Restaurants & Bars

Los Angeles Area

Comme Ca - Disappointing


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Restaurants & Bars Los Angeles Area

Comme Ca - Disappointing

JMan604 | | Jul 26, 2008 12:21 PM

This is my 2nd time dining at Comme Ca, the first was for a saturday brunch. The food we ordered was light and refreshing. The formage was spectacular to say the least but last night's dinner was not the dining experience I was hoping for.

I started my night with the recommendation of many chowhounders, roasted bone marrow with oxtail jam. The bone marrow's taste was very suttle, it needed the rock salt to properly add flavor to it. The flavor was not as rich as other bone marrows that i've had. I considered the marrow light & safe. It was good, not great but it wasn't bad either. The oxtail jam on the other hand tasted like canned corned beef. It had the consistency of a stewed jerky, very chewy and the flavor was "off". I can't even describe how it tastes like, it seems like they were trying to make it a citrusy flavor but came up way short.

My wife ordered their famous soupe l'oignon gratinee, the cheese were plentiful, saltier in comparison of annisette's version, probably to mask the taste of the broth. It's like they didn't boil the broth long enough to get the desired flavor, it was flat, tasting like a consumme. The bread seemed lost as they were floating around as 3 rather than as 1 harmonous peice. The onion itself wasn't sweet, perfectly cooked but no flavor at all. My palette was spoiled by the richness of annisette's onion soup, the gruyere, bread, broth, and onion had equal flavor that did not overpower each one.

For Entree, I had the duck confit with braised red cabbage and flageolets. First slice of the duck thigh with my knife, you could tell it was dry. I wished I brought my camera to show how dry it was. Skin was crispy but once again, like the onion soup it was lacking any flavor. The highlight of this dish was the braised red cabbage and flageolets, the cabbage was soft and still retained with nice texture, the sweetness of it was a compliment with the flavorless duck. The flageolet's texture was nice, not chewy, not soft, just right.

The night's special was a lobster, shellfish bouillabaisse which my wife ordered. It had a bright red saffron base, plentiful selection of shellfish. Mussels, clams, big plump tiger shrimps, and half a lobster and claw meat. I was hoping this would be the big ticket for the night. When ordering a shellfish entree, you think sweet succulent flavors of the sea. We guessed wrong, though the shellfish was cooked perfectly, texture was beautiful, once again flavor decided to take a vacation from their kitchen. No sweetness was to be found anywhere in the entree. The saffron's base overpowered everything on it's place. It tasted like cough syrup (think purple benadryl) which was not really a good thing.

Overall, I like the restaurant's atmosphere.....that's it. Yes, it was very loud but Im used to dining in chinese restaurants so that didn't bother me at all. The food was a disappointment, I really tried to like Comme Ca but alas, a new king is in town and im taking my palette to Annisette Brasserie instead.

Food: 5/10.

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