From Our Editors
Stationed in The Cosmopolitan hotel, Comme Ça enchants with a mixture of French bistro cuisine and neon modernist decor. Under the watch of founder David Myers and Executive Chef Brian Howard, the kitchen crafts a seasonal menu of French-inspired fare. Hors d'oeuvres including duck confit with pickled blueberry compote segue into dishes such as steak frites, steamed mussels, and Berkshire pork, which includes head, belly, and rack alongside a mustard-seed jus. Libations on the list of 18A cocktails—cheekily dubbed for the Prohibition amendment—include the citrusy Penicillin, which won Best Cocktail in Vegas Seven. Alternatively, patrons can browse the wine list curated by sommelier Bruno Bonnet.
Comme Ça won Restaurant of the Year in Desert Companion and garnered praise in the Las Vegas Review-Journal, in no small part because of the influence of Chef Myers, who carries hefty French culinary credentials. After working under his mentor, Charlie Trotter, Myers flew to Reims, France, to learn and work in Les Crayères, a restaurant marked by its three Michelin stars and secret American stripes. In Los Angeles, he opened Sona, which soon caught its own Michelin star, before moving on to Comme Ça in Las Vegas.
The sprawling space encompasses a lounge, a bar, and a dining area with dark wooden tables that opens up onto a patio. Across from the bar, patrons sink into plush U-shaped chairs or along a burgundy bench, admiring the carved mirrors and abstract art reminiscent of the flag on the dusty silver walls. A patio opens onto glimmering views of the Paris hotel's Eiffel Tower, stretching up in front of the Strip's palatial hotels. Its canopy offers protection from rain while casting crimson light over faces and long bench tables.