Chef David Myers, armed with one of the first Michelin Guide stars in Los Angeles and a superbly trained team, recently opened Comme Ça, a glamorous, modern brasserie, and Boule Atelier, a showcase of jewel-like sweets and soul-satisfying breads. These are the beginnings of a nationwide expansion by Myers, named Best New Chef in 2003 by Food & Wine. Noted for his flagship restaurant, Sona, which captured a Wine Spectator Grand Award in 2006, Myers has been called an “artist among ...
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