“This is the kind of food I cook at home, for myself and my friends,” David Myers, chef/founder of Comme Ça, says of his decision to bring authentic bistro cuisine to Los Angeles. “It has heart and soul. I love it.” David’s dream to share the perfect brasserie experience is realized at Comme Ça. The menu offers a blend of flawlessly executed traditional dishes with the freshest locally farmed ingredients. But cuisine is only one part of David’s vision. The beverage program, ambience and service are equally important to creating this unique and exciting dining experience.
David’s expertise with French technique can be traced back to the years he spent working at Les Crayères, a three Michelin-starred restaurant in Riems, France, where he was sent by his mentor, Charlie Trotter, the legendary Chicago-based chef. Upon returning to the U.S., David went to New York to learn from master chef and winner of countless culinary awards, Daniel Boulud, at his landmark Restaurant Daniel.
With this extraordinary background, David set out for LA to build on his skills and open his own restaurants starting with Michelin-starred Sona and, in 2007, Comme Ça. 2010 was a year of expansion for Chef Myers. Along with opening the second locale of Comme Ça at The Cosmopolitan of Las Vegas, he also created Pizzeria Ortica in Costa Mesa, CA, launched two restaurants in Tokyo, Japan and will open a second Pizzeria Ortica in Hollywood, CA in 2012.