Crispy Baked Mozzarella at Union

Officially debuting May 12, Union’s new small-plates menu features seven fun, shareable items, including this ooey-gooey wonder. A generous slab of mozzarella is coated in perfectly salted Parmesan-garlic breadcrumbs and baked until the thin shell can just barely contain the molten deliciousness. Laid down in a pool of spicy red tomato sauce, the little rectangle is now ready to crack open. Union’s chewy house bread is the ideal delivery system for the melty cheese and for daubing up any remaining drops of sauce. $17, in Aria, 693-8300, LightGroup.com.

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David Myers

David Myers

By Max Jacobson

Thirty-seven-year-old David Myers of Comme Ça sports a permanent three-day beard and short ponytail, a look as terminally hip as his food. You’d never guess he has one restaurant and two pâtisseries called Sola in Tokyo, Pizzeria Ortica at South Coast Plaza in Orange County and Comme Ça in West Hollywood, but yes, he’s that busy. At present he’s focused on a project at the historic Equitable Building on L.A.’s Hollywood Boulevard and Vine Street, and he’s working to reopen postmodern Sona in Southern California toward the end of the year.

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