Search results for: Suzanne Goin

Incredible A. O. C. Dinner June 15! Critically Acclaimed Winemaker Raul Perez Curated by Caroline Styne, Paired with End-of-Spring Menu by Suzanne Goin

Critically Acclaimed Winemaker Raul Perez hosts wine Dinner June 15, curated by Caroline Styne, paired with End-of-Spring Menu by Suzanne Goin.

A.O.C. by Chef Suzanne Goin and Business Partner / Wine Director Caroline Styne, 3rd Street, Los Angeles, California, and Winemaker Raúl Pérez, Bodegas y Viñedos Raúl Pérez.

A.O.C. Chef Suzanne Goin and Business Partner / Wine Director Caroline Styne

A.O.C. Chef Suzanne Goin and Business Partner / Wine Director Caroline Styne

A.O.C., Los Angeles’ ground-breaking small plates restaurant at the forefront of the city’s best dining since 2002, presents an extraordinary evening celebrating the wines of the revered Raúl Pérez on Thursday, June 15, 2023. The wines are curated by Caroline Styne and paired with Suzanne’s end-of-spring menu which is inspired by her love of the Pérez collection. Raúl Pérez will be in attendance to meet and greet guests.

Raúl Pérez Pereira is highly regarded as one of the world’s most visionary winemakers. He gained recognition for his winemaking skills and innovation from an early age. Born in Valtuille de Abajo, a village in the Bierzo region of Spain, Pérez comes from a family with a long history of winemaking. He produced his first vintage for his family’s winery in 1994 when he was just 22 years old, showcasing his talent and passion for the craft.

In 2005, Pérez decided to venture out on his own and established Bodegas y Viñedos Raúl Pérez, a winery that quickly became renowned within the Bierzo appellation. Bierzo, located in northwestern Spain, is known for its distinctive and high-quality wines, particularly made from the Mencía grape variety. Pérez’s wines gained critical acclaim for their unmatched quality, capturing the essence of the Bierzo terroir. Over the years, Pérez expanded his winemaking activities beyond Bierzo to other appellations in Spain. He ventured into Rías Baixas, known for its Albariño wines, Ribeira Sacra, recognized for its steep vineyards along the Sil River, and Tierra de León, an emerging wine region. Despite his expansion, Valtuille de Abajo remains close to his heart and serves as his home base.

Pérez’s winemaking approach is characterized by a deep respect for the land, a commitment to organic and sustainable practices, and a focus on expressing the unique qualities of each vineyard and grape variety. His wines are often described as terroir-driven, showing a sense of place and reflecting the distinct characteristics of the regions where the grapes are grown.

With his innovative techniques and dedication to quality, Raúl Pérez Pereira has significantly impacted the Spanish wine scene. His wines continue to be highly sought after by wine enthusiasts and collectors worldwide, cementing his reputation as a visionary winemaker.

Caroline is enthusiastic about introducing these exceptional wines to their guests. “I discovered Raul’s wines when opening Caldo Verde, and I haven’t turned back,” states Caroline. “His wines are so well made and diverse with a through-line of beautiful minerality and balance.”

Pricing for the four-course dinner with paired wines is $150 per guest, excluding tax and gratuity. Guests dining à la carte can experience a flight of three Raúl Pérez wines to pair with their dinner selections. Prepaid reservations can be secured via OpenTable Experience; limited availability for this exclusive event.

A Celebration of Raúl Pérez

June 15, 2023

kanpachi & bay scallop ceviche, stone fruit, urfa & pistachios

endive, radishes, meyer lemon cream & oil-cured olives

2021 la vizcaina, la del vivo, godello, bierzo

***

spring greens, broccoli kibbeh, avocado, favas & feta

spanish fried chicken, romesco aïoli & chili-cumin butter

2022 los arrotos del pendón, rosado, leon

***

scottish salmon, fennel-potato gratin & beet chutney

sugar snap peas, pea shoots & green butter

2020 castro candez, mencia, ribiera sacra

***

grilled hanger steak, braised leek butter & fried leeks

italian broccoli, green harissa & douro almond dukkah

2020 la vizcaina, las gundiñas, bierzo

***

bittersweet chocolate torta

pecan cookie brittle & coffee syrup

$150 per person, including wine pairing

WHEN:

Raúl Pérez Winemaker Dinner at A.O.C.

Thursday, June 15, 2023

5:00 p.m. – 10:00 p.m.

Pricing for the four-course dinner with paired wines is $150 per guest, excluding tax and gratuity. Guests dining à la carte can experience a flight of three Raúl Pérez wines to pair with their dinner selections. Prepaid reservations can be secured via OpenTable Experience; limited availability for this exclusive event.

WHERE:

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

ABOUT RAÚL PÉREZ

In addition to numerous other accolades, Raúl was named “Winemaker of the Year” by German publication Der Feinschmecker in 2014 and “Best Winemaker in the World” in 2015 by the French publication Bettane+Desseauve. In the February 2018 Decanter, Master of Wine Pedro Ballesteros wrote, “Raúl Pérez is the archetype of the intuitive winemaking genius.” A picture of Raúl in that same article is captioned, “Is this the best winemaker in the world?” Raúl would certainly not self-apply any of these superlatives. His humility and generosity of spirit far exceed his genius, and that humility comes through in his wines. These are not “winemaker” wines so much as they are unadulterated expressions of the villages and vineyards they hail from.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

Suzanne Goin & Caroline Styne Invite you to Celebrate 2023 with multi-course New Year’s Eve menu at A.O.C. 3rd Street and Brentwood Locations

Suzanne Goin and Caroline Styne, A.O.C. Third Street and Brentwood, California locations

A.O.C. celebrates the arrival of 2023 with a multi-course New Year’s Eve menu of small plates and platters created by Suzanne Goin, using the best seasonal produce from California farmers and designed for sharing.

With a great variety of dishes offered, highlights of A.O.C.’s New Year’s menu Starters section include: American Caviar with Buckwheat Blinis, red onion crème fraîche & brown butter; Endive with Little Gems, apples, anchovy cream & monte enebro; Beet Tartare with Fuerte Avocado, cucumber, pepitas & crème fraîche; Dungeness Crab Fritters with patatas bravas & romesco; focaccia: kabocha squash, taleggio, linda’s watercress & black truffle vinaigrette; and New Year’s Vintner’s Plate—cheese, meats, pickles & purées (for 2 —vegetarian version available)

and Then…choose…

Spanish Fried Chicken with romesco aïoli & chile-cumin butter; Balsamic-Glazed Brussels Sprouts with burrata, radicchio & toasted crumbs; Italian Broccoli and Rapini with green harissa & douro almond dukkah; Diver Scallops with Fennel-Endive Salad, pistachios & pomelo salsa; Oven-Roasted Manila Clams with sherry & green garlic; and Squid Ink Gnocchi With Prawns, toasted garlic & young spinach.

Next up is More Good Stuff, including…

Soft Polenta with Wild Mushrooms, mascarpone & swiss chard; Wood-Grilled Carrots with Jeweled Rice, pomegranate & aleppo; Bluenose Bass with Scallion Soubise, winter citrus & green olives; Grilled Seabream with Red Kuri Purée, golden raisins & pedro jimenez brown butter; Lamb Chops with Flageolet Gratin, roasted radicchio & black olive tapenade; Veal Cheeks with Risotto Carbonara, mustard greens & meyer lemon; Hanger Steak with Red Wine Butter, young turnips & their greens; and the signature Roasted Chicken “Ode To Zuni”—panzanella, fennel & green olives (for two)

For Dessert, there is a…

Three Cheese Plate, accompaniments & a.o.c. boule; Salted Caramel Panna Cotta, pecan praline & roasted apples; Crème Fraîche Cheesecake with blood orange curd & winter citrus; and the quintessential Chocolates & Confections (for 2).

Pricing is $155 per guest, exclusive of beverages, taxes, gratuity and complimentary sparkling toast. Wine pairings selected by Caroline Styne are offered at a $50 supplemental charge to complement the menu. For those dining spontaneously, guests can dine on an à la carte menu at the communal table or bar without a reservation, as space allows.

Don’t miss Head Bar Man Ignacio Murillo’s seasonal cocktails – a must-try for the holiday season –  A.O.C.’s proprietary Eggnog with Aged Rum, bourbon, maple & winter spices; Red Angel with Ford’s Gin, pomegranate juice, lemon & fennel; The Sunshine with Tequila Blanco, golden beet liqueur, orange, lime & árbol chile; Smoke & Passion with Mezcal, passion fruit, coconut & lime; Bartlett Sour with Bourbon, Poached Pear, lemon & house orgeat; Toki Old Fashioned with Suntory Whisky Toki, allspice dram & pecan bitters; and the signature Green Goddess with green tea-infused vodka, cucumber, arugula, jalapeño & absinthe rinse.

A.O.C. is open for Christmas Eve, Saturday, December 24, 2022, serving their traditional menu at both locations.

The restaurants are closed Christmas Day and New Year’s Day.

Reservations for New Year’s Eve are offered from 5:30 p.m. and can be booked online at www.aocwinebar.comOpenTable.com, or by calling the restaurants.

Happy New Year

Welcome to 2023!

please choose one dish from each section

to start:

american caviar, buckwheat blinis, red onion crème fraîche & brown butter

endive, little gems, apples, anchovy cream & monte enebro

beet tartare, fuerte avocado, cucumber, pepitas & crème fraîche

dungeness crab fritters, patatas bravas & romesco

focaccia: kabocha squash, taleggio, linda’s watercress & black truffle vinaigrette

new year’s vintner’s plate—cheese, meats, pickles & purées (for 2 —vegetarian version available)

and then:

spanish fried chicken, romesco aïoli & chile-cumin butter

balsamic-glazed brussels sprouts, burrata, radicchio & toasted crumbs

italian broccoli, rapini, green harissa & douro almond dukkah

diver scallops, fennel-endive salad, pistachios & pomelo salsa

oven-roasted manila clams, sherry & green garlic

squid ink gnocchi, prawns, toasted garlic & young spinach

more good stuff:

soft polenta, wild mushrooms, mascarpone & swiss chard

wood-grilled carrots, jeweled rice, pomegranate & aleppo

bluenose bass, scallion soubise, winter citrus & green olives

grilled seabream, red kuri purée, golden raisins & pedro jimenez brown butter

lamb chops, flageolet gratin, roasted radicchio & black olive tapenade

veal cheeks, risotto carbonara, mustard greens & meyer lemon

hanger steak, red wine butter, young turnips & their greens

roasted chicken “ode to zuni”—panzanella, fennel & green olives (for two)

and finally…

three cheese plate, accompaniments & a.o.c. boule

salted caramel panna cotta, pecan praline & roasted apples

crème fraîche cheesecake, blood orange curd & winter citrus

chocolates & confections

WHEN:

A.O.C. 3rd Street

NEW YEAR’S EVE – SATURDAY, DECEMBER 31, 2022

Dinner reservations from 5:30 p.m.

$155 per guest; includes toast and party favors. Credit cards required to reserve.

Book online at www.aocwinebar.comOpenTable.com, or by calling the restaurants.

Closed New Year’s Day, Saturday, January 1, 2023

A.O.C. in Brentwood

NEW YEAR’S EVE – SATURDAY, DECEMBER 31, 2022

Dinner reservations from 5:30 p.m.

$155 per guest; includes toast and party favors. Credit cards required to reserve.

Book online at www.aocwinebar.comOpenTable.com ,or by calling the restaurants.

Closed New Year’s Day, Sunday, January 1, 2023

LA Celebrates More Years of Good Food at the Bowl: Hollywood Bowl Extends Agreement with Sodexo Live! and the Lucques Group Through 2034

LA Celebrates More Years of Good Food at the Bowl. Hollywood Bowl Extends Agreement with Sodexo Live! and the Lucques Group Through 2034

Sodexo Live!, the leading hospitality partner to the world’s most iconic venues, announced a long-term, milestone extension with the Hollywood Bowl.

Sodexo Live!, in tandem with the Lucques Group, curates the renowned Hollywood Bowl Food + Wine program that delights music fans with gourmet summer supper menus, extensive wine lists and a best-in-class picnic box program that’s become a quintessential part of the experience.

suzanne goin & caroline styne | photo credit suzanne lanza

Since its opening in 1922, the Hollywood Bowl has been the premier destination for live music in Southern California, serving as the summer home of the LA Philharmonic under the iconic silhouette of its concentric-arched band shell.

“Securing this long-term partnership and commitment will ensure we continue the time-honored tradition of premier picnicking and dining at the Bowl, while also providing concert-goers with enhanced choices and a commitment to quality ingredients and menu choices,” said Laura Connelly, General Manager, Hollywood Bowl.

“We know the future is bright for the Food + Wine program,

and we look forward to continue working alongside Sodexo Live!

and the Lucques Group.”

Laura Connelly

Hollywood Bowl.

General Manager

“We’re honored to be entrusted with such a world-renowned entertainment venue,” said Belinda Oakley, CEO, Sodexo Live!. “Our entire team, working in lockstep with Suzanne and Caroline, looks forward to crafting unique and immersive dining experiences that redefines the standard for hospitality in outdoor entertainment venues.”

Dining at the Bowl

The Hollywood Bowl Food + Wine team is a vital part of the Bowl’s in-person gastronomic experience, which includes:

  • Pre-order box seat dinners or picnic boxes to enjoy in the Bowl’s beautiful picnic areas

  • Mobile ordering available from anywhere at the entirely cash-free venue

  • On-site marketplaces that feature a wide selection of options to build the perfect picnic, including plentiful beer, wine and non-alcoholic beverages

  • The South LA Cafe which serves coffee and more in the Plaza Marketplace

  • Street Food stands that serve a range of offerings from LA’s diverse foodscape, including tacos, all-beef hotdogs, vegetarian and vegan friendly fare, Magpie’s softserve, pizza, burgers, BBQ, popcorn, and more

Full-Service Restaurants

The Bowl also features three beautiful restaurants to enjoy a sit-down meal brought to life by Suzanne Goin and Caroline Styne.

Ann’s Wine Bar: Inspired by Suzanne and Caroline’s local a.o.c restaurant. Ann’s Wine Bar features a wide selection of Caroline’s favorite new- and old-world wines, all paired with Suzanne’s signature small-plates menu and a.o.c favorites.

the backyard: Two giant wood-burning grills are the focus of this farmers’ market-driven restaurant featuring grilled fish, chop, steaks, and plenty of vegetables.

Lucques at the Circle: This exclusive fine-dining experience is for Pool Circle ticket holders, with a seasonal three course, prix fixe menu and exceptional wine list styled from Suzanne and Caroline’s award-winning first restaurant Lucques.

Green Initiatives

Further, to affirm the Hollywood Bowl as one of the World’s Great Natural Amphitheaters and a leader in sustainable business practices, the Food + Wine program commits to: using 100% biodegradable food-service items, pledging to source a high amount of food from local vendors and farmers, donating excess food to community food banks and diverting food waste from the landfill and into compost instead.

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music. For a century, the Bowl has been a Los Angeles County public park, operated in collaboration with the LA Phil to welcome visitors from all over the world. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. This past February, the Hollywood Bowl was also awarded the Outdoor Concert Venue of the Year award at the 35th Annual Pollstar Awards, an honor bestowed 16 previous times, as well as Top Amphitheater prize at the 2017 and 2018 Billboard Touring Awards.

For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. hollywoodbowl.com 

About Sodexo Live!

Sodexo Live! manages prestigious convention, cultural, and sporting venues and major events all over the world. With 40,000 employees and 500 sites, Sodexo Live! offers clients a range of bespoke catering, sales, and event management services, helping to transform the consumer experience into unforgettable memories.

Sodexo Live! commits to unlocking customers’ full potential while favoring local communities. Sodexo Live! contributes to the success of prestigious events such as Royal Ascot, the Tour de France, the Rugby World Cup and soon the Paris 2024 Games, and showcases exceptional venues such as the Eiffel Tower Restaurants, Bateaux Parisiens, Yachts de Paris, the Royal Academy of Arts in London, the Museo del Prado in Madrid, Hard Rock Stadium, the Scottish National Gallery, and the Hollywood Bowl in Los Angeles.

AOC Brentwood Presents La Festa Della Donna March 11 with Italian Winemakers Mariarita Grasso, Alice Bonaccorsi & Restaurateur/Author Shelley Lindgren

AOC Brentwood Presents La Festa Della Donna with Italian Winemakers Mariarita Grasso, Alice Bonaccorsi & Restaurateur/Author Shelley Lindgren on 3/11

La Festa della Donna is coming to Brentwood!

Caroline Styne and Suzanne Goin have invited Italian Winemakers Mariarita Grasso, Alice Bonaccorsi and Restaurateur/Author Shelley Lindgren to celebrate the Italian Festival of Women benefitting Regarding Her on Monday, March 11. 

 

A.O.C. Brentwood Presents La Festa Della Donna March 11 with Italian Winemakers Mariarita Grasso, Alice Bonaccorsi & Restaurateur/Author Shelley Lindgren

AOC Brentwood Presents La Festa Della Donna March 11 with Italian Winemakers Mariarita Grasso, Alice Bonaccorsi & Restaurateur/Author Shelley Lindgren

Join these five talented women and enjoy Suzanne’s Italian-style specials and flights by the winemakers curated by Caroline Styne.

In celebration of the Italian Festival of Women in March, Restaurateur Caroline Styne and Chef Suzanne Goin present La Festa della Donna on Monday, March 11, 2024, at AOC in Brentwood.

Join these five talented women and enjoy Italian-style specials

Caroline has invited her special guests Mariarita Grasso of Azienda Agricola Filippo Grasso and Alice Bonaccorsi of Azienda Agricola Alice Bonaccorsi, Italy. Also in attendance is favorite Italian wine advocate Shelley Lindgren, owner and wine director of A16 Restaurant (in San Francisco and Oakland) and author of her latest book, “Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country.”

The Festa della Donna is an Italian tradition observed yearly on March 8, coinciding with International Women’s Day.

It serves as a tribute to the remarkable contributions of women in social, economic, cultural, and political spheres. Central to the celebration is the custom of presenting women with yellow mimosa flowers, revered as emblems of resilience, beauty, and elegance. Festivities encompass various activities, including gatherings to honor women’s accomplishments and advocate for their continued pursuit of equality and recognition. The Mimosa flower has symbolized the Festa della Donna in Italy since the 1940s, symbolizing affection and appreciation when gifted to women.

Caroline is curating flights of wine from these two Sicilian winemakers as well as Lindgren’s own Tansey Wines, and Suzanne is creating specials to complement them. 10% of wine flights and menu special sales will benefit Regarding Her programs. All five women will be present to meet guests. Local bookseller Now Serving will be on hand with copies of Shelley’s book, and A.O.C. will offer a selection of the featured wines for retail purchase.

Reservations may be made on OpenTable Experience.

Suzanne’s menu of specials inspired by Shelly Lindgren and Nate Appleman’s A16 Cookbook is listed below; select photos of the winemakers and vineyards HERE; photos courtesy of A.O.C.

La Festa della Donna

menu of specials inspired by

Shelley Lindgren and Nate Appleman’s A16 COOKBOOK

Monday, March 11, 2024

A16 ANTIPASTO: liver terrina with marinated olives, giardiniera,

crostini, and assorted cured meats  $26

roasted asparagus with walnut cream and pecorino tartufo $24

paccheri with fresh sardines, olives, capers, and breadcrumbs $27

braised halibut with pistachios, preserved meyer lemon, and capers $32

pork loin spiedino with pine nut, garlic, and currant soffritto $28

short ribs alla Genovese MP

potato torta with mozzarella, prosciutto, and pecorino $18

walnut and chocolate semifreddo with chestnut shortbread $18

WHEN:

Monday, March 11, 2024

5:00 – 10:00 p.m.

Reservations via OpenTable Experience

WHERE:

A.O.C. in Brentwood

11648 San Vicente Boulevard

Los Angeles, CA 90049\

310.806.6464

ABOUT AZIENDA AGRICOLA FILIPPO GRASSO:

Azienda Agricola Filippo Grasso is a fourth-generation family-owned winery nestled on the north side of Mount Etna in Sicily. Since 2006, they’ve been crafting their own wines. Situated in Contrada Calderada, their vineyards thrive on soils rich in large volcanic rocks, capturing and retaining the sun’s warmth, shielding the vines from chilly mountain nights. With six hectares devoted to native Etna grapes like Carricante, Catarratto, Minella, Nerello Mascalese, and Nerello Mantellato (also known as Cappuccio), Filippo Grasso embodies a deep commitment to the region’s grapes, aiming to faithfully translate Etna’s terroir into every bottle. Their unoaked wines reflect the purity of these indigenous varieties. Beyond vineyards, the estate cultivates olive oil from 100 century-old trees and boasts diverse flora, fostering biodiversity for healthier vines. While not certified organic, the winery operates daily with reverence for nature. As they refine their craft, the Grasso family eagerly anticipates sharing their Etna wines with a broader audience.

ABOUT AZIENDA AGRICOLA ALICE BONACCORSI:

The story of Bonaccorsi Winery begins in Valcerasa, the Cherry Valley, where Alice’s father’s vineyard was situated on Mount Etna’s eastern slope, yielding their flagship wine, Valcerasa. Today, they operate in Randazzo, on the mountain’s northern side, having relocated to Croce Monaci in 2000, where they’ve expanded their land from 3 to around 18 hectares over two decades. Committed to organic practices, Bonaccorsi is ICEA certified, prioritizing biodiversity, maintaining natural vegetation, and preserving fruit trees for ecological balance. Their vineyards boast 80-year-old plants, cared for using copper-based sulfur, ensuring grapes are free from chemical residues and rich in natural yeasts vital to winemaking. In the cellar, they embrace a natural approach, eschewing chemical additives. The infusion of fresh, innovative ideas from their daughters is pivotal, invigorating Bonaccorsi with new energy while preserving its distinctive coherence.

ABOUT SHELLY LINDGREN:

Shelley Lindgren is the wine director and owner of San Francisco’s Italian restaurant A16, which has locations in Oakland, California and Tokyo, Japan. In February 2024, she opened La Pala – serving pizza al taglio and panini from San Francisco’s Ferry Building. She has received the James Beard Award for Outstanding Wine Program; has received the 2023 Slow Wine Fair Award for Best Selection of Good, Clean, and Fair Italian Wine; and has been knighted by the Italian government, receiving the prestigious “Cavaliere dell’Ordine Della Stella Italia” (Dott.ssa) distinction for her professional dedication to Italian wine.  Shelley’s third book, Italian Wine – The history, regions and grapes of an iconic wine country was recently released and available internationally.  Shelley’s work has been featured in The Wall Street Journal, Food & Wine, Punch, San Francisco Chronicle, and many other publications. Shelley started a winery called Tansy Wines in 2021 with Kitty Oestlien – inspired by Italian varietals of Northern California as well as Pinot Noir and an upcoming Cabernet Sauvignon all from organically grown, single vineyards.  She served on the board of La Cocina, the Guild of Sommeliers, and Slide Ranch and is a member of Les Dames d’ Escoffier. She lives in San Francisco with her husband and two sons.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

Los Angeles’ A.O.C. Welcomes Celebrated Guest Sommelier Bobby Stuckey MS Feb 28

Los Angeles’ A.O.C. Welcomes Celebrated Guest Sommelier Bobby Stuckey MS Feb 28

Caroline Styne and Suzanne Goin welcome the co-owner of Frasca Food & Wine and Scarpetta Wines to A.O.C. on 3rd Street for an evening showcasing his boutique wines.

Caroline Styne and Chef Suzanne Goin will host a special evening at A.O.C. on Wednesday, February 28, 2024, featuring James Beard Foundation award-winner Bobby Stuckey of Boulder’s Frasca Food & Wine and Scarpetta Wines.

Bobby will serve as Guest Sommelier, showcasing the imported wines of Murva and his own Scarpetta Wines.

Caroline Styne has curated wine flights to be enjoyed during dinner, and guests can also choose from featured bottles from Murva or the Scarpetta wine library.

Additionally, A.O.C. will offer a selection of Italian cheeses for wine pairings. The menu will be à la carte, and reservations for the event are encouraged.

“I am beyond excited to have my idol,

Bobby Stuckey, working the floor with us at A.O.C.”

Caroline Styne

“His charisma and dedication to outstanding hospitality are inspirational.”

This evening presents a rare opportunity to meet Bobby Stuckey, a highly talented and charismatic figure in the hospitality industry.

WHEN:

Wednesday, February 28, 2024

5:30 – 10:00 p.m.

WHERE: A.O.C., 8700 W. 3rd Street Los Angeles, California 90049

Phone: 310.859.9859

Bobby Stuckey began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry.

He joined the staff of The Little Nell restaurant in Aspen as a sommelier in 1995. During his five-year tenure, The Little Nell received numerous awards for wine and service, including Gourmet’s “Best Wine Service” Award; Mobile Travel Guide’s Five Star Hotel and Restaurant Rating; Wine Spectator’s Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service.

In 2000, Stuckey moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California.

Within his first year, Stuckey led the acclaimed restaurant’s team to earn the James Beard Foundation’s Outstanding Wine Service award and San Francisco Magazine recognized him as “Wine Director of the Year.”

The French Laundry received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. It was during his tenure at The French Laundry where Bobby met his future business partner, chef Lachlan Mackinnon-Patterson.

With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy’s Friuli-Venezia Giulia region, Stuckey and Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, Colorado. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Receiving his Master Sommelier Diploma in 2004, Stuckey has been bestowed with some of the restaurant and wine industrys’ highest honors such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and won the prestigious award for Outstanding Wine Service in 2013.

In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines to produce Friulian white wines. They now produce over eight varietals. In January 2011, Stuckey and Mackinnon-Patterson opened Pizzeria Locale Boulder, a full-service, contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy located adjacent to sister restaurant Frasca with a similar attention to hospitality in a contemporary, laid back, interactive atmosphere. The partners also own and operate fast-fine versions of Pizzeria Locale Denver, with four locations in the Denver Metro area.

In the fall of 2017, Stuckey and Mackinnon-Patterson, along with partners Peter Hoglund, and Continuum Partners’ Mark Falcone, opened Tavernetta in Denver’s Union Station neighborhood. Located directly off the Union Station train platform, Tavernetta is inspired by Italy’s vast culinary traditions, with a menu that celebrates authentic regional classics from across the entire country in an approachable and welcoming environment. In December 2019, they opened Sunday Vinyl, a European-inspired wine bar & restaurant dedicated to providing the highest quality analog listening experience, adjacent to Tavernetta in downtown Denver.

Frasca Food and Wine celebrated 15 years in 2019 and the same year, under Bobby’s direction, the restaurant won the 2019 James Beard Foundation Award for Outstanding Service (changed to Outstanding Hospitality for the 2020 Awards thanks to Bobby’s recommendation).

ABOUT SCARPETTA WINES:

Scarpetta — The drivers of Scarpetta Wine are Bobby Stuckey M.S. and Lachlan Patterson former chef de partie at The French Laundry. They conspired to open a restaurant in Boulder, Colorado and thanks to a fateful trip to the Alpine region of Italy they had their inspiration… the cuisine and culture of Friuli. Always digging deeper for Friulian inspiration, Bobby and Lachlan travel to the region several times a year, even taking their entire staff along for a week of eating, wine tasting and general Friuli-worship every summer. It was only natural that when Bobby and Lachlan dreamt about starting their own wine label they looked first to the beautiful whites of Friuli, and Scarpetta was born. Murva – Moraro and Mariano del Friuli, Isonzo – The wines produced by Alberto Pelos at Murva are pure and vibrant.  Alberto, who spent many years as winemaker at Vie di Romans, describes the vineyard soils that comprise Murva’s vineyards as dolomitic, with small pebbles rich in iron and aluminum, and a high sand and clay content (feretto). He farms 4 hectares of vineyards that he owns, and 1 hectare that he farms in the center of town which is part of a community outreach program to support troubled youth.  The Murva wines have distinct salinity and energy that are not to be missed by any lover of Northern Italian whites.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goinand award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C. Debuts Five New Seasonal Cocktails at 3rd Street & Brentwood Locations

A.O.C. Debuts Five New Seasonal Cocktails at 3rd Street & Brentwood Locations

Market-Fresh Seasonal Cocktails Crafted by Head Barman Ignacio Murillo Now Available at Suzanne Goin and Caroline Styne’s A.O.C. Restaurants

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo to welcome the changing summer produce and warmer temperatures.

In addition to the full bar of premium and classic cocktails, the specialty drinks at both 3rd Street and Brentwood locations include:

Summer Chelada with Skyduster Rice Beer, Watermelon, Chamoy, Tamarind & Lime;

Red Maya with Mezcal, Lemon, Red Plum & Maple;

California Sangria with White Wine, Argonaut Brandy, Citrus & Yellow Peach (2 Servings);

Bing Sour with Gin, Lemon, Egg White & House Cherry Liqueur;

and The Kingdom with Suntory Toki Whiskey, Strawberry Aperitivo & Rhubarb Bitters.

From his early days as a busser at the OG A.O.C. at 3rd & Crescent Heights, Ignacio Murillo always went the extra mile and immersed himself in the A.O.C. ways.

He came to every wine and cheese tasting, dedicated to being the best he could be, and made himself a key member of the A.O.C. family. Eventually, he moved to the bartender position, where he honed his cocktail-making skills, developing an incredible palate and a talent for layering flavors and textures in a magical way.

Murillo is now taking center stage, running A.O.C.’s bar program featuring seasonally motivated cocktails created to pair with Chef Suzanne Goin’s market menu offerings.

Cocktails are priced at $18 and $34 for a pitcher of Sangria. They are available now and continue through the summer season.

summer chelada 18

skyduster rice beer, watermelon, chamoy, tamarind & lime

Cheladas are the simplest of the cervezas preparadas, or beer cocktails; just beer, lots of lime and a salt rim. We’ve made an even more refreshing version with farmers’ market watermelon, spicy tamarind chamoy and a chili-salt rim. When combined with local brewer,

Skyduster’s Super Dry rice lager, this drink becomes the perfect summer crusher.

Of course, we can always make it with non-alcoholic beer for those who want something “free-spirited!”

red maya 18

mezcal, lemon, red plum & maple

When thinking about a summer mezcal cocktail, we decided to turn to one of our favorite summer fruits, the plum. We love the way the rich sweetness of red plums play off the smokiness of mezcal. We added a squeeze of lemon and a touch of maple syrup to marry the flavors and to create a sophisticated yet refreshing hot-weather cocktail.

california sangria 34

white wine, argonaut brandy, citrus & yellow peach

Sangria just screams Summer! And we wanted ours to scream California. So we started with a white California wine and loaded it with lots of California peaches, California oranges and our own peach liqueur (made from California peaches, ofcourse), and finished it with our favorite Californian brandy from our friends at Argonaut.

Served in a pitcher of two orders each.

bing sour 18

gin, lemon, egg white & house cherry liqueur

Because cherry season comes and goes so quickly, we always make a house cherry liqueur to preserve that flavor all year. To showcase the perfect sweet-sour balance of the Bing Cherries at the market right now, we decided to simply mix our liqueur with some egg white

and gin to present as a classic sour.

kingdom $18

suntory toki whiskey, strawberry aperitivo, rhubarb bitters, orange

While Tochigi is the prefecture in eastern Japan known as the strawberry kingdom, here in Los Angeles, anyone who loves strawberries swears by Harry’s Berries, a family farm started by Harry Iwamoto and whose legacy is carried on by his family in Oxnard. This locally grown treasure is highlighted in Kingdom to create a spirit-forward seasonal cocktail. This combination of strawberry aperitivo, house-made rhubarb bitters and Suntory Toki whiskey is A.O.C.’s nod to a classic Manhattan.

WHEN:

Serving now and continuing through the summer season; available for lunch, brunch & dinner per operating hours

A.O.C. 3rd Street

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

Saturday – Sunday brunch 10:30 a.m. – 2:30 p.m.

A.O.C. in Brentwood

Lunch

Wednesday – Friday 11:30 – 2:30 p.m.

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

WHERE:

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

A.O.C. in Brentwood

11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara, and the new Dahlia cocktail bar at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

For further information and complete menus, visit

www.aocwinebar.com

LA Loves Alex’s Lemonade returns with Dozens of World-Class Chefs and Lots of Flavor on September 23!

L.A. Loves Alex’s Lemonade Culinary Cookout Returns!  Culinary Talents Return to Fight Childhood Cancer for Alex’s Lemonade Stand Foundation

Suzanne Goin, Caroline Styne and David Lentz Joined by International Chefs, Winemakers, Brewers and Mixologists to Fund Childhood Cancer Research

After a three year hiatus, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 pm on UCLA’s Royce Quad.

L.A. Loves Alex’s Lemonade returns on Saturday, September 23, 2023, from 12:30 – 4:30 pm on UCLA’s Royce Quad.

 

Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.

The Presenting Sponsors for the cookout are Northwestern Mutual and Volvo Cars of North America.

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.

Returning Chefs include…

The 2023 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.

First time participating Chefs…

First time participants Akasha Richmond, (LA) — AKASHA;  Dana Slatkin & Brittany Cassidy (L.A.) — Violet; Drew Deckman (Baja California, Mexico) — Deckman’s; Gavin Fine (Jackson Hole, WY) — Fine Dining Restaurant Group; Tiffany Dela Pena, Tim Cardenas and Irene Widjaya (L.A.) —  Caldo Verde and Cara Cara; Jeremy Tummel (Santa Barbara)— La Paloma Café; Mason Hereford (New Orleans) — Turkey and The Wolf; Roxana Julipat (L.A.) — Friends & FamilySarin Sing (L.A.) — Jitlada; Sergei Simonov (Santa Barbara) — Loquita; and Vivian Ku(L.A.) — Pine and Crane.

More chefs will continue to be announced, as well as leading vintners and mixologists from across the country.

Pricing for General Admission tickets is $195 until August 1, when the price increases to $255. L.A. Loves Alex’s Lemonade also offers a $1,500 premier ticket level that includes early access to the event, VIP seating and an exclusive invite to the private and intimate Welcome Dinner the evening before, on Friday, September 22.

The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

For complete listings of participants and to purchase tickets for this year’s event visit the ALSF website. All proceeds will benefit the Foundation.

 

L.A. supporters enthusiastically responded with huge turnouts in the first ten years, sampling signature dishes of world-renowned chefs and reaching over $8 million in sponsorship, ticket and auction sales to date.

In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendees Jimmy Kimmel, Laura Dern, Joe Mantegna, Timothy Olyphant, Kirsten Vangsness and others – have become champions of the cause. 

  • More than 2,500 people, including more than 100 chefs, mixologists and vintners, attended the last cookout in 2019, which raised over 1.3 million. Those in attendance heard an inspiring speech by Jay & Liz Scott, Alex’s parents, and co-executive directors of Alex’s Lemonade Stand Foundation.  Three-time childhood cancer survivor and UCLA graduate, Alexandra Keir, also spoke, telling guests about her experience with cancer and how supporters can join her and ALSF in the fight against childhood cancer.

“I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne.

“I always say this, but this is literally my favorite day of the year.

“‘We’re so excited to be back and we’re in awe of the commitment and generosity of Suzanne, Caroline and David, all the participating chefs, vintners, mixologists and guests of L.A. Loves Alex’s Lemonade,” said Liz Scott, Alex’s mom and Co-Executive Director of the Foundation. “It is so special to celebrate an entire decade of L.A. Loves Alex’s Lemonade! Every year we move closer to achieving Alex’s vision of finding a cure for all kids with cancer!”

 

For information on how to become a sponsor, contact Sara Moyer at Alex’s Lemonade Stand Foundation, (610) 649-3034 or S.Moyer@AlexsLemonade.org

Come have a taste! Hollywood Bowl Previews their Food + Wine Menu for the 2023 Season

Hollywood Bowl Food + Wine for the 2023 Season presented by Los Angeles Philharmonic Association

The Los Angeles Philharmonic Association announces it’s menus for the 2023 Hollywood Bowl Food + Wine season.

Eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne

 

Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue.

Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.

At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.

Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin.

Vibrant Summer Dishes

Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.

Hollywood Bowl’s Wine Selection

 

This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl.

In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more.

Returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.

Hollywood Bowl Food + Wine’s dining options

 

Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.

Notable additions for the 2023 Hollywood Bowl Food + Wine portfolio include:

  • Suzanne’s Fried Chicken:  This kiosk serves an all-inclusive bucket of chicken in two sizes, complete with sides of cornbread, coleslaw, house-made ranch dressing, honey and hot sauce

  • Bar West, with batched craft cocktails, made with soju and other wine-based liquors by A.O.C.’s head barman Ignacio Murillo

  • The Plaza’s new South LA Cafe, a thriving Black-owned, family-owned and community-owned and -focused company, operates daily  7 a.m. to 3 p.m. and  during performances

  • State-of-the-art customer self-checkout at Marketplace East, where guests can have their entire purchase of up to 12 items scanned at once

  • Food kiosks – fried chicken, tacos, pizzas/BBQ and Kitchen 22 – have ordering stations, or guests can order from the Hollywood Bowl app or posted QR code

  • Additions of smaller Sweet Shop and soft serve ice cream stations around the grounds to increase availability

  • New beer pads for grab-and-go beers with self-checkout

  • Comprehensive compostable food ware and greenware program used throughout all disposable food services

 

Highlights for the 2023 menus include:

 

Supper in Your Seats – Available by pre-order online until 6 p.m. the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats.

 

Menu Highlight: The Angeleno – summer fruit and arugula with Leonora goat cheese, jamon and candied pecans; a choice of soft polenta, wild mushrooms, Swiss chard, mascarpone and gremolata or slow-roasted salmon with farro tabbouleh, summer vegetables and cucumber yogurt; and dessert of crème fraîche cheesecake with stone fruit and blackberries.

 

Newly available Supper in Your Seats items for 2023 include:

 

  • chopped Greek salad: romaine, cucumber, tomato, black olives and feta

  • summer fruit and arugula with Leonora goat cheese, jamon and candied pecans

  • tortiglioni pasta with heirloom tomatoes, pancetta, parmigiano-reggiano and garlic breadcrumbs (can be prepared vegan)

  • diver scallops with saffron risotto, young spinach and Meyer lemon salsa

  • braised short ribs with shell bean ragoût, rapini and whole grain mustard

 

Ann’s Wine Bar by A.O.C. – Showcasing a wine list personally curated by Caroline Styne, Los Angeles’ favorite wine bar comes to life at the Hollywood Bowl with a wine-friendly menu of artisanal cheese and charcuterie, farmers plates, grilled flatbreads, market-fresh salads and A.O.C.-style fish and meats.

There are also craft brews and farmers market-driven cocktails made with soju and other wine-based liquors.

 

Newly available Ann’s Wine Bar by A.O.C. items for 2023 include:

 

  • grilled flatbread with summer squash, taleggio, sun-dried tomato pesto

  • apricots and pickled cherries with soft ricotta, jamon and coriander hazelnuts

  • cherry tomatoes with sweet peppers, stracciatella, basil pesto and torn croutons

  • quinoa dumplings with spiced tomato, sugar snaps, pea shoots and feta

  • cumin lamb chops with black beans, cucumber, roasted poblano, Urfa and pistachios

  • milk chocolate torta with rum caramel and coffee cream

 

the backyard – The al fresco dining area, adjacent to the amphitheater, is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, an extensive raw bar and side dishes, in addition to the wood-grilled selection of fresh fish, seafood, organic chicken, chops and steaks.

 

Newly available items for the backyard in 2023 include:

 

  • hamachi tostada with avocado, cucumber, citrus and salsa macha

  • avocado bruschetta with cherry tomatoes, feta and piri piri

  • heirloom tomatoes with Jimmy Nardellos, butter beans, aloreña olives and paprika

  • whole sea bream with couscous, golden raisins, pistachios, kumquat and chermoula

  • grilled lobster with toasted cornbread, succotash salad and smoked tomato butter

  • chicken paillard with pecorino pudding, haricots verts, spring onions and mustard breadcrumbs

 

Picnic Boxes – All four of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats.

 

Menu Highlight: The Maple Drive – Grilled wagyu with arugula, cherry tomatoes and preserved lemon salsa; summer succotash salad; feta stone-fruit salad with beets, dandelion and hazelnut vinaigrette; 2 cheeses, pain aux fruits, nuts and dried fruit, fig jam; and crème fraîche cheesecake with stone fruit and blackberries

 

Kitchen 22 – Made-to-order beef and veggie burgers, Suzanne’s Spanish fried chicken, grilled Comté cheese on Larder sourdough and savory sandwiches anchor the Hollywood Bowl’s tribute to classic American fare.

 

Menu Highlight: Big and Juicy Burgers

 

Marketplaces – Three Marketplace locations – Plaza, East and West – specialize in “grab-and-go” salads, sandwiches, farmers’ market-driven main courses, charcuterie, cheese plates, desserts, and Magpies Softserve ice cream pies and sundaes.

 

Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers.

 

Lucques at the Circle full-service dining experience for Pool Circle

 

Lucques at the Circle – This is a full-service dining experience for Pool Circle subscribers, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.

 

Menu Highlights:

  • ricotta gnocchi with chanterelles, sweet corn, spinach and sage brown butter

  • “three sisters” gazpacho: yellow tomato, avocado, pepitas and queso fresco

  • dandelion and radicchio with roasted wild plums, pecans and crumbled goat cheese

  • arugula and Weiser melons with cucumber, Urfa, lime and pistachios

  • grilled ribeye steak frites with arugula salad and smoked tomato butter

  • Spanish stuffed chicken, romanesco, pickled golden raisins and Marcona aioli

  • pistachio baklava Magpies: chocolate crust, almond pound cake and fudge

 

Authentic street foods and snacks

 

Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including Suzanne’s fried chicken, tacos (including vegan), artisanal pizzas, pulled pork BBQ sandwiches, assorted sandwiches and beverages.

The Sweet Shop offers signature desserts, cookies and brownies, coffee and ice cream. Visitors will find L.A.’s Magpies Softserve’s ice cream pies and their mix-in ice creams, which include nondairy and vegan options.

Please visit Hollywood Bowl Food + Wine for more information about the food and wine experiences available at the Hollywood Bowl.

Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone.

It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In February 2023 the venue was named the Outdoor Concert Venue of the Year at the 34th Annual Pollstar Awards, an honor bestowed 15 previous times.

The Hollywood Bowl was also named Amphitheater of the Decade at the 32nd Annual Pollstar Awards as well as Top Amphitheater at the 2017 and 2018 Billboard Touring Awards.

For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. hollywoodbowl.com

Hollywood Bowl Food + Wine is presented by the Los Angeles Philharmonic in partnership with The Lucques Group and Sodexo Live!

Seasonal Winter Flavors: Five New Winter Cocktails by Ignacio Murillo at A.O.C. on 3rd Street & in Brentwood

Seasonal Winter Flavors: Five New Winter Cocktails by Ignacio Murillo at A.O.C. on 3rd Street & in Brentwood

Market-Fresh Seasonal Cocktails Crafted by Head Barman Ignacio Murillo Now Available at Suzanne Goin and Caroline Styne’s A.O.C. Restaurants

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo

Suzanne Goin, Caroline Styne and head barman Ignacio Murillo, A.O.C. Third Street and Brentwood, California locations.

A.O.C. debuts a new cocktail menu crafted by Ignacio Murillo to welcome the changing winter produce and chillier temperatures.

In addition to the full bar of premium and classic cocktails, the specialty drinks at both 3rd Street and Brentwood locations include:

Satsuma with bourbon, tangerine juice, lemon, orange-saffron syrup & dried orange;

Death to the Espresso Martini with dark rum, silver rum, espresso, spiced coffee syrup & star anise;

Azteca with tequila, lime, apple juice, tamarind syrup & dried apple;

The Nagami with gin, lemon, kumquat liqueur, oro blanco grapefruit, fresh kumquat & rosemary;

The signature Fire & Smoke with mezcal, lime, blood orange, simple syrup, árbol chile, chili salt & fresh lime.

From his early days as a busser at the OG A.O.C. at 3rd & Crescent Heights, Ignacio Murillo always went the extra mile and immersed himself in the A.O.C. ways.

Ignacio Murillo - Five New Winter Cocktails A.O.C.

AOC’s Ignacio Murillo photo credit Suzanne Lanza

He came to every wine and cheese tasting, dedicated to being the best he could be, and made himself a key member of the A.O.C. family. Eventually, he moved to the bartender position, where he honed his cocktail-making skills, developing an incredible palate and a talent for layering flavors and textures in a magical way.

Murillo is now taking center stage, running A.O.C.’s bar program featuring seasonally motivated cocktails created to pair with Chef Suzanne Goin’s market menu offerings.

Cocktails are priced at $18-19 and are available now and continue through the winter season.

A.O.C. WINTER COCKTAILS 2023

 

 

Satsuma - Five New Winter Cocktails A.O.C.

Satsuma; photo credit Suzanne Lanza

Satsuma

bourbon, tangerine juice, lemon, orange-saffron syrup, orange

The Satsuma tangerine is a Japanese varietal popular amongst California growers. There are multiple varieties of tangerines at the Farmers’ Market, and I wanted to combine them with bourbon for a winter cocktail. To make this drink, I created an orange and saffron syrup to mix with the Satsuma tangerine juice to make an original and surprising cocktail that remains both juicy and spirit-forward.

Death to the Espresso Martini

Death to the Espresso Martini ; photo credit Suzanne Lanza

Death to the espresso martini

dark rum, silver rum, espresso, spiced coffee syrup, star anise

 

Espresso martinis are all the rage in Los Angeles and pretty much everywhere.

To take it to the next level, or at the very least, put my spin on it, I blended Caribbean dark and white rums and added a spiced coffee syrup made from condensed espresso along with a few secret ingredients.

The result is a cocktail that is rich, smooth, and eye-opening.

Azteca

Azteca; photo credit Suzanne Lanza

Azteca

tequila, lime, apple juice, tamarind syrup, candied apple

 

The famous Aztec tribe is indigenous to Jalisco, the birthplace of tequila.Since apples are at their best in winter, I love incorporating them into a seasonal tequila cocktail. This year I combined the crispness of apples with tequila and added tamarind for its bright and sour notes. It lives up to the strength of its namesake.

 

The Nagami

The Nagami; photo credit Suzanne Lanza

The nagami

gin, lemon, kumquat liqueur, oro blanco grapefruit, fresh kumquat, rosemary

 

My neighbor has a small tree that is packed with kumquats. He shares them with his neighbors and makes delicious agua frescas with the fruit. He explained that these are Nagami kumquats, the most popular variety in the United States. So I used them to make a kumquat liqueur, added fresh-squeezed Oro Blanco grapefruit juice, and mixed them with gin to play off of the botanical notes in the gin.

This drink makes a citrusy and tart winter cocktail.

 

The signature Fire & Smoke

The signature Fire & Smoke; photo credit Suzanne Lanza

fire & smoke

mezcal, lime, blood orange, simple syrup, árbol chile, chili salt, fresh lime

 

Fire & Smoke has long been A.O.C.’s most popular seasonal cocktail. Blood orange, with its vibrant hue, is mixed with mezcal and tequila. The addition of our fiery house-made arbol Chile bitters makes this cocktail a long-time crowd-pleaser.

Serving now and continuing through the winter season; available for lunch, brunch & dinner per operating hours

 

A.O.C. 3rd Street

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

Saturday – Sunday brunch 10:30 a.m. – 2:30 p.m.

 

A.O.C. in Brentwood Lunch

Wednesday – Friday 11:30 – 2:30 p.m.

 

Dinner

Sunday – Thursday 5:00 p.m. – 10:00 p.m.

Friday & Saturday 5:00 p.m. – 11:00 p.m.

 

Brunch

Saturday & Sunday 10:00 a.m. – 2:30 p.m.

Pick up & delivery

5:30 p.m. – 9:30 p.m. nightly

 

WHERE:

 

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

 

A.O.C. in Brentwood

11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464

 

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood.

Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel.

The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C.’s Valentine’s Day Dinner in West Hollywood & Brentwood

A.O.C. Presents Valentine’s Day Dinner in West Hollywood & Brentwood

Suzanne Goin’s Decadent Four-Course Dinner Designed for Two

A.O.C., by Chef Suzanne Goin and business partner Caroline Styne, 3rd Street and Brentwood

Indulgent four-course A.O.C. Valentine’s Day celebration dinner

Chef Suzanne Goin designs an indulgent four-course Valentine’s Day celebration dinner available for dine-in and delivery on Tuesday, February 14, 2023.

The evening begins with a delicious trio of dishes to savor – Blood Orange with Avocado, Cilantro & Crème Fraîche; Charred Albacore on Lavash with Lemongrass, Kumquat & Cashews; and a Stack of Cheesy Focaccia with Jamon & Black Truffle.

Next is a course of Nettle Gnocchi with Maine Lobster, Pecorino & Sugar Snaps.

For the main course, each guest can choose from Turmeric-Grilled Oyster Mushrooms with 2 Peas’ Broccoli, Pistachio & Calabrian Chiles; Striped Bass with Roasted Beets, Fennel & Citrus Chutney; Stuffed Chicken with Morels, Country Bread & Stewed Leeks; or Slow-Roasted Beef Tenderloin with Red Wine Red Cabbage & Horseradish Cream.

Leave lots of room for the sweet ending – Ode to the Samoa Cookie for Two – Chocolate, Dulce De Leche & Coconut Ice Cream.

The dinner is priced at $150 per person, excluding beverages, tax and gratuity; reservations are offered from 5:00 p.m. – 10.30 p.m.

Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two

Enhance the dinner with Head Barman Ignacio Murillo’s Valentine’s Cocktail for Two – Flor de Passion with Hibiscus-Infused Mezcal, Kumquat Cordial & Lime. To pair with the dinner, Caroline Styne has selected a flight of her favorite Rosé Champagnes— J. Lassalle, Brut Rosé, 1er Cru, Billecart-Salmon, Brut Rosé and Lanson Pink Label, Brut Rosé, and a curated list of recommended wines by the glass or bottle offered at a supplementary charge.

Vegan and Vegetarian options are available; please note these preferences when making reservations.

The public can book reservations on OpenTable.com and require advance payment.

flor de passion – photo credit suzanne lanza

flor de passion – photo credit suzanne lanza

 

a.o.c. valentine’s day dinner

february 14, 2023

 

$150 per person

vegetarian option available

to share

blood orange, avocado, cilantro & crème fraîche

charred albacore on lavash, lemongrass, kumquat & cashews

stack of cheesy focaccia, jamon & black truffle

 

***

nettle gnocchi, maine lobster, pecorino & sugar snaps

***

choice of

turmeric-grilled oyster mushrooms, 2 peas’ broccoli, pistachio & calabrian chiles

or

striped bass, roasted beets, fennel & citrus chutney

or

stuffed chicken, morels, country bread & stewed leeks

or

slow-roasted beef tenderloin, red wine red cabbage & horseradish cream

 

***

 

ode to the samoa cookie for two

chocolate, dulce de leche & coconut ice cream

 

featuring

valentine’s day cocktail – flor de passion

Sparkling Rosé Flight & Wine Flight, curated by Caroline Styne

(supplemental charge)

 

WHEN:

Valentine’s Day

Tuesday, February 14, 2023

5:00 p.m. – 10.30 p.m.

 

A.O.C. 3rd Street

8700 W. 3rd Street, Los Angeles, CA 90048 – 310.859.9859

 

A.O.C. Brentwood

11648 San Vicente Blvd., Los Angeles, CA 90049 – 310.806.6464

 

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood.

Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at L.A.’s iconic music venue.

The duo also operates two restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel.

The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

 

For further information and complete menus for a.o.c.,

 visit www.aocwinebar.com

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