We really like Comme Ca, David Meyer’s French bistro. One caveat – for us, it is better on the early side as by 8:30 the bar is 3 deep and the noise level can be deafening if you are sitting anywhere near the bar. They know our favorite table, even though we have only have been there once before, a small table by the window, but far from the bar!
The chef de cuisine at Comme Ca is Michael David who worked both at Café Boulud and DB Bistro Moderne.
Our waiter, Andre was superb and we were able to order one course at a time and have a leisurely meal. Essentially we devised our own tasting menu, ordering from the hors d’oeuvres section of the menu.
First Course – a dozen oysters – Fanny Bay and Malpeque. Again, like last time, these are slurping oysters, needing no sauce.
Second Course – Scottish smoked Salmon on a shredded potato galette with chive crème fraiche – delicious.
Third Course – Brandade de Morue Gratinee – we had liked this so much last time, we decided to have it again – just as good.
Fourth course – Escargots persillade – burgundy snails, garlic butter, parsley – this was poor – way too much parsley, chewy snails – I would not order this again.
Fourth course – Steak Tartare- hand cut with capers and corrnichons – the tartare was excellent, on a par with Bistro Jeanty’s in Yountville.
Fifth course – Roasted Beef Marrow and Oxtail Jam (the meat shredded and reduced to a soft tenderness.) The oxtail jam was served in a separate casserole and I added it to the roasted beef marrow.. Another repeat and definitely worth repeating.
Sixth course – Cheese – no picture and no clue.
1998 Smith Haut Lafite, Pessac Leognan
1998 Chateau d’Ampuis, E. Guigal
The sommelier was extraordinary. We had brought a 1998 Chateau Smith Haut Lafitte, Pessac-Leognan. We try very hard not to bring wines on a restaurant’s list. Rory, the sommelier said not a problem at all as they have the 2001 on the list. Well, we shared as always, and a couple of minutes later, Rory arrived with the 2001 and said let’s taste this side by side. The 1998 blew the 2001 away, but we weren’t charged for our glasses of 2001. We both thought what an incredible “going-out-of-your-way” gesture. That is what I would call going that extra mile.
We will definitely go back for a third visit as there are many items on the menu that I want to try i.e. the glazed sweetbreads, the mussels and the duck confit to name a few.