At Comme Ça on Melrose Avenue, fromager Todd Jasmin assembles thoughtful selections at the cheese counter.
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Brasseries with an L.A. Accent

At Comme Ça on Melrose Avenue, fromager Todd Jasmin assembles thoughtful selections at the cheese counter.

At Comme Ça on Melrose Avenue, fromager Todd Jasmin assembles thoughtful selections at the cheese counter. (Photograph by Coral Von Zumwalt)

Chef David Myers' daily specials, such as poulet roti and côte de boeuf are listed on a chalkboard at Comme Ça.

Chef David Myers’ daily specials, such as poulet roti and côte de boeuf are listed on a chalkboard at Comme Ça. (Photograph by Coral Von Zumwalt)

Comme Ça's look is an Americanized homage to Chanel, with clean black-and-white blocks and small splashes of color.

Comme Ça’s look is an Americanized homage to Chanel, with clean black-and-white blocks and small splashes of color. (Photograph by Coral Von Zumwalt)

The bar at Comme Ça is lively and exuberant.

The bar at Comme Ça is lively and exuberant. (Photograph by Coral Von Zumwalt)

An espresso bar tabac leads to the entry of the Hall, the brasserie at the new Palihouse Holloway hotel in West Hollywood. Stephanie O’Mary is the chef.

An espresso bar tabac leads to the entry of the Hall, the brasserie at the new Palihouse Holloway hotel in West Hollywood. Stephanie O’Mary is the chef. (Photograph by Coral Von Zumwalt)

The Hall has some unusual design touches. Wood chandeliers look like earrings Goldie Hawn might have worn on “Laugh-In”; staghorn ferns sprouting from the wall look like frisée salad.

The Hall has some unusual design touches. Wood chandeliers look like earrings Goldie Hawn might have worn on “Laugh-In”; staghorn ferns sprouting from the wall look like frisée salad. (Photograph by Coral Von Zumwalt)

Avi Brosh, owner of Palihouse, was inspired to open a brasserie because of “two little places called Balthazar and Pastis” in New York. He hand-picked every design element of the restaurant.

Avi Brosh, owner of Palihouse, was inspired to open a brasserie because of “two little places called Balthazar and Pastis” in New York. He hand-picked every design element of the restaurant. (Photograph by Coral Von Zumwalt)

Chef Alain Giraud’s Anisette Brasserie will open next month in Santa Monica’s clocktower building, if all goes according to plan. There the look will be classic; the innovation will be on the plate.

Chef Alain Giraud’s Anisette Brasserie will open next month in Santa Monica’s clocktower building, if all goes according to plan. There the look will be classic; the innovation will be on the plate. (Photograph by Coral Von Zumwalt)

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