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David Myers' stylish brasserie is a sleek, theatrically lit restaurant that has the look of an ancient dining room restored to use; it's all black and white, lined with mirrors, filled with actual French speakers and smartly dressed citizens of the local design community. The oysters are briny, crisp and alive. The house-made terrines and ptés are first-rate. There are snails in garlic butter and frisée salads with bacon and poached eggs, choucroute garni on Wednesdays and braised pork belly on Saturdays. The wine list includes French village vintages that are uncannily appropriate with the food; the house carafe is a decent Côtes du Rhône. And there's the roar, that great, happy roar of music and clattering plates and people with a little too much wine in them, and the sense that somebody, somewhere in the restaurant, is having the most memorable evening of her life. Comme Ça aims to be all things to all people, open early for croissants and coffee and late for oysters and champagne, serving formal entrées like seasonal sole piperade and roasted pork chops, and bistro classics like steak-frites and lemony skate grenobloise with capers and brown butter. Is there good onion soup? A great one, informed but not overwhelmed by its gooey mantle of melted Gruyère.
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The drink is called the Chin-Up, which seems inadequate as solace, halfhearted as a name. It blends Beefeater's gin and Cynar, a peculiar digestif containing cynarine, the active ester that gives the artichoke its odd aftertaste. It is finished... More »
If you read Laurie Winer's story about L.A. cookbooks and chef David Myers, you may have had a lot of reactions -- one of which might have been hunger. Sure, you can go to Comme Ca and eat Myers' take... More »
Oysters, french onion soup, moules frites, escargot, cheese! All the classics in a fun, bustling setting (can get a bit loud at night). Take advantage of specialty cocktails from their master mixologists. They have valet but it's pretty easy to find a meter on Melrose.
There are a lot of things to admire about Comme Ça. The selection of ripe cheese is among the best in the city, and the braised beef shoulder is exemplary. I love the mussels steamed in cream and Pernod, the hand-chopped steak tartare and what at the moment may be the only serious coq au vin in Los Angeles. The cocktail maestro is one of the two or three best in town. The theatrically lit dining room manages to suggest a French brasserie without succumbing to French brasserie kitsch.... More »
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