LA’s Coffee To Go! Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans
Chameleon Organic Coffee®, the original purveyors of handcrafted bottled cold-brew coffee, today announced the expansion of its ready-to-drink category with the debut of four ultra-convenient 8 oz. cold-brew cans.
Handcrafted with 100% organic beans, Chameleon’s new ready-to-enjoy canned cold-brew line features four distinct flavors with sweetened and unsweetened options.
Each delivers unparalleled convenience by offering sustainably sourced coffee in a shelf-stable format, providing optionality for retailers and customers alike.
“We recognized the growing demand for variety and ease of convenience in the RTD coffee segment without compromising on quality and flavor,”
Andy Fathollahi
CEO of SYSTM Foods
“Our new canned cold-brew line provides our loyal customers with another delicious, no-prep option to enjoy their daily coffee ritual on-the-go, anytime.”
Each 8 oz. can contains approximately 130mg of naturally occurring caffeine, providing the perfect boost on the move or at home.
Flavors include:
Nitro Black: Chameleon’s first nitro cold-brew offers a smooth, creamy experience in every sip.
Double Espresso: Bold and smooth organic cold-brew made with dark roast espresso beans delivers a flavorful kick.
Sweetened Black: Black cold-brew lightly sweetened with just the right amount of organic cane sugar.
Flat White: Black cold-brew blended with whole milk creates a traditional flat white experience with a creamy, velvety finish.
The upcoming line complements Chameleon’s existing portfolio of award-winning products, including a variety of organic ready-to-drink 10 oz. cold-brews and 32 oz. multi-serve concentrate cold-brews; each handcrafted to match every mood.
Launching just in time for summer, Chameleon’s Nitro Black, Double Espresso and Sweetened Black 8 oz. canned cold-brews will be available for purchase online at ChameleonCoffee.com and Amazon, as well as at select retailers nationwide starting June 2024 with Flat White availability to follow.
For launch updates, please visit ChameleonCoffee.com.
About Chameleon Organic Coffee®
Founded in 2010, Chameleon Cold-Brew is Austin’s original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind, completely customizable coffee experience, Chameleon uses certified organic, responsibly sourced coffee. Chameleon’s proprietary brewing process produces a super smooth, less acidic, highly caffeinated coffee that can be enjoyed hot or cold. The brand’s portfolio of organic coffee offerings includes ready-to-drink cold-brew varieties, cold-brew concentrates, and now whole bean and ground coffee.
For more information, please visit ChameleonCoffee.com.
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Thanksgiving in Los Angeles: the perfect stuffing bread DOES exist – and it’s… [Recipe Inside]
This Thanksgiving, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles have never been more festive (or delicious) with holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles at Hotel Amarano in Burbank
On Christmas Day from 3-10 p.m., FYC Bar + Kitchen at the luxury boutique Hotel Amarano in Burbank will be serving a special 3-course menu for just $70 per person (not including wine or cocktails).
The menu will include Butternut Squash Soup OR Radicchio Cup Mushroom Salad with avocado, chives & balsamic vinaigrette;
Apple Wood Bacon-Wrapped Filet Mignon with jumbo prawns, mashed potatoes, baby carrots & Brussels sprouts OR Pistachio-Crusted Roasted Sea Bass with citrus sauce, mashed potatoes, baby carrots & Brussels sprouts – and desserts such as Chocolate Lava Cake, New York Cheesecake, Apple Tarte Tatin or Crème Brûlée – along with coffee or tea.
The Holidays in Los Angeles at Mastro’s Beverly Hills
For classic Beverly Hills luxury, Mastro’s Beverly Hills will be open Christmas Eve and Christmas Day, serving their fresh oysters, caviar, decadent seafood towers, steaks and sides galore, along with luscious desserts and handcrafted cocktails – even a succulent Rabbi’s Daughter Kosher Bone-In Ribeye 16oz Steak for anyone celebrating Hanukkah (or who just likes great steaks).
For the month of December, Mastro’s is offering a special holiday cocktail – Under The Mistletoe.
For those who want their holiday meal from the comfort of their own home, Mastro’s Beverly Hills will have their famously decadent side dishes to go this year!
The following sides will serve up to 4 people, and cost $62 each:
Garlic Mashed Potatoes
Green Beans with Sliced Almonds
Creamed Corn
Creamed Spinach
For a sweet limited time finish, Mastro’s will have a gorgeous Pecan Pie as well as a special Cinnamon + Pecan Butter Cake – a twist on their famed Butter Cake – both available now through December 30.
To order Mastro’s Sides, guests just need to call the restaurant to order from December 1-22 they can pick them up on Christmas Eve or Christmas Day.
Mastro’s will be open Christmas Eve from 3:00 PM – 10:00 PM, Christmas Day from 2:00 PM to 9:00 PM, New Year’s Eve from 5:00 PM to Midnight and New Year’s Day from 5:00 to 9:00 PM.
You can find their full menu here & as you likely know, the ambiance at Mastro’s every evening is like a party, with live music and white glove service.
They also have 2 private dining rooms for large parties of 40-50.
The Holidays in Los Angeles at Tito’s Tacos
Lastly – we love the tradition of Christmas Eve tamales, but they take hours to make.
The beloved, family-owned since 1959 Tito’s Tacos offers both a succulent Chicken Tamale – cilantro grilled chicken and Anaheim green chiles wrapped in homemade corn masa & steamed in a corn husk OR a Veggie Tamale, fresh veggies and pinto beans, wrapped in homemade corn masa and steamed in a corn husk.
You can buy them individually or by the dozen and the best part is that you can get them delivered straight to your door.
For more info, go to www.TitosTacos.com
Orders can be placed online for delivery or pickup on or before December 23.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
Photo Credit: Oscar Flink
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Photo Credit: Oscar Flink
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Executive Chef Michael Hung
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Photo Credit: Oscar Flink
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Photo Credit: Oscar Flink
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
Photo Credit: Oscar Flink
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Photo Credit: Oscar Flink
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
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A Culinary Milestone for Vietnam: Claiming a Spot at the Prestigious Bocuse d’Or Grand Final
A Culinary Milestone for Vietnam: Claiming a Spot at the Prestigious Bocuse d’Or Grand Final
For the first time in history, Vietnam’s culinary prowess has earned its place among the world’s gastronomic elite, with Team Vietnam advancing to the Bocuse d’Or 2025 Grand Final in Lyon, France.
This landmark achievement not only marks a significant milestone for the nation but also heralds its arrival on the global culinary stage.
For the first time in history, Vietnam’s culinary prowess has earned its place among the world’s gastronomic elite, with Team Vietnam advancing to the Bocuse d’Or 2025 Grand Final in Lyon, France. This landmark achievement not only marks a significant milestone for the nation but also heralds its arrival on the global culinary stage.
In honor of this triumph, a formal press conference was convened at the Residence of France in Ho Chi Minh City on Friday, October 25, 2024. The gathering, hosted by Mrs. Emmanuelle Pavillon-Grosser, the Consul General of France, united culinary luminaries, media representatives, and supporters to celebrate Team Vietnam’s triumph and discuss their plans for the upcoming Grand Final. “This exceptional success highlights the culinary talents of Vietnamese chefs and promises exciting prospects for our national cuisine on a global platform,” she noted, emphasizing the weight of this achievement.
The Bocuse d’Or, a revered culinary competition named after the legendary French chef Paul Bocuse, has been challenging the world’s top chefs for over three decades. This January, Vietnam will debut on this prestigious global stage, led by Chef Vu Xuan Truong and his commis, Nguyen Quang Tam. The duo is set to present a dish that encapsulates Vietnam’s rich culinary heritage and their innovative gastronomic vision.
Chef Vu Xuan Truong shared his feelings on this historic opportunity, “It’s a victory for Vietnamese cuisine and the heritage we proudly represent. Competing in Lyon is both an honor and a formidable challenge. We carry the pride of our nation and invite everyone to support us as we showcase our culinary excellence on the world stage.”
Reflecting on the team’s journey, Chef Sakal Phoeung, President of Bocuse d’Or Vietnam, said, “What Team Vietnam has accomplished is unprecedented. For the first time, Vietnam will stand among the world’s top chefs at the Bocuse d’Or Grand Final. Chef Truong and his team have shown immense creativity and dedication, proving that Vietnam is a rising force in global gastronomy. This win is a victory for the entire Vietnamese culinary community.”
The inspiration behind their winning dish, a creative interpretation of the legendary Vietnamese tale of the Dragon and the Fairy, symbolizes the harmonious blend of land and water, a core aspect of Vietnamese culture. Featuring elements reminiscent of the Mekong River, mountains, flowers, and rice fields, the dish also highlights sustainable culinary practices with its thoughtful use of veal.
As Team Vietnam gears up for the Grand Final in Lyon, they extend a heartfelt invitation to their compatriots: “We need your voices, your coverage, and your encouragement as we move forward in this journey,” Chef Sakal Phoeung noted. “Together, we can celebrate this milestone and rally behind our chefs as they compete on the world’s biggest culinary stage.”
This participation not only puts Vietnam on the culinary map but also sets the stage for the nation to further its reputation in the world of fine dining. With the support of their countrymen, Team Vietnam is poised to inspire a new generation of chefs and affirm that Vietnamese cuisine is indeed, a cuisine of the world.
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Napa’s Heitz Cellar congratulates Master Sommelier Erik Elliott, MS
Napa Wine Country’s Heitz Cellar congratulates Erik Elliott, MS
Heitz Cellar is excited to announce that Estate Director Erik Elliott has passed the Masters Exam with the Court of Master Sommeliers, Americas.
Erik is one of 10 individuals who successfully met the qualifications to be awarded the title of Master Sommelier. The results were announced at the Krug Reception on August 31, 2022, at the Royal Sonesta in Portland, Oregon.
Heitz Cellar Authority
The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry.
The Master Sommelier Diploma Examination consists of three sections:
a verbal theory examination,
a wine assessment exercise using the Deductive Tasting Method,
and a practical component that focuses on hospitality, beverage service, salesmanship, and overall business acumen.
Candidates must receive passing scores in each section to earn the highly coveted Master Sommelier title.
“I AM SO PROUD OF ERIK FOR PUTTING IN THE HARD WORK AND ACHIEVING THIS SPECIAL HONOR.
IT’S A JOY TO SEE MY CLOSE FRIEND AND COLLEAGUE JOIN THE COURT OF MASTER SOMMELIERS.
I HAVE WATCHED HIM GROW FROM A BARTENDER TO A SOMMELIER, A
ND EVENTUALLY A HOSPITALITY DIRECTOR TO ESTATE DIRECTOR,
ALL WHILE DEMONSTRATING HIS TIRELESS WORK ETHIC AND DEEPENING HIS KNOWLEDGE OF FINE WINE AND HOSPITALITY.”
Carlton McCoy, MS.
(Lawrence Wine Estates, CEO)
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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.
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; 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 ; 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; 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; 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; 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.
