1.

I've been to Comme Ca twice and had two bad experiences. I wanted a friendly neighborhood bistro with good food and fun atmosphere. What we get is a dressed-up version of Pastis with poorly realized French cuisine and out-of-touch staff that believe they are a few weeks away from Michelin stars.

Perhaps the media has overestimated David Myers as a chef, as almost every dish that came from his kitchen was poorly cooked. Half of the wine list was unavailable and the staff is dressed in unsightly Howdy Doody costumes. The management runs around the restaurant like novices, stealing extra chairs from incomplete tables and even reseated a couple because they wanted their four-top table.

As for the food, the raw platter looked like it had been thrown on a bucket of ice, and the shrimp tasted frozen and didn't even have tails. It's ambitious to take on French cuisine when you have no French training - but the steak frites was unacceptably rare and the french fries were burnt to hallowness. The Frisee aux Lardon looked like someone barfed egg yolk over Bac-o bits. And the potato tower that came with the chicken was 20-minutes under cooked and unpenetriable even with a knife.

As for dessert, there was no cookie plate for the second time and the waitress acted as though they had just run out. The dark chocolate tarte requires a chisel and then seperates from its pre-made crust. I don't know how Boule has stayed in business, let alone expanded, with their crappy fruit-theme tortes and oversweetened ice creams.

As David Myers emerged from the kitchen we contemplated complaining, but I'm sure he already knew his kitchen was a disaster.I'm not sure where he gets the money to sustain his struggling restaurants, which Comme Ca is destined to become just like Sona, but perhaps he flips houses on the side or something.

2.

well since comme sucks hardly has the intestinal fortitude to have his name displayed with accusations or shall i say opinions such as his but if he disliked his experience so much what would bring him back twice in the mere week they have been open? hmmmmm. anyway, i have been once, last night, and was impressed, ill admit i did arrive with the awareness that opening jitters would occur but they were proudly kept to a minimum. drinks were amazing, i appreciated the speakeasy-type of menu offered and the bartender, sammy, and i were able to share some memories with me being from NY as he is and works at one of my favorites, Milk & Honey. i also had a selection from the raw bar and, like every great seafood restaurant they are served on the halfshell with lemon and vinegar accompaniments over, yes believe it or not, ICE.

management did seem a bit on edge/flustered at times but im sure with good reason as the place was extremely busy.

food... i also had the steak frites and i love my steaks medium rare as to savor all the natural juices from the meat and it was perfectly cooked with fries that had a nice crispy exterior and light potato inside. my date had the bouilebaise which she felt was a little underseasoned/bland, so unlike the timid comme sucks (above) I did speak with chef myers who happily took the plate back and made a fresh one which he brought back out a few minutes later. at the end of the meal we also shared some thoughts with chef myers as i also dine at sona quite often. and again, the less educated commenter above me is wrong, as chef myers has worked in several kitchens in and around Paris as well as worked with chef Boulud at the infamous Daniel.

no i am not out to pick fights over a blog and sure everyone is entitled to his/her own opinion but i think this is a place that every should try; the type of place LA has needed for quite some time and finally is here and started the right way by the right group.

happy dining.

3.

Another delightful dinner at Comme Ca where only one dish had to be sent back. Bravo Chef Myers!!!!

Someone should give him another mediocre restaurant... oh wait...he already has two.

4.

comme sucks above must be desparingly bitter about life. either that, or troubled by the fact that envy & jealousy has gotten the best of them. go have a strong drink - sounds like you need to relax

5.

actually i hear comme ca has some pretty strong drinks, try there.

6.

Why are people like R.F. & Giovanni R (bloggers) so staunchly defending COmme Ca? It's such an biased retort to 'Comme Sucks' posting that you get the feeling Comme Ca personell are behind such a posting.

The truth is different for every person & that is the point of this forum. hey, why would you write 'you need to relax' ? That's insulting for other readers who want to read good/bad/whatever reviews. At least Comme Sucks is keeping it real.

What else can you ask?

7.

I'm with Aubert.

A chef's intentions and resume are not enough: unless the food is free, the food must be good.

The fact that commecasucks returned means simply that s/he gave the place a second chance, which is more than one needs to do. Any good restaurateur will tell you that the customer should feel free to judge the place based on one meal. That's the nature of the business.

We're trying Comme Ca tonite with an actual French person, and will report back.

-- Also Anonymous

8.

Okay, here's the review. Maybe three out of five stars.

Some things were delicious: the cheese, the oysters (perfect and plump), the bread (raves for the baguettes), the skate, the coq au vin, the marrow appetizer. But others not so: the apple tart's base was like cardboard; the stroganoff was small and mediocre and has creme fraiche not sour cream; the pork chop was huge but blah; and the frites were fine for a little burger joint, but not for a bistro where the frites should be a draw. They had orange-colored spice on them. This isn't TGI Fridays.

The service was attentive. Too attentive. Leave the damn dishes until we're all done and stop interrupting our conversation. (If you like this, add a star.)

Our server could not describe how dishes were prepared. She could say they were "awesome." But that doesn't cut it.She also poured out a whole bottle of wine among severalvery full glasses when no one was looking, in what I perceived to be an attempt to get us to order another. She did immediately offer to bring out new frites, but we declined.

We might go back for oysters in the bar, or cheese and wine, but not for dinner.

-- CD

9.

I made it over to Comme Ca last week for lunch. I'd been looking forward to checking out the bistro fare since hearing it had opened. My expectations were pretty high for Chef David Myers after reading some great reviews and I'm pleased to say the food definitely met the expectations. My friend and I were seated immediately and decided to share a few dishes so we could sample the goods. The oysters (malpeques) were plump, briny and delicious. The moules frites were also excellent-- the broth they were served in was addictive! Perfect for sopping up with the fresh crusty bread brought to the table. The fries were crispy and well seasoned and served with a side of aioli. The grilled cheese was a mixture of gooey sheep and tangy goat's milk cheeses... We were probably swayed to order that after entering the restaurant and being hit with the aroma of stinky goodness from the cheese bar to the right. (Be warned: if you do not like cheese, you probably want to sit on the other side of the place!). The chicken- coq au vin- also looked good but I did not sample this time.
Our waiter did seem a little nervous and/or new but was doing his best to provide answers to menu questions and he was very friendly. And it is loud in there but in a lively way-- I didn't find it annoying. Also... Hollywood note... there was a camera crew filming for MTV's show "The Hills" while we were having lunch... the truth is that I didn't know who the actresses were since I don't watch that show, but my friend recognized them and confirmed with a production guy. Overall a cool vibe at Comme Ca and I would definitely go back. I would like to check out the dinner menu next.

10.

Three of my friends and I just had the most memorable meal at Comme Ca. Unfortunately, it was a bad experience that we will remember for a while. We were apprehensive about going there after reading a lot of the mixed reviews on the place…especially about the food being too salty.

So this is what happened. The food started off somewhat good with an excellent squid dish and average salad dishes. The onion soup was too salty and we could only have a couple spoonfuls before we had to put the spoon down and reach for the water. The bread was excellent but they apparently don't bake it themselves. The cheese plate was great with nice pairings of homemade marmalade, etc. How can you really make a mistake on the cheese plate though…. The service by the wait staff was good and attentive at the right level. The entrées that we had were not what we had hoped for. The pork belly was mostly fat with a sliver of meat that only tasted of fat. It was disgusting to even look at. We also ordered the duck confit and the coq au vin. The duck was so dry and lacked any flavor that we were not even sure if it was duck that we were eating. Finally, the coq au vin was okay, but certainly not the best that I have had as the bacon in it was over cooked to a point that my friend commented on it having the consistency of jerky.

The cherry on the cake was at the end of our dinner. About an hour and a half into dinner, we wanted to order tea/coffee and dessert. When we asked our waiter, he said he had to come back to us. Instead, the manager came to us informing us that we needed to leave the table as the people with the later reservation was waiting for our table. Moreover, he was indignant in telling us that we should have been told that dinner seating was for an hour and a half only. We were never told this when making reservations and when we got to the restaurant. When we told him that we were not aware of this and that we had not finished our wine nor ordered dessert yet. He offered to move us to a bar table and comp us on our dessert. When we told him that we no longer wanted to stay for dessert, we got the bill and asked to leave so that they could start cleaning up our table. Needless to say, I would NEVER recommend this restaurant unless of course you want to waste your money on bad food and then be insulted.

11.

I went once to Comme Ca I think it was well organized everyone was well prepared, the service was good and all the employes were attentive and nice. Food was just good.
I am a fan of chef Myers. I hope Sona that was destined to be one of the great restaurants of our city do not feel the effects of Comme Ca . I hope all his restaurants continue to improve and to grow