Chef Suzanne Goin and her business partner and Sommelier Caroline Styne announce the introduction of weekend brunch at  A.O.C., their ground-breaking wine bar and restaurant on 3rd Street that revolutionized the small plates menu trend in Los Angeles. Brunch will begin service on Saturday, April 9, 2011.

Inspired by the early spring produce and products just arriving in the California market, Chef Suzanne Goin’s menu presents a distinctive A.O.C. style with the addition of breads and pastries from Tavern, Goin and Styne’s Westside restaurant and larder.

Guests will discover some of A.O.C. signature dishes translated to a brunch sensibility, including Toasted Brioche with Gruyère, Prosciutto, Frisée and Egg; Duck Confit and Wild Mushroom Hash with Poached Eggs and Aged Balsamic; and Hangar Steak and Eggs over Artichoke Hash with Black Olive Hollandaise. A changing menu of bakery treats from Tavern is featured, including Tavern Granola and freshly baked Tavern Pastries.

Brunch at A.O.C. will differ from the restaurant’s small plates format at dinner service.  The seasonal menu of main dishes and sides will be served traditionally as individual plates to be ordered per guest, although guests are encouraged to indulge and choose a Smoked Fish Plate with Toasted Rye, Goat’s Cream Cheese, Cucumber and Tomato; a Wood Oven Baked Puff Pancake with Blueberries, Pistachio and Candied Meyer Lemon or a Wood Oven Baked Pain Perdu with Caramelized Apples, Smoked Bacon and Maple Syrup for sharing at the table.

Co-Owner Caroline Styne has created an inventive list of seasonal mimosas with farmers’ market fruits and an array of wonderful sparkling and still wines.  A.O.C. also offers an eclectic beer selection, all of which partner perfectly with Goin’s menu. A retail counter, with artisanal cheeses, fresh breads and charcuterie, will be set up at the A.O.C. cheese bar available for take out to enjoy for the rest of the weekend at home.

A.O.C.  launches brunch starting on Saturday, April 9, 2011 and is available on both Saturdays and Sundays from 10 a.m. – 2:00 p.m.  Reservations are recommended and walk-ins are welcome as space permits.

Suzanne Gin was named one of Food and Wine magazine’s “Best New Chefs” in 1999, within a year after opening her first restaurant.  In 2005, Suzanne’s cookbook, Sunday Suppers at Lucques, was published by Alfred A. Knopf.  In 2006, the James Beard Foundation acknowledged Suzanne’s culinary achievements with the award for Best Chef California and an award for her cookbook, Best Cookbook from a Professional Viewpoint. Goin and Styne are among the most respected restaurateurs in California, and continue to receive praise for their food, beverage programs and service from the Los Angeles Times, New York Times, Wall Street Journal, L.A. Weekly, Daily News, Condé Nast Traveler, Gourmet, Bon Appétit, Saveur, Los Angeles, Angeleno, Coastal Living, Elle Japon, Zagat and Gayot.com.

(Sample Brunch Menu below)

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:

www.lucques.com www.aocwinebar.com www.tavernla.com

For reservations, the public can call:

A.O.C. | 8022 West 3rd Street, California 90048 | Phone 323.653.6359

or visit www.OpenTable.com

Become a fan of the restaurants on Facebook at

http://www.facebook.com/pages/Lucques/99948650285

http://www.facebook.com/pages/AOC/274362905316

http://www.facebook.com/pages/Tavern/151974399419

Weekend Brunch

10 a.m. – 2 p.m.

Saturday and Sunday

 

tavern granola with milk or strauss yogurt 10

add berries +3

soft-scrambled eggs with fontina,

crème fraîche and chives 13

javier’s chorizo verde chiliquiles

with queso fresco and cilantro 14

grilled asparagus with spring vegetables,

soft cooked egg and parmesan polenta 15

toasted brioche with gruyère, prosciutto,

frisée and egg 14

wood oven baked frittata with hook’s cheddar,

young broccoli and gremolata  14

wood oven baked puff pancake with blueberries, pistachio and candied meyer lemon 13

wood oven baked pain perdu with caramelized

apples, smoked bacon and maple syrup 14

smoked fish plate with toasted rye,

goat’s cream cheese, cucumber and tomato 16

chopped spring vegetable salad with farro

and tabouleh vinaigrette 14

duck confit and wild mushroom hash with

poached eggs and aged balsamic 17

hangar steak and eggs—over artichoke hash

with black olive hollandaise 19

the A.O.C. burger—grass fed beef, caramelized onions, tetilla and romesco aïoli 16

farmer’s market fruit 9

vande rose bacon 5

herb fried potatoes 4 french fries 4

grilled ciabatta with seasonal jam 4

grilled blueberry bread with lemon butter 5

pecan sticky buns 4 add bacon +2

tavern pastry basket 11

(chef’s choice-see our pastry list!)