Suzanne and Caroline have announced the launch of weekend brunch at their Brentwood location beginning on Saturday, February 26, 2022. A.O.C. on Third Street has long been a must-go destination for diners since they opened in 2013, and the Brentwood menu features Suzanne Goin’s signature breakfast, lunch, and brunch dishes that have become favorites of Angelenos. In further news, lunch service began on March 2, 2022, serving Wednesdays through Fridays.
The distinctive A.O.C. style is reflected in the menu, which features Farmer’s Plate with vegetables, muhamarra & chickpea purée, burrata & grilled toast; Moroccan Chopped Chicken Salad with kale, chickpeas, charmoula, golden raisins & almonds; Dungeness Crab Omelette with haricot verts, scallion salsa, burrata & crème fraîche; Wood-Oven Baked Eggs & grilled toast with chickpeas, cavolo nero, feta & aleppo; Suzanne’s Spanish Fried Chicken & Cornmeal Waffle with chile-cumin butter, jamon serrano & maple syrup; Vanilla Bean Brioche French Toast with meyer lemon curd and harry’s berries; the classic A.O.C Brioche With Melted Gruyere, frisée, prosciutto & sunny-side up egg; and more savory dishes to satisfy everyone at the table.
Try the latest market cocktails by Barman Ignacio Murillo – The Kentucky Ruby; Sangre de Toro; and the Ivory Bird.
A.O.C. in Brentwood serves brunch Saturday and Sunday from 10:00 a.m. to 2:30 p.m. Dinner is served Sunday – Thursday from 5:00 p.m. – 10:00 p.m. and until 11:00 p.m. on Fridays and Saturdays. Reservations are recommended.
A.O.C. in Brentwood, 11648 San Vicente Boulevard, Los Angeles, CA 90049
310.806.6464
brunch
farmer’s plate – vegetables, muhamarra & chickpea purée, burrata & grilled toast 18
charcuterie board – pork rillettes, assorted salumi, chorizo & grilled toast 19
bacon-wrapped dates stuffed with parmesan 10
moroccan chopped chicken salad – kale, chickpeas, charmoula, golden raisins & almonds 24
winter chopped salad – citrus, beets, kaboucha squash, freekah & cilantro pistou 21
dungeness crab omelette – haricot verts, scallion salsa, buratta & crème fraîche 24
wood-oven baked eggs & grilled toast – chickpeas, cavolo nero, feta & aleppo 21
spanish fried chicken & cornmeal waffle – chile-cumin butter, jamon serrano & maple syrup 23
vanilla bean brioche french toast with meyer lemon curd and harry’s berries 19
a.o.c brioche – melted gruyere, frisée, prosciutto & sunny-side up egg 18
green chile carnitas hash -sweet potato, avocado, lime crema & poached eggs 25
two eggs any style – bacon, fried potatoes & toast 15
scrambled egg focaccia sandwich – hook’s cheddar, hill’s bacon & chive crème fraîche 17
roast turkey focaccia sandwich – mozzarella, green harissa, avocado & castelvetranos 19
broccoli, bagna cauda & burrata sandwich 17
the a.o.c burger – mahon, romesco aïoli & balsamic onions, served with french fries 20
market fruit 8
hobbs’ smoked bacon 6
fried potatoes 5
french fries 7
sticky buns with munak walnuts 6
grilled larder baking company toast, market jam & butter 4
toasted blueberry bread with lemon butter 5
ABOUT A.O.C.
The ground-breaking small plates menu that revolutionized dining in Los Angeles opened on Third Street near The Grove in 2002. Moving to a new location in 2013, A.O.C. added a wood-burning oven, a craft cocktail bar and expanded their biodynamic, organic or sustainably-grown collection of wines curated by Caroline Styne. Adding a second location in 2021, A.O.C in Brentwood is redesigned by the acclaimed L.A.-based design firm Nickey Kehoe, known for their well-honed aesthetic—a masterful combination of traditional inspiration alongside contemporary elegance, equilibrium, and enchantment. The decor encompasses three interior dining spaces: the main bar room with cozy velvet booths and banquettes, a long rough-hewn communal table and a spectacular charcoal wood back bar with mirror detail. A second dining room in gorgeous hues of green runs along the Darlington Avenue side of the building. A.O.C. now offers an intimate private dining room perfect for gatherings of up to 40 guests. The rooms are vibrant and cozy with beautifully textured fabrics, lively yet sophisticated wallpapers and charming Nickey-Kehoe-designed lighting. Local darling Fi Campbell Landscapes has created a beautiful new outdoor dining landscape.
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 the 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.
For further information and complete menus for A.O.C. Brentwood,
visit www.aocwinebar.com/brentwood
Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:
Suzanne Goin and Caroline Styne are Social!
Follow Suzanne on Instagram at @SuzanneGoin
Follow Caroline on Instagram at @carolinestyne
