Comal, thanks to executive chef Matt Gandin (formerly of San Francisco’s Delfina), puts an upscale, market-driven spin on Mexican cuisine with Oaxacan roots and does so in an incredible space with a fantastic Meyer Sound system. The interior, roofed patio and beer garden dazzle as much as the libations and repast. Familiar Mexican dishes are given nightly changing twists, distinguished by high-end fillings and often-complex sauces. Small plates abound, from yucca fries, refried beans and bok choy to tripe, quesadillas filled with rabbit or chicken and squash blossom and epazote. Large platters cover spit-roasted chicken, spareribs and steak. Serves dinner daily.