Some of the words may be written in English, but the menu is thoroughly French at Comme Ça, chef David Myers’ new restaurant in Los Angeles.Comme Ça seeks to recreate the experience of dining in a classic French brasserie, Myers says. The fare is absolutely traditional, with hors d’oeuvres such as soupe à l’oignon gratinée and escargots persillade preceding classic entrées that include bouillabaisse, coq au vin and beef bourguignon. The restaurant opened for dinner in October, with lunch ...
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