Taking a moment to appreciate our beautiful aguachile. 🐠 🍋

Out. In. Out. In. Out. In. Get it? Come on in!

Bangs Island Mussels from Casco Bay in Maine, steamed to perfection and served with Corn Custard and Crispy Potato

Golden hour at Comal

Our Skewers - Al Pastor, Lengua, and Mushroom, are largely inspired by the street tacos of Mexico City. A welcome burst of flavour and saltiness to start off your meal this July 4th weekend. 🦅🇺🇸

fresh flowers, fresh flavors! It’s Thursday but let’s call it Friday — we’re open all weekend.

Spotted: food missing, guests suspiciously full. 👀

Montauk Lobster, marinated in Cascabel Chile dressing, with Green Tomatoes, farm Herbs, and fried Shallot. On the menu tonight at Comal.

Chef Scott and Sebastian holding a fresh 47 Lbs Cobia from coastal Massachusetts. Once broken down, it is destined for our Aguachile, as well as some specials with the collar and belly of the fish

Hump day hits different when it’s opening day. We’re officially open! Book your table on resy.

Calm before the storm. Comal opens tomorrow, 25th June. Book on resy.

Some of our fish preparation at Comal. Bookings live for July!

We are pleased to announce our opening date- we will be open to the public on Wednesday the 25th of June! Book through resy, or link in bio.⁣ ⁣ Smoked Half Chicken, Mole, Masa stuffed Wing

Artwork in our dining room by the supremely talented Rodrigo Echeverria @osesnoecheverria ⁣ ⁣ Part of our ongoing collaboration of rotating curated artworks from @elisabethjohs @_jo_hs