Comme Ça

This wunderkind of the Strip dining scene constantly refreshes its special menu concepts while maintaining a high level of execution for its classic brasserie cuisine. This year, Comme Ça introduced the Bistronomy concept that’s been sweeping Paris—a challenge to create gastronomic feats in a more casual, bistro setting. Chef Brian Howard’s specials do change weekly, but the theme remains the same: Mondays are not only fried-chicken night but also Gastropub Mondays with live entertainment and a special bar menu in the lounge. Tuesdays feature “the best parts of the pig,” while Wednesdays promise an “offaly good time.” Sure, Comme Ça could have been content as a successful brasserie and called it a day, but apparently (and thankfully) that’s not its style.

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Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.

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