David Myers is on a mission to bring the world to his restaurant guests. In Pizzeria Ortica, he conquers Italy and delivers a treasure of authentic dishes to Costa Mesa. He has elevated the common pizza to high art—the dough is hand-made with an ancient Neapolitan recipe, the toppings can be as simple as crushed tomatoes, fresh mozzarella and basil or more complex, like ricotta, cured pork cheek, scallions and fennel pollen. And every pie is charred to perfection in an almond wood-fired oven. At Pizzeria Ortica, David’s domain extends beyond pizza and includes traditional antipasti, house-made pasta and other authentic dishes.
Like his menu, David’s vision is expansive. He wants everyone who steps onto his restaurant’s Tuscan red tiled floors to have an unforgettable experience. An enthusiastic globe-trotter, David knows that hospitality is more than delicious food and must include friendly service, a comfortable setting and a phenomenal beverage program.
Since his earliest kitchen experience with Charlie Trotter in Chicago to his years with legendary French chef, Daniel Boulud, David has been recognized for his culinary genius. He has collected an impressive list of awards including a Michelin star for the inventive Sona Restaurant. In 2007, he opened Comme Ça, a classic French brasserie in Los Angeles and, in 2010, expanded the concept to Las Vegas, where Comme Ça is featured at The Cosmopolitan hotel. A newly imagined Sona will open in 2011.