February 06, 2009
Chef David Myers of Comme Ca Brasserie, Sona, and Boule on jonesing for sushi, LA’s farm fixation, and leisure-time indulgences
You’ve really embraced Los Angeles through your creative, passionate use of local produce. How does this city inspire or frustrate you? I was trying to find where I wanted to open my own restaurant, and I fell in love with LA. The scenic beauty of the mountains and ocean deeply inspires me. Traffic is another issue though.
And where do you hang out? I don't have a lot of time to hang out, given my hours, and on the weekends I am usually traveling. However, I love The Otheroom in Venice. It's in my neighborhood and I love the vibe.


If you watch