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.com, OpenTable.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.com, OpenTable.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.com, OpenTable.com ,or by calling the restaurants.
Closed New Year’s Day, Sunday, January 1, 2023
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New Years Eve: DTLA’s Drago Centro Delights with Six-Course Tasting Menu
This New Years Eve, DTLA’s Drago Centro delights with six-course tasting menu
Come ring in 2023 at Drago Centro in Downtown Los Angeles this New Year’s Eve as Owner and Executive Chef Celestino Drago prepares a special
CENA DI SAN SILVESTRO (New Year’s Eve) Six-Course Tasting Menu ($200 per person)
including Kanpachi, Cipolle Fritte, Capperi, Peperoncino, Gel Fluido al Limone, Kanpachi, fried onions, capers, chili, and lemon fluid gel,
Torta di Granchio Dungeness, Peperoni Piquillo, Rucola, Remoulade, made with Dungeness crab cake, piquillo peppers, arugula, and remoulade,
Pasta Mista, Langostino, Americaine, a mixed pasta, langostino, and Americaine, Branzino Cileno, Gnocchi, Pomodoro Cimelio, Scampi, Chilean sea bass, gnocchi, heirloom tomato, and scampi,
Kagoshima A5 NY, Patate Affumicate, Salsa al Rosmarino e Pepe, Kagoshima A5 NY Wagyu smoked potato, with a rosemary peppercorn sauce, and Torta Cassata Siciliana Sfera, a sphere Sicilian cassata cake for Dessert.
Guests can also enjoy a Specialty Cocktail, Wines by the Glass, and Wines & Champagne by the Bottle from Drago Centro’s award-winning Wine List. So come celebrate, toast, and cheer the New Year at Drago Centro!
Drago Centro will be open on New Year’s Eve, Saturday, December 31st, 202, from 5:00 pm to 10:00 pm; Drago Centro will be closed on New Year’s Day, Sunday, January 1st, 2023; 525 South Flower Street, Los Angeles, CA 90071; 213.228.8998; www.DragoCentro.com
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Suzanne Tracht and Jar Welcomes Raphael Lunetta for a Collaborative Dinner at Jar on July 18
Suzanne Tracht and Jar Welcomes Raphael Lunetta for a Collaborative Dinner at Jar on July 18
Two of Los Angeles’ Seasoned Chefs/Restaurateurs Join Talents for a Best-of-Summer Menu on July 18
Chef Suzanne Tracht welcomes her long-time friend and colleague Raphael Lunetta for a first-time collaborative dinner at Jar, combining their talents and love of Southern California’s seasonal markets.
Suzanne and Raphael have been talking about doing a dinner together for months.
“We’ve known each other in the culinary community for years and share the same sensibility in our cooking,”
says Tracht.
“It’s rare for chefs to see each other unless we’re at an event, and even that is fleeting. This makes for an opportunity that we know we’ll enjoy, and it’s great for both of us because we can work off each other’s energy and inspire one another.”
The four-course dinner begins with an Amuse Bouche of Sweet Summer Melon with Dungeness Crab with Jalapeno Vinaigrette & Persian mint. Then to share for the table, guests will savor Suzanne’s signature Fried Ipswich Clams with Cocktail & Roasted Garlic Tartar Sauce. Next is Wild Striped Bass & Spot Prawn with Sweet Corn Succotash, followed by the entrée of Westholme Australian Wagyu New York Strip with Weiser Farms Baked Potato, Wild Watercress, Gorgonzola, Tomato Confit & Roasted Balsamic-Glazed Ojai Roots’ Vidalia Onions.
Finish with Raphael’s Chilled Summer Cherry Soup with Vanilla Ice Cream & Chocolate Biscotti for dessert.
Guests can pair beverages with Jar’s complete list of wines, cocktails and beers, available à la carte. The dinner is priced at $172 per person, menu only, and inclusive of taxes and gratuity. The dinner must be reserved and pre-paid via OpenTable Experience ticketing.The public may call JAR at 323.655.6566 for further information.
Lunetta & Jar
July 18, 2023
$172
~Amuse~
Sweet Summer Melon with Dungeness Crab
jalapeno vinaigrette, persian mint
~Shared~
Fried Ipswich Clams
cocktail & roasted garlic tartar sauce
~Second~
Wild Striped Bass & Spot Prawn
sweet corn succotash
~Entree~
Westholme Australian Wagyu New York Strip
weiser farms baked potato,
wild watercress, gorgonzola, tomato confit
roasted balsamic glazed ojai roots vidalia onions
~Dessert~
Chilled Summer Cherry Soup
vanilla ice cream, chocolate biscotti
$172 per person
includes tax and tip
alcohol, wine, and beverages not included
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This Holiday Fresh Victor brings Flavor to your Organic Favorite Cocktails and Mocktails
Holidays 2023: Fresh Victor Puts the the drinker in charge with Fresh, Organic and Full Flavor Mixers.
Fresh Victor is how you make fast, delicious craft cocktails and amazing mocktails — Every. Single. Time.
Fresh Victor is a line of premium mixers for consistently delicious and efficient cocktails (and mocktails too.)
H. Ehrmann knows his cocktails
H. Ehrmann is a bartender and drinks industry consultant who runs Elixir, one of the most influential bars in San Francisco. In the industry for 35 years, owned a bar for 20 years.
Recently he hosted a virtual mixer walking us through several cocktails using Fresh Victor as the mixer: from non-alcoholic, to low alc, to full alcoholic.
Cold-pressed juice-based cocktail mixers. They have added sugar, either organic cane sugar or agave nectar used to balance out citrus levels to hit the intended brix level for most cocktails.
For example, with the Lemon Sour, the base is known as a pretty simple flavor profile. You can add another layer of flavor complexity (like a liqueur). But the Fresh Victor mixer was designed to have more depth, a bit more bitterness to handle any additional sweetness added.
Fresh Victor +1 or +2
All of the Fresh Victor bottles are designed to make delicious cocktails, but simply and easier. How? The amount of cocktails that can be made by adding just 1 or 2 ingredients plus the Fresh Victor mixer.
+1 is agave and tequila. Lemon Sour and whiskey.
+2 might be carbonation, frothing, aromatics, like: tonic, soda water, champagne, egg white, bitters.
“2-3 pours and a lot of flavor”
– H. Ehrmann
With those 3 elements and Fresh Victor’s 9 flavors, you can end up with dozens of drinks. From classics, to a spin-off of a classics (including mocktails).
Mixing ratios: 1: 1 and 2: 1.
1 1 / 2 oz of spirit to 2 ounces of mixer
2 oz of spirit to 2 ounces of mixer
If the drinker likes the taste of the alcohol, they want that taste to “punch” through, then then 2:2 is better for them. If they want the flavor sweeter, iding behind the mixer, 2:1 is the answer for them.
Fresh Victor is a mixer, not a juice. So it’s meant to take on dilution as you build your cocktail. Right out of the bottle, it’s a bit more concentrated, more dense. Meant to be stirred, shaken, reduced down without watering down the flavor. It can dilute 15-20% without losing quality.
Using Fresh Victor, you can create a 32 oz, 64 oz or a gallon punch bowl for a holiday party in less than 5 minutes. And it’s not a simple, lame flavor. It’s complex.
Orchard Bliss Royale
Non-alcoholic. When you add Champagne or Sparkling, it’s called “Royale” and today’s drink is adding Sparkling Cider.
4 oz sparkling cider
2 oz Fresh Victor (Three Citrus and Mint Leaf)
Garnish with dehydrated apple slices
The nose is refreshing. Vibrant apple. Effervescent on the palate, from the Sparkling. A balance of lemon, lime, orange. Plump, but not overwhelming. Mint notes that bring a tertiary element.
Suggestions include playing with adding a shot of vodka, rum or tequila, any of which would work well.
Fresh Victor mixers give a fruit-forward base that makes it easy to play and experiment with.
Winter Spice Tonic
“When mixed well, Gin impacts the overall character of your drink, but doesn’t get in your face”.
1 oz Tanqueray london dry gin
1 Oz Fresh Victor (Cactus Pomegranate)
4 oz Fever Tree Tonic
Aromatic bitters
Garnish with vanilla bean, All-spice berries, Dehydrated Lemon
The nose is immediately the charming, floral aromatics you’d expect from the gin. Then slowly the baking spices express themselves. Deep character layers and complexity. A gush of tonic, then lingering vanilla and lemon.
Definitely a gin drink for someone who’s not a gin fan as it showcases the best of gin without being overwhelming.
H. Ehrmann with the Fresh Victor Winter Spice Tonic
Love a standard gin drink? Try Gin and Tonic with Fresh Victor’s Cucumber and Lime!
H. Ehrmann feels one the the reasons Fresh Victor is so popular is because people want to be able to make easy drinks at home that still have amazing flavor.
“I’ve taught cocktail classes for over ten years. As much as students love it and geek out over cocktail details at the bar. When they get home to their kitchen, they still prefer to have something easy. That’s a huge part of when Fresh Victor is.”
One of the keys to Fresh Victor is adaptability. The drinks are scalable and easy to experiment with. Having more guests than expected? Want stronger drinks? No alc of low-alc drinks?
“The 2 things that show us down when drinking cocktails, alcoholic strength and bitterness. Those are things that help us drag a cocktail out 10-20 minutes. Like, intentional speed bumps to keep you from drinking too fast. So removing the alcohol from a recipe, removes that speed bump. Adding more bitters, adds it back. It helps a non-alco drink feel more like a cocktail.”
How did Fresh Victor launch and grow during the struggles of the pandemic? Luck, hardwork and finding an audience that wants flavor. H. Ehrmann explains:
“Just before Covid, we decided to focus Fresh Victor on bars and restaurants. So Covid hits. We decided to re-package into a 16 oz bottle. Within 6 weeks we had these bottles available in 7 states direct to consumer. Within 2 months, we had 48 states direct to consumer. I shifted to selling cocktail kits from home and Fresh Victor was the perfect partner for me. Take a liter of tequila and a 64 oz bottle of Mexican lime and agave, you can make 32 margaritas. I was selling those kits like crazy. People were re-ordering every other day.”
Figtorious Celebrations
2 oz of Fresh Victor (grapefruit and sea salt)
2 oz VSOP brandy
1 / 2 oz fig syrup
Try thinking of Fresh Victor less as a mixer or a juice and more as an ingredient. Think of it as an ingredient where you can use as much or as little as you want to make a more complex drink.
Explore from a culinary point of view. What other flavors mix?
Fresh Victor is all about experimenting. Trying different flavors. Adding spirits, garnishes and mixers that might not be traditional.
“All the ways you can use Fresh Vector. I went through the lexicon of cocktails. What can I make with lemon sour? What can I make with Mexican Agave? Then I’d look at more unique flavor profile and ask myself what can I make with that?”
H. Ehrmann with the Fresh Victor Figtorious Celebrations
Fresh Victor Holidays Flavors
H. Ehrmann suggests a twist this cold, holiday season. Think like a Hot Toddy. Simply warm up your Whiskey Sour, Lemon Drop, even your sangria. Anything that would normally go with ice, this time heat it up warm and toasty.
