Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://www.ifoldsflip.com/i/419349
Like This Comm a celebrates the season like few other restaurants on the strip. by catherine de orio photography by sabin orr "A restaurant should evolve—obviously, stay in touch with who we are, but constantly be bring- ing new things to guests," says Brian Howard, corporate executive chef of Comme Ça at Cosmopolitan. This is a notion continuously at play on Comme Ça's ever-changing menu. Long before the restaurant settled onto the Strip (its original location is in LA), boundary-breaking chef-owner David Myers turned the concept of the brasserie on its head. Maintaining the principal tenets of fresh, seasonal, and thoughtfully sourced ingredients, he challenges what constitutes a classic with his creatively modern dishes, and the Vegas outpost is taking it one step further. The holidays are the best time to see it happen, when wildly indulgent menus come out to play. Santa Barbara sea urchin, crispy potato, and quail egg confit. continued on page 84 vegasmagazine.com 83 taste this Issue: 'tis the season