CENTRAL – First Bites (and Impressions)

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As luck would have it, ELV ran into three notable restaurant people this past weekend. Each had been to Central at Caesars and each had a definite opinion about it. Here are tidbits of some of the conversations:

Well Known Executive Chef at Famous Restaurant Group (WKECAFRG): “I love the concept. If I had it (right off the Caesars check-in lobby), I’d do 15 mil a year…(but) some of my food was in-ed-ible. The deviled eggs were spoiled and the shrimp cocktail was cheap, frozen shrimp with a mostly Heinz ketchup sauce.”

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COMME CA – Gallic Confidence by way of California

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The most interesting thing about Comme Ça (pronounced kohm sah, meaning: “like that”) is that it isn’t afraid to challenge Bouchon and Mon Ami Gabi at their own game, i.e., classic French bistro food. That Comme Ça thinks it can do so within a stone’s throw of one (MAG) and just a half mile from the other (Bouchon) is a testament to the confidence of a baby faced, American/Californian chef named David Myers.

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