I really, really like Comme Ca – service is extraordinary, the food is excellent, but there is one huge caveat – the noise is deafening. At 7:00 you can have a normal conversation, by 9:00 your ears are ringing. This might be a function of my age – I am not a thirty something or even close to a forty something.
Brad was our server and he did a superior job – attentive plus knowledgeable. The Comme Ca menu is not static – there have been numerous changes re preparations i.e. the smoked salmon galette is now salmon tartare, there is a tomato salad with avocado and triple cream cheese, the Scottish salmon entree is now done with melted tomatoes and béarnaise, the pork chop prep is with Swiss chard and corn, there are 2 types of bouillabaisse – one done with only shellfish that includes lobster and the sole is done with piperade and Manilla clams. I think this speaks volumes about Comme Ca as a restaurant; they could stick with the tried and true, but they are willing and certainly capable of tweaking the menu and adding appropriate seasonal ingredients.
Being old foggies, we tend to stick with our favorites. All dishes were splits – one for two and served family style.
Amuse – Crouton with goat cheese, nicoise olive, piquillo pepper – excellent
Tarte Flambee with caramelized onions, fromage blanc, lardons – the edges of the tarte were burnt, but we just ignored the edges and the topping itself was flawless.
Dozen oysters – Malpeque and Virginia – perfect for slurping
Brandade de Morue Gratinee – salt cod, piquillo pepper puree – this absolutely deserves to be a signature dish at Comme Ca – a dish I just can’t resist.
The dish as presented doesn’t photograph as well as the dish plated.
Glazed Sweetbreads, peas, lardons, glazed onions – what more could one ask for?
Steak tartare, hand cut with with capers, cornichons. Comme Ca’s version is far superior to Anisette’s
Comme Ca’s version
From the photo, my guess is that most of you would vote for Anisette’s version, but look at the dish plated. Anisette’s version was so over-dressed, it was drowning.
Roasted Beef Marrow and Oxtail Jam, toast, fleur de sel – excellent, but we were getting full and the noise level was deafening.
BYO Wines at Comme Ca
Serge Mathieu, Cuvee Tradition Blanc de Noirs–typically clean and direct, nice long finish.
’02 Joseph Drouhin, Beaune Clos des Mouches–this is a great white burgundy that I wish I could afford more often. In the old days we bought it by the case. Beautiful light nose, very fruity but not extreme, no oak, clean, full-bodied chardonnay.
’96 Clos Saint-Denis Michel Magnien, Reserve–aged Burgundy, full, rich, good raspberry nose and flavor, long, clean finish.
Bottom Line – Comme Ca is doing it right; I just wish there was a way to soften the noise factor.