Food & Wine

spinner
America's Best New Chefs
2003

David Myers

Sona
401 N. La Cienega Blvd.
Los Angeles, California
310-659-7708

Boule
420 N. La Cienega Blvd.
Los Angeles,
310-289-9977

10 Recipes by David Myers

Where are they now?

Meyers and his wife, Michelle, opened the pastry shop Boule in 2005 across the street from their restaurant Sona. Modeled after a traditional Parisian bakery, Boule sources its ingredients locally from the Santa Monica farmers’ market and Chino Farms near San Diego. In September 2007, Boule will become Boule Atelier and will allow guests to watch the chocolate and pastry production as well as offer pastry-making classes. Meyers will also open Comme Ça, his second restaurant, in October 2007, serving a traditional French brasserie menu. In addition, he’s planning to open a second outpost of Boule in Beverly Hills.

Won Best New Chef at: Sona, Los Angeles


2003 Best New Chef Award Profile

Why Because his contemporary French dishes combine multilayered flavors with Japanese minimalism.

Born Boston, 1974.

Experience Charlie Trotter's, Chicago; Daniel, New York City; Patina and Jaan, Los Angeles.

Most exotic item on Sona's menu Baby monkfish tail with watercress-shellfish broth. "We emulsify watercress with mussel juice and add pearl tapioca and mussels. The emulsion is so bubbly and alive, it looks like the waves after they crash. We serve it in Izabel Lam porcelain bowls, which have a texture like rolling waves."

Heroic moment "One night, we did 79 different tasting menus for 83 guests. When we're designing our tasting menus, we like to see if our guests are in a risky mood."

Latest obsession Kokekokko in L.A. "For $25, you can get a chicken tasting menu: You get raw chicken-breast sashimi as well as the beak, tongue, innards and the heart. You have to drink so much beer with that."


Featured Best New Chef Recipe

Green Papaya Soup with Pickled Papaya

MARKETPLACE

 

206