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Chef David Myers was just six years old when he became inspired to experiment in the kitchen after watching a woman cook eggs on TV. He pushed away his cereal bowl and took out a carton of eggs. “I cracked a couple into a pan, tasted them and wasn’t satisfied, so I opened a couple more and seasoned them. Still not satisfactory. Only after I finished the entire carton of eggs, did I finally perfect the taste. Later, I was ill from consuming too many eggs,” David Myers told me at the opening of his newly renovated French Brasserie bar 18A, at his West Hollywood’s Comme Ça restaurant. Many may recognize his handsome face from the television shows “Iron Chef” and as a co-host on “Shopping with Chefs”.
Though he majored in business in college, he preferred throwing dinner parties, preparing gourmet meals for his friends. After one year of International business school, he decided to follow his passion and
go to the “school of hard knocks” by working with some of the best chefs in America and Paris. “Charlie Trotter in Chicago taught me the art of cooking. Daniel Boulud in New York was a great teacher, ” Myers said.
His new bar, 18A is named after the 18th Amendment, marking the beginning of Prohibition. This speakeasy period forced people to get creative with their libations. At Comme Ça, they’re creative too, making their cocktails in small batches, squeezing their own fruit juices and using blocks of ice to chill, but not dilute the drinks. It’s a
neighborhood restaurant that serves up unique cocktails, fresh innovative dishes and a reasonable “Hourglass” menu from 5 to 7 p.m. every evening, sort of like an “earlybird”.
The cutest waitress, Erin dressed in prohibition period attire, came around with trays of cocktails I have never experienced. There was the hot pepper smash with bourbon, Thai chile, lemon wedge, honey and mint. It’s muddled, shaken, strained and topped with crushed ice. Another was one of Comme Ca’s specials, the doe-eyed doll with cognac, aperol and lemon. It’s served in a champagne glass. I also sipped the penicillin with its blended Laphroaig 10- year Scotch, ginger, honey, and a hint of lemon. Honestly, this drink could cure any ailment for at least one hour.
Nibbling on Peruvian bay scallop ceviche, served with caramelized peaches and fennel ($9) and the pulled pork sliders with pickled shallots, aged Gruyere and arugula ($8) put a smile on my face. They also serve fried oysters with a gribiche sauce ($9) and Dungeness crab croquettes with harissa aioli ($8) on the new Hourglass menu.
For those who would prefer beer or wine instead of the “hard” stuff, they offer an interesting selection of Belgium beers and French and California wines. Plates of fromage are also on the new menu and are a nice accompaniment with the wine. There is a selection of three different cheeses ($15), and a variety of five ($25). Add a glass of Kopke “10 year” for $6. The charcuterie plates are served with homemade pickles, mustard and crostini.
Cocktails on the Hourglass menu are $6 and range from a vodka daisy, mojito, or rye smash with rye, lemon, honey and mint.
Between traveling to Tokyo, Japan to check on his Comme Ça restaurant in Asia, creating new menus in Los Angeles, overseeing his Pizzeria Ortica in Costa Mesa and supervising his new Comme Ca restaurant in Las Vegas which opened yesterday, Myers is a very busy chef enjoying the payoff from his arduous years of training in various kitchens around the globe. 8479 Melrose Ave. (323)782-1104.
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