Nothing beats a winner, and nothing beats a winner when that winner will see no equal of its kind.  Once again, Chef David Myers brings vision and class in yet another one of his ventures - indeed, as with all things originally Hollywood, this is a sequel to Comme Ca West Hollywood.  However, unlike most sequels, this one can stand alone as a great.\n\nWith a menu differing in some offerings from its parent restaurant, Comme Ca Las Vegas stands as a testament to fine dining done well, with a rich blend of variety that meets style, sophistication, and the kind of care in preparation and presentation that would make even the most cynical of eaters fall in love with food.... all over again.\n\nFrom the Duck Confit to the Endive Salad to the Steak Fritte (both the simple center cut prime flat iron to the bone-in prime NY strip) with Herb Butter to the selection of cheeses from la fromagerie, there was nothing that even hinted at an error.  The Duck Confit was delicious, and I happily chowed it down with a signature 18A Cocktail - the Penicillin (made with Balvenie scotch) and it paired well with my steamed Spinach.  \n\nMy partner in crime, @Meloshi, had the Steak Fritte and I sampled some of that delicious, organic, free range beefy goodness before having some of H's bone-in-prime NY strip and I have to say, no one can do it better than Comme Ca.  Houston chefs need to eat the bone-in prime NY Strip from there to show that you can do bone-in, do it well, and taste the difference.  Oh mais oui, it was as if my taste buds were performing the most beautiful ballet as I went through the courses with H, @Meloshi, and J.  From cheeses to soups to salads, every bite radiated organic excellence and fine preparation.\n\nThe wine list is extensive, featuring wines from around the world that can pair with anything and everything on the menu.  We were blessed, after much food and during  my delectable Marron Glace desert, to have Assistant General Manager John Anthony drop by - and he gave us a brief history and insight into the menu's design and Chef Myer's guiding philosophy.  To say that the experience as a whole was anything less than heavenly would be to insult both Comme Ca and heaven at the same time, since I firmly believe that these recipes were divinely inspired.  Nothing can come close - anywhere in any restaurant - to the mushroom risotto that came.  No comparison to the farm fresh cheeses that were ravished by our table like cheese heads gone over the board of lunacy into dairy made obsession.\n\nFinishing with their French press coffee was only the start of greatness, as I sat in gastronomic heaven.  My body full, my mind racing with the thoughts of a meal divine, and I realized at that moment the true meaning of Hemingway's vision of Paris: \"Paris is a moveable feast!\"  Indeed it is, and the French cuisine of Comme Ca Las Vegas proved it - a million times over, and a billion times over that to my taste buds,