Comal

Executive Chef Matt Gandin shapes the menu with earthy, modern takes on regional Mexican cooking, emphasizing Oaxaca and neighboring coastal traditions. Out back, the secluded rear space behind the 1927 building unfolds into a covered dining area, a full bar, and an al fresco beer garden. The drinks follow suit with an all-Mexican craft cocktail list, house-made sangritas paired with agave spirits, and local beer and wine on tap.