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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.

Continue reading “COMME CA – Gallic Confidence by way of California”