or maybe during restaurant week rather than a...