AOC is an L.A. gem, commonly known for its wine selection and small plates menu. Chef Suzanne Goin’s California French menu has some Mediterranean influences and is driven by seasonal ingredients. It is an excellent restaurant for dinner that I would recommend anytime (must tries are the arroz negro with squid with saffron aioli; brussels sprouts with pancetta and parsnip puree; grilled pork confit with potato, apples, dijon mustard, and cabbage). Now AOC is open for bunch on the weekends! The delicious culinary decadence of the AOC dinner menu is brought forth in a divine brunch menu.
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To begin the meal, the cocktail menu has some unique mimosa & bellini confections. We tried the persimmon and vanilla (15) and the cucumber and mint bellini (14). Persimmons are in season right now and a great addition to the menu; the cucumber is very refreshing as well.
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Not the prototypical simple brunch menu, we had a tough time deciding between the many superb menu items, but the staff was very patient and friendly. We decided on the toasted brioche with gruyère, prosciutto, frisée and egg (14). When the yolk of the open-faced egg is pierced, it diffuses through the prosciutto right into the fluffy brioche and guyere. Each mouthwatering bite is rich with the saltiness of the prosciutto, and tamed by a gooey mélange of egg, gruyere and brioche. [pictured above] While the photo only shows a small piece of the prosciutto peeking out, there is certainly a nice portion underneath (I didn’t have the heart to deconstruct the masterpiece).
We also had the duck confit and wild mushroom hash with poached eggs and aged balsamic (17). The meaty wild mushrooms, accompanied with potatoes blanketed by melting poached eggs, dulls the bite of the duck confit flavor, but I cannot criticize the dish as a whole. Dressed with ever-winning aged balsamic vinaigrette, the rich union of egg and potato is transformed into a medley of sweet, sour and acidic tastes.
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The dishes we tried were delectable and there are still more I am looking forward to indulging in, each more heavenly than the last: javier’s chorizo verde chiliquiles (14); hangar steak and eggs – over artichoke hash with black olive hollandaise (22); wood-oven baked frittata with hook’s cheddar, young broccoli and gremolata (14); wood-oven baked pancake with blueberries, pistachio and candied meyer lemon which is baked fresh upon ordering (14) …
Additionally, at any given time there are 50 wines on tap and 300 bottles to choose from.
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Brunch is served Saturday and Sunday from 10:00 am to 2:00 pm. Reservations can conveniently be made on OpenTable. There is metered parking on 3rd/nearby cross streets or valet in front for $5.50.
AOC
8022 West Third Street
Los Angeles, CA 90048
(323) 653-6359
www.aocwinebar.com
OpenTable Reservation
Stoli The Foodie 