King crab tartine with white bean purée
$$$, Full Bar, Seafood,
"King crab tarting with white bean purée. Lovely!! Great lunch @chefdlefevre"
ChefDavid Myers
Los Angeles
About David Myers
Gypsy Chef, global citizen and wandering soul, David Myers is based in Los Angeles, but is most often found in his restaurants in Tokyo, Singapore, Hong Kong, and Dubai. He has trained under several for the world's most renowned chefs, including Charlie Trotter, Gerard Boyer and Daniel Boulud. In each of his restaurants, he draws upon the unique flavors and ingredients discovered in his travels around the world to create an exclusive collection of dining and drinking experiences.
My Venues
- SOLA TOKYO 伊勢丹新宿店
- Shinjuku, 3
Accolades
- Best New ChefFood & Wine
- Nominee for Rising Star ChefJames Beard Foundation
- Nominee for Best Chef: PacificJames Beard Foundation
- Best New Restaurants (Hinoki & the Bird)Esquire magazine
- Top 40 Restaurants (Sola)Gayot
Where I Go Out
Fleur de sel pretzel
$$$, Happy Hour, Reservations, Full Bar, American, New American, Gastropub,
"Amazing meal: cheddar buttermilk biscuits, pretzel with David's amazing nuclear horseradish mustard, and cured meat"
Shrimp toast sandwich
$$$, Reservations, Full Bar, Happy Hour, Seafood, Beverly Grove
"Jon and Vinny’s infamous shrimp toast sandwich is as good as everyone says—maybe even better. Also try their uni with burrata, radicchio, and yuzu. I love the sweet, buttery uni with creamy burrata and its pop of citrus."
Slow roasted goat
$$, Wine Bar, American, Breakfast, Caribbean, Venice
"This is a great example of one of the country’s most underutilized—not to mention up-and-coming—meats. Sunny Spot sometimes uses lamb instead of goat, but I've heard it's just as good if not better. i also like getting their Diablo prawns, which are spicy and satisfying with a hint of glazed rum."