Comedor | About
page-template,page-template-full_width,page-template-full_width-php,page,page-id-83,ajax_fade,page_not_loaded,,select-theme-ver-3.6,wpb-js-composer js-comp-ver-6.1,vc_responsive


Comedor is temporarily closed while we weather this uncertain time.

To buy a gift card or give to our Staff Support Fund, visit:

To give to our Staff Support Fund, please purchase an e-gift card with as the recipient and indicate staff support in the message box.

Thank you for your support!


Helmed by chef duo Fernanda Tapia & Jakob White, Comedor specializes in Chilean soul food mashed up with creative American fare. Jakob and Fernanda met while studying culinary arts at Boston University and after years of working in kitchens in and around Boston, they decided to open their dream restaurant. Hailing from their respective backgrounds, upstate New York and Santiago, Chile, they pair their childhood flavors with the technique and skills they accumulated over the years to create the food they serve at Comedor.


Comedor, meaning “dining room” in Spanish, was created to resemble an open-concept home, where guest sit near the kitchen observing all the action and food as it is being prepared. The Comedor team takes great pride in providing a friendly and relaxed environment, where people can sit back, unwind and enjoy the freshest of ingredients prepared in the most creative and adventurous ways.


Come grab a front row seat at our chef’s bar and watch the chefs do their thing

cocktail classes

Learn to shake it like a pro at our cocktail classes on Monday nights


Combining the flavors of American and Chilean cuisines


To our valued guests and our Newton community:


Our checks include an untaxed 3.75% kitchen appreciation charge. This fee is directly distributed amongst our kitchen staff. We want be completely transparent with you and explain the way we compensate our staff. 


For decades now, the monetary gap between tipped employees and hourly kitchen staff has been growing exponentially. Add to that the growing living expenses in Boston and we end up with the current situation in all Boston restaurants: talented kitchen employees struggling to make ends meet.


Raising menu prices alone only increases the wage gap between tipped employees and non-tipped employees. Front of the house earnings are tied to top-line revenue, whereas the kitchen’s wages are tied to bottom-line results. By adding this small fee, our kitchen workers see an increase in their living wages and an improvement to their quality of life. We hope that more restaurants will take on similar policies so that our shrinking kitchen work force will increase and be able to better serve our increasing number of amazing restaurants in the Boston area.


We appreciate your understanding and support and we look forward to any feedback you may have. See you soon!

BEST OF BOSTON 2016 & 2017

Other accolades include, “top 25 best new restaurants 2015”, one of Boston’s “best brunch” destinations, as well as features in Phantom Gourmet, Improper Bostonian and the Boston Globe.