How DOES the high tech Sound System at Comal really work?

Many folks have asked us to explain the  proprietary and innovative, dynamically controlled sound system from Meyer Sound, called “Constellation”, first  installed at Comal Restaurant.

From Berkeley-based Meyer Sound: This unprecedented ability to dynamically control the sonic ambience of the space has garnered the attention of publications like San Francisco Chronicle and Fast Company. With a touch on an iPad screen, Comal’s management can maintain the desired level of energized “buzz” throughout the space while still allowing intimate conversations, all regardless of occupancy levels. Constellation picks up a room’s ambient sound and, after applying a patented algorithm, regenerates an enhanced wash of sound throughout the space at the optimum levels. Three presets, adjustable via an iPad, are provided to adjust for changing occupancy levels. The restaurant can also heighten the “buzz” around the bar and lower it for the guests in the dining areas.

Meyer Sound created a short video describing the system in detail. Owners John Paluska, GM Andrew Hoffman  and Studio KDA’s Marites Abueg appear as well!

Sphere Opens Co-Working Space for Women in Oakland


by Jen Woo, Architectural Digest, April 25, 2019

“We wanted to create a space that is warm and welcoming for diverse women from this city and its surroundings; a place where we can come together and feel inspired to work, work out, grow, and replenish, all under one roof,” says cofounder Signy Judd. To get there, Judd and cofounders Gina Tega and Marielle Lorenz collaborated with friends Keith Morris and Marites Abueg of Studio KDA, the team behind Comal and Tender Greens. They sought to combine high and low elements and embraced finding good value in furniture and finishes…Soft grays, greens, plums, and blues permeate Sphere, along with an array of different lighting designs—though there is no shortage of natural light, as two entire walls of the floor have large, operable windows. It also inherited five large living walls from the previous tenant that form the reception area.

Read the full article here. 



Charles Kahn discusses Co-Living


“One Solution to the Housing Crunch: Giving Millennials the Community they Crave”

by Alexandra Mar, Bisnow SF, February 19, 2019

New research indicates California could be short as many as 3.5 million homes by 2025. The demand for housing is enormous, and the current pace of new project development and construction isn’t keeping up. That might be because developers are looking at multifamily housing opportunities all wrong.  The answer to the affordability dilemma may not be just about lowering the cost of construction. Charles Kahn, managing principal at architecture and design firm Studio KDA, believes it is about evolving the concept.

In Kahn’s school of thought, the ideal co-living arrangement is one that takes into account an urban, active lifestyle and proximity to a like-minded community. But this isn’t just dorm living. Each bedroom has its own kitchenette and bathroom attached — essentially, a private micro-studio, branching out from an appealing and accessible, beautifully furnished central shared space. Housemates find each other via the same tech that powers dating apps. 

Read the entire article here

El Cerrito Multi-Family Project, by Studio KDA



Comal Restaurant in Eater National


“The End of the Ear-Splitting Dining Room”

 by Eater National, April 19, 2019

“John Paluska, founder and co-owner of Comal in Berkeley, says he and his business partner Andrew Hoffman thought about potential acoustic treatments for the restaurant during the pre-construction planning stage. At the time, their designer, Marites Abueg, introduced them to Meyer Sound, a Berkeley-based audio manufacturer. Their conversation quickly turned into Comal becoming a “test case” for the Constellation System, which allows users to optimize the acoustics in a space by using a careful combination of loudspeakers, microphones, and digital processing. The system allows any workers in the space to make adjustments depending on how busy the restaurant is.”

Read the entire article here.