SIMPLY AMAZING food, wine, service and experience\n\nCome, enjoy, and experience one of the best Chef's (IMHO) around!  Our overall experience was Fabulous! \n\nIf you appreciate great food this is a compete Gem. If you're uptight and prefer salty fatty food  from Cysco, you may either increase your palate and come to the bright side, or you have no hope -:) \n\nThree of us came on a Friday night and we were able to get a 7:30 reservation with just a few hours notice. My colleagues arrived a bit before me and started off at a nice bar as you'd expect from Vegas. I had no intention of ordering an expensive cocktail before our to be expensive meal, but upon seeing their drinks I was enticed to open the menu and chose a vodka martini with a number of boutique spirits added including something ginger.  It was served with a sword of candied ginger and was just terrific!\n\nWhen seated, our waitress ?Amber? started doing her thing and developed a rapport that set the tone for a great experience. After showing us the specials board, she read us perfectly and suggested we eat off menu and allow Chef David Myers to offer us a tasting.  Perfect, let the games begin...  By the way, I suggested a rather modest price ( considering Vegas top Resturant pricing) for the tasting and it was agreed to with smiles. \n\nI'm going to post a few of photos perhaps buts lets say that Chef David is a perfectionist. To start, we learned that Comme \u00c7a sources all produce from an organic farm outside Vegas daily. It arrived daily, and he insists its picked the morning it is to be served. Yep, we're off to a goo start. \n\nWine... We selected a very modestly priced Burgandy - A Pinot - 2009 Santenay Graviers.   Perhaps, in hind sight,  it was a tad light for the meal but it was wonderful none the less. \n\nFood - although this place bills itself as a Bistro, its a top notch bistro. To the casual American bistro food is simple and generally common. Comme \u00c7a is anything but simple! Although most plates were based on a simple concept, every single dish was complex layering sweet, savory, salt, and acidic with appropriate texture, spice, and seasoning.  \n\nThe tasting began with a board of  smoked salmon on top of an Avocado  pur\u00e9  on toast points. Blue crab was served in a similar fashion on the other half of the board.  Next  came a home made Charcuterie plate with p\u00e2t\u00e9 du Campagne, head cheese, home made picked vej, cornichons, about a half dozen varieties of saucissons etc.  This was followed by a board of bone marrow (in bone, sawed in 1/2 ), accompanied by a terrific parsley, shallot, line juice garlic...... \"Salad\" that was the perfect pairing. Steak tartare with the obligatory egg of course came next followed by  each of us getting a fois gras served on a black pepper waffle quarter, sweetly roasted to be sweet, soft, yet firm apple slices and some great sauce that I can't recall. We are now full of the most terrific meal I've eaten this year and there is more to come! \n\nAs you can imagine we're enjoying ourselves very much and we meet the sommelier. It would have been nice to meet him before ordering the wine but.... It turns out that Bruno Bonnet is French, been living in the states for some time, and in 1991 he won Sommelier of the year for all if the USA. As it turns out, he won the finals by properly selecting the very same wine that Jim and his wife drank if France a decade ago at the Vinters son's engagement party. Anyway, a great meal just got personal any put the experience over the top. \n\nMore food. Muscles , pork chop, and lamb Bolognese.  All to die for and just as fresh, complex, and perfectly done as is possible. \n\nDeserts consisted of a Twinkie looking cake filled with a chocolate ganache and finished in a hard salted caramel ???? Sauce with a side of home made chocolate ice cream. Also served were a pair of apple pies. Think hostess packets looking but anything but! \n\nSIMPLY AMAZING food, wine, service and experience. \n\nGo, enjoy, and allow Chef to have some fun  creating some dishes with passion that will knock your sox off.