Saturday, October 08, 2005
An A-List Spot in L.A.
When in Rome, you do as the Romans do and when in L.A., you visit A-List hot spots. I am on biz trip to L.A. for 2 weeks and earlier this week, I dined at A.O.C., the brain-child of James Beard-nominated chef, Suzanne Goin and sommelier, Caroline Styne.
A.O.C. (Appellation d'Origine Controllee, which stands for Appellation of Controlled Origin and refers to French Wine Law) features small plates served family-style and 50 wines by the glass. The menu is divided into various sections, including cheeses, charcuterie, salads, fish, meat, and items prepared in the restaurant's on-site wood burning oven.
Items not to miss: the lomo and two chorizo charcuterie plate; corn and avocado salad with chili, lime and cilantro; braised pork cheeks with horseradish gremolata; grilled skirt steak with aged balsamic aioli.
The wine list encompasses as much imagination as the cuisine. I indulged in a glass of Aussie Muscadelle from Hewitson. Fresh and lively, with notes of melon and citrus, this was a wonderful pairing to the corn and avocado salad.
A.O.C, 8022 W. Third Street,
Los Angeles, California
Photos courtesy of www.aocwinebar.com