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The Baltimore Sun

Comme Ça

At Comme Ça, banquettes and bookshelves help absorb chatter, but the restaurant is meant to be loud. "Comme Ça is about a fun, high energy environment, and with that goes volume, noise. A brasserie is not where you go for a business deal,” chef-owner David Myers said. Coral Von Zumwalt / Special to the Times
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