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     A.O.C.

“The Scene: The ladies behind Lucques, Suzanne Goin and Caroline Styne, cash in on the wine-and-tapas trend with this sophisticated wine bar. Sleek, modern decor with cool beige accents smacks of Upper East Side chic, but the crowd is pure Hollywood glitz. From the gorgeously groomed women at the wine bar to the couple passing plates at a tiny table, almost everyone looks like--or is--a star.” -- Jennifer Schwartz

“Brought to us by Suzanne Goin, chef/owner of Lucques, A.O.C. is the abbreviation for the somewhat more intimidating phrase "appellation d'origine controllee" -- a French regulation that ensures the origin of a wine and guarantees its production standards. There's nothing intimidating, however, about this smart and attractive bistro, which boasts one of Los Angeles' premier wine bars. The modest dining room is dressed in warm wood and russet tones and comfortably designed to accommodate a full-booking. Food is served tapas-style, with a charcuterie selection that includes jamon serrano (chili spiced ham), pork rillettes with pickled onions and a foie gras terrine served with sweet and sour prunes. There's also an extensive cheese selection, vegetarian specialties from the wood-burning oven, and fish and meat mini-entrees.

To some, the cozy wine bar, pressed into a corner of the dining room might be A.O.C.'s real enticement. Spend an hour or more sampling from roughly fifty wine labels served by the glass or carafe from a large Cruvinet dispensing system. Geared towards connoisseurs, the wine bar is a sophisticated alternative to the busy bar scene, while extended weekend hours make it a good bet for a late-night drink. -- Mikael Romano”

“A.O.C. wasn’t the first tapas restaurant in LA, but it’s the hottest.

After their success with Lucques, restaurateur Caroline Styne and chef Suzanne Goin opened this loud, celeb-packed wine bar, where grazing is an art form. The room is loud, with a long bar and a charcuterie station – many a mouth has begun to water beneath eyes watching the staff cut cheeses and meats. The menu is compsed of tapas-sized portions of Mediterranean concoctions, from hearty duck confit to shaved ham and lightly tossed greens, all for sharing. Much like the food menu, the wine list is set up for tasting and sharing selections by the glass, carafe, bottle and flight. The list if French-heavy, but there are also selections from California’s central coast’s most interesting and relatively undiscovered vineyards. Not technically on the menu but still savored by diners: Each other.

” Bustling, upscale A.O.C. pioneered the small plate concept locally and draws folks looking simply for a glass of Côtes du Rhône and a slice of pâté, as well as those eager for a multi-course feast. A venture of chef Suzanne Goin and partner Caroline Styne, the duo behind Lucques, A.O.C.---short for Appellation d'Origine Contrôlée---offers a long wine bar listing over 50 pours by the glass, a charcuterie bar and table service (for easier conversation and less of a crush, ask for a table on the upstairs patio, which has a retractable roof).

The menu is primarily composed of tapas-sized portions of French and Mediterranean comfort foods. We like to begin with the bacon-wrapped Parmesan-stuffed dates, baked in the wood-burning oven, followed by lightly tossed salads or seared albacore, then move on to sinfully delicious treats like boudin noir, brandade fritters with Meyer lemon aïoli, or pork rillettes with pickled onions (we find the grilled skirt steak a bit chewy). We also enjoy the intriguing selection of vegetables and starches (garlicky cavolo nero, farro and black rice with pine nuts and currants) and the multi-national cheese selection, one of the best in town. The wine list offers many interesting finds from France, Spain and throughout the New World, including some relatively undiscovered California producers.”