There are a range of great restaurants in Los Angeles, but Comme Ca is different. It is the rare restaurant that can rattle your soul.
Comme Ca is the sister restaurant to Sona, which in my opinion is one of the best restaurants in Los Angeles. Comme Ca calls itself a brasserie, which, according to my Mac OSX dictionary is:
an informal restaurant, esp. one in France or modeled on a French one and with a large selection of drinks.
What does informal mean? Well, referring back to my handy dictionary, it means:
having a relaxed, friendly, or unofficial style, manner or nature.
Wait, the definition of informal makes no mention of food…for all of these years I thought that the definition of “informal” ended with: and serving mediocre comfort food. NO MORE! Comme Ca serves food as amazing as anywhere in Los Angeles, and does so in a way that is…well…informal! Paper sheets act as table cloths, boisterous conversations fill the dining room, and yes, there is a large selection of drinks.
I was always a fan of the drink program at Sona, and Comme Ca did not disappoint. Fresh squeezed juices, beautiful glassware, and exciting recipes make up Comme Ca’s cocktail program. I ordered a gin concoction with lime, mint, and cucumber; it was very, very tasty. We ordered cocktail prawns, a sort of pizza thing, escargot persillade, and steak tartar for the table to start. The cocktail prawns were arguably the best I’ve ever had, and the escargot was certainly the best I’ve ever had. The “a sort of pizza thing” and the Kobe steak tartar were also very good, though I was consumed with trying to keep stray forks off of my coveted prawns and snails.
I’m not going to bother talking about the wines I had. Mark Mendoza runs the wine program and is very, very good at what he does, so if you want to know more, roll in and ask your server for suggestions, you simply can’t go wrong.
For my entrée I had Red Wine Braised Paleron of Beef, which was a new dish to me. I’m rare in the culinary world in that I’m not a huge fan of braised dishes…Comme Ca, ladies and gentleman, has made me both a believer and about 5 pounds heavier. This dish was absolutely AMAZING! I liked it so much, I passed on cheese and dessert and sat there, ignoring my guests, savoring this ridiculously good dish, which is essentially braised beef served over horseradish pommes puree and braised carrots, so simple, yet it made me question everything…Comme Ca is the real deal, and Chef David Myers continues to dazzle with his foray into the Los Angeles restaurant scene. Bravo.