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A.O.C.

8700 W. Third St. (Robertson Blvd.) Send to Phone
A larger location for A.O.C., the popular wine bar from Suzanne Goin and Caroline Styne.
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Local Deals: 120 * 90

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Open Mon. 11:30 a.m.-10:00 p.m., Tues.-Fri. 11:30 a.m.–11:00 p.m., Sat. 10:00 a.m.–11:00 p.m., Sun. 10:00 a.m.-10:00 p.m.; Cocktail hour daily 5:00 p.m.–7:00 p.m. at the bar
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Dining room at A.O.C., Los Angeles, CA

A.O.C. Restaurant Review

: Chef Suzanne Goin and business partner Caroline Styne relocated their wine bar A.O.C. to this larger site. A long communal table divides the bar and the main dining room. The upstairs area, smaller and cozier, overlooks the desirable patio, and showcases some of the wines from the long list. The menu carries on the small plates concept that A.O.C. pioneered locally more than a decade ago. Charcuterie and multi-national cheeses are popular for starters. Familiar dishes include the bacon-wrapped Parmesan-stuffed dates, and pork rillettes with pickled onions and cornichons. Continue with the bay scallops ceviche in a yellow tomato gazpacho or the sweet corn, avocado, rajas and queso fresco salad. From the wood oven we tried the arroz negro (black rice) with squid topped with saffron aïoli, and it was a winner. Vegetarians will be happy with options that are substantial enough for a meal and are not just side orders, like the cauliflower seasoned with curry and red vinegar, and the long-cooked cavolo nero (loose-leafed cabbage from Tuscany). Other plates include pork belly on a bed of pickled cherries and lardo toast, and in season, soft-shell crab accompanied by a fried green tomato. A few family-style “platters” have been added to the dinner menu, such as the bone-in monkfish tail served with sweet peppers, cherry tomatoes and charmoula (a North African spicy sauce), and a lamb tagine that Goin likes to describe as “buried in couscous” with dates, apricots and almonds. Finish with the chocolate torta topped with melted nougat and sherry ice cream or the crème fraîche cake with plums and pistachios in olive oil. As you may infer, Goin’s cuisine is not light but it’s quite tasty. A limited menu is available between lunch and dinner. The wine list is almost exclusively made up of sustainable, biodynamic and organic wines ---- each labeled accordingly --- and there’s a very acceptable by-the-glass selection. Craft cocktails have also joined the mix. Check out “Cocktail Hour” at the bar from 5 p.m.-7 p.m. daily for $4 beers, $6 glasses of wine, $8 well cocktails and $10 specialty cocktails, plus deals on a few dishes.

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