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Slide 3 of 10

Comme Ça

David Myers (an F&W Best New Chef 2003) rose to stardom at Sona (which is still stellar). Now he has expanded his local empire with this French brasserie, which serves three meals a day—from crème brûlée French toast to duck confit—in the heart of Designers Row. We loved: Roasted beef marrow and oxtail jam; chilled seafood tower; the El Diablo cocktail of tequila, ginger, fresh lime and soda.

Photo courtesy of Comme Ça

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