Founder and Chef David Myers Announces Brian Howard as Executive Chef
LAS VEGAS – Comme Ça, the newest French brasserie staple in the Las Vegas dining scene at The Cosmopolitan of Las Vegas, welcomes springtime with a new spring menu created by founder and chef David Myers, and his new Executive Chef, Brian Howard.
Myers and Howard add new Parisian favorites to the dynamic menu including two fresh, crisp salads: the provence country salad and the chilled asparagus salad which contains marcona almonds, black truffle hollandaise, piquillo pepper and mizuna.
Other new French classics that will be featured in this season’s menu will include a mushroom risotto, the Hudson Valley foie gras, butter poached lobster and the steak tartine, a traditional open-faced sandwich made with arugula, bleu cheese, black pepper aioli and pickled red onion on toasted country bread.
Comme Ça has also changed up its Spécialités du Jour offerings with coq au vin, a classic dish composed of chicken, mushrooms, onions and pork, priced at $28 every Tuesday. The Wednesday specialty will be the riz de veau, a veal sweetbread, priced at $26 and described by Howard as an item for the “ultimate foodie.”
“We offer a variety of products on our menu that appease all crowds, even those with the most trained palettes,” says Howard.
A well-known professional in the Las Vegas culinary scene, Howard has a keen eye for quality and fresh ingredients, seeking out only the finest meats, seafood and produce from top purveyors around the country.
“We are thrilled to welcome Brian to the David Myers Group family,” says Myers. “His ability to lead a kitchen and maintain the high level of cooking and quality for which Comme Ça is known makes him an outstanding asset to our team.”
Howard brings his passion and dedication to Comme Ça looking forward to contributing ideas and nurturing a budding professional relationship with Myers and his culinary vision. Howard plans to help make Comme Ça the premier French brasserie in Las Vegas by constantly updating the menu with new, unique offerings and by overseeing a culinary team of the highest pedigree.